📝 About This Recipe
Born in the Qing Dynasty in Chengdu, Mapo Doufu is a masterpiece of Sichuan cuisine, celebrated for its seven core characters: numbing, spicy, hot, savory, tender, aromatic, and flaky. This dish features silken cubes of tofu bathed in a rich, crimson chili oil sauce, punctuated by the 'mala' tingle of toasted Sichuan peppercorns. It is a comforting yet exhilarating experience that elevates the humble soybean into a world-class delicacy.
🥗 Ingredients
The Tofu Base
- 500 grams Soft or Silken Tofu (cut into 2cm cubes)
- 1 teaspoon Salt (for blanching water)
The Aromatics & Protein
- 100 grams Ground Beef (traditional; can substitute with pork)
- 1 tablespoon Ginger (peeled and finely minced)
- 3 cloves Garlic (finely minced)
- 2 stalks Garlic Greens or Scallions (sliced diagonally)
The Soul of the Sauce
- 2.5 tablespoons Pixian Doubanjiang (fermented chili bean paste, finely chopped)
- 1 tablespoon Douchi (fermented black beans, rinsed and chopped)
- 1 teaspoon Sichuan Chili Flakes (for extra color and heat)
- 1 cup Chicken Stock (or water)
- 1 teaspoon Light Soy Sauce
- 1/2 teaspoon Sugar (to balance the salt)
- 3 tablespoons Peanut Oil (or other neutral high-smoke point oil)
Thickening & Finishing
- 1.5 tablespoons Potato Starch (cornstarch is a fine substitute)
- 3 tablespoons Cold Water (to mix with starch)
- 1 tablespoon Sichuan Peppercorns (toasted and freshly ground into powder)
👨🍳 Instructions
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1
Start by toasting your Sichuan peppercorns in a dry wok over medium heat until fragrant (about 1-2 minutes). Grind them into a fine powder using a mortar and pestle or spice grinder. Set aside.
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2
Bring a pot of water to a gentle simmer and add a pinch of salt. Carefully slide in the tofu cubes. Simmer for 2-3 minutes; this 'tempers' the tofu, making it more resilient and preventing it from breaking in the wok.
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3
Drain the tofu gently and keep it in warm water until ready to use to prevent the cubes from sticking together.
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4
Heat 3 tablespoons of oil in a wok over medium-high heat. Add the ground beef and stir-fry, breaking it up into tiny, crispy crumbles until the moisture has evaporated and the fat runs clear.
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5
Lower the heat to medium. Add the finely chopped Doubanjiang (chili bean paste). Stir-fry for about 1 minute until the oil turns a beautiful, vibrant translucent red.
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6
Add the minced ginger, garlic, and fermented black beans (Douchi). Stir-fry for another 30 seconds until the kitchen is filled with an incredible aroma.
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7
Add the chili flakes (if using) and stir quickly, then pour in the chicken stock. Add the soy sauce and sugar.
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8
Carefully drain the tofu and add it to the wok. Instead of stirring vigorously, use the back of your ladle to gently push the tofu through the sauce to avoid breaking the cubes.
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9
Let the tofu simmer in the sauce for 3-5 minutes, allowing it to absorb the flavors and heat through thoroughly.
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10
While simmering, mix your potato starch and water into a smooth slurry. Add the white parts of the garlic greens/scallions to the wok.
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11
Lower the heat slightly. Stir the slurry and pour one-third of it into the wok. Gently swirl. Repeat this two more times in stages; this gradual thickening creates a silky glaze that clings to the tofu rather than a gloopy mess.
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12
Once the sauce has thickened to your liking and looks glossy, add the green parts of the scallions and give one final gentle toss.
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13
Transfer to a shallow serving bowl and immediately sprinkle a generous layer of the toasted Sichuan peppercorn powder over the top for that signature numbing finish.
💡 Chef's Tips
Always use Pixian Doubanjiang for the most authentic flavor; look for the brands aged at least 1-3 years for deeper umami. Blanching the tofu in salted water is the secret to a professional texture—it prevents the tofu from falling apart during the final stir-fry. Don't skip the ground Sichuan peppercorn garnish; the 'Ma' (numbing) sensation is essential to balance the 'La' (heat). Apply the starch slurry in three stages; this creates a professional, translucent 'hanging' sauce that doesn't separate on the plate.
🍽️ Serving Suggestions
Serve piping hot alongside a large bowl of steamed jasmine rice to soak up the spicy sauce. Pair with a cold, smashed cucumber salad (Pai Huang Gua) to provide a refreshing, crunchy contrast to the heat. A crisp, cold lager or a slightly sweet Riesling works wonders to cut through the spice. For a full Sichuan feast, serve with stir-fried dry-fried green beans with minced pork.