📝 About This Recipe
Originating from Chengdu in the Sichuan province, Mapo Tofu is a legendary masterpiece of Chinese cuisine that balances the 'mala' sensations of numbing heat and spicy depth. This recipe utilizes the traditional slow-braising technique, allowing silken tofu cubes to absorb a rich, umami-laden master sauce fortified with fermented broad bean paste and toasted peppercorns. It is a comforting, soul-warming dish that delivers an explosion of textures and complex flavors in every spoonful.
🥗 Ingredients
The Foundation
- 1.5 pounds Soft or Silken Tofu (cut into 1-inch cubes)
- 1/4 pound Ground Beef (high-quality chuck or brisket for fat content)
- 3 tablespoons Peanut Oil (or any neutral high-heat oil)
Aromatics & Spices
- 1 tablespoon Sichuan Peppercorns (toasted and finely ground)
- 2.5 tablespoons Pixian Doubanjiang (fermented broad bean paste, finely chopped)
- 1 tablespoon Douchi (fermented black beans, rinsed and minced)
- 4 cloves Garlic (minced)
- 1 inch Ginger (peeled and finely minced)
- 1 teaspoon Red Chili Flakes (Sichuan variety preferred)
The Braising Liquid
- 1 cup Chicken Stock (unsalted or low-sodium)
- 1 tablespoon Shaoxing Wine (Chinese cooking wine)
- 1 teaspoon Light Soy Sauce
- 1/2 teaspoon Sugar (to balance the saltiness)
The Finish
- 1.5 tablespoons Cornstarch (mixed with 3 tbsp water to create a slurry)
- 3 pieces Scallions (finely sliced on a bias)
- 1 teaspoon Sesame Oil (for a nutty finish)
👨🍳 Instructions
-
1
Begin by blanching the tofu: Place the tofu cubes in a bowl of hot, lightly salted water for 5 minutes. This firms the texture and prevents the cubes from breaking during the braise.
-
2
Toast the Sichuan peppercorns in a dry wok over medium heat until fragrant (about 2 minutes). Remove and grind into a fine powder using a mortar and pestle; set aside for the final garnish.
-
3
Heat the peanut oil in the wok over medium-high heat. Add the ground beef and stir-fry, breaking it into small bits, until it is crispy and browned.
-
4
Lower the heat to medium. Add the chopped Doubanjiang (bean paste) and stir-fry for 1 minute until the oil turns a bright, translucent red.
-
5
Incorporate the minced ginger, garlic, and fermented black beans. Stir-fry for 30 seconds until the kitchen is filled with an intense savory aroma.
-
6
Add the chili flakes and stir briefly, being careful not to burn them.
-
7
Pour in the chicken stock, Shaoxing wine, light soy sauce, and sugar. Bring the mixture to a gentle simmer.
-
8
Carefully drain the tofu cubes and slide them into the wok. Use the back of a ladle to gently push the tofu into the sauce; do not stir vigorously.
-
9
Reduce heat to low and simmer uncovered for 5-8 minutes. This braising period is crucial for the tofu to absorb the flavors of the master stock.
-
10
Give your cornstarch slurry a quick stir and pour one-third of it into the wok. Gently swirl the wok to incorporate.
-
11
Add the remaining slurry in two more stages, waiting 30 seconds between each, until the sauce is glossy and thick enough to coat the tofu perfectly.
-
12
Drizzle the sesame oil over the top and add half of the sliced scallions.
-
13
Transfer the dish to a shallow serving bowl. Dust generously with the reserved ground Sichuan peppercorns for that signature numbing finish.
💡 Chef's Tips
Always use Pixian Doubanjiang for the most authentic flavor profile. Blanching the tofu in salted water is a professional secret that improves the 'mouthfeel' and structural integrity. Add the cornstarch slurry in stages; this ensures the sauce remains stable and doesn't become 'gloopy'. If you prefer a vegetarian version, substitute the beef with finely chopped shiitake mushrooms for a similar umami depth. Do not over-stir; use a gentle 'pushing' motion with your spatula to keep the tofu cubes intact.
🍽️ Serving Suggestions
Serve immediately alongside a steaming bowl of premium Jasmine rice. Pair with a crisp, cold lager or a slightly sweet Riesling to cut through the heat. Accompany with a side of smashed cucumber salad (Pai Huang Gua) for a refreshing contrast. Serve as part of a larger Sichuan feast including dry-fried green beans. A hot pot of Oolong tea helps cleanse the palate between spicy bites.