📝 About This Recipe
Hailing from the Sichuan province of China, Mapo Tofu is a masterpiece of 'málà'—the addictive combination of numbing heat and spicy depth. This dish features silken tofu cubes bathed in a rich, oily, and deeply savory sauce enriched with fermented broad bean paste and toasted Sichuan peppercorns. It is a comforting yet exhilarating celebration of soy-based protein that delivers a complex flavor profile unlike any other dish in the world.
🥗 Ingredients
The Protein
- 1.5 lbs Soft or Silken Tofu (cut into 1-inch cubes)
- 4 oz Ground Shiitake Mushrooms (finely minced to mimic the texture of traditional meat)
The Aromatics
- 1 tablespoon Sichuan Peppercorns (toasted and finely ground)
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (minced)
- 3 pieces Scallions (whites and greens separated and chopped)
The Sauce Base
- 2.5 tablespoons Pixian Doubanjiang (Broad Bean Paste) (finely chopped)
- 1 tablespoon Douchi (Fermented Black Beans) (rinsed and lightly mashed)
- 2 tablespoons Chili Oil with Flakes (adjust for heat preference)
- 1 cup Vegetable Stock (or mushroom dashi)
- 1 teaspoon Light Soy Sauce
- 1/2 teaspoon Sugar (to balance the saltiness)
Thickener and Finish
- 1 tablespoon Cornstarch (mixed with 2 tbsp water to make a slurry)
- 1 teaspoon Toasted Sesame Oil (for finishing)
👨🍳 Instructions
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1
Start by blanching the tofu: Gently place the tofu cubes in a pot of lightly salted simmering water for 2 minutes. This strengthens the tofu and prevents it from breaking during the stir-fry process. Drain and set aside.
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2
Toast the 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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3
Heat 2 tablespoons of neutral oil in the wok over medium-high heat. Add the minced shiitake mushrooms and fry until they are browned and slightly crispy.
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4
Lower the heat to medium. Add the Doubanjiang (bean paste) and fry for 1 minute until the oil turns a bright, vibrant red. This 'tempering' of the paste is crucial for flavor.
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5
Add the fermented black beans (douchi), garlic, ginger, and the white parts of the scallions. Stir-fry for 30 seconds until the aromatics release their scent.
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6
Pour in the vegetable stock, soy sauce, and sugar. Bring the mixture to a gentle simmer.
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7
Carefully slide the blanched tofu cubes into the wok. Instead of stirring vigorously, use a spatula to gently push the tofu through the sauce to avoid breaking the delicate cubes.
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8
Simmer the tofu in the sauce for 3-5 minutes, allowing the protein to absorb the spicy flavors.
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9
Give your cornstarch slurry a quick stir and pour it into the wok in three stages. After each addition, gently swirl the wok. The sauce should become glossy and thick enough to coat the tofu perfectly.
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10
Drizzle in the chili oil and sesame oil, then add half of the ground Sichuan peppercorns and half of the green scallions.
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11
Transfer the Mapo Tofu to a deep serving bowl. Dust the top with the remaining ground Sichuan peppercorns for that signature numbing finish.
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12
Garnish with the remaining green scallions and serve immediately while piping hot.
💡 Chef's Tips
Always use Pixian Doubanjiang for the most authentic flavor; it is the soul of the dish. Don't skip blanching the tofu in salted water; it improves the texture significantly and ensures the tofu stays intact. Control the 'numbing' sensation by adding the ground Sichuan peppercorns at the very end rather than cooking them in the sauce. If the sauce gets too thick, add a splash of water or stock to loosen it back to a silky consistency. For an extra umami boost, add a dash of MSG or mushroom powder to the sauce base.
🍽️ Serving Suggestions
Serve with a large bowl of steamed jasmine rice to soak up the spicy, savory sauce. Pair with a side of smashed cucumber salad (Pai Huang Gua) to provide a cooling contrast to the heat. A crisp, cold Lager or a slightly sweet Riesling works beautifully to cut through the spice. Serve alongside stir-fried bok choy or gai lan with garlic for a complete nutritional meal. Keep extra chili oil on the table for those who want to turn up the heat even further.