📝 About This Recipe
This iconic masterpiece from the heart of Chengdu features silken tofu cubes bathed in a rich, fiery sauce that embodies the legendary 'mala' (numbing and spicy) flavor profile. Traditionally made with minced beef, this version honors the dish's soul with fermented broad bean paste and toasted Sichuan peppercorns for an addictive, aromatic heat. It is a comforting, complex, and deeply savory experience that transforms humble soy-based protein into a culinary legend.
🥗 Ingredients
The Protein
- 1 pound Soft or Silken Tofu (cut into 3/4-inch cubes)
- 4 ounces Ground Beef or Shiitake Mushrooms (finely minced for texture)
The Aromatics
- 1 tablespoon Sichuan Peppercorns (toasted and finely ground)
- 2.5 tablespoons Doubanjiang (Sichuan Chili Bean Paste) (finely chopped)
- 1 tablespoon Douchi (Fermented Black Beans) (rinsed and minced)
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (fresh, minced)
- 1-2 teaspoons Red Chili Flakes or Powder (adjust to heat preference)
The Sauce and Finish
- 1 cup Chicken or Vegetable Broth (low sodium preferred)
- 1 tablespoon Shaoxing Wine (or dry sherry)
- 1 teaspoon Light Soy Sauce
- 1/2 teaspoon Sugar (to balance the saltiness)
- 1 tablespoon Cornstarch (mixed with 2 tbsp water to create a slurry)
- 2 stalks Scallions (finely sliced)
- 3 tablespoons Peanut Oil (or other neutral high-heat oil)
👨🍳 Instructions
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1
Bring a pot of lightly salted water to a gentle simmer. Carefully slide the tofu cubes into the water and blanch for 2 minutes; this toughens the tofu slightly so it doesn't break during stir-frying. Drain and set aside.
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2
In a dry wok over medium heat, toast the Sichuan peppercorns for 1-2 minutes until fragrant and slightly darkened. Grind them into a fine powder using a mortar and pestle or spice grinder.
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3
Heat the peanut oil in the wok over medium-high heat. Add the minced beef (or mushrooms) and stir-fry until browned and crispy.
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4
Lower the heat to medium. Add the chopped Doubanjiang and stir-fry for 1 minute until the oil turns a bright, translucent red.
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5
Add the minced ginger, garlic, and fermented black beans (Douchi). Stir-fry for 30 seconds until the aromatics are highly fragrant but not burnt.
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6
Stir in the chili flakes and half of the ground Sichuan peppercorns, followed by the Shaoxing wine to deglaze the pan.
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7
Pour in the broth, soy sauce, and sugar. Bring the liquid to a gentle simmer.
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8
Carefully add the blanched tofu cubes. Use a spatula to gently push the tofu through the sauce, being careful not to break the cubes.
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9
Simmer the tofu in the sauce for 3-5 minutes, allowing the protein to absorb the deep flavors of the broth.
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10
Give your cornstarch slurry a quick stir and pour it into the wok in three stages. After each addition, gently swirl the wok or stir slowly until the sauce thickens to a glossy consistency that coats the tofu.
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11
Add half of the sliced scallions and a drizzle of chili oil (optional) for extra shine and heat.
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12
Transfer to a shallow serving bowl. Sprinkle with the remaining ground Sichuan peppercorns and scallions for a final punch of numbing freshness.
💡 Chef's Tips
Always blanch your tofu in salted water first; it prevents the cubes from disintegrating in the sauce. Seek out Pixian Doubanjiang for the most authentic, fermented depth of flavor. The 'mala' sensation comes from the Sichuan peppercorns—don't skip the toasting step as it unlocks the essential oils. Add the cornstarch slurry in stages; you want a silky, pourable sauce, not a thick paste. If you prefer a vegetarian version, finely minced shiitake mushrooms provide the same 'umami' bite as beef.
🍽️ Serving Suggestions
Serve immediately over a large bowl of steaming jasmine rice to soak up the spicy gravy. Pair with a crisp, cold cucumber salad dressed in black vinegar to cut through the heat. A cold lager or a slightly sweet Riesling balances the numbing spice beautifully. Serve alongside stir-fried bok choy or gai lan for a complete, balanced meal. Enjoy with a side of hot jasmine tea to cleanse the palate between bites.