📝 About This Recipe
This elevated interpretation of the Sichuan classic marries the rustic, soul-warming heat of traditional Mapo Tofu with the buttery decadence of A5 Wagyu beef. Silken tofu cubes are bathed in a complex, umami-rich sauce fueled by three-year aged Pixian Doubanjiang and hand-ground Tribute Sichuan peppercorns. The result is a masterful balance of 'Ma' (numbing) and 'La' (spicy), creating a multi-sensory experience that defines modern Chinese fine dining.
🥗 Ingredients
The Protein & Tofu
- 200 grams Wagyu Beef Mince (High marble score preferred, chilled)
- 500 grams Premium Silken Tofu (Cut into 2cm uniform cubes)
- 1 teaspoon Sea Salt (For blanching the tofu)
Aromatic Base
- 3 tablespoons Pixian Doubanjiang (Fermented broad bean chili paste, finely minced)
- 1 tablespoon Douchi (Fermented black beans, rinsed and minced)
- 4 cloves Garlic (Finely minced)
- 1 tablespoon Ginger (Freshly grated)
- 3 tablespoons Grapeseed Oil (Or any neutral high-smoke point oil)
The Sauce & Seasoning
- 1.5 cups Chicken Bone Broth (Unsalted, high-quality)
- 1 tablespoon Red Chili Powder (Sichuan Erjingtiao variety for color and mild heat)
- 1 tablespoon Shaoxing Rice Wine (Premium aged)
- 1 teaspoon Light Soy Sauce (For depth)
- 2 tablespoons Potato Starch Slurry (Mixed with 2 tbsp cold water)
Finishing Touches
- 1 tablespoon Sichuan Peppercorns (Toasted and freshly ground into a fine powder)
- 1/4 cup Garlic Greens or Scallions (Finely sliced on a bias)
- 1 tablespoon Chili Oil (With flakes, for finishing)
👨🍳 Instructions
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1
Begin by carefully cubing the silken tofu into uniform 2cm pieces. Place them in a pot of simmering water seasoned with a teaspoon of sea salt for 2 minutes; this seasons the tofu and prevents it from breaking during the final stir-fry. Drain gently and set aside.
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2
Toast the Sichuan peppercorns in a dry wok over medium-low heat until fragrant (about 2-3 minutes). Immediately grind them into a fine powder using a mortar and pestle or spice grinder. Sieve to remove any husks.
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3
Heat 1 tablespoon of oil in a wok over high heat. Add the Wagyu mince, spreading it out to maximize surface contact. Sear until the fat renders and the beef is crispy and golden brown. Remove the beef with a slotted spoon, leaving the precious Wagyu fat in the wok.
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4
Lower the heat to medium. Add the remaining grapeseed oil if needed, then add the minced Doubanjiang. Fry for 2 minutes until the oil turns a vibrant, translucent red.
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5
Incorporate the minced fermented black beans (douchi), ginger, and garlic. Stir-fry for 30 seconds until the aromatics are soft and highly fragrant, taking care not to burn the garlic.
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6
Add the red chili powder and stir quickly to infuse the color into the oil.
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7
Deglaze the wok with Shaoxing rice wine, scraping up any browned bits from the bottom.
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8
Pour in the chicken bone broth and bring the mixture to a gentle simmer. Add the light soy sauce and return the crispy Wagyu beef to the wok.
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9
Slide the blanched tofu cubes into the sauce. Instead of stirring with a spatula, gently swirl the wok or use the back of a ladle to push the tofu, ensuring the cubes remain intact.
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10
Simmer for 3-5 minutes, allowing the tofu to absorb the complex flavors of the sauce.
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11
Give your starch slurry a quick stir and drizzle it into the wok in three stages. After each addition, gently move the tofu. The sauce should become glossy and thick enough to coat the back of a spoon.
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12
Drizzle the chili oil over the top for an extra layer of sheen and heat.
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13
Transfer the Mapo Tofu to a pre-heated ceramic serving bowl. Generously dust the surface with the freshly ground Sichuan pepper powder.
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14
Garnish with the sliced garlic greens or scallions. Serve immediately while the 'Ma' and 'La' sensations are at their peak.
💡 Chef's Tips
Always blanch the tofu in salted water; it firms the protein structure so it doesn't disintegrate. Invest in 3-year aged Pixian Doubanjiang (often sold in red jars or pouches) for a deeper, more savory umami profile. Don't skip the Wagyu—the fat rendered from the beef emulsifies into the sauce, creating a luxurious mouthfeel that regular beef cannot achieve. Apply the starch slurry in stages; if you add it all at once, the sauce can become 'gloopy' rather than silky. Freshly grinding your Sichuan peppercorns is non-negotiable for that authentic numbing sensation.
🍽️ Serving Suggestions
Serve alongside premium steamed Koshihikari or Jasmine rice to soak up the decadent sauce. Pair with a crisp, off-dry Riesling to cut through the richness of the Wagyu and balance the heat. A side of smashed cucumber salad with black vinegar provides a refreshing, acidic contrast. For a true fine-dining presentation, serve in individual stone pots that have been pre-heated to keep the dish bubbling at the table.