Kitchen Recipe Collection
Mapo Tofu
The iconic dish of Sichuan province. Silken tofu cubes bathed in a fiery, bright red, numbing and incredibly savory sauce with minced pork.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Chinese
Ingredients
Scaled for 4 servings
- 1 block (400g) silken or soft tofu, cut into 1-inch cubes
- 150g ground pork (or beef)
- 2 tbsp Doubanjiang (Sichuan chili bean paste)
- 1 tbsp fermented black beans (Douchi), rinsed and chopped
- 1 tbsp Sichuan chili powder
- 1 tsp ground Sichuan peppercorns
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 cup chicken broth
- 1 tbsp soy sauce
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1/4 cup scallions, chopped
Equipment
- Wok or deep skillet
- Pot for blanching
Instructions
- 1
Prepare Tofu
Cut the tofu into 1-inch cubes. Handle it very gently so it doesn't break.
- 2
Blanch Tofu
Boil water with a pinch of salt. Gently slide the tofu in and simmer for 2 minutes to remove the raw bean taste and firm it up. Drain carefully.
- 3
Prepare Aromatics
Mince the garlic, ginger, and fermented black beans.
- 4
Sauté Minced Pork
Heat oil in a wok. Fry the ground pork until browned and crispy.
- 5
Add Doubanjiang
Add the Doubanjiang to the wok. Fry for 1 minute until the oil turns bright red.
- 6
Bloom Aromatics
Add the garlic, ginger, black beans, and chili powder. Sauté until intensely fragrant.
- 7
Add Broth
Pour in the chicken broth and soy sauce. Bring to a simmer.
- 8
Simmer Tofu
Gently slide the blanched tofu into the sauce. Gently push the tofu with the back of a spatula (do not stir vigorously) and simmer for 3-5 minutes.
- 9
Thicken
Slowly stir in the cornstarch slurry in three stages, waiting for the sauce to thicken before adding more.
- 10
Drizzle Chili Oil
Turn off the heat. Stir in a tablespoon of chili oil for an extra glossy finish.
- 11
Top with Peppercorn
Transfer to a serving bowl. Liberally sprinkle freshly ground Sichuan peppercorn powder over the top.
- 12
Serve Hot
Garnish with scallions and serve immediately with plenty of steamed white rice.
Cooking Tips
- Always use silken or soft tofu for Mapo Tofu. Firm tofu is easier to cook but lacks the luxurious melt-in-your-mouth texture that defines the dish.
- Pushing the tofu with the back of a ladle or spatula prevents the delicate cubes from shattering.
Variations
- Vegetarian Mapo Tofu: Omit the pork entirely, or substitute with minced shiitake mushrooms.
- Mala Level: Adjust the amount of chili powder and Sichuan peppercorns depending on your spice tolerance.
Nutrition Estimate
250 calories · 16g protein · 10g carbs · 18g fat · 2g fiber per serving
