Classic Mapo Tofu
Traditional dish · Sichuan Chinese
A quintessential Sichuan dish featuring silken tofu and minced meat in a fiery, numbing, and savory sauce, renowned for its bold flavors and characteristic 'mala' sensation.
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Ingredients
- Silken Tofu2 blocks (about 500g)
- Ground Pork150g
- Doubanjiang (Fermented Broad Bean Paste)2 tbsp
- Douchi (Fermented Black Beans)1 tbsp
- Sichuan Peppercorns1 tsp
- Chili Flakes1 tsp
- Garlic3 cloves, minced
- Ginger1 tbsp, minced
- Shaoxing Wine1 tbsp
- Soy Sauce1 tbsp
- Chicken Broth or Water1 cup
- Cornstarch Slurry (1 tbsp cornstarch + 2 tbsp water)1
- Vegetable Oil2 tbsp
- Scallions2, chopped for garnish
- Saltto taste
- Black Pepperto taste
- Wateras needed
Steps
- 1
Gently cut tofu into 1.5cm cubes. Blanch tofu in salted boiling water for 1-2 minutes, then drain carefully.
- 2
Toast Sichuan peppercorns in a dry pan until fragrant, then grind into powder.
- 3
Heat vegetable oil in a wok or large skillet over medium-high heat. Add ground pork and stir-fry until browned and slightly crispy. Remove pork and set aside.
- 4
Add a little more oil if needed. Add doubanjiang and stir-fry until the oil turns red and fragrant. Add douchi, minced garlic, and ginger, stir-frying for another 30 seconds until aromatic.
- 5
Return the cooked pork to the wok. Add Shaoxing wine and soy sauce, stir well.
- 6
Pour in chicken broth or water. Bring to a simmer. Add the blanched tofu cubes gently. Simmer for 5-7 minutes, allowing the tofu to absorb the flavors. Avoid vigorous stirring.
- 7
Stir in the cornstarch slurry gradually to thicken the sauce to your desired consistency. Add half of the ground Sichuan peppercorn powder and chili flakes. Taste and adjust seasoning with salt and black pepper if needed.
- 8
Gently transfer the Mapo Tofu to a serving bowl. Sprinkle with the remaining Sichuan peppercorn powder, chili flakes, and chopped scallions.
