Mapo Tofu
Mapo Tofu is a cornerstone of Sichuan cuisine featuring silky soft tofu simmered in a deeply spiced sauce of fermented black beans, chili bean paste, and ground pork. The dish delivers the signature mala sensation of mouth-numbing spice paired with rich, savory depth.
Silky tofu in a fiery Sichuan chili bean and ground pork sauce with tongue-tingling Sichuan peppercorn.
Nutrition per serving
Ingredients
Main
Sauce
Spice
Garnish
Instructions
Brown the Pork
Heat oil in a wok over medium-high heat. Add the ground pork and cook, breaking it apart, for 4 to 5 minutes until browned and fragrant. Push the pork to the side of the wok.
Build the Sauce Base
Add the doubanjiang and fermented black beans to the empty side of the wok. Fry for 1 to 2 minutes until the oil turns a deep red and the paste becomes aromatic. Combine with the pork.
Simmer the Tofu
Pour in 300 milliliters of chicken stock and gently slide in the tofu cubes. Simmer on medium heat for 8 to 10 minutes, occasionally spooning the sauce over the tofu without stirring which would break the pieces.
Finish with Peppercorn and Serve
Stir in a cornstarch slurry to thicken the sauce to your liking. Sprinkle the ground Sichuan peppercorn and sliced scallions over the top and serve immediately with steamed white rice.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.