Sichuan Mapo Tofu
Silky tofu cubes swimming in a fiery, numbing sauce of doubanjiang, Sichuan peppercorn, and ground pork.
Details
Ingredients
- 1 block (14 oz) soft or medium-firm tofu, cubed
- 1/4 lb ground pork
- 2 tbsp doubanjiang (fermented chili bean paste)
- 1 tbsp fermented black beans, rinsed and chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tsp Sichuan peppercorn, ground
- 1/2 cup chicken broth
- 1 tbsp soy sauce
- 1 tsp cornstarch mixed with 2 tbsp water
- 2 green onions, sliced
- 1 tbsp vegetable oil
- Steamed rice, for serving
Instructions
- 1
Gently blanch tofu cubes in lightly salted boiling water for 2 minutes to firm them up. Drain carefully.
- 2
Heat oil in a wok over medium-high heat. Brown ground pork, breaking into small bits, about 3 minutes.
- 3
Push pork to the side. Add doubanjiang and fermented black beans, stir-frying in the oil for 1 minute until the oil turns red.
- 4
Add garlic and ginger, cook 30 seconds.
- 5
Pour in chicken broth and soy sauce. Gently slide in the tofu cubes. Simmer 5 minutes.
- 6
Stir in cornstarch slurry and cook until the sauce thickens and coats the tofu, about 1 minute.
- 7
Sprinkle with ground Sichuan peppercorn and green onions. Serve over steamed rice.
About This Recipe
A cornerstone of Sichuan cuisine, Mapo Tofu is a dish that captivates with its signature "mala" (numbing and spicy) flavor profile and comforting textures. Originating from Chengdu in the 19th century, reputedly created by a pockmarked old woman (Ma Po) for whom it is named, this dish masterfully balances a symphony of intense flavors. Silky cubes of tofu are simmered in a rich, fiery sauce powered by doubanjiang—fermented chili bean paste—which provides deep umami and heat. The ground pork adds a savory counterpoint and satisfying texture, while fermented black beans contribute a mysterious, salty depth. The true magic, however, lies in the generous use of Sichuan peppercorns, which impart a unique tingling sensation that prepares the palate for the chili's heat. A critical technique involves browning the pork and aromatics before building the complex sauce, ensuring each flavor layer is properly developed. For authenticity, using soft or medium-firm tofu is paramount; it absorbs the sauce beautifully without crumbling. While traditionally made with pork, variations can include ground beef or a vegetarian version with mushrooms. Always serve Mapo Tofu piping hot over freshly steamed white rice, allowing the grains to soak up every drop of the luscious, complex sauce.
Tips & Tricks
- • To enhance the "ma" (numbing) quality, dry-roast the whole Sichuan peppercorns in a pan for 1-2 minutes until fragrant before grinding them. This intensifies their aromatic and numbing compounds.
- • For a delightful vegetarian rendition, omit the ground pork and use finely chopped shiitake mushrooms or plant-based ground meat substitute. Ensure to sauté them thoroughly for a savory base.
- • Leftover Mapo Tofu can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the sauce has thickened too much.
- • Balance the rich, spicy flavors of Mapo Tofu by serving it alongside a simple, cooling side dish like a light cucumber salad dressed with sesame oil and vinegar, or a blanched green vegetable.
Nutrition Facts
Per serving (approximate)