Mapo Tofu
Spicy Sichuan tofu dish with minced pork, chili, and Sichuan peppercorns for a numbing heat.
15 mins
Prep Time
15 mins
Cook Time
4
Servings
Ingredients
- 1 block soft tofu (14 oz)
- 4 oz ground pork
- 2 tbsp Sichuan chili bean paste (doubanjiang)
- 1 tbsp fermented black beans
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 1 tbsp Sichuan peppercorns, ground
- 1 cup chicken stock
- 1 tbsp soy sauce
- 1 tsp sugar
- 2 green onions, chopped
- 1 tbsp cornstarch mixed with 2 tbsp water
- 2 tbsp vegetable oil
Nutrition Facts
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Instructions
Prepare the tofu: Cut the tofu into 1-inch cubes. Blanch in boiling water for 1 minute, then drain. This helps firm up the tofu.
Toast Sichuan peppercorns: Dry toast Sichuan peppercorns in a pan for 1-2 minutes until fragrant. Grind into a powder using a mortar and pestle.
Cook the pork: Heat oil in a wok over medium-high heat. Add ground pork and stir-fry until browned, about 3 minutes. Break up any large chunks.
Make the sauce: Push pork to one side. Add chili bean paste, black beans, garlic, and ginger. Stir-fry for 30 seconds until fragrant.
Combine ingredients: Pour in chicken stock, soy sauce, and sugar. Bring to a simmer. Gently add tofu cubes without breaking them.
Thicken the sauce: Simmer for 3-4 minutes. Stir in cornstarch slurry to thicken the sauce. Sprinkle with ground Sichuan peppercorns.
Finish and serve: Garnish with chopped green onions. Serve immediately with steamed rice.
Chef's Tips
- Tofu Tip: Use soft tofu for authentic texture, but firm tofu works if you prefer less delicate cubes.
- Heat Level: Adjust chili bean paste amount to control spiciness. Authentic Mapo Tofu should be quite spicy.
- Vegetarian Version: Substitute pork with mushrooms or omit for vegetarian Mapo Tofu.
- Sichuan Peppercorns: Don't skip these - they provide the characteristic numbing sensation (ma la).
- Leftovers: Store in fridge for up to 2 days. Reheat gently to avoid breaking the tofu.
