Why You Will Love This Mapo Tofu Recipe
Mapo Tofu is the defining dish of Sichuan cuisine. The combination of silky soft tofu, ground pork, and the signature mala sauce creates an unforgettable flavor experience. This authentic version delivers the numbing heat and deep savory richness that made this dish famous worldwide.
Ingredients
| Ingredient | Amount |
|---|---|
| Silken tofu | 400g block |
| Ground pork | 150g |
| Doubanjiang (chili bean paste) | 2 tablespoons |
| Douchi (fermented black beans) | 1 tablespoon |
| Sichuan peppercorns | 1 teaspoon |
| Garlic cloves minced | 3 |
| Ginger minced | 1 teaspoon |
| Green onions sliced | 3 stalks |
| Chicken broth | 1 cup |
| Light soy sauce | 1 tablespoon |
| Cornstarch slurry | 2 tablespoons cornstarch + 3 tablespoons water |
| Cooking oil | 3 tablespoons |
Step by Step Instructions
Step 1
Cut the silken tofu into 2cm cubes. Bring a pot of salted water to a gentle simmer and carefully add the tofu. Let it poach for 2-3 minutes to warm through. Drain gently and set aside. This step keeps the tofu delicate and prevents it from breaking during cooking.
Step 2
Toast the Sichuan peppercorns in a dry pan over medium heat until fragrant, about 1 minute. Grind them to a fine powder using a mortar and pestle or spice grinder. Set aside.
Step 3
Heat your wok over medium-high heat and add oil. Add the ground pork and stir fry until browned and crispy, breaking it into small pieces. Remove and set aside, leaving about 1 tablespoon of oil in the wok.
Step 4
Reduce heat to medium. Add doubanjiang and douchi to the oil, stirring constantly for about 30 seconds until the oil turns red and fragrant. Add minced garlic and ginger, stir for 15 seconds more.
Step 5
Pour in the chicken broth and soy sauce. Gently slide in the poached tofu and cooked pork. Bring to a gentle simmer and cook for 3-4 minutes, occasionally basting the tofu with the sauce. Do not stir vigorously or the tofu will break.
Step 6
Drizzle the cornstarch slurry around the edges of the wok while gently shaking the wok to incorporate. Simmer for 30 seconds until the sauce thickens to a velvety consistency. Sprinkle with ground Sichuan pepper and sliced green onions. Serve immediately over steamed rice.
Pro Cooking Tips
- Use silken or soft tofu for the authentic texture. Firm tofu will work but lacks the signature mouthfeel.
- Doubanjiang is essential do not substitute with other chili pastes. Look for Pixian doubanjiang for the most authentic flavor.
- Handle the tofu gently throughout. A spatula slide rather than a stir keeps cubes intact.
- The sauce should be loose enough to coat the rice but not watery. Adjust cornstarch slurry as needed.
Serving Suggestions
Serve this mapo tofu over steamed jasmine rice with a simple blanched green vegetable on the side. The rice is essential to soak up the bold flavorful sauce.
