Name: Mapo Tofu
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb Silken Tofu, cubed; 4 oz Ground Pork; 2 tbsp Pixian Doubanjiang (Spicy Bean Paste); 1 tbsp Fermented Black Beans (Douchi); 3 cloves Garlic, minced; 1 tsp Ginger, minced; 1 tsp Sichuan Peppercorns; 1 cup Chicken Stock; 1 tbsp Light Soy Sauce; 1 tbsp Cornstarch slurry (mixed with water); 2 stalks Green Onions, chopped; 1 tbsp Chili Oil

"Experience the legendary 'mala' sensation with this deeply savory, spicy, and numbing Sichuan classic. This dish features delicate silken tofu cubes bathed in a rich, fermented bean sauce and finished with a dusting of fragrant Sichuan peppercorns."

Ingredients

Qty	Item
1 lb 450 g	Silken Tofu, cubed
4 oz 115 g	Ground Pork
2 tbsp 30 ml	Pixian Doubanjiang (Spicy Bean Paste)
1 tbsp 15 g	Fermented Black Beans (Douchi)
3 cloves 3 cloves	Garlic, minced
1 tsp 5 g	Ginger, minced
1 tsp 5 g	Sichuan Peppercorns
1 cup 240 ml	Chicken Stock
1 tbsp 15 ml	Light Soy Sauce
1 tbsp 15 g	Cornstarch slurry (mixed with water)
2 stalks 2 stalks	Green Onions, chopped
1 tbsp 15 ml	Chili Oil

How to Make Mapo Tofu

Toast Sichuan peppercorns in a dry wok until fragrant, grind them into a fine powder, and set aside.

Blanch cubed tofu in lightly salted simmering water for 2 minutes to firm up; drain carefully.

Heat 1 tbsp of vegetable oil in a wok and stir-fry ground pork until browned and crispy.

Add Doubanjiang and fermented black beans, stir-frying until the oil becomes bright red.

Add minced garlic and ginger, sautéing for 30 seconds until aromatic.

Pour in chicken stock, soy sauce, and sugar; bring to a gentle simmer.

Add tofu cubes carefully. Use the back of a ladle to gently push the tofu to avoid breaking.

Pour cornstarch slurry in three parts, stirring gently until the sauce reaches a glossy consistency.

Drizzle with chili oil and transfer to a bowl.

Top with the ground peppercorn powder and fresh green onions.

·
Use the back of your ladle to move tofu gently without breaking the delicate cubes.
·
Pixian Doubanjiang is essential for the authentic earthy heat characteristic of this dish.
·
Always blanch the tofu first; it helps the silken cubes maintain their shape during stir-frying.
·
Adjust the ground Sichuan peppercorn amount at the end to control the numbing 'ma' effect.

Frequently Asked Questions

Can I make this recipe vegetarian?

Yes, replace the ground pork with finely minced shiitake mushrooms for a delicious vegetarian version.

What is the best type of tofu to use?

Silken or soft tofu is traditional for its creamy texture, but firm tofu can be used if you prefer a sturdier bite.

Where can I find Doubanjiang?

It is available at most Asian grocery stores or online; look for 'Pixian' on the label for the best quality.

Is Mapo Tofu gluten-free?

Traditional Doubanjiang and soy sauce contain wheat. Use gluten-free tamari and a GF-certified bean paste to adapt it.

Video Tutorials

BETTER THAN TAKEOUT - Mapo Tofu Recipe

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How to Make Mapo Tofu with Jet Tila | Ready Jet Cook | Food Network

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