Sichuan Mapo Tofu
This spicy and savory Sichuan Mapo Tofu features silken tofu simmered in a rich, chili bean paste-based sauce with ground pork or beef. It's a classic Chinese dish known for its numbing and hot 'ma la' flavor profile. Serve it hot over steamed rice for a satisfying meal.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 326 kcal
Allergen information: may contain gluten, peanuts, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gfirm tofu, cut into 2cm cubes
- 200 gground pork
- 2 tbspsichuan peppercorns, toasted and ground
- 2 tbspdoubanjiang
- 1 tbspfermented black beans, minced
- 3 clovegarlic, minced
- 1 tbspginger, minced
- 1 tspchili powder(optional)
- 1.5 cupchicken broth
- 1 tbspsoy sauce
- 2 tbsppeanut oil
slurry
- 1 tbspcornstarch
- 2 tbspwater
garnish
- 2 pcsscallion, chopped, green parts only
Equipment
large skillet · wok · pot · spoon · whisk · small bowl
The method
Step by step
- 1
Bring a pot of water to a boil, then add the tofu cubes and blanch for 1-2 minutes; this helps firm the tofu and removes excess water. Carefully drain and set aside.
About 3 min
Cook’s note: Blanching the tofu helps it absorb flavors better and prevents it from breaking apart during cooking.
- 2
Heat a wok or large skillet over medium-high heat, then add the peanut oil.
About 1 min
- 3
Add the ground pork to the hot oil and cook, breaking it up with a spoon, until it is browned and cooked through, about 5-7 minutes.
About 7 min
Cook’s note: Ensure the pork is well browned for deeper flavor.
- 4
Push the pork to one side of the wok and add the doubanjiang, minced fermented black beans, garlic, and ginger to the empty side. Stir-fry for 1-2 minutes until fragrant and the oil turns red.
About 2 min
Cook’s note: The red oil from the doubanjiang is characteristic of Mapo Tofu.
- 5
Stir in the chili powder, if using, and mix everything together with the pork.
About 1 min
Cook’s note: Adjust chili powder to your preferred spice level.
- 6
Pour in the chicken broth and soy sauce, then bring the mixture to a simmer.
About 2 min
- 7
Gently add the blanched tofu cubes to the simmering sauce. Stir very carefully to avoid breaking the tofu, and let it simmer for 5-7 minutes to allow the flavors to meld.
About 7 min
Cook’s note: Use a wide, flat spoon to gently fold the tofu to prevent it from crumbling.
- 8
In a small bowl, whisk together the cornstarch and water to create a slurry. Slowly pour the slurry into the simmering tofu, stirring constantly until the sauce thickens to your desired consistency.
About 1 min
Cook’s note: Add the slurry gradually; you might not need all of it.
- 9
Remove from heat and stir in the ground Sichuan peppercorns.
Cook’s note: Adding Sichuan peppercorns at the end preserves their numbing 'ma la' quality.
- 10
Garnish with chopped scallions and serve immediately with steamed rice.
Per serving
Nutrition
- Calories
- 326.3kcal
- Protein
- 20.7g
- Carbs
- 7.8g
- Fat
- 24.6g
- Fibre
- 1.1g
- Sugar
- 1.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Mapo Tofu in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Add a splash of broth if it seems too dry.
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