Mapo Tofu Recipe
Authentic Sichuan Mapo Tofu is a bold, spicy, and numbing dish with silky tofu in a rich, savory sauce.
Ingredients
For the tofu
- 1 block silken tofu, cut into cubes
- Pinch of salt
For the sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon Sichuan peppercorn powder
- Pinch of salt
- Pinch of white pepper
- Pinch of sugar
For the stir-fry
- 2 tablespoons cooking oil
- 1 tablespoon Sichuan peppercorns
- 6 ounces ground pork
- 2 tablespoons Sichuan Pixian broad bean paste
- 1 teaspoon ginger, minced
- 5 cloves garlic, minced
- 3 stalks scallions, minced, white and green parts separated
- 1 cup chicken stock
- 2 teaspoons cornstarch, for slurry
- 2 tablespoons water, for slurry
Instructions
- To prepare the tofu, in a pot, bring water to a boil and add a pinch of salt, then gently lower the tofu into the water and cook for 1 minute. Remove the tofu and set it aside.
- To make the sauce, in a bowl, combine the soy sauce, Sichuan peppercorn powder, salt, white pepper, and sugar, then mix well.
- To infuse the oil, in a pan over low heat, add the cooking oil and Sichuan peppercorns, and cook until fragrant. Then remove and discard the peppercorns.
- To cook the pork, increase the heat to high, add the ground pork, and stir-fry until lightly browned. Remove and set aside.
- To build the base, in the same pan over high heat, add the Pixian broad bean paste and stir-fry until the oil turns red and fragrant, then add the ginger, garlic, and white scallions and stir-fry briefly.
- To braise, pour in the sauce and chicken stock and bring to a simmer, then gently slide in the tofu and return the pork. Let it cook for about 3 minutes.
- To thicken, in a small bowl, mix the cornstarch with the water to form a slurry, stir again, then pour into the pan and gently mix until the sauce thickens.
- To serve, garnish with the green scallions and serve immediately.
Video
Notes
• Boil the tofu with salt: A quick boil in salted water helps the tofu firm up slightly, making it easier to handle without breaking.
• Handle the tofu gently: When adding the tofu to the pan, slide it in and avoid aggressive stirring so the pieces stay intact.
• Infuse the oil: Cooking the Sichuan peppercorns in oil first builds a subtle numbing aroma throughout the dish without biting into whole peppercorns.
• Keep aromatics brief: Ginger, garlic, and scallions cook quickly—just a short stir-fry keeps them fragrant and not burnt.
• Let the tofu simmer: Give the tofu a moment in the sauce so it absorbs flavor without needing to be stirred much.
• Stir the slurry before adding: Cornstarch settles quickly, so mix it again right before pouring to ensure even thickening.
• Adjust the spice: Reduce the doubanjiang or Sichuan peppercorn for a milder version, or add more for a stronger mala flavor.
• Protein swap: You can skip the pork or replace it with finely chopped mushrooms for a vegetarian version.