Mapo Tofu
An authentic Sichuan classic, this Mapo Tofu features silken tofu and savory ground pork in a vibrant, fiery sauce. The signature 'ma-la' (numbing and spicy) flavor comes from fragrant Sichuan peppercorns and fermented chili bean paste, creating a deeply satisfying dish best served over steamed rice.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare Ingredients
- b.Gently cut the tofu into 1-inch cubes. Set aside.
- c.In a small bowl, whisk together the cornstarch and 2 tbsp of cold water to make a slurry.
- d.In another bowl, combine the chicken broth, soy sauce, and Shaoxing wine.
- e.Finely mince the garlic and ginger. Rinse and lightly mince the fermented black beans. Thinly slice the scallions.
- 2
Step 2
- a.Blanch the Tofu
- b.Bring a medium pot of water to a boil. Add 1/4 tsp of salt.
- c.Carefully add the tofu cubes and simmer for 1-2 minutes. This seasons the tofu and helps it hold its shape.
- d.Use a slotted spoon to gently remove the tofu and drain it well. Set aside.
- 3
Step 3
- a.Cook Pork and Aromatics
- b.Heat the vegetable oil in a wok or large skillet over medium-high heat until it shimmers.
- c.Add the ground pork and stir-fry, breaking it up, until browned and slightly crispy, about 4-5 minutes.
- d.Reduce heat to low. Push the pork to one side and add the doubanjiang to the oil. Fry for 1 minute, stirring constantly, until the oil is fragrant and brilliant red.
- e.Add the minced garlic, ginger, and fermented black beans. Stir-fry for 30 seconds until aromatic, then mix everything together with the pork.
- 4
Step 4
- a.Simmer the Sauce
- b.Pour the broth mixture into the wok. Add the ground Sichuan peppercorns and sugar. Bring to a simmer.
- c.Gently slide the blanched tofu into the sauce. Use the back of your spatula to gently nudge the tofu into the sauce, avoiding vigorous stirring to prevent breakage.
- d.Allow it to simmer for 3-5 minutes for the tofu to absorb the flavors.
- 5
Step 5
- a.Thicken and Serve
- b.Re-stir the cornstarch slurry. Slowly drizzle it into the simmering sauce in 2-3 additions, gently stirring between each, until the sauce thickens to a gravy-like consistency.
- c.Turn off the heat. Stir in most of the sliced scallions.
- d.Transfer to a serving bowl, garnish with the remaining scallions and a drizzle of chili oil if desired. Serve immediately with hot steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic numbing 'ma' sensation, toast whole Sichuan peppercorns in a dry pan for 1-2 minutes until fragrant, then cool and grind them just before use.
- 2Use silken or soft tofu for the classic melt-in-your-mouth texture. If you are worried about it breaking, medium-firm tofu is a more durable option.
- 3Don't skip blanching the tofu. It removes the raw bean taste, seasons it, and makes it less likely to fall apart.
- 4The quality of your doubanjiang (chili bean paste) is crucial. Look for the Pixian (郫县) brand for the most authentic, deep flavor.
- 5When simmering the tofu, use a gentle pushing or folding motion with your spatula instead of stirring to keep the cubes intact.
Adapt it for your goals.
Vegetarian/Vegan
Omit the ground pork and use 8 oz of finely chopped shiitake mushrooms instead. Sauté the mushrooms until browned before adding the doubanjiang. Ensure you use vegetable broth instead of chicken broth.
Different ProteinDifferent Protein
Substitute the ground pork with ground beef, chicken, or turkey for a different flavor profile.
Adjust Spice LevelAdjust Spice Level
To reduce the heat, use less doubanjiang and omit the extra chili oil. To increase it, add 1-2 dried red chilies (chopped) along with the garlic and ginger.
Why this is on our healthy list.
Rich in Protein
Both tofu and ground pork provide high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Source of Plant-Based Nutrients
Tofu is derived from soybeans and is a good source of iron, calcium, and soy isoflavones, which are plant compounds that may have antioxidant properties.
Metabolism Boosting Properties
The capsaicin from the chili bean paste and the unique compounds in Sichuan peppercorns can provide a temporary boost to your metabolism.
Frequently asked questions
A single serving of this Mapo Tofu (about 1 cup, without rice) contains approximately 350-400 calories, primarily from the ground pork and oil.