Mapo Tofu

Name: Mapo Tofu
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb soft tofu, cut into 1-inch cubes; 1/2 lb ground pork; 2 tbsp doubanjiang (Sichuan bean paste); 1 tbsp douchi (fermented black beans), rinsed and chopped; 2 tbsp Sichuan chili oil; 1 tsp Sichuan peppercorns, ground; 3 garlic cloves, minced; 1 tbsp fresh ginger, minced; 4 green onions, chopped; 1/2 cup chicken stock; 1 tbsp soy sauce; 1 tsp sugar; 2 tsp cornstarch, mixed with 2 tbsp water; 2 tbsp vegetable oil; 2 cups steamed rice (for serving)

A popular Sichuan dish featuring soft tofu cubes in a spicy, aromatic sauce with minced meat. The combination of numbing Sichuan peppercorns and chili creates the signature "mala" flavor that defines this comfort food classic.

30 minMediumServes 4350 cal/serving

ChineseLunchStovetopStandardNut-Free

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Ingredients

1 lb soft tofu, cut into 1-inch cubes
1/2 lb ground pork
2 tbsp doubanjiang (Sichuan bean paste)
1 tbsp douchi (fermented black beans), rinsed and chopped
2 tbsp Sichuan chili oil
1 tsp Sichuan peppercorns, ground
3 garlic cloves, minced
1 tbsp fresh ginger, minced
4 green onions, chopped
1/2 cup chicken stock
1 tbsp soy sauce
1 tsp sugar
2 tsp cornstarch, mixed with 2 tbsp water
2 tbsp vegetable oil
2 cups steamed rice (for serving)

Instructions

1

Bring a pot of water to a boil. Add a pinch of salt and gently add 1 lb cut into 1-inch cubes soft tofu. Simmer for 2 minutes to firm up the tofu slightly, then drain carefully and set aside.
2

Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add 1/2 lb ground pork and cook until it changes color and is no longer pink, about 2-3 minutes. Break it up into small pieces as it cooks.
3

Lower the heat to medium and add 2 tbsp doubanjiang (Sichuan bean paste), 1 tbsp rinsed and chopped douchi (fermented black beans), 3 minced garlic cloves, and 1 tbsp minced fresh ginger. Stir-fry for 1-2 minutes until fragrant.
4

Pour in 1/2 cup chicken stock, 1 tbsp soy sauce, and 1 tsp sugar. Bring to a simmer.
5

Gently add the drained tofu cubes. Simmer for 3-4 minutes, occasionally spooning the sauce over the tofu without stirring, which would break the tofu.
6

Add the 2 tsp mixed with 2 tbsp water cornstarch and gently swirl the pan to thicken the sauce. The sauce should coat the back of a spoon.
7

Remove from heat and add 2 tbsp Sichuan chili oil, most of the 4 chopped green onions, and half of the 1 tsp ground Sichuan peppercorns.
8

Serve hot over 2 cups steamed rice (for serving), garnished with the remaining green onions and Sichuan peppercorns.

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Questions

What can I use instead of doubanjiang in Mapo Tofu?

The entry for Mapo Tofu calls for 2 tbsp doubanjiang (Sichuan bean paste). In its place: Use gochujang or a chili-garlic sauce with a spoonful of miso stirred in for the fermented bean depth.

Can I use ground chicken or turkey instead of ground pork in Mapo Tofu?

Yes. Use dark-meat ground chicken or turkey if you can, and add a teaspoon of oil per half pound, since pork brings fat that poultry does not. As written, the entry for Mapo Tofu uses 1/2 lb ground pork.

Is Mapo Tofu spicy?

Yes, it is properly hot. The heat in Mapo Tofu comes from 2 tbsp doubanjiang (Sichuan bean paste) and 1 tsp Sichuan peppercorns, ground. For a milder plate, start with half the doubanjiang and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Mapo Tofu gluten-free?

Yes. The gluten in Mapo Tofu is 1 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Mapo Tofu keep?

Refrigerate what is left of Mapo Tofu within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

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