Mapo Tofu
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.
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
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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.
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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.
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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.
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4
Pour in 1/2 cup chicken stock, 1 tbsp soy sauce, and 1 tsp sugar. Bring to a simmer.
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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.
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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.
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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.
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8
Serve hot over 2 cups steamed rice (for serving), garnished with the remaining green onions and Sichuan peppercorns.