Authentic Mapo Tofu

image of silken tofu soft tofu ground pork scallions ginger garlic doubanjiang fermented bean paste sichuan peppercorns chili oil soy sauce shaoxing wine chicken stock cornstarch vegetable oil

The bell rang just before sunset, and the air immediately changed. It wasn't just a sound, it was a smell, a tingling sensation in the back of your throat that only comes from Sichuan peppercorns sizzling in oil. This authentic Mapo Tofu recipe captures that perfect balance of heat and savoriness with the famous málà flavor that defines Szechuan cooking.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Main Course

Cuisine: Chinese, Sichuan

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

Tofu

1 package silken tofu 14-ounce, drained and cut into 3/4-inch cubes

Spice Base (The Soul)

2-3 tablespoons Doubanjiang preferably Pixian broad bean paste
1 teaspoon Sichuan peppercorns ground, freshly ground preferred

Aromatics

2 tablespoons vegetable oil or lard for high-heat cooking
3 garlic cloves minced
1 tablespoon ginger fresh, minced
2 scallions white and green parts separated and chopped

Meat (Optional)

4 ounces ground pork or substitute with minced mushrooms for vegetarian

Sauce

1 cup chicken broth or water
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon dark soy sauce for color

Thickening Agent

1 tablespoon cornstarch mixed with 2 tablespoons cold water
2 tablespoons cold water for cornstarch slurry

Finishing Touches

1 teaspoon sesame oil
1 tablespoon chili oil Lao Gan Ma preferred, for surface sheen and extra flavor
green scallions chopped, for garnish

Equipment

Wok
Mortar and Pestle

Method

Gently place the cubed silken tofu into a bowl of very hot (but not boiling) water for about five minutes. This warms the tofu through which helps it retain its shape better during stirring and keeps the dish hot longer. Drain it very carefully and set aside.
Place your wok over high heat. Add the oil. Once the oil shimmers, add the ground pork. Break up the meat and cook until it is no longer pink and beginning to crisp, about four minutes. Remove the meat with a slotted spoon, leaving the flavorful rendered oil behind.
Reduce the heat slightly to medium-high. Add the Doubanjiang. Stir-fry for about 30 seconds until the oil turns a deep, fiery red and the fragrance releases. This oil blooming process is essential for creating the rich, deep color and flavor of the spicy Mapo Tofu sauce.
Add the minced ginger and garlic, along with the white parts of the scallions. Stir-fry for another 30 seconds until very fragrant. You should be smelling the savory intensity of the fermented ingredients now, a truly wonderful aroma.
Pour in the chicken broth, soy sauce, dark soy sauce, and sugar. Return the cooked meat back into the wok. Bring the mixture to a gentle boil, scraping up any browned bits from the bottom of the wok.
Gently slide the warmed tofu cubes into the simmering sauce. Reduce the heat immediately to maintain a gentle simmer. Do not stir violently. Instead, gently nudge the mixture with the back of a large spoon or a spatula, or simply shake the wok carefully so the sauce coats the tofu without breaking it. Simmer for five minutes, allowing the tofu to fully absorb the authentic Sichuan Mapo Tofu flavor.
Stir the cornstarch slurry once more, then slowly stream it into the simmering sauce while gently shaking the wok. The sauce should thicken to a luxurious, coating consistency almost immediately.
Turn off the heat. Stir in the ground Sichuan peppercorn powder and the sesame oil. Ladle the finished Mapo Tofu with Sichuan peppercorns into a deep serving bowl, drizzle with chili oil for extra vibrancy, and garnish generously with the remaining chopped green scallions. Serve immediately over steamed white rice.

Nutrition

Calories: 320kcalCarbohydrates: 18gProtein: 16gFat: 22gSaturated Fat: 4gCholesterol: 15mgSodium: 1200mgPotassium: 350mgFiber: 3gSugar: 3gVitamin A: 620IUVitamin C: 8mgCalcium: 150mgIron: 3.5mg

Notes

Pro Tips:

For the ultimate numbing spice recipe, you must use freshly ground peppercorns. Buy whole Sichuan peppercorns, toast them lightly in a dry pan until fragrant (about 60 seconds), then grind them in a spice grinder or a mortar and pestle just before adding them to the dish.
For a vegan Mapo Tofu recipe, simply replace the ground pork with an equal amount of finely minced shiitake mushrooms or cremini mushrooms. Sauté the mushrooms until they are well browned before adding the Doubanjiang.
Adjust the spice level by using less Doubanjiang (1.5 tablespoons) for milder palates or increasing the amount of fresh chili oil drizzled at the end for more heat.

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