Mapo Tofu Sichuan Spicy Dish (Printable)
Tender tofu cubes and seasoned pork in a fiery, numbing sauce with fermented bean paste and aromatic spices.
# What You’ll Need:
→ Protein & Tofu
01 - 14 oz soft or medium-firm tofu, cubed
02 - 7 oz ground pork
→ Aromatics
03 - 2 tablespoons vegetable oil
04 - 3 cloves garlic, minced
05 - 1 tablespoon fresh ginger, minced
06 - 3 scallions, white and green parts separated and sliced
→ Sauce
07 - 2 tablespoons doubanjiang (fermented broad bean chili paste)
08 - 1 tablespoon fermented black beans, rinsed and roughly chopped
09 - 1 tablespoon soy sauce
10 - 1 tablespoon Shaoxing wine or dry sherry
11 - 1 teaspoon sugar
12 - 1 cup low-sodium chicken or vegetable broth
13 - 1 teaspoon Sichuan peppercorns, toasted and ground
14 - 1 teaspoon chili oil
15 - 1 tablespoon cornstarch mixed with 2 tablespoons water
→ Garnish
16 - 1 tablespoon scallion greens, sliced
17 - 1 teaspoon toasted ground Sichuan peppercorns
# How-to Steps:
01 - Cut the tofu into ¾ inch cubes. Place in a bowl of hot, lightly salted water for 5 minutes to firm up. Drain and set aside.
02 - Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground pork and cook until no longer pink, breaking up any clumps, about 3 minutes.
03 - Add the garlic, ginger, and the white parts of the scallions. Sauté for 1 minute until fragrant.
04 - Stir in the doubanjiang and fermented black beans. Fry for 1-2 minutes until the oil turns red and aromatic.
05 - Pour in the soy sauce, Shaoxing wine, sugar, and broth. Bring to a simmer.
06 - Gently add the tofu cubes to the pan. Simmer for 5-7 minutes, allowing the tofu to absorb the flavors.
07 - Stir in the chili oil and ground Sichuan peppercorns.
08 - Pour in the cornstarch slurry, stir gently, and simmer until the sauce thickens, about 1-2 minutes.
09 - Taste and adjust seasoning if needed.
10 - Remove from heat, garnish with scallion greens and extra ground Sichuan peppercorns if desired. Serve hot with steamed rice.
# Expert Advice:
01 -
- The way silky tofu soaks up that fiery, numbing sauce makes every bite feel like a warm embrace
- Once you master the balance of heat and aromatic spices, takeout will never compare again
02 -
- Don't skip the hot water soak for your tofu, it is the difference between silky cubes and a sad crumbly mess
- Frying the doubanjiang until the oil turns red is essential for developing that deep, complex flavor
- Always keep the heat low once you add the tofu, gentle movement prevents breaking
03 -
- Set up all your ingredients before you start cooking, once the heat is on everything moves fast
- Use a wide spatula to fold the tofu gently instead of stirring vigorously