Spicy Sichuan Mapo Tofu (Printable)
Silky tofu with ground pork in spicy aromatic sauce featuring Sichuan peppercorns and fermented black beans.
# What's Needed:
→ 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 Make It:
01 - Cut tofu into ¾-inch cubes and soak in hot, lightly salted water for 5 minutes to firm up. Drain thoroughly and set aside.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground pork and cook, breaking up clumps, until no longer pink, approximately 3 minutes.
03 - Stir in garlic, ginger, and white parts of scallions. Sauté for 1 minute until fragrant, taking care not to burn the garlic.
04 - Add doubanjiang and fermented black beans. Fry for 1-2 minutes until oil turns red and aromatic, allowing flavors to develop.
05 - Pour in soy sauce, Shaoxing wine, sugar, and broth. Bring to a gentle simmer, stirring to combine all ingredients.
06 - Gently add tofu cubes to the pan. Simmer for 5-7 minutes, handling tofu carefully to prevent breakage while allowing it to absorb flavors.
07 - Stir in chili oil and ground Sichuan peppercorns, distributing evenly throughout the dish.
08 - Pour in cornstarch slurry while stirring gently. Continue simmering for 1-2 minutes until sauce reaches desired consistency.
09 - Taste and adjust seasoning as needed. Remove from heat.
10 - Transfer to serving dish and garnish with scallion greens and extra ground Sichuan peppercorns. Serve hot with steamed rice.
# Tips for Success:
01 -
- The sauce-to-tofu ratio creates perfect spoonfuls every time
- That signature numbing heat becomes addictive after the first bite
- It comes together in under 40 minutes but tastes like restaurant quality
02 -
- Soaking tofu in hot salted water is the secret to keeping it intact during cooking
- Doubanjiang varies in saltiness between brands, so taste your sauce before adding extra salt
- The sauce will continue thickening off the heat, so remove it slightly earlier than you think
03 -
- Toast Sichuan peppercorns in a dry pan for 2 minutes before grinding—the difference in aroma is remarkable
- Have your cornstarch slurry ready before you start cooking, as the sauce thickens fast once added