Authentic Sichuan Mapo Tofu

Prep time: 15 minutes | Cook time: 15 minutes | Servings: 3-4

Experience the soul of Sichuan at home with this Mapo Tofu. It strikes the perfect balance of mala - the addictive harmony of tongue-numbing peppercorns and fiery chili bean paste -enveloping silky tofu and savory aromatics.

Ingredients

Main Component

• 500g (18 oz) silken or soft tofu, cut into 2cm (3/4-inch) cubes

• 100g (3.5 oz) ground pork or beef

• 2g (1 tsp) Sichuan peppercorns, toasted and finely ground

• 15ml (1 tbsp) cooking oil

The Aromatics & Sauce

• 30g (2 tbsp) Pixian Doubanjiang (fermented chili bean paste), finely chopped

• 15g (1 tbsp) Douchi (fermented black beans), rinsed and minced

• 10g (2 tsp) ginger, finely minced

• 15g (1 tbsp) garlic, finely minced

• 5g (1 tsp) chili flakes (optional for extra heat)

• 240ml (1 cup) unsalted chicken stock or water

• 5ml (1 tsp) dark soy sauce

• 2g (1/2 tsp) granulated sugar

Thickener & Garnish

• 15g (1 tbsp) potato starch or cornstarch

• 30ml (2 tbsp) cold water

• 2 stalks green onions, whites and greens separated and sliced

• 5ml (1 tsp) toasted sesame oil

Instructions

1. Blanch 500g (18 oz) tofu cubes in simmering salted water for 2 minutes to stabilize texture. Drain gently and set aside.

2. Heat 15ml (1 tbsp) oil in a wok over medium-high heat. Brown 100g (3.5 oz) ground meat until crispy and rendered.

3. Add 30g (2 tbsp) Doubanjiang. Fry for 1 minute until the oil turns a vibrant red color.

4. Stir in 15g (1 tbsp) black beans, 10g (2 tsp) ginger, 15g (1 tbsp) garlic, and green onion whites. Sauté until fragrant.

5. Pour in 240ml (1 cup) stock, 5ml (1 tsp) dark soy sauce, and 2g (1/2 tsp) sugar. Bring to a simmer.

6. Carefully slide in the blanched tofu. Simmer for 3–5 minutes, occasionally shaking the pan gently to coat the cubes without breaking them.

7. Mix 15g (1 tbsp) starch with 30ml (2 tbsp) water. Slowly drizzle into the sauce while swirling the pan until thickened.

8. Stir in 5ml (1 tsp) sesame oil and half the ground Sichuan peppercorns.

9. Transfer to a bowl. Garnish with remaining peppercorns and green onion greens. Serve immediately with steamed white rice.