Mapo Tofu

Mapo Tofu is a fiery, numbing Sichuan classic of silken tofu simmered in a spicy sauce of fermented broad bean paste (doubanjiang), fermented black beans, chili oil, and ground pork, finished with a generous dusting of ground Sichuan peppercorn for the dish's signature má là (numbing-spicy) sensation.

By YumYum Editorial · Chinese

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves 4

Ingredients

• 1 lb soft or silken tofu, cut into 3/4-inch cubes
• 6 oz ground pork
• 2 tbsp neutral oil
• 3 tbsp doubanjiang (fermented broad bean chili paste)
• 1 tbsp fermented black beans, rinsed and chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 cup chicken or pork broth
• 1 tbsp soy sauce
• 1/2 tsp sugar
• 2 tbsp cornstarch mixed with 3 tbsp water (slurry)
• 2 scallions, sliced
• 1 tsp ground toasted Sichuan peppercorn
• 1 tsp chili oil, for finishing

Instructions

1. Gently simmer tofu cubes in a pot of lightly salted water for 2 minutes to firm them and remove any raw flavor; drain carefully.
2. Heat oil in a wok over medium heat. Add ground pork and stir-fry until browned and slightly crisp, breaking it into small pieces, about 4 minutes.
3. Add doubanjiang and fermented black beans, stir-fry 1-2 minutes until the oil turns red and fragrant.
4. Add garlic and ginger, stir-fry 20 seconds.
5. Pour in broth, soy sauce, and sugar. Bring to a simmer.
6. Gently slide the tofu cubes into the sauce. Simmer 5 minutes, occasionally shaking the pan gently rather than stirring to avoid breaking the tofu.
7. Re-stir the cornstarch slurry and drizzle it in gradually while gently shaking the pan, until the sauce thickens to coat the tofu.
8. Sprinkle in half the scallions and half the ground Sichuan peppercorn, folding in gently.
9. Transfer to a serving bowl, top with remaining scallions, remaining Sichuan peppercorn, and a drizzle of chili oil. Serve with steamed rice.