Mapo Tofu

Silky soft tofu swimming in a fiery, numbingly spicy sauce of fermented bean paste and ground pork. This iconic Sichuan dish delivers bold, complex flavors with every single bite.

Ingredients

• 14 oz soft or silken tofu, cut into 3/4-inch cubes
• ½ lb ground pork
• 2 tbsp doubanjiang (fermented chili bean paste)
• 1 tbsp fermented black beans, rinsed and chopped
• 1 tbsp soy sauce
• ¾ cup chicken or vegetable broth
• 1 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tbsp cornstarch mixed with 2 tbsp water
• 1 tsp ground Sichuan peppercorn
• 2 stalks green onion, chopped
• 1 tbsp chili oil

Method

1. Gently place the tofu cubes in a pot of salted simmering water for 2 minutes to warm through and firm up slightly. Drain carefully and set aside.
2. Heat vegetable oil in a wok or large skillet over medium-high heat. Add the ground pork and cook, breaking it into small crumbles, for 3-4 minutes until browned.
3. Push the pork to one side and add the doubanjiang to the oil. Stir-fry for 1 minute until the oil turns red and fragrant. Add the fermented black beans, garlic, and ginger. Cook for 30 seconds.
4. Add the broth and soy sauce. Bring to a simmer. Gently slide in the blanched tofu cubes. Simmer for 5 minutes, gently stirring occasionally.
5. Drizzle in the cornstarch slurry while gently stirring. Cook for 1-2 minutes until the sauce thickens and coats the tofu.
6. Transfer to a serving bowl. Sprinkle generously with ground Sichuan peppercorn, drizzle with chili oil, and top with chopped green onion. Serve with steamed rice.

Chef's note: Pixian doubanjiang is considered the gold standard for this dish. For a vegetarian version, replace pork with rehydrated shiitake mushrooms. The numbing sensation from Sichuan peppercorn is called "ma" and is a hallmark of Sichuan cuisine.

Nutrition per serving

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