Silken tofu in a fiery, numbing Sichuan sauce with minced pork and dried chilies.
Mapo tofu (麻婆豆腐) is a cornerstone of Sichuan cuisine, known for its distinctive 'ma la' sensation — the numbing heat from Sichuan peppercorns combined with the piercing spice of dried chilies. The sauce is enriched with pork fat and fermented bean paste, creating a complex umami depth. Silken tofu cubes absorb every layer of flavor while remaining delicate and tender.
Serves 3
Dry-toast peppercorns in a wok over medium heat for 1 minute until fragrant. Grind coarsely and set aside.
Heat oil in wok, add pork and break apart while cooking until browned, 3 minutes. Add doubanjiang and garlic, stir for 1 minute.
Add stock, soy sauce, and toasted ground peppercorns. Bring to a simmer. Add whole dried chilies for infusing.
Gently add tofu cubes to the simmering sauce. Simmer for 8 minutes, then cornstarch slurry to thicken. Top with scallions and sesame oil.
Sichuan peppercorns must be toasted fresh for the true numbing sensation.
Don't stir too vigorously or the tofu will break apart.
The sauce should coat the tofu, not drown it.
Use shrimp instead of pork
Add water spinach or bok choy
Make it vegetarian with mushrooms and cashews
Refrigerate up to 3 days. Reheat gently in a wok with a splash of water.
Mapo tofu originated in Chengdu during the Qing dynasty and is said to be named after a pockmarked woman (mapo) who sold the dish. It became a symbol of Sichuan's bold, daring approach to flavor.
Mapo means 'pockmarked woman' — the dish is believed to have been created by a woman with that appearance.
The dish won't have its signature numbing effect, but you can substitute black pepper and increase the chili count.
Per serving · 3 servings total
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