Mapo Doufu (Sichuan Spicy Tofu Stew)

About This Recipe

Mapo doufu is one of Sichuan cuisine's most famous dishes, soft tofu simmered in a deep red, intensely savory sauce built on doubanjiang (fermented broad bean chili paste) and ground pork, finished with a generous dose of ground Sichuan peppercorn that delivers the region's signature 'ma la' -- numbing and spicy -- sensation. Legend attributes the dish to a pockmarked (ma) woman (po) who ran a restaurant near Chengdu in the 19th century, giving the dish its name. The technique that defines mapo doufu is building the sauce properly: doubanjiang is fried in oil until the red color and aroma fully bloom, ground pork is browned in the same fat, and stock is added to create a sauce that's then thickened with a cornstarch slurry so it clings to the silky tofu rather than pooling thin at the bottom of the bowl. Ground Sichuan peppercorn, added at the very end (or as a finishing garnish), preserves its numbing quality, since prolonged cooking can dull its distinctive tingling effect. Served over steamed rice, mapo doufu is a defining dish of Sichuan cuisine -- fiery, numbing, and deeply savory, showcasing the region's mastery of layered, complex heat.

Ingredients

Serves 3

• 400 gsoft or medium tofu(cubed)
• 150 gground pork
• 3 tbspneutral oil
• 2.5 tbspdoubanjiang (fermented chili bean paste)
• 1 tbspfermented black beans(rinsed and minced, optional)
• 3 clovesgarlic(minced)
• 1 tbspgrated ginger
• 1 cupchicken or pork stock
• 1 tbspsoy sauce
• 1 tbspcornstarch(mixed with 3 tbsp water)
• 2 tspground Sichuan peppercorn(toasted)
• 2 stalksscallions(sliced)
• 2 cupssteamed rice(for serving)

Instructions

1. 1

   Blanch the tofu

   Gently boil cubed tofu in salted water for 2 minutes to firm it slightly and remove any bean flavor. Drain carefully.

2. 2

   Brown the pork

   Heat oil in a wok over medium-high heat. Cook ground pork until browned and crumbly, about 4 minutes.

3. 3

   Fry the doubanjiang

   Push pork to the side, add doubanjiang and fermented black beans if using to the oil, frying 1-2 minutes until fragrant and the oil turns red.

4. 4

   Add aromatics

   Add garlic and ginger, cooking 30 seconds.

5. 5

   Add stock

   Pour in stock and soy sauce, stirring to combine. Bring to a simmer.

6. 6

   Add tofu

   Gently slide in the blanched tofu, spooning the sauce over top rather than stirring vigorously. Simmer 5 minutes.

7. 7

   Thicken

   Gently stir in the cornstarch slurry, simmering 1-2 minutes until the sauce thickens and turns glossy.

8. 8

   Finish

   Sprinkle with ground Sichuan peppercorn and scallions. Serve immediately over steamed rice.

Variations

• •

  Use ground beef instead of pork for a slightly different, richer flavor.

• •

  Make it vegetarian by omitting the meat and using extra mushrooms and vegetable stock.

• •

  Adjust the doubanjiang quantity to control the heat level to your preference.

Storage

Refrigerate up to 3 days in an airtight container; the tofu will continue to firm up slightly. Reheat gently over low heat, stirring carefully to avoid breaking the tofu apart.

Frequently Asked Questions