Silky tofu and ground pork simmered in a fiery, numbing Sichuan sauce of doubanjiang and Sichuan peppercorn, a beloved regional classic.
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.
Serves 3
Gently boil cubed tofu in salted water for 2 minutes to firm it slightly and remove any bean flavor. Drain carefully.
Heat oil in a wok over medium-high heat. Cook ground pork until browned and crumbly, about 4 minutes.
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.
Add garlic and ginger, cooking 30 seconds.
Pour in stock and soy sauce, stirring to combine. Bring to a simmer.
Gently slide in the blanched tofu, spooning the sauce over top rather than stirring vigorously. Simmer 5 minutes.
Gently stir in the cornstarch slurry, simmering 1-2 minutes until the sauce thickens and turns glossy.
Sprinkle with ground Sichuan peppercorn and scallions. Serve immediately over steamed rice.
Use Pixian doubanjiang specifically if you can find it -- it's the authentic Sichuan fermented bean paste, and supermarket chili-bean paste substitutes taste noticeably flatter.
Handle the tofu gently once it's in the sauce -- spoon liquid over it rather than stirring, since vigorous stirring breaks soft tofu apart.
Add the ground Sichuan peppercorn at the very end, not during cooking, to preserve its distinctive numbing quality.
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.
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.
Mapo doufu is said to have originated in the 19th century near Chengdu, created by a woman with a pockmarked face (giving the dish its name, 'ma' meaning pockmarked and 'po' meaning old woman), and it remains one of the most internationally recognized dishes of Sichuan cuisine.
Doubanjiang is a fermented broad bean and chili paste central to Sichuan cuisine, providing deep savory heat and umami; Pixian doubanjiang from Sichuan is considered the most authentic and flavorful variety.
It was likely stirred too vigorously. Handle soft tofu gently, spooning sauce over it rather than stirring, and blanching it beforehand helps it hold together better.
It has a distinctive citrusy aroma and creates a tingling, numbing sensation on the tongue (called 'ma'), which combines with the chili heat ('la') to create Sichuan cuisine's signature 'ma la' flavor profile.
Per serving (320g / 11.3 oz) · 3 servings total
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