Sichuan Mapo Tofu

About This Recipe

Mapo tofu is one of the most famous dishes from Sichuan — a bubbling pan of silken tofu cubes glossed in a brick-red sauce of doubanjiang (fermented broad-bean chili paste), fermented black beans, ground pork, and Sichuan peppercorns whose distinctive ma (numbing) tingle defines the dish along with la (heat). The full Chinese name characters describe its character: ma (numbing) la (hot) tang (warm) xian (savoury) su (fresh) nen (tender) and so on. It was invented in the 1860s in Chengdu by a pockmarked woman (mapo means 'pockmarked old woman') who ran a tofu shop. Served bubbling over fluffy white rice, it is fast (15 minutes once the tofu is in), addictive, and absolutely Sichuan.

Ingredients

Serves 4

• 500 gsilken or soft tofu, cut into 2 cm cubes
• 200 gground pork (or beef)
• 3 tbspPixian doubanjiang (broad-bean chili paste)
• 1 tbspfermented black beans (douchi), lightly rinsed and chopped
• 1 tbspSichuan chili powder
• 1.5 tspSichuan peppercorns, toasted and ground
• 4 clovesgarlic, minced
• 1 thumbginger, minced
• 3scallions, white and green parts separated and sliced
• 350 mlchicken stock (or water)
• 1 tbsplight soy sauce
• 1 tspdark soy sauce (for color)
• 1 tspsugar
• 2 tbspcornflour mixed with 4 tbsp water (slurry)
• 3 tbspneutral oil
• 1 tsptoasted Sichuan peppercorn oil (optional, for finishing)

Instructions

1. 1

   Blanch the tofu

   Bring a pot of lightly salted water to a gentle simmer. Slide in the tofu cubes carefully and warm them for 2 minutes — this firms the tofu so it holds shape and seasons it through. Drain gently.

2. 2

   Toast peppercorns

   Toast Sichuan peppercorns in a dry pan for 1 minute until fragrant. Cool and grind to a coarse powder.

3. 3

   Brown the pork

   Heat 3 tbsp oil in a wok over medium-high. Add ground pork and stir-fry until deeply browned and the fat has rendered, about 4 minutes. Push to one side.

4. 4

   Bloom the paste

   Tilt the wok so the oil pools. Add doubanjiang and chopped black beans to the oil. Stir-fry on medium for 90 seconds until the oil turns deep red and the paste smells fragrant.

5. 5

   Aromatics

   Add garlic, ginger, and white parts of scallions. Stir-fry 30 seconds. Add Sichuan chili powder and stir 10 seconds — don't let it burn.

6. 6

   Sauce

   Pour in stock, light soy, dark soy, and sugar. Stir to combine. Bring to a brisk simmer.

7. 7

   Add tofu carefully

   Slide in the drained tofu cubes. Use the back of a spoon to gently push the tofu down — do not stir aggressively or the cubes will break. Simmer 5 minutes.

8. 8

   Thicken

   Stir the cornflour slurry, then drizzle a third of it into the simmering sauce while stirring gently. Add more slurry until the sauce is glossy and coats the tofu (you might not need all of it). Simmer 1 minute.

9. 9

   Finish with ma

   Sprinkle with ground Sichuan peppercorns and green scallion. Drizzle with Sichuan pepper oil if using. Slide onto a deep platter and serve immediately with a mountain of steamed rice.

Variations

• •

  Vegan mapo: replace ground pork with finely chopped king oyster mushrooms; use vegetable stock.

• •

  Beef mapo: substitute ground beef for slightly heavier flavor.

• •

  Crab mapo: top with picked crab meat at the end for a Sichuan-meets-Cantonese version.

Storage

Best fresh. Refrigerate 2 days; reheat gently in a wok with a splash of stock. The tofu absorbs the sauce and texture changes — still very good.

Frequently Asked Questions