Mapo Tofu is a spicy, mouth-numbing Szechuan dish that combines silky tofu, minced pork, and a rich sauce infused with chili bean paste and Szechuan peppercorns. This classic Chinese dish is known for its bold flavors and smooth textures. With this recipe, you can create an authentic Mapo Tofu experience at home.
Ingredients
For the Tofu and Sauce
1 lb (450 g) soft or medium tofu, cubed
0.5 lb (225 g) ground pork or beef
2 tbsp (30 ml) vegetable oil
1 tbsp (15 g) Doubanjiang (Szechuan chili bean paste)
1 tbsp (15 g) fermented black beans, rinsed and chopped
1 tbsp (15 ml) soy sauce
1/2 cup (120 ml) chicken or vegetable broth
1 tbsp (15 ml) Shaoxing wine (optional)
1 tsp (5 g) sugar
1 tbsp (15 g) cornstarch, mixed with 2 tbsp (30 ml) water
For Garnish
1/2 tsp (2 g) Szechuan peppercorns, toasted and ground
1/4 cup (25 g) green onions, finely chopped
Instructions
Prepare the Tofu Blanch the tofu in hot water for 2-3 minutes to remove excess moisture and to keep it firm while cooking. Drain and set aside.
Cook the Pork In a wok or large skillet, heat vegetable oil over medium-high heat. Add the ground pork and cook until browned, breaking it into small pieces.
Make the Sauce Add Doubanjiang and fermented black beans to the pork. Stir-fry for 1-2 minutes until fragrant, then add soy sauce, Shaoxing wine (if using), sugar, and broth. Stir well.
Combine and Thicken Gently add tofu cubes to the sauce, stirring carefully to avoid breaking them. Let simmer for 3-5 minutes, then add the cornstarch mixture. Stir until the sauce thickens to a silky texture.
Finish with Szechuan Peppercorns Sprinkle ground Szechuan peppercorns over the dish for an authentic tingly flavor. Garnish with chopped green onions.
Serving
Serve Mapo Tofu hot over steamed rice, allowing the bold flavors to infuse with the rice.
Mapo Tofu is a quintessential Szechuan dish that brings together savory, spicy, and numbing flavors. This recipe allows you to enjoy its authentic taste at home, perfect for anyone looking to explore bold Chinese cuisine.
