Mapo Tofu

Name: Mapo Tofu
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Ingredients: 400 g Tofu; 120 g Minced pork; 1 stalk Scallions; 1 tbsp Minced garlic; 1 tsp Minced ginger; 3 tbsp Cooking oil; 1 cup Stock or water; 2 tbsp Doubanjiang; 1 tbsp Douchi; 1 tbsp Chili flakes; 1 tbsp Soy sauce; 0.5 tsp Sugar; 1 tsp Sichuan peppercorn; 2 tbsp Starch slurry; 1 tbsp Chili oil

China's classic Sichuan dish — tofu and minced meat simmered in a fiery doubanjiang sauce fried until red, finished with tongue-tingling Sichuan peppercorn. Spoon it over rice and a bowl disappears.

Ingredients

2servings

Tofu · firm rather than silken, cubed400 g
Minced pork · or beef120 g
Scallions · sliced1 stalk
Minced garlic1 tbsp
Minced ginger1 tsp
Cooking oil3 tbsp
Stock or water1 cup
Seasoning
Doubanjiang · spicy fermented bean paste, key2 tbsp
Douchi · fermented black beans, minced, optional1 tbsp
Chili flakes · Chinese, optional1 tbsp
Soy sauce1 tbsp
Sugar0.5 tsp
To finish
Sichuan peppercorn · huajiao, toasted and ground1 tsp
Starch slurry · 1 starch : 2 water2 tbsp
Chili oil · optional1 tbsp

Steps

Cube the tofu and blanch in salted boiling water 1-2 minutes; drain. It holds its shape and takes on seasoning.
⏲ 2 min
Heat oil and fry the minced meat until crisp and the fat runs clear.
⏲ 3 min
Lower the heat and add the doubanjiang (with douchi and chili flakes), frying until the oil turns red and fragrant; add garlic and ginger.
⏲ 2 min
Pour in the stock with soy sauce and sugar, bring to a simmer, add the blanched tofu, and nudge gently — don't stir — for 2-3 minutes.
⏲ 3 min
Add the starch slurry in 2-3 additions to thicken to a glossy sauce. Don't dump it all at once.
⏲ 1 min
Stir in the scallions and chili oil and turn off the heat. Plate and dust with ground Sichuan peppercorn for the mala (numbing-spicy) aroma. Serve with rice.

Tips & Variations

Variations

Vegetarian mapo: Use minced shiitake instead of meat for umami.
Milder: Cut the doubanjiang and chili and skip the peppercorn for kids.
Mapo eggplant: The Sichuan eggplant version, tofu swapped for eggplant.
Beef version: Minced beef instead of pork for a richer taste.

Tips

Doubanjiang is the heart of the flavor — fry it in oil to release the red, fragrant chili oil.
Blanching the tofu keeps it from breaking and helps it absorb seasoning.
Add the Sichuan peppercorn (huajiao) at the very end for that signature tingling 'ma' aroma.
Add the starch slurry in stages to control thickness — all at once turns it gluey.
Don't stir the tofu — shake the pan or nudge gently to mix.

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