Mapo Tofu — Sichuan Authentic
Experience the authentic flavors of Sichuan with this Mapo Tofu recipe. Silky tofu meets a fiery, numbing sauce for an unforgettable culinary adventure.
Mapo Tofu — Sichuan Authentic
Experience the authentic flavors of Sichuan with this Mapo Tofu recipe. Silky tofu meets a fiery, numbing sauce for an unforgettable culinary adventure.
Key move
Bloom the doubanjiang in hot oil to unlock its deep, fermented flavor.
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The Setup
- Wok14-inch
- Spatula
The Mise en Place
5 of 13Your prep station before cooking begins
The Protein (0/2)
The Aromatics (0/2)
The Spice Blend (0/2)
Tofu is breaking apart during cooking.
Be gentle when stirring. Use a spatula to fold the tofu instead of stirring vigorously.
Sauce is not thick enough.
Make sure the cornstarch slurry is well mixed and add it slowly while stirring.
Chef's Notes
Fry doubanjiang over low heat until oil turns red to deepen flavor and reduce bitterness.
Add Sichuan peppercorns at the end for a brighter, numbing aroma. Toasting them beforehand enhances flavor.
Serve piping hot over steamed white rice to soak up the rich, savory sauce.
The sauce base (doubanjiang, chili powder, fermented black beans) can be pre-mixed and stored.
The Method
PREPARE
Prep aheadCut the tofu into 1-inch cubes and set aside. Mix cornstarch (1 tbsp) with 2 tbsp water to create a slurry.
Tofu is cubed and cornstarch slurry is prepared.
HEAT
Heat chili oil (2 tbsp) in a wok or large skillet over medium-high heat.
Chili oil is shimmering but not smoking.
ADD
Add ground pork (200 g) and cook, breaking it up with a spatula, until browned.
Ground pork is cooked through and browned.
ADD
Time-sensitiveAdd doubanjiang (2 tbsp), garlic (4 cloves), and ginger (1 tbsp) to the wok. Cook, stirring constantly, until fragrant and the oil turns red, about 1 minute.
Doubanjiang, garlic, and ginger are fragrant and oil is red.
POUR
Pour in chicken broth (1 cup), soy sauce (1 tbsp), and sugar (1 tsp). Bring to a simmer.
Liquid is simmering.
GENTLY FOLD
Gently fold in the tofu cubes. Simmer for 5 minutes to allow the tofu to absorb the flavors.
Tofu is coated in sauce and simmering.
STIR
Stir in the cornstarch (1 tbsp) slurry to thicken the sauce. Cook until the sauce is glossy and coats the tofu, about 1 minute.
Sauce is thickened, glossy, and coats the tofu.
ADD
Stir in Sichuan peppercorns (1 tbsp) and sesame oil (1 tsp).
Sichuan peppercorns and sesame oil are incorporated.
GARNISH
Garnish with chopped scallions (2 stalks) and serve hot with rice.
Dish is garnished with scallions and ready to serve.
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