Spicy Sichuan Mapo Tofu (Printable Version)

Silky tofu and ground pork simmered in a spicy, aromatic sauce with Sichuan peppercorns for authentic numbing heat.

# What You Need:

→ Protein & Tofu

01 - 14 oz soft or medium-firm tofu, cubed
02 - 7 oz ground pork

→ Aromatics

03 - 2 tablespoons vegetable oil
04 - 3 cloves garlic, minced
05 - 1 tablespoon fresh ginger, minced
06 - 3 scallions, white and green parts separated and sliced

→ Sauce

07 - 2 tablespoons doubanjiang (fermented broad bean chili paste)
08 - 1 tablespoon fermented black beans, rinsed and roughly chopped
09 - 1 tablespoon soy sauce
10 - 1 tablespoon Shaoxing wine or dry sherry
11 - 1 teaspoon sugar
12 - 1 cup low-sodium chicken or vegetable broth
13 - 1 teaspoon Sichuan peppercorns, toasted and ground
14 - 1 teaspoon chili oil
15 - 1 tablespoon cornstarch mixed with 2 tablespoons water

→ Garnish

16 - 1 tablespoon scallion greens, sliced
17 - 1 teaspoon toasted ground Sichuan peppercorns

# How to Make It:

01 - Cut tofu into ¾ inch cubes. Place in hot, lightly salted water for 5 minutes to firm up. Drain and set aside.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground pork and cook until no longer pink, breaking up clumps, about 3 minutes.
03 - Add garlic, ginger, and white parts of scallions. Sauté for 1 minute until fragrant.
04 - Stir in doubanjiang and fermented black beans. Fry for 1-2 minutes until oil turns red and aromatic.
05 - Pour in soy sauce, Shaoxing wine, sugar, and broth. Bring to a simmer.
06 - Gently add tofu cubes to the pan. Simmer for 5-7 minutes, allowing tofu to absorb flavors.
07 - Stir in chili oil and ground Sichuan peppercorns.
08 - Pour in cornstarch slurry, stir gently, and simmer until sauce thickens, about 1-2 minutes.
09 - Taste and adjust seasoning if needed.
10 - Remove from heat, garnish with scallion greens and extra ground Sichuan peppercorns if desired. Serve hot with steamed rice.

# Expert Advice:

01 -
  • The restaurant quality numbing spice hits your lips first, then warmth spreads through your whole chest
  • This comes together in under 40 minutes but tastes like it simmered all afternoon
  • The tofu becomes little flavor sponges that practically burst when you bite them
02 -
  • Doubanjiang varies wildly between brands in saltiness and heat. Start with less and taste as you go
  • The hot water tofu trick changed everything for me. I used to end up with tofu confetti every single time
  • Do not skip toasting the Sichuan peppercorns. Raw ones taste dusty and harsh instead of floral and electric
03 -
  • Set up all your ingredients before you start cooking. Once the heat is on, everything happens fast
  • If your sauce is too thick, thin it with hot broth one tablespoon at a time
  • Leftovers reheat beautifully over low heat with a splash of water

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