Spicy Mapo Tofu (Printable)
Silky tofu and ground pork in spicy, aromatic Sichuan sauce with numbing heat.
# What You'll 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 (slurry)
→ Garnish
16 - 1 tablespoon scallion greens, sliced
17 - 1 teaspoon toasted ground Sichuan peppercorns
# Directions:
01 - Cut tofu into ¾ inch cubes. Place in a bowl of 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 any clumps, about 3 minutes.
03 - Add garlic, ginger, and white parts of the scallions. Sauté for 1 minute until fragrant.
04 - Stir in doubanjiang and fermented black beans. Fry for 1–2 minutes until the 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 the tofu to absorb the flavors.
07 - Stir in chili oil and ground Sichuan peppercorns.
08 - Pour in cornstarch slurry, stir gently, and simmer until the sauce thickens, about 1–2 minutes.
09 - Taste and adjust seasoning if needed. Remove from heat, garnish with scallion greens and extra ground Sichuan peppercorns if desired. Serve hot with steamed rice.
# Cooking Tips:
01 -
- That incredible ma-la sensationa simultaneous numbing and heating that makes your taste buds come alive
- Silky tofu soaking up all that complex, savory sauce until every bite is flavor-packed
- Ready in under 40 minutes but tastes like something that simmered all afternoon
02 -
- Hot water soak for tofu is non-negotiable if you want it to hold together
- Doubanjiang varies by brand so taste before adding more salt
- The sauce will thicken off heat too so do not overdo the cornstarch
03 -
- Freshly ground Sichuan peppercorns make a huge difference
- Do not crowd your pan or the sauce will not reduce properly