Chinese Mapo Tofu (Print view)

Silky tofu simmered in a spicy chili bean sauce with aromatic Sichuan peppercorns and served hot over rice.

# List of Ingredients:

→ Tofu & Protein

01 - 14 oz silken or soft tofu, drained and cubed
02 - 5 oz ground pork or beef (optional; omit for vegetarian)

→ Sauce

03 - 2 tbsp Sichuan doubanjiang (fermented chili bean paste)
04 - 1 tbsp soy sauce
05 - 1 tbsp Shaoxing wine or dry sherry
06 - 1 tsp sugar
07 - 1/2 cup low-sodium chicken or vegetable broth
08 - 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

→ Aromatics & Spices

09 - 1 tbsp toasted and ground Sichuan peppercorns
10 - 3 tbsp vegetable oil
11 - 3 cloves garlic, minced
12 - 2 tsp ginger, minced
13 - 2 scallions, thinly sliced; separate white and green parts
14 - 1–2 dried red chilies, chopped (optional)

→ To Serve

15 - Steamed jasmine rice
16 - Extra sliced scallions
17 - Chili oil (optional)

# Step-by-Step Directions:

01 - Drain and cube tofu. Mix cornstarch with water to form slurry. Mince garlic and ginger. Slice scallions and separate whites and greens.
02 - Heat a dry skillet over medium heat, toast Sichuan peppercorns until fragrant, then grind; set aside.
03 - In a wok or large nonstick skillet over medium heat, add vegetable oil. Sauté scallion whites, garlic, and ginger for 1 minute until fragrant.
04 - Add ground pork or beef if using. Break apart and cook until browned.
05 - Stir in doubanjiang and dried chilies. Cook for 1 to 2 minutes until oil turns red and fragrant.
06 - Add Shaoxing wine, soy sauce, sugar, and broth. Bring to a simmer.
07 - Gently slide tofu cubes into the pan. Simmer for 5 minutes, spooning sauce over tofu without breaking it.
08 - Stir cornstarch slurry and drizzle into pan. Stir gently until sauce thickens and coats tofu.
09 - Sprinkle ground Sichuan peppercorns and half the scallion greens over the dish.
10 - Serve hot over steamed jasmine rice. Garnish with extra scallions and chili oil if desired.

# Expert Suggestions:

01 -
  • The tofu stays impossibly silky while absorbing every drop of that fiery, numbing sauce—it's comfort food that doesn't feel heavy.
  • Fifteen minutes of cooking time means you can satisfy a craving for restaurant-quality Sichuan food on a weeknight without any fuss.
  • That tingly sensation from Sichuan peppercorns is genuinely addictive, and once you understand it, you'll chase it in every bite.
02 -
  • Silken tofu breaks easily, so handle it with the gentleness you'd use with something precious—stir with a wooden spoon, never a metal whisk, and let the sauce do the heavy lifting of coating and flavoring it.
  • The numbing sensation from Sichuan peppercorns is real and chemical; if you've never had it before, start with a smaller amount and build up to the full tablespoon—some people find it strange at first, then become obsessed.
  • Doubanjiang varies wildly in heat and fermented intensity between brands, so taste your sauce before it hits the tofu and adjust the liquid or sugar if needed.
03 -
  • If your doubanjiang seems dry or thick when you open the jar, add a tiny splash of oil to it before using—it'll distribute more evenly and you'll avoid pockets of concentrated paste in your sauce.
  • Serve this immediately after cooking; the sauce thickens as it cools, and part of mapo tofu's magic is that silky, barely-clinging sauce that slides across your rice.
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