Mapo Tofu (麻婆豆腐) – Authentic Sichuan Spicy Bean Curd
Soft tofu trembling under a deep red sauce — half fire, half velvet. It’s the kind of dish you crave late at night: savory, rich, and oddly calming once your lips stop tingling.
Ingredients
Recipe Ingredients
- 1 block soft or medium tofu 400g, cut into 1-inch cubes
- 5 oz ground pork or beef
- 2 tablespoon Pixian doubanjiang fermented chili bean paste
- 1 tablespoon douchi fermented black beans, rinsed and chopped
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- ½ teaspoon ground Sichuan peppercorns
- 1 tablespoon Shaoxing wine
- 1 cup light chicken stock
- 2 teaspoon soy sauce
- 1 teaspoon sugar
- 1½ teaspoon cornstarch mixed with 2 tablespoon water
- 2 scallions thinly sliced
- 2 tablespoon neutral oil
Instructions
Instructions
- Prepare the tofu: Bring salted water to a gentle simmer. Add tofu cubes and cook 2–3 minutes to firm. Drain carefully.
- Toast the peppercorns: In a dry wok, toast Sichuan peppercorns until fragrant. Grind to powder. Set aside.
- Cook the aromatics: Heat oil in the wok. Add minced pork and stir-fry until it browns and renders fat. Add garlic, ginger, and chopped douchi. Stir until fragrant.
- Add the soul: Stir in doubanjiang and fry until the oil turns deep red — about 1 minute. This is where the flavor develops.
- Build the sauce: Pour in Shaoxing wine and stock, then soy sauce and sugar. Simmer 3–4 minutes.
- Add the tofu: Gently slide tofu cubes into the sauce. Don’t stir too much — just swirl the pan. Simmer another 5 minutes.
- Thicken & finish: Stir in cornstarch slurry until sauce glazes the tofu. Sprinkle ground Sichuan pepper and scallions over top.
- Serve immediately: Serve bubbling hot with steamed jasmine rice.
Notes
Chef’s Notes
True Mapo flavor should balance six sensations: numbing, spicy, hot, fragrant, tender, and fresh.
Substitute mushroom mince for a stellar vegetarian version — the umami carries through beautifully.
Add a small knob of chili crisp or roasted chili oil at plating for restaurant-style sheen.
Tried this recipe?Let us know how it was!
