Mapo Tofu
A classic Sichuan dish featuring soft tofu and minced pork in a spicy, savory, and numbing sauce.
35m2Servings
Nutrition
176kcal
14gProtein
8gCarbs
11gFat
Ingredients
TOFU
Soft Tofu
230 g
Salt
1 tbsp
SAUCE BASE
Sichuan Peppercorns
½ tbsp
Garlic
2 cloves
Chili Bean Paste
1½ tbsp
Pork Mince
35 g
Sichuan Chili Powder
½ tsp
Stock
Or water
¾ cup
Light Soy Sauce
1 tsp
Shaoxing Wine
1 tsp
Sugar
1 tsp
Dark Vinegar
½ tsp
Cornstarch
1 tsp
Water
For slurry
1 tbsp
Sesame Oil
1 tsp
GARNISH
Scallions
Chopped
1 piece
Equipment
Mortar and Pestle
Instructions
1Prepare Spices and Aromatics
5m
5mToast Sichuan Peppercorns
Toast Sichuan peppercorns in a dry wok over medium-low heat until fragrant, about 1-2 minutes. Be careful not to burn them. Remove from wok and set aside.
Grind Sichuan Peppercorns
Grind the toasted Sichuan peppercorns using a mortar and pestle or a spice grinder until coarsely powdered.
Mince Garlic
Peel and finely mince the garlic cloves. Crushing them with the side of a knife is a quick way to peel and mince.
Prepare Chili Bean Paste
Finely mince the chili bean paste to break up any large chunks.
2Prepare Tofu
10m
10mDrain Tofu
Drain the soft tofu and gently press it between paper towels to remove excess moisture.
Cut Tofu
Cut the tofu into approximately 1.5 cm (0.6 inch) cubes. Aim for uniform size.
Blanch Tofu
Bring a small pot of water to a boil with about 1 tablespoon of salt. Gently add the tofu cubes and simmer for 2-3 minutes. This helps firm up the tofu and remove any beany taste. Drain the tofu carefully.
3Stir-fry Aromatics and Pork
5m
5mHeat Oil and Fry Pork
Heat about 1 tablespoon of Sichuan chili oil (or canola oil) in a wok over medium-high heat. Add the minced pork and stir-fry, breaking it up into small pieces, until it's browned and slightly crispy, about 3-4 minutes.
Add Garlic and Chili Powder
Add the minced garlic and Sichuan chili powder to the wok. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
4Build the Sauce
5m
5mAdd Chili Bean Paste
Add the minced chili bean paste to the wok and stir-fry for about 1 minute to extract its flavor and color.
Add Liquids and Seasonings
Pour in the stock (or water), light soy sauce, Shaoxing wine, and sugar. Stir well to combine.
Simmer Sauce
Bring the sauce to a simmer and let it cook for about 2-3 minutes to allow the flavors to meld.
5Combine and Thicken
5m
5mAdd Tofu
Gently add the blanched tofu cubes to the wok. Stir very gently to coat the tofu with the sauce without breaking it.
Simmer Tofu
Let the tofu simmer in the sauce for about 3-4 minutes, allowing it to absorb the flavors. The sauce should reduce slightly.
Thicken Sauce
Prepare a slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of water. Pour the slurry into the wok and stir gently until the sauce thickens to your desired consistency.
Add Sesame Oil
Stir in 1 teaspoon of sesame oil for added aroma and flavor. Turn off the heat.
6Serve
2m
2mPlate and Garnish
Transfer the Mapo Tofu to a serving bowl. Garnish with chopped scallions.
Serve Hot
Serve immediately with steamed rice.
Tips
Blanching the tofu in salted water helps to firm it up and remove any raw bean flavor.
Don't stir the tofu too vigorously once added to the sauce, as it can break apart.
Adjust the amount of Sichuan chili powder to your preferred level of heat.
The red oil at the bottom of the pan after frying the pork and chili bean paste is packed with flavor; be sure to scrape it all into the sauce.