Spicy Chinese Tofu (Mapo Tofu Style)
A comforting, flavor-packed classic featuring silky tofu cubes bathed in a numbing, spicy, and savory sauce.
Ingredients
- •16 oz (450g) firm or medium-firm tofu, cut into 1-inch cubes
- •4 oz (115g) ground pork or beef
- •2 tablespoons doubanjiang (spicy fermented bean paste)
- •1 tablespoon fermented black beans (douchi), roughly chopped
- •2 cloves garlic, minced
- •1 tablespoon ginger, minced
- •1 cup chicken or vegetable stock
- •1 tablespoon soy sauce
- •1 teaspoon sugar
- •1 tablespoon cornstarch mixed with 2 tablespoons water
- •2 tablespoons vegetable oil
- •1 teaspoon Sichuan peppercorns, toasted and ground
- •2 stalks green onions, thinly sliced
- •1/2 teaspoon sesame oil
Instructions
- 1
Bring a pot of salted water to a boil and gently blanch the tofu cubes for 2 minutes to firm them up, then drain carefully.
- 2
Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the ground meat and cook until browned and crispy.
- 3
Add the doubanjiang and fermented black beans to the pan, stirring for 1 minute until the oil turns a vibrant red.
- 4
Stir in the minced garlic and ginger, cooking until fragrant, about 30 seconds.
- 5
Pour in the stock, soy sauce, and sugar, bringing the mixture to a gentle simmer.
- 6
Carefully slide the blanched tofu into the sauce. Simmer gently for 5 minutes so the tofu absorbs the flavors, being careful not to break the cubes.
- 7
Slowly pour in the cornstarch slurry while stirring gently to thicken the sauce to a glossy consistency.
- 8
Finish by drizzling with sesame oil, then garnish generously with the ground Sichuan peppercorns and sliced green onions.
💡 Chef tips
- For a vegetarian version, simply omit the meat and use vegetable stock; the fermented bean paste provides enough umami to keep it savory.
- If you prefer a milder dish, reduce the amount of doubanjiang and add a teaspoon of tomato paste for color without the extra heat.
- Leftovers store well in an airtight container for up to 3 days, but reheat gently on the stovetop to avoid crumbling the tofu.
✅ How it should turn out
The finished dish should have a vibrant, glossy red sauce that clings to the soft tofu, releasing a fragrant, numbing aroma of Sichuan pepper and savory fermented beans.