Authentic Mapo Tofu
A bold and iconic Sichuan classic featuring silky tofu cubes bathed in a fragrant, numbing, and spicy sauce.
Ingredients
- •1 lb (450g) soft or medium-firm tofu, cut into 1-inch cubes
- •4 oz (115g) ground beef
- •2 tablespoons Sichuan broad bean paste (doubanjiang)
- •1 tablespoon fermented black beans (douchi), finely chopped
- •1 tablespoon chili oil
- •1 tablespoon ginger, minced
- •2 cloves garlic, minced
- •1 cup chicken stock
- •1 teaspoon Sichuan peppercorns, toasted and ground
- •2 teaspoons cornstarch mixed with 2 tablespoons water
- •2 stalks green onions, finely sliced
- •2 tablespoons neutral oil (such as vegetable or canola)
Instructions
- 1
Bring a pot of salted water to a gentle simmer and carefully drop in the tofu cubes. Let them poach for 2 minutes to warm through, then drain carefully and set aside.
- 2
Heat the oil in a wok or large skillet over medium-high heat. Add the ground beef and cook until browned and crispy.
- 3
Add the doubanjiang and fermented black beans to the wok, stir-frying for about 1 minute until the oil turns a vibrant red.
- 4
Add the minced ginger and garlic, stir-frying until fragrant, about 30 seconds.
- 5
Pour in the chicken stock and bring the mixture to a gentle boil.
- 6
Gently slide the poached tofu into the sauce. Reduce heat to low and simmer for 3-5 minutes to allow the tofu to absorb the flavors.
- 7
Slowly pour in the cornstarch slurry while gently stirring the sauce until it thickens and coats the tofu.
- 8
Transfer to a serving dish and garnish generously with the ground Sichuan peppercorns and sliced green onions.
💡 Chef tips
- For a deeper numbing effect, use high-quality Sichuan peppercorns and toast them in a dry pan until fragrant before grinding.
- Be very gentle when stirring the tofu to prevent it from breaking; use a spatula to push the sauce over the tofu rather than aggressive tossing.
- If you prefer a vegetarian version, replace the ground beef with finely chopped shiitake mushrooms for a similar umami depth.
✅ How it should turn out
The finished dish should have a vibrant, glossy red sauce that clings to the silky tofu, with a distinct numbing sensation on the tongue and a savory, spicy aroma.