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Mapo Tofu

Silky tofu cubes in a fiery doubanjiang-chili sauce with ground pork and the signature ma la tingle of Sichuan pepper. Ready in about 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

Main ingredients
  • 1 block (14 oz) soft or medium-soft tofu cut into 3/4-inch cubes; soaked in hot salted water 10-15 minutes
  • 6 oz ground pork omit for a vegetarian version
  • 2 tablespoons Pixian doubanjiang (fermented broad-bean chili paste)
  • 2 tablespoons Sichuan-style chili flakes or gochugaru
  • 1 tablespoon Sichuan peppercorns toasted and ground fresh
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 2 scallions thinly sliced, whites and greens separated
  • 1 cup chicken or vegetable stock
  • 2 tablespoons neutral oil
  • 2 teaspoons soy sauce
  • 1 teaspoon Shaoxing wine
  • 1 teaspoon cornstarch mixed with 2 tablespoons cold water
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt plus more to taste

Method
 

  1. Cut the tofu into 3/4-inch cubes and soak in hot salted water for 10-15 minutes. Drain gently.
  2. Toast the Sichuan peppercorns in a dry wok 2-3 minutes until fragrant, cool, then grind to a coarse powder. Set aside.
  3. Heat the oil in a wok over medium-high heat. Add the doubanjiang and stir-fry 1 minute until it darkens and the oil turns red. Add the ground pork and Shaoxing wine; cook 3-4 minutes until no longer pink.
  4. Stir in the garlic, ginger, and scallion whites; cook 30 seconds. Add the chili flakes and stir 15 seconds.
  5. Pour in the stock, soy sauce, and sugar. Bring to a boil, then reduce to a steady simmer. Taste and adjust salt.
  6. Slide in the drained tofu cubes. Push and nudge gently with the back of a ladle (do not stir roughly). Simmer 3-4 minutes.
  7. Stir the cornstarch slurry and drizzle in while swirling the pan, until the sauce turns glossy and clings to the tofu, about 30 seconds.
  8. Off the heat, sprinkle about 1 teaspoon of the ground Sichuan pepper over the top and add the scallion greens. Serve immediately over hot steamed rice.