Chinese Mapo Tofu Dish (Printable Version)

Silky tofu simmered in a bold, spicy Sichuan chili bean sauce, paired with steamed jasmine rice.

# Components:

→ Tofu & Protein

01 - 14 oz silken or soft tofu, drained and cubed
02 - 5 oz ground pork or beef (optional; omit for vegetarian version)

→ Sauce

03 - 2 tbsp Sichuan doubanjiang (fermented chili bean paste)
04 - 1 tbsp soy sauce
05 - 1 tbsp Shaoxing wine or dry sherry
06 - 1 tsp sugar
07 - ½ cup low-sodium chicken or vegetable broth
08 - 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

→ Aromatics & Spices

09 - 1 tbsp toasted and ground Sichuan peppercorns
10 - 3 tbsp vegetable oil
11 - 3 cloves garlic, minced
12 - 2 tsp ginger, minced
13 - 2 scallions, finely sliced (whites and greens separated)
14 - 1–2 dried red chilies, chopped (optional)

→ To Serve

15 - Steamed jasmine rice
16 - Extra sliced scallions
17 - Chili oil (optional)

# Directions:

01 - Drain and cube tofu. Combine cornstarch with water to form slurry. Mince garlic, ginger, and chop dried chilies. Separate scallion whites and greens.
02 - Heat a wok or large nonstick skillet over medium heat. Toast Sichuan peppercorns until fragrant, grind them finely, then set aside.
03 - Add vegetable oil to the pan. Sauté scallion whites, garlic, and ginger for 1 minute until aromatic.
04 - If using, add ground pork or beef and cook, breaking apart, until browned and cooked through.
05 - Stir in doubanjiang and dried red chilies. Cook for 1 to 2 minutes until the oil takes on a red hue and releases fragrance.
06 - Pour in Shaoxing wine, soy sauce, sugar, and broth. Bring the mixture to a gentle simmer.
07 - Carefully slide tofu cubes into the sauce. Simmer gently for 5 minutes, spooning sauce over tofu occasionally to coat without breaking it.
08 - Stir the cornstarch slurry and gradually drizzle it into the pan. Stir gently until sauce thickens and coats the tofu evenly.
09 - Sprinkle ground Sichuan peppercorns and half of the scallion greens over the dish. Serve hot over steamed jasmine rice, garnished with extra scallions and chili oil if desired.

# Expert Tips:

01 -
  • The sauce coats your mouth with a numbing-spicy sensation that feels almost addictive, in the best way.
  • It comes together in 30 minutes but tastes like you've been cooking all afternoon.
  • The contrast between silky tofu and the punchy, fermented bean paste feels like discovering a new favorite flavor combination.
02 -
  • The Sichuan peppercorns must be toasted and ground fresh—pre-ground ones taste dull and flat, and you'll miss that electric tingle that makes this dish special.
  • Never skip the cornstarch slurry or you'll end up with a thin, watery sauce that doesn't cling to the tofu; the thickening is what transforms it from a soup into something elegant.
  • Handle the tofu like it's delicate, but don't be afraid of the sauce—aggressive stirring breaks the tofu, but gentle spooning of sauce over it actually helps it absorb flavor without falling apart.
03 -
  • Toast your Sichuan peppercorns in a completely dry pan right before grinding them—the aroma will tell you when they're perfect, and you'll taste the difference immediately.
  • Make the cornstarch slurry ahead of time but stir it again right before adding, because the cornstarch will settle and you want it evenly distributed when you drizzle it in.
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