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A futuristic Cyberpunk-style food photo showing two bowls of Chinese (Sichuan) Mapo Tofu with bowls of rice and a pair of glowing chopsticks in the foreground.
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Mapo Tofu

Minced meat and cubed tofu in chili oil – a Chinese staple with complex taste, dominated by the unique aroma of freshly ground Sichuan peppercorns.
Prep Time40 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Chinese
Servings: 4 people

Equipment

  • 1 pestle & mortar

Ingredients

  • 500 g silken tofu
  • 400 g ground pork
  • 2 fresh red chilies hot
  • 6 dried red chilies hot
  • 2 stalks scallion
  • 3 tbsp ginger
  • 3 tbsp garlic
  • 1 tbsp Sichuan peppercorns
  • 120 ml neutral oil
  • 2 tbsp Doubanjiang
  • 150 ml chicken broth
  • 0.25 tsp toasted sesame oil optional
  • 0.25 tsp sugar
  • 1.5 tsp corn starch
  • 60 ml water
  • 4 servings rice on the side

Instructions

Prepare ingredients

  • Dice the tofu into 2.5 cm large cubes.
  • Finely chop the fresh and dried chilies and set aside together.
    (If you want to turn down the heat, discard the seeds.)
  • Finely chop the scallions.
  • Peel and finely dice the ginger and garlic.
  • Finely grind the Sichuan peppercorns in your mortar.
  • Stir the cornstarch into the water to create a slurry.
  • Before you start cooking, make sure all ingredients are pre-measured and ready to go. Once the heat is on, things will move very fast.
  • If you're going to eat rice on the side, wash and pop it into the rice cooker now.

Make chili oil

  • Pour half the oil into a small saucepan and put on low heat.
  • Add the chopped dried and fresh chilies. Keep stirring over low heat for a few minutes until fragrant. Be very careful not to burn them.
  • Remove from heat and set aside.

Fry

  • Heat the remaining half of the oil in your wok over medium heat for 1-2 minutes.
  • Add the ginger and fry for 60 seconds.
  • Add the garlic and fry for another minute.
  • Add the ground pork and turn the heat up to high. Break it up with your spatula and fry until you see no more pink meat.
  • Stir in the ground Sichuan peppercorns and fry for about 30 seconds.
  • Stir in the Doubanjiang until it's well-integrated.
  • Stir the chicken broth in next.
  • Give the cornstarch slurry another stir and pour it into the wok. Mix well and let it thicken for a minute.
  • Stir in the sugar, sesame oil, and the chili oil you made at the start (including the peppers).
  • Carefully add and stir in the tofu. You do not want the cubes to fall apart, so be gentle. Let it simmer for 3-5 minutes.
  • Finally, add the scallions and let it simmer for one more minute. If you like, reserve some to sprinkle over for serving.
  • Distribute to bowls and serve with rice!