tofu and pork roasting methods

How to Make Mapo Tofu: A Step-by-Step Guide

Mapo Tofu, a iconic Sichuan dish, combines tender tofu with savory minced pork in a spicy, numbing sauce. Here’s a simple recipe to recreate this classic at home.

Ingredients: 300g soft tofu (cut into 2cm cubes), 150g ground pork, 2 tbsp doubanjiang (broad bean paste), 1 tbsp fermented black beans, 2 garlic cloves, 1 ginger slice, 2 tbsp soy sauce, 1 tsp sugar, 100ml water or stock, 1 tbsp starch mixed with 2 water, Sichuan peppercorn powder, and green onions for garnish.

Steps:

1. Prep: Soak tofu in salted water for 10 minutes to firm up. Mince garlic, ginger, and green onions.

2. Sauté Aromatics: Heat 2 tbsp oil in a wok. Stir-fry garlic, ginger, and black beans until fragrant. Add doubanjiang and cook for 1 minute to release flavor.

3. Cook Pork: Add ground pork, breaking it up, and cook until browned (5–7 minutes).

4. Simmer: Pour in water/stock, soy sauce, and sugar. Bring to a gentle boil.

5. Add Tofu: Gently slide in tofu cubes. Simmer for 5 minutes, careful not to break them.

6. Thicken: Drizzle in starch slurry, stirring until the sauce thickens.

7. Finish: Turn off heat, sprinkle Sichuan peppercorn powder, and garnish with green onions. Serve hot with rice.

Tips: Use soft tofu for a silky texture; adjust spice levels by varying doubanjiang. Enjoy this perfect balance of spicy, savory, and numbing flavors!