Mapo tofu recipe

Mapo Tofu: A Homestyle Recipe Guide

Mapo Tofu, a beloved Sichuan dish, balances spicy, numbing, and savory flavors with silky tofu and tender meat. Here’s a simple homestyle recipe to recreate this classic.

Ingredients: 300g soft tofu (cut into 2cm cubes), 100g ground pork, 2 tbsp doubanjiang (broad bean chili paste), 1 tbsp fermented black beans, 2 cloves garlic (minced), 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp sugar, 100ml water or stock, 1 tsp Sichuan peppercorn powder, 2 tbsp cooking oil, and chopped scallions for garnish.

Steps:

1. Prep: Soak tofu in warm water for 5 minutes to remove excess moisture. Drain and set aside.

2. Sauté: Heat oil in a wok over medium heat. Add garlic and fermented black beans, stir-frying until fragrant.

3. Brown Meat: Add ground pork, breaking it up, and cook until no longer pink. Stir in doubanjiang and fry until the oil turns red.

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

5. Tofu In: Gently add tofu cubes, being careful not to break them. Simmer for 3-4 minutes, gently shaking the wok to mix.

6. Thicken: In a small bowl, mix 1 tsp cornstarch with 2 tbsp water. Drizzle into the wok and stir until the sauce thickens slightly.

7. Finish: Turn off the heat. Sprinkle Sichuan peppercorn powder and chopped scallions. Serve hot with steamed rice.

Tip: For extra heat, add a pinch of chili flakes. Adjust seasoning to taste—authentic Mapo Tofu should be boldly flavored yet comforting. Enjoy this fiery, soul-warming dish!