pot collapse tofu

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

Mapo Tofu, a iconic Sichuan dish, balances spicy, numbing, and savory flavors with silky tofu. Here’s a simple recipe to recreate it at home.

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

Steps:

1. Prep: Soak tofu in warm water for 10 minutes to remove excess moisture. Mix soy sauces, sugar, and Sichuan peppercorn powder.

2. Sauté Aromatics: Heat 2 tbsp oil in a wok over medium heat. Stir-fry minced garlic and black beans until fragrant. Add doubanjiang and cook until oil turns red.

3. Cook Meat: Add ground pork, breaking it up, and stir-fry until browned.

4. Simmer: Pour in water/stock, bring to a boil, then gently add tofu cubes. Simmer for 3–4 minutes, being careful not to break the tofu.

5. Thicken & Serve: Drizzle the soy sauce mixture into the wok, stir gently, and cook until the sauce thickens. Garnish with green onions and serve with rice.

Tips: Use soft tofu for the best texture; adjust spice levels by controlling doubanjiang. Enjoy this fiery, comforting dish!