mapo tofu recipes

Mapo Tofu, a iconic Sichuan dish, delights with its numbing-spicy flavor and silky tofu. Here’s a concise guide to crafting this classic.

Ingredients: 300g soft tofu (cut into 1.5cm cubes), 100g ground pork, 2 tbsp doubanjiang (fermented bean paste), 1 tbsp soy sauce, 1 tsp sugar, 1 tbsp Sichuan peppercorn powder, 2 chopped green onions, 3 minced garlic cloves, 1 sliced ginger, 1 tbsp cooking oil, and 200ml water or broth.

Steps:

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

2. Sauté Aromatics: Heat oil in a wok over medium heat. Stir-fry garlic, ginger, and doubanjiang until fragrant (1-2 minutes).

3. Brown Meat: Add ground pork, cook until crumbly and lightly browned.

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

5. Tofu In: Gently add tofu cubes. Avoid stirring vigorously to prevent breaking. Simmer for 3-4 minutes to infuse flavors.

6. Thicken: Mix 1 tsp cornstarch with 2 tbsp cold water, stir into the wok to thicken the sauce slightly.

7. Finish: Sprinkle Sichuan peppercorn powder and green onions. Serve hot with steamed rice.

Tips: For extra heat, add a pinch of chili flakes. Adjust seasoning to taste—authentic Mapo Tofu balances spicy, numbing, savory, and slightly sweet notes. Enjoy this fiery, comforting staple!