Mapo Tofu, a iconic Sichuan dish, is celebrated for its numbing-spicy flavor and silky texture. Named after its creator, "Old Lady Ma" (a pockmarked woman from the late Qing Dynasty), this dish perfectly balances heat, aroma, and depth. Here’s a traditional recipe to recreate its magic.
Start by preparing ingredients: 300g soft tofu (cut into 1.5cm cubes), 100g ground pork, 2 tbsp doubanjiang (fermented broad bean paste), 1 tbsp chili powder, 2 minced garlic cloves, 1 tbsp ginger, and 2 chopped scallions. For the sauce, mix 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp sugar, 1 tbsp rice wine, and 100ml water or stock.
Heat 3 tbsp oil in a wok over medium flame. Sauté garlic, ginger, and doubanjiang until fragrant, then add ground pork, stirring until browned. Pour in the sauce, bring to a simmer, and gently add tofu. Cook for 3-4 minutes, being careful not to break the tofu. Thicken the sauce with a cornstarch slurry (1 tsp cornstarch + 2 tbsp water) until slightly glossy. Finish with a sprinkle of Sichuan peppercorn powder and chopped scallions.
Serve hot with steamed rice. The key lies in using fresh doubanjiang and soft tofu, ensuring the dish bursts with spicy, numbing, and umami flavors—a true taste of Sichuan’s culinary heritage.