Authentic Mapo Tofu
Authentic Mapo Tofu
Ingredients
For the Tofu
- 1 pound soft tofu, cut into 3/4-inch cubes
For the Aromatics and Meat
- 1 1/2 teaspoons Sichuan peppercorns
- 1/2 pound ground beef
- 6 dried red chilis, or to taste, stems removed
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 2 green onions, chopped, plus more for garnish
- 2 tablespoons doubanjiang, (fermented broad bean paste)
For the Sauce
- 2 tablespoons Chinese cooking wine
- 1 1/2 cups chicken stock, or water
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 1/2 teaspoon Sichuan peppercorn oil
- 1/2 teaspoon Chinese black vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water, for slurry
For Serving
- 1 tablespoon chili oil, or to taste, for topping
Instructions
- 1
Bring a small pot of water to a gentle simmer. Carefully add the cubed soft tofu and simmer for 1 minute to firm it up. Gently remove the tofu with a slotted spoon and set aside to drain.
⏱️ 3 min
- 2
Heat a dry wok or large skillet over medium heat. Add the Sichuan peppercorns and toast for 2-3 minutes, stirring frequently, until fragrant. Remove from heat, transfer to a mortar and pestle or spice grinder, and grind into a fine powder. Set aside.
⏱️ 5 min
- 3
Return the wok to medium-high heat. Add the ground beef and brown, breaking it up with a spoon, until no pink remains. Drain any excess fat.
⏱️ 5 min
- 4
Add the dried red chilis to the browned beef and stir-fry for 30 seconds until fragrant. Then add the minced ginger, minced garlic, and chopped green onions (reserving some for garnish) and stir-fry for another minute until aromatic.
⏱️ 2 min
- 5
Stir in the doubanjiang and fry for 1-2 minutes, stirring constantly, until the oil turns red and the paste is fragrant.
⏱️ 2 min
- 6
Deglaze the pan by pouring in the Chinese cooking wine, scraping up any browned bits from the bottom of the wok. Immediately add the chicken stock (or water), soy sauce, dark soy sauce, Sichuan peppercorn oil, and Chinese black vinegar. Bring the sauce to a simmer.
⏱️ 3 min
- 7
In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry. Slowly pour the cornstarch slurry into the simmering sauce, stirring constantly, until the sauce thickens to your desired consistency.
⏱️ 2 min
- 8
Gently add the firmed tofu cubes to the sauce. Carefully fold the tofu into the sauce, being careful not to break the cubes. Simmer for 2-3 minutes to allow the flavors to meld.
⏱️ 3 min
- 9
Serve the mapo tofu hot in a serving dish. Drizzle with chili oil and garnish with the reserved chopped green onions and a sprinkle of the freshly ground Sichuan peppercorns.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Authentic Mapo Tofu
For the Tofu
- 1 pound soft tofu, cut into 3/4-inch cubes
For the Aromatics and Meat
- 1 1/2 teaspoons Sichuan peppercorns
- 1/2 pound ground beef
- 6 dried red chilis, or to taste, stems removed
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 2 green onions, chopped, plus more for garnish
- 2 tablespoons doubanjiang, (fermented broad bean paste)
For the Sauce
- 2 tablespoons Chinese cooking wine
- 1 1/2 cups chicken stock, or water
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 1/2 teaspoon Sichuan peppercorn oil
- 1/2 teaspoon Chinese black vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water, for slurry
For Serving
- 1 tablespoon chili oil, or to taste, for topping
Instructions
- 1
Bring a small pot of water to a gentle simmer. Carefully add the cubed soft tofu and simmer for 1 minute to firm it up. Gently remove the tofu with a slotted spoon and set aside to drain.
⏱️ 3 min - 2
Heat a dry wok or large skillet over medium heat. Add the Sichuan peppercorns and toast for 2-3 minutes, stirring frequently, until fragrant. Remove from heat, transfer to a mortar and pestle or spice grinder, and grind into a fine powder. Set aside.
⏱️ 5 min - 3
Return the wok to medium-high heat. Add the ground beef and brown, breaking it up with a spoon, until no pink remains. Drain any excess fat.
⏱️ 5 min - 4
Add the dried red chilis to the browned beef and stir-fry for 30 seconds until fragrant. Then add the minced ginger, minced garlic, and chopped green onions (reserving some for garnish) and stir-fry for another minute until aromatic.
⏱️ 2 min - 5
Stir in the doubanjiang and fry for 1-2 minutes, stirring constantly, until the oil turns red and the paste is fragrant.
⏱️ 2 min - 6
Deglaze the pan by pouring in the Chinese cooking wine, scraping up any browned bits from the bottom of the wok. Immediately add the chicken stock (or water), soy sauce, dark soy sauce, Sichuan peppercorn oil, and Chinese black vinegar. Bring the sauce to a simmer.
⏱️ 3 min - 7
In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry. Slowly pour the cornstarch slurry into the simmering sauce, stirring constantly, until the sauce thickens to your desired consistency.
⏱️ 2 min - 8
Gently add the firmed tofu cubes to the sauce. Carefully fold the tofu into the sauce, being careful not to break the cubes. Simmer for 2-3 minutes to allow the flavors to meld.
⏱️ 3 min - 9
Serve the mapo tofu hot in a serving dish. Drizzle with chili oil and garnish with the reserved chopped green onions and a sprinkle of the freshly ground Sichuan peppercorns.
⏱️ 1 min