Mapo Tofu
Mapo Tofu
Ingredients
For the Tofu
- 1 pound soft or silken tofu, drained, cut into 3/4-inch cubes
For the Meat and Aromatics
- 3 tablespoons neutral oil, such as canola or vegetable oil
- 1/2 pound ground pork or beef
- 1 fresh ginger, 1-inch knob, minced
- 4 garlic, cloves, minced
- 2 scallions, white parts thinly sliced, green parts reserved for garnish
For the Sauce
- 2 tablespoons Sichuan doubanjiang, fermented broad bean paste
- 1 tablespoon fermented black beans, rinsed and roughly chopped
- 1/2 teaspoon dried chili flakes, optional, for extra heat
- 1 teaspoon Sichuan peppercorns, freshly ground, or 1/2 teaspoon Sichuan peppercorn powder
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
- 1 cup chicken broth, or water
- 1/2 teaspoon granulated sugar
For the Cornstarch Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- 1
Prepare the tofu: Bring a small pot of water to a gentle boil. Carefully add the cubed tofu and blanch for 2 minutes. This helps firm up the tofu and removes excess water. Gently drain and set aside.
⏱️ 5 min
- 2
Heat the oil: Heat the neutral oil in a large skillet or wok over medium-high heat until shimmering.
⏱️ 1 min
- 3
Cook the meat: Add the ground pork or beef to the hot oil. Break it apart with a spatula and cook until browned and crispy, about 5-7 minutes. Drain any excess fat, leaving about 1 tablespoon in the pan.
⏱️ 7 min
- 4
Sauté aromatics: Add the minced ginger, minced garlic, and the white parts of the scallions to the pan with the meat. Stir-fry for 1 minute until fragrant.
⏱️ 1 min
- 5
Build the flavor base: Stir in the Sichuan doubanjiang, fermented black beans, dried chili flakes (if using), and ground Sichuan peppercorns. Cook for 1-2 minutes, stirring constantly, until the oil turns red and the paste is fragrant.
⏱️ 2 min
- 6
Deglaze and simmer: Pour in the Shaoxing wine and let it cook off for 30 seconds. Then add the light soy sauce, chicken broth, and granulated sugar. Bring the mixture to a gentle simmer.
⏱️ 2 min
- 7
Add tofu and thicken: Carefully add the blanched tofu cubes to the simmering sauce. Gently stir to coat the tofu without breaking it. Simmer for 3-5 minutes to allow the flavors to meld. While simmering, whisk together the cornstarch and water in a small bowl to create a slurry. Gradually stir the slurry into the simmering tofu mixture until the sauce thickens to your desired consistency.
⏱️ 6 min
- 8
Serve: Taste and adjust seasoning if needed. Garnish generously with the reserved green parts of the scallions. Serve immediately with hot steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mapo Tofu
Ingredients
For the Tofu
- 1 pound soft or silken tofu, drained, cut into 3/4-inch cubes
For the Meat and Aromatics
- 3 tablespoons neutral oil, such as canola or vegetable oil
- 1/2 pound ground pork or beef
- 1 fresh ginger, 1-inch knob, minced
- 4 garlic, cloves, minced
- 2 scallions, white parts thinly sliced, green parts reserved for garnish
For the Sauce
- 2 tablespoons Sichuan doubanjiang, fermented broad bean paste
- 1 tablespoon fermented black beans, rinsed and roughly chopped
- 1/2 teaspoon dried chili flakes, optional, for extra heat
- 1 teaspoon Sichuan peppercorns, freshly ground, or 1/2 teaspoon Sichuan peppercorn powder
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
- 1 cup chicken broth, or water
- 1/2 teaspoon granulated sugar
For the Cornstarch Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- 1
Prepare the tofu: Bring a small pot of water to a gentle boil. Carefully add the cubed tofu and blanch for 2 minutes. This helps firm up the tofu and removes excess water. Gently drain and set aside.
⏱️ 5 min - 2
Heat the oil: Heat the neutral oil in a large skillet or wok over medium-high heat until shimmering.
⏱️ 1 min - 3
Cook the meat: Add the ground pork or beef to the hot oil. Break it apart with a spatula and cook until browned and crispy, about 5-7 minutes. Drain any excess fat, leaving about 1 tablespoon in the pan.
⏱️ 7 min - 4
Sauté aromatics: Add the minced ginger, minced garlic, and the white parts of the scallions to the pan with the meat. Stir-fry for 1 minute until fragrant.
⏱️ 1 min - 5
Build the flavor base: Stir in the Sichuan doubanjiang, fermented black beans, dried chili flakes (if using), and ground Sichuan peppercorns. Cook for 1-2 minutes, stirring constantly, until the oil turns red and the paste is fragrant.
⏱️ 2 min - 6
Deglaze and simmer: Pour in the Shaoxing wine and let it cook off for 30 seconds. Then add the light soy sauce, chicken broth, and granulated sugar. Bring the mixture to a gentle simmer.
⏱️ 2 min - 7
Add tofu and thicken: Carefully add the blanched tofu cubes to the simmering sauce. Gently stir to coat the tofu without breaking it. Simmer for 3-5 minutes to allow the flavors to meld. While simmering, whisk together the cornstarch and water in a small bowl to create a slurry. Gradually stir the slurry into the simmering tofu mixture until the sauce thickens to your desired consistency.
⏱️ 6 min - 8
Serve: Taste and adjust seasoning if needed. Garnish generously with the reserved green parts of the scallions. Serve immediately with hot steamed rice.
⏱️ 1 min