Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mapo Tofu Dish: A Flavorful Journey into Sichuan Cuisine

  • Author: Dottie
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

Mapo Tofu is a flavorful Sichuan dish featuring silky tofu in a spicy sauce made with ground pork, doubanjiang, and aromatic spices. Perfect for spice lovers, it’s best served over steamed rice for a satisfying meal.

Ingredients

Scale
  • 14 oz (400g) firm tofu
  • 2 tablespoons vegetable oil
  • 1 tablespoon Sichuan peppercorns
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1/2 lb (225g) ground pork (or beef, if preferred)
  • 3 tablespoons doubanjiang (fermented broad bean paste)
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine (Shaoxing wine)
  • 1 cup chicken or vegetable broth
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • 2 green onions, chopped (for garnish)
  • 1 tablespoon sesame oil
  • Salt to taste

Instructions

  1. Start by draining the tofu. Wrap it in a clean kitchen towel and place a heavy object on top to press out excess moisture. Let it sit for about 15-20 minutes.
  2. Once pressed, cut the tofu into 1-inch cubes.
  3. In a pot of boiling water, gently add the tofu cubes and blanch them for about 2-3 minutes. Drain and set aside.
  4. In a large skillet or wok, heat the vegetable oil over medium heat. Add the Sichuan peppercorns and stir for about 30 seconds until fragrant.
  5. Add the minced garlic and ginger, sautéing for about 1 minute until aromatic.
  6. Add the ground pork (or beef) and cook until browned, about 5-7 minutes. For a vegetarian version, skip this step or use a plant-based alternative.
  7. Stir in the doubanjiang and cook for another 2-3 minutes.
  8. Pour in the soy sauce and rice wine, stirring to combine. Let it simmer for about 1 minute.
  9. Add the chicken or vegetable broth and bring to a gentle simmer.
  10. Carefully add the blanched tofu cubes to the skillet and gently stir to coat.
  11. Let the tofu simmer in the sauce for about 5-7 minutes.
  12. Taste the sauce and adjust seasoning with salt if needed.
  13. Stir in the cornstarch slurry and cook for another 2-3 minutes until the sauce thickens.
  14. Drizzle the sesame oil over the dish and stir gently.
  15. Remove from heat and garnish with chopped green onions.
  16. Serve hot over steamed rice.

Notes

  • For an extra kick, feel free to add more doubanjiang or adjust the amount of Sichuan peppercorns to your taste.
  • This dish can be made vegetarian by omitting the meat or using a plant-based substitute.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://www.sweetbananachef.com/mapo-tofu-dish/