About this recipe

A beloved Sichuan classic, Mapo Tofu is silky soft tofu bathed in a fiery, deeply savory sauce built on doubanjiang (chili bean paste), ground pork, and the unmistakable tingle of Sichuan peppercorns. This home-friendly version stays true to the bold, numbing-spicy character of the original while keeping the technique approachable for any weeknight cook.

Instructions

1. 1

   Bring a medium saucepan of lightly salted water to a gentle simmer. Carefully slide in the tofu cubes and let them sit in the hot water for 5 minutes. This firms them up slightly and helps them hold their shape during cooking. Gently drain and set aside.

2. 2

   Toast the sichuan peppercorns in a dry skillet over ^[medium heat] for about 1–2 minutes until fragrant. Let cool, then grind to a powder using a spice grinder or the back of a spoon. Set aside. Mix the cornstarch and cold water together in a small mixing bowl to make the slurry.

3. 3

   Heat a wok or large skillet over ^[high heat] until very hot. Add the vegetable oil and swirl to coat. Add the ground pork and cook, breaking it up, until browned and cooked through, about 3–4 minutes. Do not stir too often — let it get some color. Remove the pork to a mixing bowl and set aside, leaving the fat in the wok.

4. 4

   Reduce heat to ^[medium]. Add the doubanjiang to the wok and stir-fry in the oil for 1–2 minutes until the oil turns a deep red and the paste is fragrant. This step is key — it blooms the chili paste and builds the foundation of the dish.

5. 5

   Add the garlic, ginger, fermented black beans, and the white parts of the scallions. Stir-fry for another 1 minute until fragrant.

6. 6

   Pour in the chicken stock and bring to a boil. Stir in the soy sauce and sugar. Return the cooked ground pork to the wok and stir to combine.

7. 7

   Gently slide the drained tofu cubes into the simmering sauce. Do not stir aggressively — instead, use a ladle to gently push the sauce over the tofu to coat it. Simmer on ^[medium-low heat] for 3–4 minutes so the tofu absorbs the flavors.

8. 8

   Give the cornstarch slurry a stir and pour it in gradually while gently moving the ladle through the sauce. The sauce should thicken enough to coat the tofu and cling lightly — it should not be gluey. Add only as much slurry as needed to reach the right consistency.

9. 9

   Remove from heat. Drizzle with chili oil or sesame oil if using. Sprinkle generously with the ground sichuan peppercorns powder and garnish with the sliced green scallion tops. Serve immediately over steamed white rice.