Mapo Tofu Sichuan Style (Printable)

Silky tofu and ground pork simmered in a spicy, numbing Sichuan sauce with fermented bean paste and aromatics.

# What You Need:

→ Protein & Tofu

01 - 14 oz soft or medium-firm tofu, cubed
02 - 7 oz ground pork

→ Aromatics

03 - 2 tablespoons vegetable oil
04 - 3 cloves garlic, minced
05 - 1 tablespoon fresh ginger, minced
06 - 3 scallions, white and green parts separated and sliced

→ Sauce

07 - 2 tablespoons doubanjiang (fermented broad bean chili paste)
08 - 1 tablespoon fermented black beans, rinsed and roughly chopped
09 - 1 tablespoon soy sauce
10 - 1 tablespoon Shaoxing wine
11 - 1 teaspoon sugar
12 - 1 cup low-sodium chicken or vegetable broth
13 - 1 teaspoon Sichuan peppercorns, toasted and ground
14 - 1 teaspoon chili oil
15 - 1 tablespoon cornstarch mixed with 2 tablespoons water

→ Garnish

16 - 1 tablespoon scallion greens, sliced
17 - 1 teaspoon toasted ground Sichuan peppercorns

# Steps:

01 - Cut tofu into ¾ inch cubes. Place in hot, lightly salted water for 5 minutes to firm up. Drain and set aside.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground pork and cook until no longer pink, breaking up clumps, about 3 minutes.
03 - Add garlic, ginger, and white parts of scallions. Sauté for 1 minute until fragrant.
04 - Stir in doubanjiang and fermented black beans. Fry for 1-2 minutes until oil turns red and aromatic.
05 - Pour in soy sauce, Shaoxing wine, sugar, and broth. Bring to a simmer.
06 - Gently add tofu cubes to the pan. Simmer for 5-7 minutes, allowing tofu to absorb flavors.
07 - Stir in chili oil and ground Sichuan peppercorns.
08 - Pour in cornstarch slurry, stir gently, and simmer until sauce thickens, about 1-2 minutes.
09 - Taste and adjust seasoning if needed. Remove from heat, garnish with scallion greens and extra ground Sichuan peppercorns if desired.

# Expert Advice:

01 -
  • The numbing tingle from Sichuan peppercorns creates a sensation unlike anything else in cooking
  • This dish comes together in under 40 minutes but tastes like it simmered all day
  • The silky tofu and rich sauce create luxurious texture contrasts in every spoonful
  • You can control the heat level while keeping the complex flavor profile intact
02 -
  • Stirring tofu too aggressively will break it into pieces, so use a gentle folding motion when incorporating it into the sauce
  • The cornstarch slurry must be mixed thoroughly before adding to prevent lumps from forming in your sauce
  • Sichuan peppercorns lose their potency quickly, so always grind them fresh right before cooking
03 -
  • Cut your tofu cubes slightly larger than you think necessary, as they shrink slightly during cooking
  • Reserve some of the scallion greens to add fresh brightness at the very end
  • Leftovers actually taste better the next day as flavors continue to develop

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