Mapo Tofu

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Servings: 4 servings

Country of Origin

China (Sichuan)

Description

The ultimate comfort food of Sichuan province. Silken or soft tofu cubes are bathed in a deep red, fiery sauce powered by fermented broad bean paste, ground Sichuan peppercorns, and minced meat. It is famous for embodying the definitive Mala (spicy and tongue-numbing) sensation.

Presentation & How It's Eaten

Served boiling hot in a shallow bowl or clay pot, heavily dusted with freshly ground Sichuan peppercorn powder and bright green scallions. It is best eaten over a bed of hot white rice, using a spoon to scoop the fragile tofu and rich gravy together.

Ingredients

• 450g (1 block) soft or silken tofu (cut into 3/4-inch cubes)

• 100g (3.5 oz) minced pork or beef

• 2.5 tbsp Sichuan spicy fermented broad bean paste (Doubanjiang, finely chopped)

• 1 tbsp douchi (fermented black beans, rinsed and chopped)

• 1 tbsp garlic (minced)

• 1 tbsp fresh ginger (minced)

• 2 scallions (finely chopped)

• 2 tbsp chili oil (preferably with sediment)

• 1 cup chicken stock or water

• 1.5 tsp toasted Sichuan peppercorns (freshly ground into powder)

Thickening Slurry:

• 1 tbsp cornstarch

• 2.5 tbsp water

Seasoning:

• 1 tsp light soy sauce

• 1/2 tsp sugar

• 1 tbsp Shaoxing rice wine

Step-by-Step Directions

1. Blanch Tofu: Gently simmer the tofu cubes in a pot of lightly salted, barely bubbling water for 2 minutes. This firms up the structural integrity of the tofu so it doesn't disintegrate later. Drain carefully.

2. Brown Meat: Heat a wok over medium-high heat with 1 tablespoon of oil. Cook the minced pork or beef until crispy, brown, and rendered of fat.

3. Build the Flavor Base: Lower heat to medium. Push the meat to the side, add the chopped Doubanjiang and Douchi to the center, and fry for 1 minute until the oil turns a brilliant translucent red. Add the minced garlic and ginger, stir-frying until fragrant.

4. Simmer Tofu: Pour in the chicken stock, soy sauce, sugar, and Shaoxing wine. Bring to a simmer, then gently slide in the blanched tofu cubes. Push the tofu with the back of your spatula very gently to avoid breaking it. Simmer for 5 minutes so the tofu absorbs the flavors.

5. Thicken: Stir the cornstarch slurry well. Pour one-third of it into the wok while gently swirling. Wait 30 seconds, add another third, and then the final third. The sauce should thick-coat the tofu beautifully.

6. Finish & Dress: Turn off the heat. Drizzle the chili oil all over the top. Transfer to a serving dish and generously dust the entire surface with the freshly ground Sichuan peppercorn powder and chopped scallions.

Cooking Tips

• Tofu Choice: While firm tofu is easier to cook, traditional Mapo Tofu relies on soft or silken tofu because its delicate, custard-like texture creates a beautiful contrast against the crunchy minced meat.

Nutrition Facts

(Estimated per serving)

• Calories: ~260 kcal

• Total Fat: 18g

• Saturated Fat: 3.5g

• Cholesterol: 20mg

• Sodium: ~780mg

• Total Carbohydrates: 9g

• Dietary Fiber: 1.5g

• Sugars: 2g

• Protein: 14g