Authentic Mapo Tofu Dish (Print Version)
A vibrant Sichuan dish with soft tofu, spicy bean paste, ground pork, and aromatic Sichuan peppercorns.
# What You'll Need:
→ Protein
01 -
200 grams (7 oz) ground pork
02 -
400 grams (14 oz) soft or silken tofu, cut into 1-inch cubes
→ Sauce and Seasonings
03 -
2 tablespoons Pixian doubanjiang (fermented chili bean paste)
04 -
1/2 teaspoon ground Sichuan peppercorns
05 -
1 tablespoon soy sauce
06 -
1 teaspoon Shaoxing wine (Chinese cooking wine)
07 -
1 teaspoon sugar
→ Aromatics
08 -
3 garlic cloves, finely minced
09 -
1 tablespoon ginger, finely minced
10 -
3 scallions, chopped (separate white and green parts)
→ Liquid
11 -
1 cup chicken broth
→ Thickening
12 -
1 tablespoon cornstarch mixed with 2 tablespoons water
→ Oil
13 -
2 tablespoons vegetable oil
14 -
2 tablespoons homemade or high-quality chili oil
# Steps to Follow:
01 -
Heat vegetable oil in a wok or skillet over medium heat. Add Sichuan peppercorns and fry until aromatic, about 1 minute, then remove peppercorns from oil to avoid bitterness.
02 -
Return infused oil to heat, add minced garlic, ginger, and white parts of scallions; stir-fry until fragrant. Add ground pork and doubanjiang, cooking until pork is fully browned.
03 -
Pour in chicken broth, soy sauce, Shaoxing wine, and sugar. Gently add tofu cubes, stir carefully to avoid breaking them, then cover and simmer for 5 minutes.
04 -
Slowly stir in cornstarch slurry to the simmering mixture, cooking until sauce thickens. Drizzle in chili oil, sprinkle green scallion parts on top, and lightly toss before serving.
# Additional Notes:
01 -
Use freshly ground Sichuan peppercorns for optimal flavor and adjust the amount to your preference to control numbness and aroma.