Chinese Mapo Tofu Classic (Printable Version)

Silky tofu in spicy chili bean sauce with Sichuan peppercorns and aromatics, perfect over steamed rice.

# Ingredient List:

→ Tofu & Protein

01 - 14 oz silken or soft tofu, drained and cubed
02 - 5 oz ground pork or beef (optional; omit for vegetarian option)

→ Sauce

03 - 2 tbsp Sichuan doubanjiang (fermented chili bean paste)
04 - 1 tbsp soy sauce
05 - 1 tbsp Shaoxing wine or dry sherry
06 - 1 tsp sugar
07 - 1/2 cup low-sodium chicken or vegetable broth
08 - 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

→ Aromatics & Spices

09 - 1 tbsp toasted and ground Sichuan peppercorns
10 - 3 tbsp vegetable oil
11 - 3 cloves garlic, minced
12 - 2 tsp ginger, minced
13 - 2 scallions, finely sliced (whites and greens separated)
14 - 1 to 2 dried red chilies, chopped (optional)

→ To Serve

15 - Steamed jasmine rice
16 - Additional sliced scallions
17 - Chili oil (optional)

# Steps:

01 - Drain and cube the tofu. Combine cornstarch with water to form a slurry. Mince garlic and ginger, chop dried chilies if using, and separate scallion whites and greens.
02 - Heat a large nonstick skillet or wok over medium heat. Add Sichuan peppercorns and toast until fragrant. Grind in a mortar and pestle and set aside.
03 - Add vegetable oil to the hot pan. Sauté scallion whites, garlic, and ginger for 1 minute until fragrant.
04 - If using, add ground pork or beef and cook, breaking it apart, until browned and cooked through.
05 - Stir in doubanjiang and dried red chilies. Cook for 1 to 2 minutes until the oil becomes red and aromatic.
06 - Pour in Shaoxing wine, soy sauce, sugar, and broth. Bring to a gentle simmer.
07 - Gently add tofu cubes to the pan. Simmer for 5 minutes, spooning sauce over the tofu occasionally while stirring gently to preserve the cubes.
08 - Stir the cornstarch slurry and gradually drizzle it into the pan. Stir carefully until the sauce thickens and coats the tofu evenly.
09 - Sprinkle ground Sichuan peppercorns and half of the scallion greens over the tofu. Remove from heat.
10 - Serve immediately atop steamed jasmine rice. Garnish with remaining scallion greens and drizzle with chili oil if desired.

# Expert Advice:

01 -
  • The numbing tingle from Sichuan peppercorns mixed with heat feels like a flavor adventure every single time.
  • It's ready in 30 minutes but tastes like you've been simmering it all afternoon.
  • One pot means less cleanup, more time enjoying that perfectly spiced sauce.
02 -
  • Don't be timid with the doubanjiang—use the full 2 tablespoons; this is where all the character lives, and holding back makes the dish taste flat and one-dimensional.
  • Tofu absorbs flavors best in the last few minutes, so don't add it at the start; the timing of adding it when the sauce is already simmering makes the difference between bland and unforgettable.
03 -
  • Toast your peppercorns fresh every time; they lose their numbing power within days of grinding, and it's worth the 3 minutes to make them sing.
  • Never skip draining the tofu thoroughly—excess moisture will dilute your sauce and make the texture sad and waterlogged instead of silky.
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