Chinese Mapo Tofu Classic (Printer View)

Silken tofu cooked in a spicy chili bean sauce with aromatics and Sichuan peppercorns, served over steamed rice.

# Components:

→ Tofu & Protein

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

→ 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 - ½ 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 (separate white and green parts)
14 - 1 to 2 dried red chilies, chopped (optional)

→ To Serve

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

# Method:

01 - Drain and cube tofu. Mix cornstarch with water to form 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 aromatic, then grind using a mortar and pestle and set aside.
03 - Add vegetable oil to pan. Sauté scallion whites, garlic, and ginger for 1 minute until fragrant.
04 - Add ground pork or beef if using, breaking it apart and cooking until browned.
05 - Stir in doubanjiang and dried chilies. Cook 1–2 minutes until oil turns red and fragrant.
06 - Pour in Shaoxing wine, soy sauce, sugar, and broth. Bring mixture to a simmer.
07 - Slide tofu cubes carefully into the pan. Simmer for 5 minutes, spooning sauce over tofu and stirring gently to avoid breaking it.
08 - Stir cornstarch slurry then drizzle into pan. Gently stir until sauce thickens and coats tofu evenly.
09 - Sprinkle ground Sichuan peppercorns and half the scallion greens over the dish.
10 - Serve immediately over steamed jasmine rice, garnished with extra scallions and chili oil if desired.

# Expert Advice:

01 -
  • The numbing tingle from Sichuan peppercorns combined with chili heat hits differently than any other spice experience, and it's absolutely addictive once you know what to expect.
  • Silken tofu becomes almost custard-like as it absorbs the bold sauce, turning a humble ingredient into something luxurious without any fussy technique.
  • Thirty minutes from raw ingredients to dinner means you can make this on a weeknight when you want something that tastes like you spent all afternoon cooking.
02 -
  • Don't skip toasting your own peppercorns; pre-ground versions have lost their volatile oils and all that numbing zing, and it changes the entire dish.
  • The cornstarch slurry must be stirred right before it goes into the pan or it'll clump—and yes, I've learned this by watching it happen, watching it sink to the bottom, and fishing out little dough balls with a spoon.
  • Silken tofu wants a gentle hand; aggressive stirring will shred it into nothing, which is actually okay texture-wise but looks less impressive and makes you feel like you rushed something you should have savored.
03 -
  • If your doubanjiang is very salty, reduce your soy sauce by half a tablespoon and taste as you go—every brand is different and you're better off adding salt later than trapped with oversalted sauce.
  • Make sure you have all your ingredients prepped before the heat goes on; once the peppercorns start toasting, this dish moves fast and you don't want to be chopping garlic when the pan is waiting.
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