Chinese · Free recipe
Mapo Tofu
Soft cubes of silken tofu bathed in a bold, spicy, and numbing Sichuan sauce enriched with minced pork and fermented bean paste. It is comforting, bright red, and made for spooning over hot rice.
Step 1
Toast the Sichuan peppercorns in a dry 12-inch skillet over medium heat for about 2 minutes, shaking often, until fragrant. Tip them onto a cutting board, let cool 1 minute, then crush to a coarse powder with the flat of a knife or a mortar. Set aside.
Step 2
Gently cut the tofu into cubes. Bring a small pot of lightly salted water to a gentle simmer, slide in the tofu, and let it sit off direct boil for 2 minutes to firm it slightly, then drain carefully. This helps the delicate tofu hold its shape.
Step 3
In a small bowl, stir the cornstarch into the 3 tablespoons water until dissolved to make a slurry. Set aside.
Step 4
Set a wok or the 12-inch skillet over medium-high heat and add the 2 tablespoons oil. Add the ground pork and stir-fry for 3 to 4 minutes, breaking it into small crumbles, until browned and slightly crisp at the edges.
Step 5
Reduce heat to medium. Push the pork to one side and add the doubanjiang to the oil. Stir it for about 1 minute until the oil turns deep red and smells fragrant.
Step 6
Add the garlic, ginger, chopped black beans, scallion whites, and optional chili powder. Stir for 30 seconds until fragrant.
Step 7
Pour in the chicken broth and soy sauce and stir to combine everything into a simmering red sauce. Bring to a gentle boil.
Step 8
Carefully slide in the tofu cubes. Gently push them around with the back of a spoon rather than stirring hard, so they do not break. Simmer for 3 to 4 minutes to absorb the flavor.
Step 9
Stir the cornstarch slurry again, then drizzle half of it into the simmering sauce while gently nudging the tofu. Wait 30 seconds; if you want it thicker, add the rest. The sauce should coat a spoon and cling to the tofu.
Step 10
Turn off the heat. Sprinkle the crushed toasted Sichuan peppercorns and the scallion greens over the top.
Step 11
Serve immediately, spooned over bowls of steamed white rice.
Tips from the test kitchen
- Doubanjiang is the soul of this dish - look for it at an Asian market and do not substitute regular chili sauce.
- Add the peppercorn powder at the very end so its tingly aroma stays fresh.
