Chinese (Sichuan) · dinner
Mapo Tofu Tender tofu cubes simmered in a fiery, savory sauce of chili bean paste and ground pork, finished with freshly ground Sichuan pepper for a tingling, numbing heat. Serve it over steamed rice for a fast, bold weeknight dinner.
total 35 min
prep 15 min
cook 20 min
servings 4 Keep this recipe Add a copy of Mapo Tofu to your Saucepan library.
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Back to 4 servings 1 lb soft or medium-firm tofu, cut into 3/4 inch cubes 1 tablespoon salt, for the blanching water 8 oz ground pork, ground chicken, turkey, or beef also work 2 tablespoons neutral oil 2 tablespoons doubanjiang (chili bean paste), roughly chopped 3 cloves garlic, minced 1 tablespoon ginger, minced 1 tablespoon fermented black beans, optional, roughly chopped 1 tablespoon chili oil, adjust to taste 1.25 cups chicken stock, unsalted preferred 1 tablespoon soy sauce 1 teaspoon dark soy sauce 1 tablespoon Shaoxing wine, dry sherry can substitute 1 teaspoon sugar 1 tablespoon cornstarch 3 tablespoons water, to mix with the cornstarch 1 teaspoon toasted ground Sichuan peppercorns, freshly ground 1 teaspoon toasted sesame oil 3 scallions, thinly sliced steamed rice, for serving
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1 Step 1: Bring a pot of water to a gentle simmer and stir in the salt. Add the tofu, turn off the heat, and let it steep for 2 to 3 minutes, then drain carefully.2 Step 2: Heat the oil in a wok or large nonstick skillet over medium-high heat. Add the pork and cook, breaking it up, until the liquid has evaporated and the meat is browned and slightly crisp, 3 to 4 minutes. Cook until no pink remains and it reaches 160°F (71°C).3 Step 3: Reduce the heat to medium-low. Add the doubanjiang and fry, stirring, until the oil turns red and the paste smells fragrant, about 1 to 2 minutes. Keep the heat low so it does not turn bitter.4 Step 4: Stir in the garlic, ginger, and black beans if using, and cook for about 1 minute until fragrant.5 Step 5: Add the chili oil, stock, soy sauce, dark soy sauce, wine, and sugar. Bring to a simmer.6 Step 6: Slide in the drained tofu. Gently nudge it into the sauce with a spatula rather than stirring, and simmer over medium-low heat for 5 minutes so it absorbs the flavor.7 Step 7: Mix the cornstarch with the water. Drizzle in half of the slurry and stir gently, then add more a little at a time until the sauce is glossy and clings to the tofu like gravy, about 1 minute.8 Step 8: Turn off the heat. Drizzle with sesame oil and taste, adding salt only if needed. Transfer to a bowl, sprinkle with the ground Sichuan pepper and scallions, and serve hot over rice.getsaucepan.com/r/ef899045-3a46-5081-a09a-1caa2f753cdb
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