Mapo Tofu Extra Spicy Version

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A fiery Sichuan classic, this extra-spicy mapo tofu pairs silky tofu cubes with crispy ground pork in a slick, crimson chili-bean sauce that tingles, numbs, and warms from the inside out. It comes together in under 30 minutes and demands nothing more than a bowl of hot steamed rice to soak up every drop.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 24 gFat
• 5 gSaturated Fat
• 10 gCarbs
• 2 gFiber
• 2 gSugar
• 22 gProtein
• 920 mgSodium
• 420 mgPotassium
• 190 mgCalcium
• 3.5 mgIron
• 6 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the Tofu and Meat

• 1 lb (450 g) soft or medium-firm tofu, cut into 3/4-inch cubes
• 6 oz (170 g) ground pork (or ground beef)
• 1 tablespoon Shaoxing wine
• 1/2 teaspoon fine salt
• 2 tablespoons neutral oil (canola or grapeseed)

For the Sichuan Aromatics and Sauce

• 3 tablespoons doubanjiang (Sichuan broad-bean chili paste)
• 1 tablespoon fermented black beans (douchi), rinsed and lightly chopped
• 4 cloves garlic, finely minced
• 1 tablespoon fresh ginger, finely minced
• 2 tablespoons light soy sauce
• 1 teaspoon granulated sugar
• 1 cup low-sodium chicken stock
• 1 tablespoon cornstarch whisked with 2 tablespoons cold water

For the Extra-Spicy Heat

• 2 tablespoons whole Sichuan peppercorns, toasted and ground
• 2 tablespoons dried red chili flakes (Korean or Sichuan)
• 2 fresh Thai red chilies, thinly sliced
• 3 tablespoons chili oil, including the red sediment

For Finishing

• 3 scallions, white and green parts thinly sliced
• 1 tablespoon toasted sesame oil
• Steamed jasmine rice, to serve

Directions

1. Gently lower the cubed tofu into a pot of lightly salted simmering water and poach for 2 minutes to firm it up; drain carefully and set aside.
2. Heat the neutral oil in a wok or wide skillet over medium-high. Add the ground pork and Shaoxing wine and break it apart with a spatula, cooking until the meat is lightly crisped and browned, about 3 minutes.
3. Stir in the doubanjiang, douchi, garlic, and ginger and fry for 60-90 seconds until the oil turns a deep brick red and smells intensely savory.
4. Pour in the soy sauce, sugar, and chicken stock; bring to a gentle boil, scraping the pan to lift any caramelized bits into the sauce.
5. Slip the tofu into the pan along with the chili flakes, sliced Thai chilies, and 1 tablespoon of the ground Sichuan peppercorns. Simmer gently for 5-7 minutes, tilting and shaking the pan instead of stirring so the tofu stays intact.
6. Stream in the cornstarch slurry and gently swirl the pan until the sauce turns glossy and just coats the back of a spoon, about 1 minute.
7. Drizzle the chili oil and sesame oil over the top, then scatter with the remaining ground Sichuan peppercorns and the sliced scallions.
8. Serve immediately in a warm claypot or shallow bowl over a mound of steamed jasmine rice so the rice can catch every drop of the fiery sauce.

Cook’s Notes

• For an even more aggressive numbing effect, steep whole Sichuan peppercorns in warm oil for 10 minutes before cooking, then fish them out and use that fragrant oil as your cooking fat.
• Medium-firm tofu holds its shape better, while silken tofu gives a more luxurious, custardy texture, so choose based on whether you want neat cubes or a softer, meld-together finish.
• Always fry the doubanjiang in oil before adding any liquid; this blooms the paste and unlocks its deep, smoky, fermented heat.
• Tilt and shake the pan instead of stirring once the tofu goes in, since aggressive stirring will crumble the cubes and muddy the sauce.
• A small pinch of MSG or a splash of mushroom stock deepens the umami without changing the flavor profile, making the mapo taste even more restaurant-authentic.

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