Mapo Tofu

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Mapo Tofu is the crown jewel of Sichuan home cooking, a fiery, mouth-numbing stew of silken tofu and ground pork in a glossy bean-chili sauce. Legend traces the dish to a pockmarked old woman ("ma po") who ran a Chengdu bridgehead tavern in the late 1800s. The magic lies in the interplay of heat from dried chilies, the citrusy tingle of Sichuan peppercorns, and the deep savor of fermented broad beans.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

320 kcalCalories
22 gFat
5 gSaturated Fat
10 gCarbs
2 gFiber
3 gSugar
20 gProtein
780 mgSodium
380 mgPotassium
200 mgCalcium
3 mgIron
5 mgVitamin C
150 mcgVitamin A

Ingredients

For the tofu and pork

1 lb (450 g) silken or soft tofu, cut into 3/4-inch cubes
6 oz (170 g) ground pork (or beef)
3 tablespoons neutral oil, divided
1 tablespoon Sichuan peppercorns
2 whole star anise (optional, for fragrance)

For the sauce

2 tablespoons doubanjiang (Pixian broad bean paste)
1 tablespoon fermented black beans (douchi), rinsed and chopped
2 tablespoons chili oil with sediment
1 tablespoon Shaoxing wine
1 tablespoon soy sauce
1 teaspoon sugar
2 cloves garlic, finely minced
1 teaspoon grated fresh ginger
1/2 cup (120 ml) chicken stock or water

For finishing and garnish

2 green onions, thinly sliced (whites and greens separated)
1 tablespoon cornstarch mixed with 2 tablespoons cold water
1 teaspoon toasted sesame oil
Steamed white rice, for serving

Directions

Prepare the numbing oil: heat 2 tablespoons of the neutral oil in a wok over low heat with the Sichuan peppercorns and star anise for 2 to 3 minutes until fragrant and the oil shimmers. Strain out the spices and return the infused oil to the wok.
Bring a small pot of lightly salted water to a gentle simmer. Slip in the tofu cubes and blanch for 2 minutes to firm them up; drain carefully. This helps the tofu hold its shape in the sauce.
Heat the remaining 1 tablespoon oil with the infused peppercorn oil over medium-high heat. Add the ground pork and break it apart, stir-frying until it loses its raw color and gets lightly crisp at the edges, about 3 minutes.
Add the garlic, ginger, and the white parts of the green onions; stir for 30 seconds until fragrant. Stir in the doubanjiang and fermented black beans and cook for 1 minute, until the oil turns a deep red and smells richly savory.
Pour in the Shaoxing wine, soy sauce, sugar, and chicken stock. Bring to a simmer, then gently lower the tofu cubes into the sauce. Simmer carefully (do not stir vigorously) for 3 to 4 minutes so the tofu absorbs the flavor.
Stir the cornstarch slurry and drizzle it in along the edge of the wok. Gently shake the wok to distribute; the sauce should thicken to a glossy coat that clings to the tofu in about 1 minute.
Drizzle in the chili oil and sesame oil, scatter the green onion greens over the top, and give the wok one last gentle shake. Transfer to a warm shallow bowl and serve immediately with steamed rice.

Cook’s Notes

Always toast and freshly grind Sichuan peppercorns if you can; pre-ground ones lose their numbing citrusy kick within weeks.
Pixian doubanjiang (from Chengdu) is the soul of this dish; substitute another chili bean paste only in a pinch and add a pinch more salt to compensate.
Handle the silken tofu with a slotted spoon and avoid vigorous stirring, or the cubes will crumble into the sauce.
Adjust the heat by controlling the amount of chili oil and by removing seeds from the dried chilies; for an extra-numbing version, scatter a pinch of ground Sichuan pepper on top before serving.
Leftovers keep for 1 day in the fridge; reheat gently over low heat with a splash of water, as the sauce tightens when cold.