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Mapo Tofu (麻婆豆腐)

Mapo Tofu, one of the most iconic dishes in Sichuan cuisine is spicy, numbing, and incredibly satisfying.
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Course Main Course
Cuisine Chinese

Ingredients
  

For the Tofu:

  • 400 g firm tofu cut into cubes
  • Boiling water for blanching

For the Meat Mixture:

  • 200 g ground pork or beef
  • 1 tablespoon vegetable oil
  • 1 tablespoon Sichuan peppercorns ground

For the Sauce:

  • 2 tablespoons doubanjiang spicy bean paste
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 cup chicken or vegetable broth
  • 1 teaspoon cornstarch dissolved in 2 tablespoons water

For Aromatics:

  • 4 cloves garlic minced
  • 1 thumb-sized piece of ginger minced
  • 2 green onions finely chopped

For Garnish:

  • Additional chopped green onions
  • A sprinkle of ground Sichuan peppercorns

Instructions
 

Blanch the Tofu:

  • Bring a pot of water to a boil and blanch the tofu cubes for 2-3 minutes. This helps firm them up and remove any raw taste. Drain and set aside.

Prepare the Meat Mixture:

  • Heat the vegetable oil in a wok or large pan over medium-high heat. Add the ground pork or beef and stir-fry until browned.
  • Stir in the ground Sichuan peppercorns and cook for an additional minute. Remove the meat mixture from the pan and set aside.

Cook the Aromatics:

  • In the same pan, add a little more oil if necessary and sauté the minced garlic and ginger until fragrant.

Prepare the Sauce:

  • Add the doubanjiang to the pan with the garlic and ginger. Stir well to combine.
  • Add the soy sauce, oyster sauce, and chicken or vegetable broth. Bring to a simmer.

Combine Everything:

  • Add the blanched tofu and cooked meat mixture to the sauce in the pan.
  • Gently stir to combine, making sure the tofu is well-coated with the sauce.

Thicken the Sauce:

  • Stir the cornstarch-water mixture and then add it to the pan.
  • Cook until the sauce thickens, about 2-3 minutes.

Final Touches:

  • Stir in the finely chopped green onions.
  • Transfer to a serving dish and garnish with additional green onions and a sprinkle of ground Sichuan peppercorns.

Serve and Enjoy:

  • Serve immediately with steamed rice and enjoy your very own homemade Mapo Tofu!