ChineseMain

Mapo Tofu

Name: Mapo Tofu
Prep time: 15 min
Total time: 27 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 lb silken tofu, cut into 3/4-inch cubes; 4 oz ground pork; 3 tablespoons doubanjiang (broad bean chili paste); 2 tablespoons fermented black beans, rinsed and chopped; 4 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 2 scallions, white and green parts separated, chopped; 1 cup chicken stock; 2 tablespoons Shaoxing wine; 1 tablespoon light soy sauce; 1 teaspoon dark soy sauce; 1 teaspoon sugar; 2 tablespoons cornstarch mixed with 3 tablespoons water; 3 tablespoons vegetable oil; 1 teaspoon Sichuan peppercorns, ground; 1 teaspoon chili oil with sediment

Silky tofu cubes swim in a fiery, numbing sauce built on fermented black beans and spicy bean paste, creating layers of umami with tender ground pork throughout. The quick braise takes just minutes, letting delicate tofu absorb all those bold, complex flavors without falling apart. Perfect for weeknight dinners when you want restaurant-quality heat and depth in under 30 minutes.

Prep

15 minutes

Total

27 minutes

Serves

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Ingredients

Units

Instructions

1
Gently place tofu cubes in a bowl of lightly salted warm water and let sit for 5 minutes to remove excess moisture and prevent breaking during cooking.
2
Heat vegetable oil in a wok or large skillet over medium-high heat. Add ground pork and cook, breaking it apart with a spoon, until lightly browned, about 3 minutes.
3
Push pork to one side of the wok. Add doubanjiang to the empty space and stir-fry for 30 seconds until fragrant and oil turns red.
4
Add minced garlic, ginger, fermented black beans, and white parts of scallions. Stir-fry everything together for 1 minute until aromatic.
5
Pour in Shaoxing wine, followed by chicken stock, light soy sauce, dark soy sauce, and sugar. Bring to a boil.
6
Carefully drain tofu and gently slide cubes into the wok. Reduce heat to medium and simmer for 3-4 minutes, occasionally spooning sauce over tofu without stirring.
7
Give the cornstarch slurry a quick stir and slowly drizzle it into the wok while gently swirling the pan. Simmer for 1-2 minutes until sauce thickens.
8
Remove from heat and drizzle with chili oil. Sprinkle ground Sichuan peppercorns and green scallions on top.
9
Serve immediately over steamed rice while hot.

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Mapo Tofu

Prep

15 minutes

Total

27 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Gently place tofu cubes in a bowl of lightly salted warm water and let sit for 5 minutes to remove excess moisture and prevent breaking during cooking.
2
Heat vegetable oil in a wok or large skillet over medium-high heat. Add ground pork and cook, breaking it apart with a spoon, until lightly browned, about 3 minutes.
3
Push pork to one side of the wok. Add doubanjiang to the empty space and stir-fry for 30 seconds until fragrant and oil turns red.
4
Add minced garlic, ginger, fermented black beans, and white parts of scallions. Stir-fry everything together for 1 minute until aromatic.
5
Pour in Shaoxing wine, followed by chicken stock, light soy sauce, dark soy sauce, and sugar. Bring to a boil.
6
Carefully drain tofu and gently slide cubes into the wok. Reduce heat to medium and simmer for 3-4 minutes, occasionally spooning sauce over tofu without stirring.
7
Give the cornstarch slurry a quick stir and slowly drizzle it into the wok while gently swirling the pan. Simmer for 1-2 minutes until sauce thickens.
8
Remove from heat and drizzle with chili oil. Sprinkle ground Sichuan peppercorns and green scallions on top.
9
Serve immediately over steamed rice while hot.

Reviews

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