Chinese Mapo Tofu Classic (Print Version)

Silky tofu in a bold chili bean sauce with fragrant spices and sesame notes, perfect for a hearty meal.

# What You'll Need:

→ Tofu & Protein

01 - 14 oz silken or soft tofu, drained and cubed
02 - 5 oz ground pork or beef (optional; omit for vegetarian version)

→ Sauce

03 - 2 tbsp Sichuan doubanjiang (fermented chili bean paste)
04 - 1 tbsp soy sauce
05 - 1 tbsp Shaoxing wine or dry sherry
06 - 1 tsp sugar
07 - 1/2 cup low-sodium chicken or vegetable broth
08 - 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

→ Aromatics & Spices

09 - 1 tbsp Sichuan peppercorns, toasted and ground
10 - 3 tbsp vegetable oil
11 - 3 cloves garlic, minced
12 - 2 tsp ginger, minced
13 - 2 scallions, finely sliced (whites and greens separated)
14 - 1–2 dried red chilies, chopped (optional)

→ To Serve

15 - Steamed jasmine rice
16 - Extra scallions, sliced
17 - Chili oil (optional)

# How to Make:

01 - Drain and cube the tofu. Mix cornstarch with water to form a slurry. Chop garlic, ginger, and dried chilies. Separate scallion whites and greens.
02 - Toast Sichuan peppercorns in a dry skillet over medium heat until fragrant. Grind using a mortar and pestle and set aside.
03 - Heat vegetable oil in a wok or large nonstick skillet over medium heat. Add scallion whites, garlic, and ginger, sautéing for 1 minute until fragrant.
04 - Add ground pork or beef if using, breaking it apart as it cooks until browned and cooked through.
05 - Stir in doubanjiang and dried red chilies. Cook for 1 to 2 minutes until oil becomes red and aromatic.
06 - Pour in Shaoxing wine, soy sauce, sugar, and broth. Bring to a gentle simmer.
07 - Slide tofu cubes gently into the pan. Simmer for 5 minutes, spooning sauce over tofu carefully to avoid breakage.
08 - Stir the cornstarch slurry and drizzle into the pan. Stir gently until sauce thickens and evenly coats the tofu.
09 - Sprinkle ground Sichuan peppercorns and half the scallion greens over the mixture. Serve immediately atop steamed jasmine rice, garnished with remaining scallions and optional chili oil.

# Expert Advice:

01 -
  • The Sichuan peppercorns create that tingling numbness that feels almost magical on your tongue, like a secret spice shops don't advertise enough.
  • It comes together in 30 minutes, which means you can impress people without spending your whole evening in the kitchen.
  • The silky tofu soaks up every bit of sauce, so you're not just eating protein—you're eating pure flavor.
02 -
  • Sichuan peppercorns must be toasted fresh and ground just before cooking, or that numbing tingle everyone loves will fade into bitterness by the time you eat—I learned this the hard way after wondering why restaurant versions tasted so much better.
  • Don't skip the moment where you cook the doubanjiang in the oil; those two minutes are when the fermented funk transforms into something that coats your palate, and skipping it leaves the dish tasting thin and one-dimensional.
03 -
  • Buy your Sichuan peppercorns whole and toast them fresh each time you cook this, because the volatile oils that create the numbing sensation fade quickly once ground—it's the difference between a restaurant version and a forgettable approximation.
  • If the tofu starts breaking apart, it means your heat is too high or you're stirring too much; turn it down slightly and use a gentle hand, treating the cubes like they're precious because they are.
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