Mapo Tofu

Silky cubes of tofu in a fiery, numbing Sichuan sauce with savory minced pork and fermented bean paste. This classic Sichuan dish delivers deep, mouth-tingling flavor in under 30 minutes.

Prep time

15 mins

Cook time

12 mins

Total time

27 mins

Servings

4 servings

Calories

390

Ingredients

• 1 block (14 oz / 400 g) medium-firm tofu, cut into 3/4-inch cubes
• 6 oz (170 g) ground pork
• 2 tablespoons doubanjiang (fermented chili bean paste)
• 1 tablespoon douchi (fermented black beans), rinsed and chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 cup low-sodium chicken stock
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 2 teaspoons cornstarch mixed with 2 tablespoons cold water
• 2 tablespoons vegetable oil
• 1 tablespoon Sichuan peppercorns, toasted and ground
• 3 scallions, sliced

Instructions

1. Bring a pot of salted water to a gentle boil and add the tofu cubes. Simmer for 5 minutes to firm them up, then drain carefully and set aside.
2. Heat the vegetable oil in a wok over medium-high heat. Add the ground pork and cook, breaking it up, for 4-5 minutes until browned and slightly crispy at the edges.
3. Push the pork to one side and add the doubanjiang, douchi, garlic, and ginger to the exposed oil. Stir-fry for 1 minute until fragrant and the oil turns a deep red.
4. Pour in the chicken stock, soy sauce, and sugar, stirring to combine. Bring to a simmer and cook for 2 minutes so the flavors meld.
5. Slide the tofu into the wok and simmer gently for 3 minutes, nudging (not stirring hard) so the cubes absorb the sauce. Drizzle in the cornstarch slurry and cook 1 more minute until the sauce thickens and clings to the tofu.
6. Remove from heat and sprinkle with the ground Sichuan peppercorns and sliced scallions. Serve hot over steamed rice.

Pro tips

• Toast the Sichuan peppercorns in a dry pan before grinding — the fresh heat makes the signature numbing sensation far more vivid.
• Do not skip the fermented black beans (douchi); they add a deep savory backbone that doubanjiang alone cannot give.
• Keep the simmer gentle once the tofu is in; aggressive boiling shatters the cubes.
• Adjust the heat by changing the amount of doubanjiang, not the peppercorns — the numbing tingle is the soul of the dish.

Frequently asked questions