Mapo Doufu (Sichuan Style)

🧂 Ingredients

• 400 g Silken tofu(One block, cut into 2cm (approx. 1-inch) cubes. Handle gently to avoid breaking.)
• 150 g Ground pork(Fatty pork is preferred for flavor.)
• 2 tbsp Doubanjiang (Sichuan chili bean paste)(Essential for authentic flavor and color. Pixian doubanjiang is highly recommended.)
• 1 tbsp Sichuan peppercorns(Whole peppercorns, toasted and ground just before use for maximum aroma and numbing effect.)
• 1 tbsp Fermented black beans (Douchi)(Rinsed and lightly chopped.)
• 4 cloves Garlic(Finely minced.)
• 1 tbsp Ginger(Finely minced. (Optional but recommended for depth of flavor).)
• 3 stalks Scallions(White parts finely chopped, green parts thinly sliced for garnish.)
• 200 ml Chicken stock or water(Low-sodium chicken stock is ideal.)
• 1 tsp Soy sauce(Light soy sauce, for added umami.)
• 1/2 tsp Sugar(To balance the flavors.)
• 1 tbsp Cornstarch slurry(1 tbsp cornstarch mixed with 2 tbsp cold water, for thickening.)
• 2 tbsp Cooking oil(Neutral oil like vegetable or canola.)
• 1 tsp Chili oil(Optional, for extra heat and color.)

👨‍🍳 Instructions

1. 1

   Prepare the Tofu: Gently cut the silken tofu into 2cm (approx. 1-inch) cubes. Bring a small pot of water to a boil with a pinch of salt. Carefully add the tofu cubes and blanch for 1-2 minutes. This firms them up slightly and removes any raw bean taste. Drain gently and set aside, keeping them submerged in warm water if not using immediately.

   ⏱️ 5 minutes
2. 2

   Toast and Grind Spices: If using whole Sichuan peppercorns, toast them in a dry skillet over medium-low heat for 1-2 minutes until fragrant. Let cool slightly, then grind them into a fine powder using a spice grinder or mortar and pestle. Set aside.

   ⏱️ 3 minutes
3. 3

   Cook Aromatics and Pork: Heat the cooking oil in a wok or large skillet over medium-high heat (around 190°C / 375°F). Add the ground pork and stir-fry, breaking it up, until it's browned and slightly crispy, about 4-5 minutes. Push the pork to one side of the wok. Add the doubanjiang to the cleared space and fry for about 30 seconds until the oil turns reddish and fragrant. Then, add the minced garlic, ginger (if using), and chopped fermented black beans. Stir-fry everything together with the pork for another minute until aromatic.

   ⏱️ 6 minutes
4. 4

   Build the Sauce: Pour in the chicken stock (or water). Add the soy sauce and sugar. Bring the mixture to a simmer. Taste and adjust seasoning if necessary – it should be savory, slightly spicy, and have a hint of sweetness.

   ⏱️ 2 minutes
5. 5

   Add Tofu and Simmer: Carefully slide the blanched tofu cubes into the simmering sauce. Gently nudge them to coat with the sauce, trying not to break them. Let the mixture simmer gently for 3-5 minutes, allowing the tofu to absorb the flavors.

   ⏱️ 5 minutes
6. 6

   Thicken and Finish: Give the cornstarch slurry a quick stir, then slowly drizzle it into the simmering sauce while gently stirring. Continue to stir until the sauce thickens to your desired consistency – it should coat the back of a spoon. Stir in the chili oil (if using) and most of the chopped white parts of the scallions.

   ⏱️ 2 minutes
7. 7

   Serve: Carefully transfer the Mapo Doufu to a serving bowl. Sprinkle generously with the ground Sichuan peppercorns and the reserved sliced green scallions. Serve immediately with steamed rice.

   ⏱️ 1 minute

💡 Pro Tips

• ✓Handle the silken tofu with extreme care to keep the cubes intact.
• ✓'Ma la' refers to the characteristic Sichuan flavor profile: 'Ma' (numbing) from Sichuan peppercorns and 'La' (spicy) from chili bean paste and other chilies.
• ✓Toasting and grinding Sichuan peppercorns just before use is crucial for their potent numbing effect and aroma.
• ✓Adjust the amount of doubanjiang and Sichuan peppercorns to control the spice and numbing levels.
• ✓Serving with plenty of steamed rice is essential to balance the intense flavors of the dish.

🔄 Variations

• Vegetarian/Vegan: Omit the pork and substitute with finely chopped shiitake mushrooms or extra firm tofu. Use vegetable stock instead of chicken stock.
• Extra Numbing: Increase the amount of ground Sichuan peppercorns, or add a pinch of ground white pepper.
• Extra Spicy: Add a teaspoon of chili flakes or a dash of chili oil during the cooking process.

🥗 Nutrition

Per serving