Chinese Mapo Tofu Dish (Printable)

Silky tofu in a bold, spicy chili bean sauce served over steamed rice with aromatic spices.

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

→ To Serve

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

# How-To:

01 - Drain and cube the tofu. Combine cornstarch with water to form a slurry. Mince garlic and ginger, chop dried chilies, and separate scallion whites and greens.
02 - Heat a wok or large nonstick skillet over medium heat. Add peppercorns and toast until fragrant, then grind in a mortar and pestle; set aside.
03 - Add vegetable oil to the pan, then sauté scallion whites, garlic, and ginger for about 1 minute until fragrant.
04 - Add ground pork or beef if using; cook while breaking apart until browned and cooked through.
05 - Stir in doubanjiang and dried chilies. Cook for 1 to 2 minutes until oil turns red and aromatic.
06 - Pour in Shaoxing wine, soy sauce, sugar, and broth. Bring mixture to a gentle simmer.
07 - Gently add tofu cubes to the pan. Simmer for 5 minutes, occasionally spooning sauce over tofu while stirring very gently to preserve shape.
08 - Stir the cornstarch slurry and drizzle into the pan. Stir gently until the sauce thickens and evenly coats the tofu.
09 - Sprinkle ground Sichuan peppercorns and half of the scallion greens over the dish.
10 - Plate immediately over steamed jasmine rice, garnishing with remaining scallion greens and optional chili oil.

# Expert Advice:

01 -
  • The silky tofu soaks up the bold, spicy sauce like a sponge, delivering flavor in every bite.
  • That numbing tingle from Sichuan peppercorns is addictive, turning a simple weeknight dinner into something unforgettable.
  • It comes together in 30 minutes, so you can have restaurant-quality heat on the table before you even finish your first glass of wine.
02 -
  • Don't skip toasting the Sichuan peppercorns; grinding them raw leaves them bitter and flat instead of electric and citrusy.
  • Stir the cornstarch slurry right before adding it or it'll settle into a lump at the bottom of the bowl, and your sauce will stay thin.
  • Use low-sodium broth and taste before adding extra salt; doubanjiang is intensely salty, and I've oversalted this more times than I care to admit.
03 -
  • Toast your Sichuan peppercorns in a dry pan until they smell like citrus and pine, then grind them fresh; pre-ground peppercorns are never as potent.
  • If you can't find doubanjiang, don't substitute with regular chili paste; order it online or visit an Asian market, because it's the heart and soul of this dish.
  • For a vegetarian version, skip the meat and use vegetable broth and a vegetarian bean paste; the depth of flavor stays intact, I promise.
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