How to make mapo tofu

What is Mapo Tofu?

Mapo Tofu is a flavorful dish made with tofu, ground meat (usually pork or beef), and a spicy, fragrant sauce. It’s known for the “mala” (麻辣) sensation—a combination of numbing from Sichuan peppercorns and heat from chili bean paste.

Ingredients

• Tofu: 1 block of medium-firm or soft tofu, cubed
• Ground meat: 100g (pork or beef)
• Doubanjiang (豆瓣酱): 2 tablespoons (Sichuan chili bean paste)
• Douchi (豆豉): 1 tablespoon (fermented black beans, optional for extra depth)
• Garlic: 2 cloves, minced
• Ginger: 1-inch piece, minced
• Sichuan peppercorns: 1 teaspoon, toasted and ground
• Chicken stock: 1 cup (or water)
• Soy sauce: 1 tablespoon
• Cornstarch slurry: 1 tablespoon cornstarch mixed with 2 tablespoons water
• Sugar: 1 teaspoon
• Spring onions: 2 stalks, chopped
• Vegetable oil: 2 tablespoons

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How to Make It

1. Prepare the ingredients:
   • Cut the tofu into cubes and blanch it in salted boiling water for 2 minutes to firm it up. Drain and set aside.
   • Mince garlic, ginger, and spring onions.
2. Toast and grind Sichuan peppercorns:
   • Toast them in a dry pan until aromatic, then grind into a fine powder.
3. Cook the meat:
   • Heat oil in a wok over medium heat. Add ground meat and stir-fry until browned.
4. Make the base sauce:
   • Add garlic, ginger, and doubanjiang to the wok. Stir-fry until fragrant and the oil turns red.
   • If using douchi, add it now for extra umami.
5. Simmer the tofu:
   • Pour in chicken stock (or water), soy sauce, and sugar. Mix well.
   • Add the tofu cubes gently to avoid breaking them. Simmer for 3-5 minutes to let the flavors meld.
6. Thicken the sauce:
   • Stir in the cornstarch slurry and cook until the sauce thickens and coats the tofu.
7. Add the final touch:
   • Sprinkle the ground Sichuan peppercorns and chopped spring onions on top. Stir gently to combine.
8. Serve:
   • Transfer to a serving plate and pair with steamed white rice.