Chinese Mapo Tofu Classic (Printable Version)

Tender tofu melted in spicy chili bean sauce served over fragrant jasmine rice.

# 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 ginger, minced
13 - 2 scallions, finely sliced (white and green parts separated)
14 - 1–2 dried red chilies, chopped (optional, to taste)

→ To Serve

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

# Directions:

01 - Drain and cube tofu. Combine cornstarch with water to form a slurry. Chop aromatics and separate scallion whites and greens.
02 - Heat a large nonstick skillet or wok over medium heat. Toast Sichuan peppercorns until fragrant, then grind with a mortar and pestle; set aside.
03 - Add vegetable oil to the pan. Sauté scallion whites, garlic, and ginger for 1 minute until aromatic.
04 - Add ground pork or beef if using, breaking it apart and cooking until browned.
05 - Stir in doubanjiang and dried chilies; cook for 1 to 2 minutes until oil is red and fragrant.
06 - Pour in Shaoxing wine, soy sauce, sugar, and broth. Bring mixture to a simmer.
07 - Gently add tofu cubes to the pan. Simmer for 5 minutes, spooning sauce over tofu and stirring gently to avoid breaking cubes.
08 - Stir cornstarch slurry, then drizzle into the pan. Gently stir until sauce thickens and coats tofu evenly.
09 - Sprinkle ground Sichuan peppercorns and half the scallion greens over the dish.
10 - Serve immediately over steamed jasmine rice, garnished with remaining scallion greens and optional chili oil.

# Expert Suggestions:

01 -
  • The sauce clings to every cube of tofu with that signature numbing-spicy kick that keeps you reaching for more rice.
  • It comes together in 30 minutes but tastes like you've been simmering it all day.
  • Once you nail the balance of heat and that tingling mala sensation, you'll stop ordering it at restaurants.
02 -
  • If your tofu falls apart into the sauce, it's not a failure—it's silken tofu doing what it does, and the result is still delicious, just less visually distinct.
  • The cornstarch slurry must be mixed fresh; letting it sit too long turns it gluey and lumpy, and no amount of stirring will save it.
  • Sichuan peppercorns aren't actually spicy in the heat sense; they create a numbing, tingling sensation that builds and fades in waves—that's the mala, and it's the whole point.
03 -
  • If you don't have Shaoxing wine, don't use soy sauce as a substitute; dry sherry or even a splash of rice vinegar works better because it adds sweetness and depth rather than more salt.
  • Toast your Sichuan peppercorns in a dry pan and grind them fresh every time if you want the dish to sing; buying pre-ground peppercorns is convenient but loses the whole point of using them.
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