Spicy Mapo Tofu (Printable)

Silky tofu and ground pork in a spicy aromatic sauce with numbing Sichuan peppercorns.

# What You Need:

→ Protein & Tofu

01 - 14 oz soft or medium-firm tofu, cubed
02 - 7 oz ground pork (substitute with ground chicken or plant-based mince if preferred)

→ Aromatics

03 - 2 tablespoons vegetable oil
04 - 3 cloves garlic, minced
05 - 1 tablespoon fresh ginger, minced
06 - 3 scallions, white and green parts separated and sliced

→ Sauce

07 - 2 tablespoons doubanjiang (fermented broad bean chili paste)
08 - 1 tablespoon fermented black beans, rinsed and roughly chopped
09 - 1 tablespoon soy sauce
10 - 1 tablespoon Shaoxing wine (or dry sherry)
11 - 1 teaspoon sugar
12 - 1 cup low-sodium chicken or vegetable broth
13 - 1 teaspoon Sichuan peppercorns, toasted and ground
14 - 1 teaspoon chili oil (adjust to taste)
15 - 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

→ Garnish

16 - 1 tablespoon scallion greens, sliced
17 - 1 teaspoon toasted ground Sichuan peppercorns (optional)

# How-To Steps:

01 - Cut the tofu into ¾ inch cubes. Place in a bowl of hot, lightly salted water for 5 minutes to firm up. Drain and set aside.
02 - Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground pork and cook until no longer pink, breaking up any clumps, about 3 minutes.
03 - Add the garlic, ginger, and the white parts of the scallions. Sauté for 1 minute until fragrant.
04 - Stir in the doubanjiang and fermented black beans. Fry for 1–2 minutes until the oil turns red and aromatic.
05 - Pour in the soy sauce, Shaoxing wine, sugar, and broth. Bring to a simmer.
06 - Gently add the tofu cubes to the pan. Simmer for 5–7 minutes, allowing the tofu to absorb the flavors.
07 - Stir in the chili oil and ground Sichuan peppercorns.
08 - Pour in the cornstarch slurry, stir gently, and simmer until the sauce thickens, about 1–2 minutes.
09 - Taste and adjust seasoning if needed. Remove from heat, garnish with scallion greens and extra ground Sichuan peppercorns if desired. Serve hot with steamed rice.

# Expert Tips:

01 -
  • The way the silky tofu absorbs that spicy, numbing sauce is absolutely addictive
  • It comes together in under 40 minutes but tastes like something that simmered all day
  • You can control the heat level while keeping all those complex Sichuan flavors intact
02 -
  • Do not stir the tofu too vigorously once it is in the pan or it will break apart
  • The sauce looks thin right until you add the cornstarch, then it thickens almost instantly
  • Fermented bean paste brands vary wildly in saltiness, so taste before adding extra salt
03 -
  • Grind your Sichuan peppercorns right before using them for the most intense aroma
  • Have steamed rice ready before you start cooking because this dish demands to be eaten immediately

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