Mapo Tofu

 Mapo Tofu 

Prep 10 min, Cook 15 min, Serves 2–3

Ingredients

350 g soft or medium tofu (cut into 2 cm cubes)

120 g ground pork (optional but traditional)

1 tbsp vegetable oil

15 g ginger, finely chopped

10 g garlic, finely chopped

1 tbsp doubanjiang (Sichuan chili bean paste)

1 tbsp soy sauce

1 tsp sugar

200 ml water or light chicken stock

1 tbsp cornstarch mixed with 1 tbsp water

1 tsp Sichuan peppercorn powder (optional but classic)

2 green onions, sliced

Instructions

1 Cut tofu into cubes and set aside. If using very soft tofu, slide it gently into the pot later to avoid breaking.

2 Heat oil in a pan over medium heat. Add ground pork and cook until lightly browned.

3 Add ginger and garlic. Stir 30 seconds. Add doubanjiang and fry it gently to release its red oil and aroma.

4 Add soy sauce, sugar, and water/stock. Bring to a gentle simmer.

5 Slide tofu cubes into the sauce. Stir very gently so they don’t break. Simmer 3–4 minutes.

6 Pour in the cornstarch slurry while stirring the sauce around the tofu. It should become glossy and slightly thick.

7 Sprinkle Sichuan peppercorn powder and green onions. Taste and adjust salt or spice.

Beginner Tips 

• Use medium tofu if you’re nervous: it’s easier to handle than very soft tofu and still gives a silky texture.
• Don’t skip frying the doubanjiang: this step unlocks the deep red color and signature flavor.
• Taste at the end: Mapo Tofu should be spicy and savory. Adjust soy sauce or peppercorn powder to your liking.
• Serve immediately: Mapo Tofu is best hot, spooned over steamed rice.