Mapo tofu is one of Sichuan cuisine’s most iconic dishes. It consists of silky tofu bathed in a fiery, aromatic sauce that balances heat, numbing spice, and rich umami flavor. Mapo tofu roughly translates to “pockmarked grandma’s tofu,” which is named for the elderly Chengdu woman who created the dish in the 19th century.
The stew is traditionally made with soft tofu, ground beef, or pork. A potent blend of hot chile oil, fermented broad bean paste (doubanjiang), and Sichuan peppercorns delivers heat and complexity to the fiery stew. Meanwhile, the peppercorns numb the tongue, which helps temper the chile heat.
Doubanjiang is a classic sauce and a key ingredient in Chinese Sichuan cooking. If it’s difficult to obtain, you can substitute ssamjang (a popular Korean chile paste with fermented soybeans). It’s less spicy than doubanjiang, so add a little red chile sauce to ramp up the heat.
The ingredients can be purchased at Asian markets, in well-stocked supermarkets, and online. Once you have your ingredients assembled, the dish comes together within 30 minutes.
Mapo Tofu
Active time: 25 minutes
Total time: 25 minutes
Serves 4
- 2 teaspoons Sichuan peppercorns
- 3 scallions, white and green parts divided, sliced
- 3 garlic cloves, grated
- 2 tablespoons finely grated, peeled fresh ginger
- 1/2 cup chicken stock or water
- 2 tablespoons Chinese cooking wine (Shaoxing) or sherry
- 1 tablespoon dark soy sauce
- 2 tablespoons doubanjiang (Chinese spicy bean sauce)
- 1 tablespoon chile oil
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1 pound medium-firm tofu, drained, cut into 3/4-inch cubes
- 2 tablespoons vegetable oil
- 4 to 6 ounces ground pork (or chicken or turkey)
Toast the peppercorns in a dry skillet until fragrant, about 30 seconds. Transfer to a mortar with pestle or a spice grinder and grind to a powder. Set aside 1/2 teaspoon and reserve the rest for serving.
Combine the white scallions, garlic, ginger, and 1/2 teaspoon peppercorns in a small bowl.
In a separate bowl, combine the chicken stock, cooking wine, soy sauce, doubanjiang, and chile oil.
In separate small bowl, whisk the water and cornstarch.
Bring a medium saucepan of salted water to a boil. Carefully add the tofu and simmer for 1 minute. Drain the tofu.
Heat the oil in a large skillet (or a wok) over medium-high heat until it begins to smoke. Add the ground meat to the skillet and stir-fry until it begins to brown, 1 to 2 minutes.
Add the white scallion mixture and stir until fragrant, about 30 seconds. Add the chicken stock mixture and bring to a simmer. Add the tofu and gently stir to coat.
Stir in the cornstarch mixture. Simmer until the sauce thickens, stirring constantly, about 1 minute. Add half of the green scallions and remove the skillet from the heat.
Divide the stew between serving bowls. Serve garnished with the remaining green scallions and the reserved ground pepper.
