Mapo Tofu is a quintessential Sichuan dish that’s known for its bold, spicy, and savory flavors, with a signature numbing sensation from the famous Sichuan peppercorns. It’s definitely a dish that packs a punch and is perfect for those who crave a little heat in their meals!
Legend has it that Mapo Tofu was created by an elderly widow during the Qing Dynasty. She had distinctive pockmarks on her face, and as a result, the dish was affectionately named “Mapo Tofu,” which literally translates to “pockmarked grandma’s bean curd.” A true story of humble origins giving rise to a beloved classic!
Mapo Tofu Recipe
Serves: 2 people
Prep time: 10 minutes
Cook time: 10 minutes
For the tofu:
1 block silken tofu
Pinch of salt
Other ingredients:
2 tablespoons vegetable oil
1 tablespoon Sichuan peppercorns
6 ounces ground pork
2 tablespoons Sichuan Pixian fermented bean paste (doubanjiang)
1 teaspoon ginger, minced
5 cloves garlic, minced
3 stalks scallions, minced, separated the white and the green parts
1 cup of chicken stock
2 tablespoons cornstarch slurry (2 teaspoons cornstarch and 2 tablespoons water)
Seasoning:
1 tablespoon soy sauce
1/2 teaspoon Sichuan peppercorn powder
Pinch of salt
Pinch of white pepper
Pinch of sugar
Instructions
- To prepare the tofu, bring a pot of water to a boil and add the salt. Place a strainer in the pot and gently add the tofu. This will help the tofu set and prevent it from breaking apart easily. Let the tofu boil over high heat for about 2 minutes, then set it aside.
- Next, to make the seasoning, combine all the seasoning ingredients in a small bowl and mix well.
- For the ground pork, heat some oil in a pan over low heat and add the Sichuan peppercorns. Cook for about 2 minutes until the aroma is released, then remove the peppercorns. Add the ground pork to the pan and cook on high heat for about 5 minutes or until the pork is lightly browned. Set the pork aside.
- Now, in the same pan with the remaining oil, add the Sichuan Pixian fermented bean paste and stir-fry over high heat for 2 minutes. Add the ginger, garlic, and the white part of the scallions, and continue stir-frying for about 1 minute until fragrant.
- Pour in the seasoning mixture along with the chicken stock, then gently add the tofu to the pan. Slowly move the pan in a circular motion to mix everything together. Return the browned minced pork to the pan and cook over medium-high heat for about 5 minutes.
- Finally, add the cornstarch slurry to thicken the sauce, then carefully stir the tofu using a spatula (be gentle to avoid breaking it). Once everything is well combined, sprinkle in the green part of the scallions for a fresh finish. Enjoy!
