Classic Mapo Tofu (Sichuan Braised Tofu in Spicy Sauce)
This is the real deal: silky tofu simmered in a fiery, numbing sauce of fermented bean paste, chili oil, and minced pork. It's a Sichuan classic that's surprisingly easy to pull off at home, and the result is deeply savory, aromatic, and utterly addictive.
Prep time15 min
Cook time20 min
Total time35 min
Servings4 servings
DifficultyMedium
Ingredients
- 1 block (14-16 oz / 400-450 g) soft or medium-firm tofu, cut into 1-inch cubes
- 8 oz (225 g) ground pork (or beef)
- 2 tbsp doubanjiang (fermented broad bean chili paste), chopped if chunky
- 1 tsp Sichuan peppercorns, toasted and ground (plus extra for garnish)
- 2 tbsp chili oil (with sediment), or 1 tbsp chili flakes + 2 tbsp oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 3 scallions, white parts minced, green parts sliced for garnish
- 1 cup (240 ml) chicken or vegetable stock
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 1 tsp sesame oil
- 2 tbsp neutral oil (like canola or peanut)
Instructions
- 1Cut the tofu into 1-inch cubes. Bring a pot of water to a gentle simmer and add 1 tsp salt. Slide in the tofu and poach for 2-3 minutes to warm and firm it up. Drain gently and set aside.
- 2Heat a wok or large skillet over medium-high heat. Add the neutral oil and swirl to coat. Add the ground pork and stir-fry, breaking it up, until browned and crispy, about 4-5 minutes.
- 3Reduce heat to medium. Add the doubanjiang and chili oil (or chili flakes + oil). Stir-fry for 1-2 minutes until the oil turns red and fragrant. Add the garlic, ginger, and minced scallion whites; cook for 30 seconds.
- 4Pour in the stock, soy sauce, and sugar. Bring to a simmer. Gently slide in the tofu cubes. Stir carefully to coat with sauce, being careful not to break the tofu.
- 5Let the tofu simmer for 5-6 minutes, spooning sauce over the top occasionally.
- 6Give the cornstarch slurry a stir and pour it into the sauce. Gently stir and let it bubble until the sauce thickens and clings to the tofu, about 1 minute.
- 7Turn off the heat. Stir in the sesame oil and half the ground Sichuan peppercorns. Transfer to a serving bowl.
- 8Garnish with the remaining ground Sichuan peppercorns and the sliced scallion greens. Serve hot with steamed rice.
Tips
- Use soft (silken) tofu for the most authentic texture, but medium-firm is easier to handle if you're new. Avoid extra-firm—it won't absorb the sauce well.
- Doubanjiang is essential; find it in Asian markets or online. If it's very coarse, chop it before cooking to release more flavor.
- Poaching the tofu in salted water first helps it stay intact and warms it through, so it doesn't cool down the sauce.
- Adjust the heat: for less spice, use 1 tbsp doubanjiang and omit the chili flakes, but keep the chili oil for color.
