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Authentic Sichuan Mapo Tofu

Authentic Sichuan Mapo Tofu

Dinner
Prep Time
20min
Cook Time
15min
Servings
4
Calories
275
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Chef's Note

To experience the true 50-Hertz vibration (paresthesia) discussed in the blog post, do not skip toasting and grinding the Sichuan peppercorns fresh! Pre-ground peppercorns lose their volatile hydroxy-alpha-sanshool compound very quickly, leaving you with a gritty texture but none of that signature, electrifying buzz.

Tags
Sichuan
Mapo Tofu
Spicy
Authentic
Tofu
Chinese Cooking
Mala
Paresthesia
Ingredients

  • 16 oz Medium-firm or silken tofu, cut into 1-inch cubes

  • 4 oz Ground pork or beef

  • 1.5 tbsp Whole Sichuan peppercorns

  • 2 tbsp Sichuan Pixian doubanjiang (broad bean paste), finely chopped

  • 1 tbsp Fermented black beans (douchi), rinsed and chopped

  • 4 cloves Garlic cloves, finely minced

  • 1 tbsp Fresh ginger, finely minced

  • 1 tbsp Sichuan chili flakes or chili oil

  • 1 cup Low-sodium chicken broth or water

  • 1 tbsp Shaoxing rice wine

  • 1 tsp Light soy sauce

  • 1/2 tsp Sugar

  • 1 tbsp Cornstarch (mixed with 2 tbsp water to make a slurry)

  • 3 stalks Green onions (scallions), whites and greens separated and chopped

  • 2 tbsp Cooking oil (such as peanut or canola)

Instructions
  • 1

    Toast the whole Sichuan peppercorns in a dry wok or skillet over medium-low heat for 2-3 minutes until highly fragrant and slightly darkened. Transfer them immediately to a mortar and pestle or spice grinder, grind into a fine powder, and set aside.

  • 2

    Gently place the cubed tofu into a pot of lightly salted, simmering water. Let it blanch for 2 minutes to tighten the structure of the tofu and prevent it from breaking during stir-frying. Drain carefully and set aside.

  • 3

    Heat the cooking oil in a wok over medium-high heat. Add the ground pork or beef, breaking it up with a spatula, and fry until crispy, fully cooked, and golden brown.

  • 4

    Reduce the heat to medium-low. Add the Pixian doubanjiang and chopped fermented black beans to the wok. Stir-fry for 1-2 minutes until the oil turns a beautiful, vibrant red color.

  • 5

    Add the minced garlic, ginger, chili flakes (or chili oil), and the white parts of the green onions. Stir-fry for about 30 seconds until intensely aromatic, being careful not to burn the garlic.

  • 6

    Pour in the Shaoxing rice wine, light soy sauce, sugar, and chicken broth. Bring the mixture to a gentle simmer.

  • 7

    Carefully slide the blanched tofu cubes into the wok. Gently fold the tofu into the sauce using the back of a ladle to avoid breaking the cubes. Simmer for 3-5 minutes to allow the tofu to absorb the flavors.

  • 8

    Stir your cornstarch slurry to recombine. Pour about one-third of the slurry into the wok, gently folding the sauce. Repeat in two more stages until the sauce thickens and clings beautifully to the tofu cubes.

  • 9

    Gently stir in the remaining green onion greens, then transfer the Mapo Tofu to a deep serving bowl.

  • 10

    Generously dust the top of the dish with your freshly ground Sichuan peppercorn powder. Serve immediately with hot steamed jasmine rice.

Nutrition Information (per serving)
275
Calories
15g
Protein
9g
Carbs
19g
Fat
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