Name: Sichuan Mapo Tofu [麻婆豆腐]
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 Tbsp. vegetable oil; 5 g dried red chilies (roughly chopped); ½ tsp. Sichuan peppercorns (coarsely ground); 15 g fresh ginger (finely minced); 15 g garlic cloves (finely minced); 340 g ground pork; 3 Tbsp. chili bean paste (Doubanjiang/Toban-djan); 160 ml unsalted chicken broth; 340 g tofu (Ideally soft but firm works); ½ tsp. cornstarch; 1 Tbsp. water; 1-2 tsp. Shaoxing wine (to taste); ¼ tsp. sesame oil (to taste); ¼ tsp. sugar (to taste); 8 scallions (finely chopped to taste); scallions (to taste)

By Denis Elas The Chef

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Sichuan Mapo Tofu is a spicy and flavorful Chinese classic featuring soft tofu, ground pork, chili bean paste, and Sichuan peppercorns.

Recipe dedicated to:My love for Chinese cuisine

5 from 2 votes

Instructions

The Preparation

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Gather the ingredients.
Roughly chop 5 g dried red chilies. Mince 15 g fresh ginger and 15 g garlic cloves.
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Ground the ½ tsp. Sichuan peppercorns for later.
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Cut the 340 g tofu into 1-inch (2.5 cm) cubes.
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In a wok, heat 2 Tbsp. vegetable oil over low heat. Add the roughly chopped 5 g dried red chilies. Gently cook, stirring occasionally, until fragrant (~5 minutes). Be careful not to burn the chilies. Remove from heat and set aside.

The Cooking

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In the same wok, heat the remaining 2 Tbsp. vegetable oil over medium-high heat. Add the minced 15 g fresh ginger and fry for about 30 seconds. Add the minced 15 g garlic cloves and cook for another 30 seconds until fragrant. Be careful not to burn.
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Add the 340 g ground pork, breaking it apart with a wooden spatula. Cook until browned and cooked through (~5-7 minutes).
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After adding and browning the ground pork, pour in 1-2 tsp. Shaoxing wine. Stir and cook for about 30 seconds to 1 minute before proceeding.
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Stir in ½ tsp. Sichuan peppercorns and add the 3 Tbsp. chili bean paste (Doubanjiang/Toban-djan) and stir well, cooking for about 1 minute until fragrant and the pork is coated.
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Pour in the 160 ml unsalted chicken broth and bring to a simmer. Let it cook for 1-2 minutes.
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In a small bowl, combine the ½ tsp. cornstarch and 1 Tbsp. water to make a slurry.
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Gently add the cut 340 g tofu and mixture cornstarch from the previous step. Cook gently, stirring carefully, until the sauce thickens (~2-3 minutes).
If using soft or silken tofu, you want to be very gentle as they will break apart easily. Use a spatula or spoon to fold the tofu into the sauce delicately, avoiding stirring too vigorously to maintain their shape and texture.

The Final Touch

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Add the chili from the start, stirring gently to incorporate. Drizzle in the ¼ tsp. sesame oil and sprinkle the ¼ tsp. sugar. Add the chopped 8 scallions and cook for another minute until just wilted.

The Serving

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Transfer to serving plates. Garnish with additional scallions if desired. Serve hot, ideally with steamed rice. Enjoy your fresh and traditional Sichuan Mapo Tofu [麻婆豆腐].

My own adaption of

thewoksoflife.com and Chinese Cooking Demystified

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Sichuan Mapo Tofu
[麻婆豆腐]

Sichuan Mapo Tofu is a spicy and flavorful Chinese classic featuring soft tofu, pork or mushrooms, chili bean paste, and Sichuan peppercorns.