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A numbing, spicy Sichuan classic of silken tofu and minced pork in a doubanjiang-based sauce.
Mapo Tofu
- 400g silken or soft tofu, cubed
- 150g minced pork
- 2 tbsp doubanjiang (fermented chilli bean paste)
- 1 tbsp fermented black beans, chopped
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 200ml chicken or vegetable stock
- 1 tbsp light soy sauce
- 1 tsp cornflour mixed with 2 tbsp water
- 1/2 tsp Sichuan peppercorns, toasted and ground
- 2 spring onions, sliced
- Fry the pork in a little oil until browned.
- Add doubanjiang, black beans, garlic, and ginger. Fry for 1 minute until fragrant.
- Pour in the stock and soy sauce, then bring to a simmer.
- Gently slide in the tofu cubes and simmer for 3 to 4 minutes, stirring carefully to avoid breaking them up too much.
- Stir in the cornflour slurry to thicken slightly.
- Finish with ground Sichuan peppercorns and spring onion.
Why this recipe works
Frying the doubanjiang in oil before adding liquid releases its colour and aroma properly, which is the base flavour the whole dish depends on.
Tips for the best mapo tofu
- Use soft or silken tofu, not firm, for the traditional silky texture.
- Stir gently once the tofu is in the pan, since it breaks apart easily.
- Toast whole Sichuan peppercorns in a dry pan before grinding for a much stronger numbing effect than pre-ground.
