Spicy & Bold · Bold Flavor

Sichuan Mapo Tofu

By The Savorient Team

Silky tofu simmered in a numbing, fiery sauce — a Sichuan classic in about 25 minutes.

Sichuan Mapo Tofu with soft tofu cubes and ground pork in a red chili sauce, topped with green onions, served with rice
10 minPrep time
15 minCook time
25 minTotal time
4Servings
MediumDifficulty

Ingredients

  • 14 oz soft or medium tofu, cut into 1/2-inch cubes
  • 2 tbsp vegetable oil
  • 4 oz ground pork or beef (optional, omit for vegetarian)
  • 2 tbsp doubanjiang (spicy fermented bean paste)
  • 1 tbsp fermented black beans, chopped (optional)
  • 3 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 1 cup chicken or vegetable broth
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1 tbsp cornstarch mixed with 2 tbsp water
  • 2 green onions, sliced
  • 1/2 tsp ground toasted Sichuan peppercorns (they give the dish its signature numbing tingle)
  • Cooked rice, for serving

Instructions

  1. Bring a pot of water to a gentle simmer. Add the tofu cubes and simmer 2 minutes to firm them up, then drain gently.
  2. Heat the oil in a wok or skillet over medium-high heat. Add the ground meat, if using, and cook until browned and no longer pink, about 3-4 minutes, breaking it up as it cooks.
  3. Stir in the doubanjiang, black beans, garlic, and ginger. Cook 1 minute until fragrant.
  4. Pour in the broth, soy sauce, and sugar. Bring to a simmer.
  5. Gently add the tofu and simmer 3-4 minutes, spooning the sauce over it.
  6. Stir in the cornstarch slurry and simmer until the sauce thickens, about 1 minute.
  7. Top with green onions and Sichuan peppercorns, and serve over rice.

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