Chinese Sichuan Mapo Tofu (Printable)

Silky tofu bathed in spicy, numbing chili bean sauce with fragrant aromatics and Sichuan peppercorns.

# What You'll Need:

→ Tofu & Protein

01 - 14 oz silken or soft tofu, drained and cubed
02 - 5 oz ground pork or beef (optional; omit for vegetarian version)

→ Sauce

03 - 2 tablespoons Sichuan doubanjiang (fermented chili bean paste)
04 - 1 tablespoon soy sauce
05 - 1 tablespoon Shaoxing wine or dry sherry
06 - 1 teaspoon sugar
07 - 1/2 cup low-sodium chicken or vegetable broth
08 - 1 tablespoon cornstarch mixed with 2 tablespoons water

→ Aromatics & Spices

09 - 1 tablespoon toasted and ground Sichuan peppercorns
10 - 3 tablespoons vegetable oil
11 - 3 cloves garlic, minced
12 - 2 teaspoons ginger, minced
13 - 2 scallions, finely sliced (whites and greens separated)
14 - 1 to 2 dried red chilies, chopped (optional)

→ To Serve

15 - Steamed jasmine rice
16 - Extra sliced scallions
17 - Chili oil (optional)

# How To Make It:

01 - Drain and cube the tofu. Prepare the cornstarch slurry by mixing cornstarch with water. Chop aromatics and separate scallion whites and greens.
02 - Heat a large nonstick skillet or wok over medium heat, toast Sichuan peppercorns until fragrant, then grind them using a mortar and pestle. Set aside.
03 - Add vegetable oil to the heated pan, then sauté scallion whites, garlic, and ginger for one minute until fragrant.
04 - Add ground pork or beef if using, cooking while breaking it apart until browned.
05 - Stir in doubanjiang and dried chilies, cooking for one to two minutes until the oil turns red and aromatic.
06 - Pour in Shaoxing wine, soy sauce, sugar, and broth, then bring the mixture to a simmer.
07 - Gently add tofu cubes to the pan, simmering for five minutes while spooning sauce over tofu periodically and stirring carefully to prevent breaking.
08 - Stir the cornstarch slurry and gradually add it to the pan, stirring gently until the sauce thickens and evenly coats the tofu.
09 - Sprinkle ground Sichuan peppercorns and half of the scallion greens over the dish.
10 - Immediately serve over steamed jasmine rice, garnished with additional sliced scallions and a drizzle of chili oil if desired.

# Expert Suggestions:

01 -
  • The contrast between delicate tofu and an assertive, tingly sauce creates something unforgettable in just 30 minutes.
  • It's the kind of dish that tastes like you've mastered something secretly complicated, even though the technique is straightforward.
02 -
  • Don't skip toasting and grinding your peppercorns fresh—this is the difference between a good dish and one that makes you pause and really taste it.
  • Handle the tofu with genuine gentleness; you want it to stay intact so each piece holds its pocket of sauce rather than breaking into clouds.
03 -
  • Toast your peppercorns right before serving if possible; they keep their potency better than ground versions and the ritual of grinding them is oddly satisfying.
  • Build your sauce fully before adding the tofu so it has time to deepen and meld, making the tofu cooking time purely about absorption rather than flavor development.
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