Description
A classic Sichuan Chinese dish featuring silken tofu in a spicy, flavorful sauce with ground pork, fermented black beans, and Sichuan peppercorns. This Mapo Tofu recipe balances numbing heat and savory umami, perfect served over white rice for a comforting, authentic meal.
Ingredients
Sichuan Peppercorn Powder
- 1 tbsp whole pink Sichuan peppercorns (or green) – for 1 tsp powder
Main Ingredients
- 600g / 21 oz silken tofu, cut into 1.5cm / 0.6″ squares
- 2 1/2 cups water
- 1 tsp cooking salt / kosher salt (halve amount for table salt, increase 50% for salt flakes)
- 1/2 tsp dark soy sauce
- 1 tbsp canola oil or other neutral oil (vegetable, peanut)
- 100g / 3.5 oz pork mince (preferably 20% fat, or lean pork/beef)
- 1 tsp light soy sauce (or regular/all-purpose soy)
- 1/4 cup canola oil
- 2 tbsp garlic, finely minced (about 4 large cloves)
- 2 1/2 tbsp ginger, finely minced
- 1 tbsp preserved black beans (salted/fermented black beans), finely chopped
- 1 tbsp broad bean sauce/paste (Pixian doubanjiang preferred)
- 1 tsp light soy sauce
- 2 tsp chili powder, pure (not US chili powder blend)
- 1 tsp smoked paprika (or regular/sweet paprika)
- 1 tsp white sugar
- 1 green onion stem, finely sliced
- 3/4 cup beef stock/broth, low sodium
- 1 tsp toasted sesame oil (brown toasted)
- 2 tsp cornflour / cornstarch
- 1/4 cup water (for cornflour slurry)
- White rice, to serve
Instructions
- Toast Sichuan Peppercorns: Heat a small skillet over medium heat without oil and toast the Sichuan peppercorns for 2-3 minutes until fragrant and some crack open.
- Grind and Sift: Cool the toasted peppercorns slightly, then grind finely using a mortar and pestle or spice grinder. Sift through a fine mesh sieve to discard coarse husks. Measure 1 tsp powder for the recipe.
- Blanch Tofu: Bring water, dark soy sauce, and salt to a boil in a large saucepan. Gently add tofu and boil again. Reduce heat to a rapid simmer and blanch tofu for 3 minutes to remove raw flavor and season it without breaking.
- Drain Tofu: Carefully remove tofu with a slotted spoon and set aside in a bowl.
- Cook Pork: Heat 1 tbsp canola oil in a wok over high heat. Add pork mince and cook, breaking it apart, until no longer pink. Lower heat to medium and cook 2 more minutes until pork has golden bits. Stir in 1 tsp light soy sauce for 5 seconds, then remove pork from wok and set aside.
- Sauté Aromatics: Reduce heat to low. Add remaining 1/4 cup canola oil into the wok, then cook garlic and ginger for 90 seconds. Add preserved black beans and broad bean paste, cooking and stirring constantly for 3 minutes. Stir in chili powder and smoked paprika and cook for an additional 30 seconds.
- Simmer with Tofu: Pour in beef stock and 1 tsp light soy sauce. Increase heat to medium-high. When bubbling, gently add tofu (discard excess water in tofu bowl), and simmer gently for 10 minutes, scraping the wok base occasionally with a spatula without stirring vigorously to avoid breaking the tofu. The sauce should remain saucy.
- Prepare Cornflour Slurry: Mix 2 tsp cornflour with 1/4 cup water until smooth.
- Thicken Sauce and Finish: Add white sugar, cooked pork, and 1/2 tsp Sichuan pepper powder to the wok. Stir gently. Pour cornflour slurry evenly over the sauce surface and gently stir to thicken.
- Add Final Touches and Serve: Stir in most of the green onion and toasted sesame oil. Transfer the dish to a serving bowl, garnish with remaining Sichuan pepper powder and reserved green onion slices. Serve hot over white rice.
Notes
- Use pink or green Sichuan peppercorns for authentic flavor; the toasting and grinding process ensures freshness and potency.
- Silken tofu is preferred for its smooth texture; blanching seasons it and removes raw taste.
- Dark soy sauce adds depth and color in blanching water but do not use it in place of light soy sauce for seasoning.
- Pork mince with some fat enhances flavor, but lean or beef mince can be substituted.
- Canola oil is neutral and high heat friendly; vegetable or peanut oil work well too.
- Preserved black beans must be rinsed and chopped finely to distribute flavor evenly.
- Pixian doubanjiang is a spicy Sichuan broad bean paste that forms the flavor base; substitute carefully for less authentic but similar results.
- Use pure chili powder (not American chili powder blends) for clean heat.
- High heat cooking for pork ensures browning and flavor development; lowering heat prevents burning garlic and spices.
- Be gentle when stirring tofu to keep cubes intact while blending flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Sichuan Chinese
