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ChineseAuthentic Cuisine

Mapo Tofu

Serves 4 to 6 Entree vegetarian

Mapo Tofu

Mapo Tofu hails from the bustling kitchens of Chengdu, where it's a staple of Sichuan home cooking, often gracing tables for a comforting dinner. This version captures the essence of a family meal, inviting everyone to dig in and share from the same dish, reminiscent of how it's enjoyed in Chinese households.

Expect a mouthful of bold flavors with each bite — the soft tofu contrasts with the savory ground pork, while the doubanjiang brings its signature spicy depth. Sichuan peppercorns tingle the palate, leaving a pleasant, numbing sensation. Generous oil carries the garlic's aroma, and a sprinkle of scallions adds a fresh finish. Salt is balanced by hand, ensuring every mouthful is just right.

Ingredients

  • 400 gsoft tofu
  • 100 gground pork — optional
  • 2 tbspdoubanjiang
  • 1 tspSichuan peppercorns
  • 2 clovesgarlic
  • 2 tbspoil
  • to finishscallions
  • to tastefine sea salt

Method

  1. Start by cutting the 400 g of soft tofu into 2 cm cubes. Place them in a bowl of hot, salted water and let them soak for about 10 minutes. This helps firm up the tofu and season it slightly. While the tofu is soaking, mince the 2 cloves of garlic and set aside.
  2. In a dry pan over medium heat, toast 1 tsp of Sichuan peppercorns until they release a fragrant aroma, about 1 to 2 minutes. Remove them from the pan, let them cool slightly, and then crush them using a mortar and pestle or the back of a spoon. This will enhance their numbing flavor in the dish.
  3. Heat 2 tbsp of oil in a large skillet or wok over medium-high heat. Add 100 g of ground pork and cook, breaking it up with a spatula, until it turns golden brown and slightly crispy. This should take about 3 to 4 minutes. The goal is to render the fat and develop a rich, savory base.
  4. Reduce the heat to medium and add the minced garlic to the pan. Stir for about 30 seconds until the garlic becomes fragrant, being careful not to let it burn. Then, add 2 tbsp of doubanjiang, stirring continuously to combine it with the pork and garlic. Cook for another minute until the oil turns a deep red color, indicating the paste is well incorporated.
  5. Drain the tofu and carefully add it to the pan. Gently stir to coat the tofu with the sauce, taking care not to break the cubes. Allow the tofu to simmer in the sauce for about 5 minutes, during which it will absorb the flavors and the sauce will thicken slightly.
  6. Sprinkle the crushed Sichuan peppercorns over the tofu and stir gently to distribute them evenly. Taste the dish and add fine sea salt as needed, keeping in mind that the doubanjiang is already salty. The dish should be savory with a balanced heat and numbing sensation.
  7. Finish by chopping a few scallions and sprinkling them over the top of the dish for a fresh, aromatic garnish. Serve the Mapo Tofu hot, ideally with steamed rice, to enjoy the full depth of flavors and textures.
Cover of Authentic Chinese Cuisine
From the cookbook

Authentic Chinese Cuisine

This recipe is from Authentic Chinese Cuisine by Yassine Sbiti — the Chinese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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