Chinese Mapo Tofu Classic (Printable)

Silky tofu in spicy chili bean sauce with fragrant aromatics, served hot over jasmine rice.

# What You 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 tbsp Sichuan doubanjiang (fermented chili bean paste)
04 - 1 tbsp soy sauce
05 - 1 tbsp Shaoxing wine or dry sherry
06 - 1 tsp sugar
07 - 1/2 cup (4 fl oz) low-sodium chicken or vegetable broth
08 - 1 tbsp cornstarch, mixed with 2 tbsp water (slurry)

→ Aromatics & Spices

09 - 1 tbsp toasted and ground Sichuan peppercorns
10 - 3 tbsp vegetable oil
11 - 3 cloves garlic, minced
12 - 2 tsp minced ginger
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 tofu, prepare 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, add Sichuan peppercorns and toast until fragrant, then grind and set aside.
03 - Add vegetable oil to pan, sauté scallion whites, garlic, and ginger for about 1 minute until aromatic.
04 - Add ground pork or beef if using, cook while breaking it apart until evenly browned.
05 - Stir in doubanjiang and dried chilies, cook for 1 to 2 minutes until oil becomes red and fragrant.
06 - Pour in Shaoxing wine, soy sauce, sugar, and broth, bring mixture to a simmer.
07 - Gently add tofu cubes to pan, simmer for 5 minutes, spooning sauce over tofu while stirring gently to maintain shape.
08 - Stir slurry and slowly drizzle into pan, gently stirring until sauce thickens and coats tofu evenly.
09 - Sprinkle ground Sichuan peppercorns and half of the scallion greens over the dish.
10 - Plate hot over steamed jasmine rice, garnish with extra scallions and add chili oil if desired.

# Expert Suggestions:

01 -
  • It comes together in just 30 minutes but tastes like you've been simmering it all day.
  • The silky tofu melts on your tongue while the sauce clings to every cube with bold, spicy, and numbing flavors that make you want another bite.
  • Once you nail the balance of heat and that signature tingly sensation, you'll find yourself craving it constantly.
02 -
  • Don't skip toasting your Sichuan peppercorns fresh—store-bought ground ones have lost their numbing power and the whole experience falls flat.
  • Doubanjiang is the non-negotiable foundation; no substitution exists that will give you the same depth of flavor and that signature fermented warmth.
  • Stir your cornstarch slurry right before adding it, or it'll separate and leave you with lumps in your otherwise silky sauce.
03 -
  • If your sauce is too thin after adding the cornstarch slurry, it means either your slurry separated or you added too much broth—a second small drizzle of slurry fixes this in seconds.
  • The numbing sensation from Sichuan peppercorns peaks about two minutes after you eat it, so warn your guests if it's their first time and they're surprised by that tingly feeling on their lips.
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