Chinese Mapo Tofu (Printable Version)

Silky tofu cooked in a spicy chili and peppercorn sauce, flavored with garlic and ginger.

# The Ingredients 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)

→ 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 Sichuan peppercorns, toasted and ground
10 - 3 tbsp vegetable oil
11 - 3 cloves garlic, minced
12 - 2 tsp ginger, minced
13 - 2 scallions, finely sliced (separate white and green parts)
14 - 1–2 dried red chilies, chopped (optional)

→ To Serve

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

# Step-by-Step Instructions:

01 - Drain and cube tofu. Mix cornstarch with water to form slurry. Mince aromatics and separate scallion whites and greens.
02 - Heat a large nonstick skillet or wok over medium heat. Toast peppercorns until fragrant, grind, and set aside.
03 - Add vegetable oil to pan. Sauté scallion whites, garlic, and ginger for one minute until fragrant.
04 - Add ground pork or beef if using; cook, breaking it apart, until browned.
05 - Stir in doubanjiang and dried chilies; cook for 1–2 minutes until oil turns red and aromatic.
06 - Add Shaoxing wine, soy sauce, sugar, and broth; bring to a gentle simmer.
07 - Gently add tofu cubes to pan. Simmer for 5 minutes, spooning sauce over tofu carefully to keep cubes intact.
08 - Stir cornstarch slurry and drizzle into pan. Stir gently until sauce thickens and coats tofu evenly.
09 - Sprinkle ground Sichuan peppercorns and half the scallion greens over the dish.
10 - Serve immediately over steamed jasmine rice, garnished with extra scallions and chili oil if desired.

# Additional Tips::

01 -
  • The sauce clings to every piece of tofu, delivering bold spice and that signature tongue-numbing buzz in every bite.
  • It comes together in half an hour but tastes like you spent the evening mastering something ancient and complex.
  • You can dial the heat up or down and make it vegetarian without losing any of the soul that makes this dish unforgettable.
02 -
  • Don't skip toasting the peppercorns, I tried once and the dish tasted flat and one dimensional without that floral buzz.
  • Use low sodium broth or the final sauce can turn aggressively salty, especially if your doubanjiang is already potent.
  • Stir the tofu as little as possible or you'll end up with a pan of tasty rubble instead of silky cubes.
03 -
  • Toast extra Sichuan peppercorns and keep them in a jar, they lose potency fast and fresh ground makes all the difference.
  • If you can't find Shaoxing wine, a dry sherry works in a pinch, but skip the cooking wine from the grocery store, it's loaded with salt.
  • Doubanjiang brands vary wildly in saltiness and heat, so taste as you go and adjust the soy sauce accordingly.
Return to Recipe