This is the quintessential Sichuan classic that delivers a triple punch of heat, numbing spice, and savory depth in one spectacular bowl. Silky tofu cubes cradle a fiery ground pork sauce infused with fermented chili bean paste, while Sichuan peppercorns create that signature tingly, mouth-numbing sensation that defines the cuisine. It’s bold, addictive, and intensely flavorful.
Layers of heat and flavors
Mapo tofu isn’t just spicy, it’s a complete sensory experience where fermented chili bean paste, chilli powder, and Sichuan peppercorns create layers of heat, umami, and that addictive tingling sensation that numbs your mouth even as you crave another bite. The silky tofu and savory ground pork sauce soak up all that Sichuan flavor, making every spoonful intensely satisfying and impossible to stop eating.
Blanch tofu for better texture
While optional, blanching the tofu in salted boiling water for 2 minutes before adding it to the sauce is worth the extra step. It helps the tofu hold its shape during simmering and prevents it from falling apart when you stir, ensuring you get those perfect silky cubes in every spoonful rather than a mushy mess.
Don’t skip the marinating
Marinating the ground pork for 15 mins might seem like extra work, but it makes a huge difference in texture and flavor. The soy sauce and mirin tenderize the pork while infusing it with umami depth, preventing it from becoming dry and grainy when cooked. This step is what elevates homemade mapo tofu from good to restaurant-quality.
Ingredients
ground pork
150 grams
soft or medium-firm tofu
300 grams
chinese doubanjiang
1 tablespoon
sichuan peppercorns
1 teaspoon
dark soy sauce
2 teaspoons
light soy sauce
2 tablespoons
chilli powder
1/2 tablepoon
garlic, minced
1 tablespoon
sugar
1/2 teaspoon
salt
1/2 teaspoon
cornstarch
1 tablespoon
water
2 tablespoons
Steps
- Cut the soft or medium-firm tofu into 1-inch cubes. For extra silkiness, you can blanch the tofu in salted boiling water for 2 minutes, which helps it maintain its shape during cooking. Drain gently and set aside.
- In a bowl, combine the ground pork with 1 teaspoon dark soy sauce, 1 tablespoon light soy sauce and some salt. Mix gently and marinate for 15 minutes. This infuses the pork with flavor and helps keep it tender.
- Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Add the minced garlic and Sichuan peppercorns, stirring for about 30 seconds until fragrant.
- Add the marinated ground pork to the wok, breaking it up as it cooks. Stir-fry until the pork is browned and cooked through, about 3-4 minutes. Then stir in 1 tablespoon doubanjiang and 1/2 tablespoon chilli powder
- Add water to the wok and bring to a boil. While that’s happening, prepare the sauce by whisking together 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1/2 teaspoon sugar, 1 tablespoon cornstarch, and 2 tablespoons water in a small bowl.
- Gently add the tofu cubes to the boiling liquid, being careful not to break them. Pour the sauce over and simmer for 3 minutes, stirring gently until the sauce thickens and coats the pork and tofu. Garnish with sliced green onions and a sprinkle of Sichuan peppercorn powder. Enjoy!
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