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Mapo Tofu
Silken tofu in a fiery, numbing Sichuan sauce with ground pork — bold, simple, and impossibly addictive.
15 mins
15 mins
3 people
Chinese (Sichuan)
Silken or soft tofu
Cut into 3cm cubes
600g
Ground pork
150g
Doubanjiang (fermented bean paste)
2 tbsp
Chicken stock
300ml
Sichuan peppercorns
Toasted and ground
1 tsp
Garlic
Minced
4 cloves
Ginger
Minced
1 tsp
Soy sauce
1 tbsp
Cornstarch
Mixed with water
2 tsp
Broad bean chili paste
1 tbsp
Sesame oil
1 tsp
Spring onions
3
🍽️ Doubanjiang
→ Miso paste + sambal oelek (2:1)
Similar fermented-spicy profile
Simmer tofu cubes in salted water 3 minutes to firm them up. Drain carefully.
💡 Pro Tip: Simmering tofu in salted water prevents it from breaking when stir-fried.
Fry doubanjiang in hot oil for 1-2 minutes until fragrant and oil turns red.
💡 Pro Tip: Frying doubanjiang in oil is what creates the characteristic red, glossy sauce.
Add pork, cook until browned. Add garlic and ginger.
💡 Pro Tip: Break pork into small crumbles — the texture contrast with silken tofu is key.
Add stock, gently slide in tofu. Simmer 5 minutes without stirring hard.
💡 Pro Tip: Stir by shaking the wok gently — harsh stirring breaks the tofu.
Add cornstarch slurry to thicken. Finish with sesame oil and Sichuan pepper.
💡 Pro Tip: Add Sichuan pepper at the end — the numbing (mala) effect fades with prolonged heat.
- ✓Silken tofu is traditional — firm tofu changes the dish
- ✓Sichuan peppercorn gives mala (numbing-spicy) — not just chili heat
- ✓Fry doubanjiang in oil first
- ✓Don't stir hard — shake the wok
- →With steamed jasmine rice
- →As part of a Sichuan banquet
- →With extra Sichuan peppercorns on the side