A Classic Mapo Tofu Recipe with Sichuan Flavors

Ingredients

• 14 oz (400g) soft or medium-firm tofu, cut into cubes
• 200g ground pork (or beef)
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp doubanjiang (spicy fermented bean paste)
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tsp Sichuan peppercorns, toasted and ground
• 1/2 cup chicken broth or water
• 1 tsp cornstarch mixed with 2 tbsp water (slurry)
• 2 scallions, chopped (for garnish)

Instructions

1. To start this mapo tofu recipe, heat oil in a skillet or wok over medium heat. Add garlic and ginger, sauté until fragrant.

2. Add ground pork and cook until browned, breaking it up with a spoon as it cooks.

3. Stir in doubanjiang and cook for 1–2 minutes to release its aroma and deepen the flavor.

4. Add tofu cubes gently, followed by soy sauce, sugar, Sichuan peppercorns, and chicken broth. Bring to a simmer.

5. Let it cook uncovered for 5–6 minutes, allowing flavors to combine and tofu to heat through.

6. Gently stir in the cornstarch slurry and simmer for another 2–3 minutes until the sauce thickens slightly.

7. Garnish with scallions and serve hot with steamed rice.

Notes

• For a vegetarian version, omit meat and use mushrooms or plant-based crumbles
• Adjust spice level by adding more or less doubanjiang
• Best enjoyed immediately, but leftovers keep well in the fridge for up to 2 days
• Toasting Sichuan peppercorns before grinding enhances their numbing aroma