Mapo Tofu Sichuan Style is a classic dish that brings the bold flavors of Sichuan cuisine to your table. This dish features soft tofu and ground pork, all enveloped in a spicy, aromatic sauce made with fermented bean paste and chili oil. The combination of textures and flavors is truly unforgettable, making it a favorite among spice lovers and tofu enthusiasts alike.

Why You’ll Love This Mapo Tofu Sichuan Style

This Sichuan Mapo Tofu is not just delicious but also incredibly easy to prepare. Here are six reasons you’ll adore it:

• It’s packed with flavor from the unique Mapo Tofu ingredients list.
• The dish can be made in just 25 minutes, perfect for a weeknight meal.
• It offers a delightful balance of spicy and numbing heat from Sichuan peppercorns.
• This recipe is easily adaptable for a vegetarian option, making it versatile.
• It pairs beautifully with rice, enhancing the overall dining experience.
• Enjoy an authentic taste of Sichuan cuisine right in your home!

Ingredients for Mapo Tofu Sichuan Style

Gather these items:

• 1 (14-ounce) package soft or silken tofu
• 1 tablespoon Sichuan peppercorns
• 2 tablespoons neutral oil
• 1/2 pound ground pork
• 2 tablespoons doubanjiang (fermented broad bean and chili paste)
• 1 tablespoon douchi (fermented black beans), minced
• 1 tablespoon grated ginger
• 2 garlic cloves, minced
• 1/2 cup low-sodium chicken stock
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 2 tablespoons chopped scallions
• 1 tablespoon chili oil (optional, for extra heat)

How to Make Mapo Tofu Sichuan Style Step-by-Step

1. Step 1: Drain the tofu and cut into 1-inch cubes. Place gently in a pot of lightly salted hot water to warm while preparing the sauce.
2. Step 2: Toast the Sichuan peppercorns in a dry pan over medium heat until fragrant, then grind them into a coarse powder. Set aside.
3. Step 3: Heat the oil in a wok or large skillet over medium heat. Add the ground pork and cook until browned, breaking it up as it cooks.
4. Step 4: Add the doubanjiang, douchi, ginger, and garlic to the pork. Stir-fry for 1-2 minutes until aromatic.
5. Step 5: Pour in the chicken stock, soy sauce, and sugar. Stir well and bring to a simmer.
6. Step 6: Gently add the tofu cubes to the pan. Simmer for 5 minutes, allowing the tofu to absorb the flavors.
7. Step 7: Add the cornstarch slurry to the pan and stir gently to thicken the sauce.
8. Step 8: Sprinkle the ground Sichuan peppercorns over the dish, add chili oil if using, and top with chopped scallions before serving.

Pro Tips for the Best Mapo Tofu Sichuan Style

Keep these in mind:

• Always drain the tofu well to avoid excess water in your dish.
• Adjust the amount of doubanjiang based on your spice tolerance.
• For the best flavor, use fresh Sichuan peppercorns.
• This dish is gluten-free, making it suitable for those with dietary restrictions.

Best Ways to Serve Mapo Tofu Sichuan Style

Here are some serving suggestions:

• Serve your Spicy Mapo Tofu over a bed of steamed rice for a comforting meal.
• Pair it with stir-fried greens for a balanced plate.
• Offer it as part of a larger spread of Spicy Sichuan dishes to try.

How to Store and Reheat Mapo Tofu Sichuan Style

To store leftovers, place them in an airtight container in the refrigerator. For reheating, gently warm it in a pan over low heat until heated through. This dish can be prepped ahead of time for meal prep, saving you time during the week.

Frequently Asked Questions About Mapo Tofu Sichuan Style

What’s the secret to perfect Mapo Tofu Sichuan Style?

The secret lies in balancing the flavors of the fermented bean paste and the Sichuan peppercorns, which create the signature numbing heat.

Can I make Mapo Tofu Sichuan Style ahead of time?

Yes, you can prepare the dish ahead of time. Just reheat it gently before serving, allowing the flavors to meld even more.

How do I avoid common mistakes with Mapo Tofu Sichuan Style?

To avoid mistakes, ensure you don’t overcook the tofu, as it can become too soft. Also, taste and adjust seasoning before serving.

Variations of Mapo Tofu Sichuan Style You Can Try

Here are some tasty twists:

• Make a Vegetarian Mapo Tofu dish by substituting ground pork with mushrooms or textured vegetable protein.
• Try it with additional vegetables like bell peppers or zucchini for extra nutrition.
• Experiment with different types of tofu, such as firm or extra-firm, for varied textures.

Delicious Mapo Tofu Sichuan Style: A Spicy Delight

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Mapo Tofu is a classic Sichuan dish made with soft tofu and ground pork in a spicy, flavorful sauce featuring fermented bean paste, chili oil, and Sichuan peppercorns.

• Author: Robert
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stir-fry
• Cuisine: Sichuan
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 1 (14-ounce) package soft or silken tofu
• 1 tablespoon Sichuan peppercorns
• 2 tablespoons neutral oil
• 1/2 pound ground pork
• 2 tablespoons doubanjiang (fermented broad bean and chili paste)
• 1 tablespoon douchi (fermented black beans), minced
• 1 tablespoon grated ginger
• 2 garlic cloves, minced
• 1/2 cup low-sodium chicken stock
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 2 tablespoons chopped scallions
• 1 tablespoon chili oil (optional, for extra heat)

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Instructions

1. Drain the tofu and cut into 1-inch cubes. Place gently in a pot of lightly salted hot water to warm while preparing the sauce.
2. Toast the Sichuan peppercorns in a dry pan over medium heat until fragrant, then grind them into a coarse powder. Set aside.
3. Heat the oil in a wok or large skillet over medium heat. Add the ground pork and cook until browned, breaking it up as it cooks.
4. Add the doubanjiang, douchi, ginger, and garlic to the pork. Stir-fry for 1-2 minutes until aromatic.
5. Pour in the chicken stock, soy sauce, and sugar. Stir well and bring to a simmer.
6. Gently add the tofu cubes to the pan. Simmer for 5 minutes, allowing the tofu to absorb the flavors.
7. Add the cornstarch slurry to the pan and stir gently to thicken the sauce.
8. Sprinkle the ground Sichuan peppercorns over the dish, add chili oil if using, and top with chopped scallions before serving.

Notes

Nutrition

• Serving Size: 1 serving
• Calories: 290
• Sugar: 1g
• Sodium: 600mg
• Fat: 22g
• Saturated Fat: 5g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 1g
• Protein: 17g
• Cholesterol: 50mg