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Delicious Mapo Tofu Sichuan Style: A Spicy Delight

Mapo Tofu Sichuan Style
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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.

Ingredients

Scale
  • 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)

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

    Find it online: https://bakerslider.com/mapo-tofu-sichuan-style/

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