Sichuan Spicy Tofu (Mapo Tofu)
Quick answer
- Total time
- 27 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Two kinds of heat meet here: the chili burn of doubanjiang, a fermented chili bean paste, and the tingling numbness of ground Sichuan pepper.
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That numbing quality, called ma in Sichuan cooking, is what separates mapo tofu from other spicy braises. Soft tofu takes on the rusty-red sauce at its edges while the center stays silken, and spooned over steamed rice, the thick sauce runs down between the grains.
Ingredients
Instructions
- 1
Cut 350g soft tofu into 2 to 3cm cubes and blanch in lightly salted boiling water for 1 minute.
Gently drain. Blanching firms the tofu so it holds its shape during braising.
- 2
Heat oil in a wok and stir-fry 150g ground pork over high heat for 2 to 3 minutes until browned and the fat renders out.
- 3
Add 1 tbsp minced garlic, 1 tsp minced ginger, and 1.5 tbsp doubanjiang in order.
Stir-fry for 1 to 2 minutes until the red chili oil separates and an intense aroma rises.
- 4
Pour in 180ml water and 1 tbsp soy sauce and bring to a boil.
Add the blanched tofu and simmer over medium-low heat for 3 minutes. When stirring, scoop from the bottom upward to avoid breaking the tofu.
- 5
Add 2 tbsp cornstarch slurry gradually, stirring gently, until the sauce clings to the tofu.
Add bit by bit rather than all at once to control the consistency.
- 6
Scatter 0.5 tsp ground Sichuan pepper evenly over the surface to finish.
The numbing tingle of the Sichuan pepper meeting the heat of the doubanjiang is the defining flavor of mapo tofu.
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