Why You’ll Love This Recipe

• Ready in just 20 minutes from start to finish.
• Delivers an authentic, complex Sichuan ‘málà’ (numbing and spicy) flavor.
• Easily adaptable for a vegetarian or vegan diet.
• Features a rich, savory, and deeply satisfying sauce perfect with steamed rice.

Equipment You’ll Need

• Wok or a large, deep skillet
• Cutting board
• Chef’s knife
• Small pot (for blanching tofu)
• Slotted spoon
• Small bowls for mise en place
• Measuring cups and spoons
• Wok spatula or large spoon

Ingredients

• 1 block (14-16 oz / 450g) silken or soft tofu
• 1/2 teaspoon salt (for blanching water)
• 4 oz (115g) ground pork or beef (or 4 oz finely chopped shiitake mushrooms for vegetarian)
• 3 tablespoons neutral oil, such as canola or peanut oil
• 2-3 tablespoons Pixian Doubanjiang (Sichuan fermented broad bean paste)
• 1 tablespoon Douchi (fermented black beans), rinsed and lightly minced
• 3 cloves garlic, minced
• 1 inch (2.5 cm) ginger, minced
• 2 scallions, white and green parts separated and thinly sliced
• 1-2 teaspoons ground Sichuan peppercorns, preferably freshly toasted and ground
• 1-2 teaspoons dried chili flakes (adjust to your spice preference)
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 cup (240ml) unsalted chicken or vegetable broth, or hot water
• 1 tablespoon light soy sauce
• 1/2 teaspoon sugar
• 1.5 tablespoons cornstarch mixed with 3 tablespoons cold water to make a slurry
• 1/2 teaspoon toasted sesame oil

Instructions

1. Prepare the Tofu: Carefully slice the block of tofu into 1-inch cubes. Bring a small pot of water to a boil and add 1/2 teaspoon of salt. Gently slide the tofu cubes into the boiling water and let them simmer for 2-3 minutes. This step seasons the tofu and helps it firm up. Carefully remove the tofu with a slotted spoon and set aside.
2. Toast the Peppercorns: If using whole Sichuan peppercorns, toast them in a dry pan over low heat for 1-2 minutes until fragrant. Let them cool, then grind into a fine powder using a spice grinder or mortar and pestle. Set aside.
3. Bloom the Pastes: Heat the oil in your wok or skillet over medium-low heat. Add the Pixian Doubanjiang and fry, stirring constantly, for 1-2 minutes until the oil turns a deep, fragrant red. This is crucial for developing flavor. Add the minced fermented black beans (douchi) and chili flakes and stir-fry for another 30 seconds.
4. Cook the Protein & Aromatics: Turn the heat up to medium-high. Add the ground pork (or mushrooms) to the wok, breaking it up with your spatula. Cook until it’s browned and slightly crispy. Add the minced garlic, ginger, and the white parts of the scallions. Stir-fry for about 1 minute until fragrant.
5. Create the Sauce: Splash the Shaoxing wine around the edges of the wok to deglaze. Add the chicken broth (or water), soy sauce, and sugar. Bring the mixture to a simmer.
6. Simmer the Tofu: Gently slide the blanched tofu cubes into the sauce. Use a pushing motion with your spatula to gently combine everything, being careful not to break the tofu. Let it simmer for 3-5 minutes, allowing the tofu to absorb the flavors.
7. Thicken the Sauce: Give your cornstarch slurry a quick stir. While the sauce is simmering, pour in about one-third of the slurry. Gently push the tofu around and wait for the sauce to thicken. Repeat two more times, adding the slurry in stages, until the sauce is glossy and clings to the tofu.
8. Finish and Serve: Turn off the heat. Stir in the toasted sesame oil, the green parts of the scallions, and about half of your ground Sichuan peppercorns. Gently transfer the Mapo Tofu to a serving bowl. Garnish with the remaining ground Sichuan peppercorns and serve immediately with hot steamed rice.

Expert Cooking Tips

• Blanching is Key: Don’t skip the blanching step for the tofu. It not only seasons it but also makes the delicate cubes less prone to breaking apart during cooking.
• Create a ‘Red Oil’: The most important flavor-building step is frying the doubanjiang in oil over low heat. Be patient and wait for the oil to become a deep, fragrant red before adding other ingredients.
• Freshly Ground Peppercorns: The ‘málà’ numbing effect is most potent and aromatic when you toast and grind whole Sichuan peppercorns yourself just before cooking.
• Thicken in Batches: Adding the cornstarch slurry in three separate additions allows for better control over the final consistency of the sauce, preventing it from becoming clumpy or too thick.
• Gentle Handling: Once the tofu is in the wok, avoid vigorous stirring. Use gentle pushing and folding motions to mix the ingredients to keep the tofu cubes intact.

Substitutions and Variations

For a vegetarian/vegan version, substitute the ground pork with an equal amount of finely chopped shiitake mushrooms or a firm, pressed tofu that has been crumbled. Use vegetable broth instead of chicken broth. If you cannot find Pixian Doubanjiang, other spicy fermented bean pastes can be used, but the authentic Sichuan flavor will be different. For those who prefer less delicate tofu, medium-firm tofu can be used in place of silken or soft tofu.

Common Mistakes to Avoid

A common mistake is not using enough oil. Sichuan cuisine relies on oil to properly fry the spices and carry the flavor; don’t be afraid to use the recommended amount. Another pitfall is adding the tofu too early or stirring too aggressively, which causes it to break down into a mush. Also, ensure you don’t burn the aromatics like garlic and ginger; add them after the bean paste has had time to release its flavor into the oil. Finally, skipping the Sichuan peppercorns is a critical error; they are essential for the signature ‘málà’ profile of the dish.

Serving Suggestions

Mapo Tofu is traditionally served piping hot over a generous bed of fluffy, steamed white rice, which acts as the perfect vehicle to soak up every last drop of the incredible sauce. To balance the rich, intense flavors, serve it alongside a cooling side dish, such as a simple smashed cucumber salad with garlic and vinegar, or blanched bok choy drizzled with a little oyster sauce.

Storage and Reheating Tips

Store leftover Mapo Tofu in an airtight container in the refrigerator for up to 3 days. The flavors tend to meld and become even more pronounced the next day. Reheat gently in a saucepan over low heat, adding a splash of water or broth if the sauce has thickened too much. Microwaving is also an option, but be aware that the texture of the silken tofu might change slightly.

Frequently Asked Questions

What is Pixian Doubanjiang and why is it important?

Pixian Doubanjiang is a specific type of fermented broad bean paste from the Pixian county in Sichuan province. It is considered the soul of Mapo Tofu. Its deep, savory, and complex spicy flavor is umami-rich and cannot be perfectly replicated by other chili pastes. Using it is the single most important step toward an authentic-tasting dish.

Is Mapo Tofu supposed to make my mouth feel numb?

Absolutely! That tingling, buzzing, and slightly numbing sensation is the signature ‘má’ flavor from the Sichuan peppercorns. It is a highly prized and intentional characteristic of authentic Sichuan cuisine. If your mouth isn’t tingling, you’re missing half the fun!

Can I make this dish less spicy?

Yes, you can control the heat. The ‘là’ (spicy heat) comes primarily from the Doubanjiang and the added chili flakes. You can start with a smaller amount of Doubanjiang and omit the extra chili flakes entirely. You can still enjoy the complex flavors and the ‘má’ tingling without overwhelming heat.

Conclusion

You have now mastered one of the titans of Sichuan cooking. This 20-minute Mapo Tofu is more than just a quick meal; it’s a journey of flavor that is at once comforting and exhilarating. The interplay of the fiery chili, the numbing peppercorns, the savory pork, and the creamy tofu creates a dish that is truly unforgettable. We encourage you to embrace the bold flavors, experiment with the spice levels, and make this legendary dish a staple in your culinary repertoire.