🍽️ How to Make Mapo Tofu at Home

🧆 Ingredients

• 400g soft tofu (cut into cubes)
• 150g ground pork (or beef)
• 2 tablespoons vegetable oil
• 2 tablespoons chili bean paste (Doubanjiang)
• 1 tablespoon fermented black beans (optional)
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 2 green onions (chopped, separate white and green parts)
• 1 tablespoon Sichuan peppercorns
• 1 tablespoon soy sauce
• 1 tablespoon cooking wine
• 1 teaspoon sugar
• 1 cup chicken or vegetable stock
• 1 tablespoon cornstarch (mixed with 2 tablespoons water)
• Salt to taste

🍳 Steps

1. Prepare and Clean the Tofu: Gently remove the tofu from its packaging and drain any excess water. Rinse the tofu under cold water to remove any packing liquid. Cut the tofu into 2cm cubes using a sharp knife to avoid crumbling. To improve texture and reduce breakage during cooking, blanch the tofu in lightly salted boiling water for 2 minutes. This step also removes any beany taste. Carefully drain the tofu with a slotted spoon and set aside.

2. Prepare Other Ingredients: Rinse and chop the green onions, separating the white and green parts. Peel and finely mince the garlic and ginger. If using fermented black beans, rinse them briefly under water to remove excess salt and chop coarsely. Measure out all sauces and spices before starting to ensure a smooth cooking process.

3. Cook the Pork: Heat the vegetable oil in a wok or large skillet over medium heat. Add the Sichuan peppercorns and stir-fry for about 1 minute until fragrant, being careful not to burn them. Remove the peppercorns with a slotted spoon and set aside for garnish or discard if you prefer a milder numbing flavor. Add the ground pork and stir-fry, breaking it up with a spatula, until it is no longer pink and starts to brown slightly. This step develops a savory base for the sauce.

4. Build the Sauce: Add the minced garlic, ginger, and the white part of the green onions to the pork. Stir-fry for about 30 seconds until aromatic. Add the chili bean paste (Doubanjiang) and fermented black beans. Stir-fry for 1-2 minutes, allowing the oil to turn a deep red and the aromas to develop. This step is crucial for building the signature flavor of Mapo Tofu.

5. Simmer Everything Together: Pour in the cooking wine, soy sauce, sugar, and stock. Stir well to combine. Bring the mixture to a gentle boil, then carefully add the tofu cubes, spreading them evenly in the sauce. Use a spatula to gently nudge the tofu so it absorbs the flavors without breaking. Simmer for 3-5 minutes, allowing the tofu to soak up the sauce. The tofu is ready when it is heated through and has taken on some color from the sauce.

6. Thicken and Finish: Stir the cornstarch with water to make a slurry, then slowly drizzle it into the simmering sauce while gently stirring. The sauce should thicken and become glossy, coating the tofu and pork. Taste and adjust salt or sugar as needed. Sprinkle the green part of the onions over the top and give a final gentle stir.

7. Check Doneness and Serve: The dish is ready when the tofu is hot, the sauce is thick and aromatic, and the pork is fully cooked. Transfer to a serving bowl. Optionally, drizzle with extra chili oil and garnish with reserved Sichuan peppercorns for added aroma and numbing sensation. Serve immediately with steamed rice for the best experience.

💡 Tips

• Use soft or silken tofu for the best texture.
• Adjust the amount of chili bean paste and Sichuan peppercorns to your spice preference.
• Blanching tofu helps prevent it from breaking during cooking.
• For a vegetarian version, omit the meat and use mushrooms or plant-based protein.
• Serve with steamed rice to balance the bold flavors.