Sichuan Mapo Tofu
Classic Sichuan tofu dish featuring silken tofu cubes in a spicy, numbing broad bean chili oil sauce, cooked with ground beef and topped with ground Sichuan peppercorn.
Ingredients
Tofu & Meat
- 500g silken tofu, cut into 2cm cubes
- 150g ground beef or pork
- 3 tbsp vegetable oil
- 1 tsp salt (for blanching)
Sauce & Seasoning
- 2 tbsp Sichuan fermented broad bean paste (pixian doubanjiang)
- 1 tbsp fermented black beans, rinsed and chopped
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tbsp chili flakes
- 1 cup chicken stock or water
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 1 tsp ground Sichuan peppercorn
- 2 spring onions, chopped
Instructions
Blanch Tofu
Gently place the tofu cubes in a pot of simmering salted water for 2 minutes to make them firm and prevent breaking. Drain carefully.
Brown the Meat
Heat oil in a wok over medium-high heat. Add ground beef and stir-fry until fully cooked, dry, and slightly crispy. Push to the side.
Fry Aromatics
Reduce heat to medium. Add doubanjiang and stir-fry for 1 minute until oil turns red. Add black beans, garlic, ginger, and chili flakes. Mix everything together.
Simmer
Pour in the chicken stock, soy sauce, and Shaoxing wine. Bring to a boil, then gently slide in the blanched tofu. Simmer on medium-low for 5 minutes.
Thicken & Garnish
Pour in the cornstarch slurry in three stages, swirling gently to thicken without breaking the tofu. Turn off the heat. Transfer to a bowl, sprinkle ground Sichuan peppercorns and green spring onions on top, and serve immediately.
Nutrition Facts
* Based on a 2,000 calorie diet.