Mapo Tofu is a classic Sichuan dish known for its bold flavors and spicy, savory profile. The combination of soft tofu, ground meat (usually pork or beef), and a savory sauce made from fermented bean paste, chili oil, and Sichuan peppercorns creates a truly delicious and aromatic dish. It’s perfect for those who love a little heat and umami!
Ingredients
- FOR THE MEAT
- 1/4 lb. ground beef, ground pork, or minced mushrooms
- 2 tsp. toasted sesame oil
- 1 tbsp. reduced-sodium soy sauce
- 1/4 tsp. ground white pepper
- 1/4 tsp. freshly ground black pepper
- 1/2 tsp. granulated sugar
- FOR THE STIR-FRY
- 2 tbsp. peanut oil or other neutral oil
- 2 tbsp. chili paste, preferably doubanjiang
- 1 tbsp. fermented black beans, roughly chopped
- 2-3 tsp. crushed Szechuan peppercorns
- 6 cloves garlic, halved
- 1½” piece ginger, minced
- 5 scallions, cut into 1½” pieces, plus more for garnish
- 1 tbsp. granulated sugar
- 1 lb. soft tofu, cut into 1½” cubes
- 1 1/2 c. water or low-sodium chicken broth
- 1 tbsp. cornstarch
- 1 tbsp. reduced-sodium soy sauce
- 1 tbsp. toasted sesame oil
- 1 tsp. Chinese black vinegar
- 1/2 tsp. MSG (optional)
- Chili oil, for topping (optional)
- Cooked rice, for serving
Instructions
Steps:
1. In a small bowl, stir together all meat ingredients until combined evenly. Set aside while
preparing remaining ingredients.
2. In a deep-sided large skillet over medium-high heat, heat oil. Add marinated meat and cook,
stirring frequently, until deeply golden and almost crispy, about 5 minutes. Transfer meat to a
clean bowl and keep fat in the skillet.
3. Return skillet to medium-high heat, and add chili paste, black beans, and Szechuan peppercorns,
and stir until fragrant, about 30 seconds. Add in garlic, ginger, and scallions, and stir until soft
and fragrant, 1 to 2 minutes.
4. Reduce heat to medium. Add sugar, tofu, and water, and bring to a boil. Periodically, gently
shake the pan to coat tofu in the sauce. Cook until liquid reduces by half, 12 to 15 minutes.
5. In a small bowl, stir cornstarch with soy sauce, sesame oil, vinegar, and MSG, if using, until
smooth. Drizzle cornstarch slurry into the skillet, and gently stir to distribute evenly, allowing the
tofu to break into smaller pieces naturally. Cook until sauce thickens and becomes shiny, 1 to 2
minutes. Sprinkle cooked meat evenly across the tofu.
6. Drizzle with chili oil and sprinkle with more scallions, if desired, before serving with rice.
