Mapo Tofu
Ingredients
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- 16 ounces soft tofu – cut into 1-inch cubes
- 1 tsp kosher salt – for blanching water
- 2 tsp Sichuan peppercorns – toasted and finely ground
- 1 tbsp cornstarch
- 2 tbsp cold water – for slurry
- 2 tbsp vegetable oil
- 8 ounces ground beef – crumbled
- 1 tbsp Shaoxing wine
- 2 tbsp doubanjiang – Pixian, if available
- 1 tbsp douchi (fermented black beans) – rinsed and chopped
- 3 cloves garlic – minced
- 1 tbsp ginger – minced
- 4 each scallions – thinly sliced, whites and greens separated
- 1 cup low-sodium chicken stock
- 1 tsp light soy sauce
- 1/2 tsp sugar
- 2 tbsp chili oil – homemade or store-bought
- steamed white rice – for serving
Instructions
1. Drain the tofu and cut into 1-inch cubes. Bring a medium pot of water to a gentle simmer, season with the kosher salt, and slide in the tofu; simmer 2–3 minutes to firm, then drain gently and set aside.
2. Toast the Sichuan peppercorns in a dry skillet over medium heat until fragrant, 1–2 minutes, then grind finely. Reserve half for finishing.
3. Stir the cornstarch with the cold water to make a smooth slurry; set aside.
4. Heat a wok or large skillet over medium-high heat. Add the vegetable oil and the ground beef and stir-fry until no longer pink and starting to brown, 2–3 minutes. Add the Shaoxing wine and cook until mostly evaporated, about 30 seconds.
5. Reduce heat to medium-low. Push the beef to one side and add the doubanjiang to the oil; fry, stirring, until the paste releases red oil, about 1 minute. Add the douchi, garlic, ginger, and the scallion whites; cook until aromatic, 30–45 seconds.
6. Pour in the chicken stock, soy sauce, and sugar; bring to a simmer and scrape up any browned bits.
7. Gently add the tofu and simmer on low so the cubes absorb flavor, 4–5 minutes.
8. Stir the cornstarch slurry and drizzle it into the simmering sauce while gently stirring; cook until the sauce thickens and turns glossy, 1–2 minutes, napping the tofu.
9. Stir in half of the ground Sichuan peppercorns and the chili oil; gently fold to combine and cook 30 seconds.
10. Turn off the heat. Scatter the scallion greens over the top and sprinkle with the remaining ground Sichuan peppercorns. Serve immediately with steamed white rice.
Mapo Tofu is a hallmark of Sichuan cooking, famous for its ma la balance of numbing heat and deep, savory richness. Tender cubes of tofu float in a glossy, brick-red sauce studded with minced beef, fermented black beans, and the chile-broad bean paste known as doubanjiang. The flavor is bold yet nuanced: spicy, aromatic, slightly smoky from the fermented pastes, and tingling from freshly ground Sichuan peppercorns.
Born in Chengdu, the dish’s name is often translated as “pockmarked old woman’s tofu,” a nod to the matron who popularized it at her roadside eatery in the late Qing dynasty. Over time, Mapo Tofu spread from local food stalls to banquet tables, becoming a benchmark for the region’s culinary identity. Today it remains a beloved staple across China and beyond, embodying Sichuan’s signature techniques and pantry of fermented seasonings.