Chinese Mapo Tofu Dish (Printable View)

Silky tofu in spicy chili bean sauce with aromatic Sichuan peppercorns, served over steamed rice.

# What You'll Need:

→ Tofu & Protein

01 - 14 oz silken or soft tofu, drained and cubed
02 - 5 oz ground pork or beef (optional; omit for vegetarian version)

→ Sauce

03 - 2 tbsp Sichuan doubanjiang (fermented chili bean paste)
04 - 1 tbsp soy sauce
05 - 1 tbsp Shaoxing wine or dry sherry
06 - 1 tsp sugar
07 - 1/2 cup low-sodium chicken or vegetable broth
08 - 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

→ Aromatics & Spices

09 - 1 tbsp toasted and ground Sichuan peppercorns
10 - 3 tbsp vegetable oil
11 - 3 cloves garlic, minced
12 - 2 tsp ginger, minced
13 - 2 scallions, finely sliced (whites and greens separated)
14 - 1–2 dried red chilies, chopped (optional)

→ To Serve

15 - Steamed jasmine rice
16 - Extra sliced scallions
17 - Chili oil (optional)

# How To Make It:

01 - Drain and cube the tofu. Combine cornstarch and water to form a slurry. Mince garlic and ginger, chop dried chilies, and separate scallion whites and greens.
02 - Heat a large nonstick skillet or wok over medium heat. Toast Sichuan peppercorns until aromatic, then grind with mortar and pestle. Set aside.
03 - Add vegetable oil to the pan. Sauté scallion whites, garlic, and ginger for 1 minute until fragrant.
04 - Add ground pork or beef if using. Cook, breaking up meat until browned and cooked through.
05 - Incorporate doubanjiang and dried chilies. Cook 1–2 minutes until oil turns red and fragrance intensifies.
06 - Pour in Shaoxing wine, soy sauce, sugar, and broth. Bring mixture to a gentle simmer.
07 - Gently add tofu cubes to the sauce. Simmer for 5 minutes, spooning sauce over tofu to infuse flavors without breaking it.
08 - Stir the cornstarch slurry and slowly drizzle into simmering sauce. Stir gently until sauce thickens and coats tofu evenly.
09 - Sprinkle ground Sichuan peppercorns and half of the scallion greens over the dish.
10 - Plate hot over steamed jasmine rice. Garnish with remaining scallion greens and drizzle chili oil if desired.

# Expert Advice:

01 -
  • The sauce tastes like pure umami and heat wrapped around tofu so delicate it barely resists the spoon.
  • It comes together faster than most stir-fries, yet feels like you've spent hours coaxing flavors into harmony.
  • That numbing sensation from Sichuan pepper is addictive—once you know what it is, you'll chase it in every bite.
02 -
  • Don't skip toasting your own Sichuan peppercorns—they transform from dull to electric when heated, releasing an oil that pre-ground versions have already lost.
  • Silken tofu breaks easily, so stir the pan with a gentle hand and let the sauce do the work of coating rather than aggressively moving the pieces around.
  • The sauce should look glossy and cling to the tofu, not pool at the bottom; if it's too thin after the cornstarch, you didn't stir it in thoroughly, or your cornstarch wasn't mixed well.
03 -
  • Keep your Sichuan peppercorns in a cool, dark place—they fade quickly and lose that electric numbing quality if they've been sitting in sunlight.
  • Never add the tofu to a liquid that isn't already simmering; a cold tofu cube dropped into hot liquid can shock and break.
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