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Mapo tofu – classic Sichuan dish with doubanjiang
Dinner

Mapo tofu – classic Sichuan dish with doubanjiang

Sichuan's most iconic tofu dish: silken tofu in a deep-red sauce of doubanjiang, Sichuan peppercorn, and minced pork. Má-là — the distinctive numbing heat — makes this dish unique.

TraditionalEverydayQuickDinnerDairy-freeSichuan
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Rate:
25 min total
2 servings
Easy

Ingredients

servings
Units

  • Mapo tofu

    • 14.1 oz Silken tofu, cut into 2 cm cubes
    • 5.3 oz Minced pork
    • 2 tbsp Doubanjiang (Pixian-style preferred)
    • 1 tbsp Fermented black bean sauce (douchi)
    • 1 tbsp Sichuan peppercorns, toasted and crushed
    • 3 fed Garlic, finely chopped
    • 1 tbsp Fresh ginger, grated
    • 2 stk Spring onions, finely chopped
    • 1 tbsp Light soy sauce
    • 1 tsp Sesame oil
    • about 0.8 cup Water or chicken stock
    • 1 tbsp Cornstarch dissolved in 2 tbsp water
    • 2 tbsp Neutral oil

Instructions

  1. 1

    Prepare the tofu

    1. Cut tofu into 2 cm cubes. Gently place them in a pot of lightly salted boiling water for 2 min — this firms them up and removes the raw bean taste. Lift out with a slotted spoon.
    5 min
    Pot
  2. 2

    Fry pork and doubanjiang

    1. Heat oil in a wok. Stir-fry minced pork for 2 min until lightly browned. Add doubanjiang and douchi, fry 1 min until the oil turns red.
    2. Add garlic and ginger, stir-fry 30 sec.
    5 min
    Wok
  3. 3

    Simmer tofu in sauce

    1. Pour in water/stock and bring to a boil. Add soy sauce. Gently slide in the tofu cubes and simmer for 3 min.
    2. Stir in the cornstarch slurry to thicken the sauce. Sprinkle with Sichuan peppercorn, sesame oil, and spring onions.
    5 min
    Wok

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Details

Dietary

Allergens

Soy

Restrictions

  • Contains soy
  • Contains fermented bean paste

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store in a sealed container in the fridge. The tofu softens but the flavour develops.

Tips

Cooking

  • • Use Pixian doubanjiang from Sichuan province for the deepest flavour. It is fermented for at least one year.

Serving

  • • Serve with steamed jasmine rice. The dish is intentionally saucy — the rice absorbs it.

Author

N

Nordmad

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Author

N

Nordmad