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Mapo Tofu

Spice Up Your Dinner with Authentic Mapo Tofu Delight

Enjoy an authentic Sichuan experience with Mapo Tofu, a spicy and tongue-numbing delight that brings everyone to the dinner table.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Sichuan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • ¼ cup Oil Base for frying; substitute with vegetable oil if preferred.
  • 3-5 Fresh Thai Bird Chili Peppers Provides heat; use jalapeños for a milder option.
  • 2 Dried Red Chilies Adjust quantity based on spice tolerance.
  • 1 tablespoon Sichuan Peppercorns Core flavor component; choose high-quality ones.
  • 3 tablespoons Spicy Bean Sauce (Doubanjiang) Key for authentic flavor; adjust to taste.
For the Tofu
  • 250 grams Ground Pork Contributes texture; can be replaced with ground chicken or plant-based protein.
  • 400 grams Silken Tofu Cube for even flavor absorption; firm tofu can also be used.
For the Flavoring
  • 1 inch Ginger Freshly minced for optimum flavor.
  • 3 cloves Garlic Freshly minced for best flavor.
  • 1 cup Low Sodium Chicken Broth Can be substituted with vegetable broth for vegan.
  • 1 tablespoon Cornstarch Thickens the sauce; avoid over-adding.
  • ½ cup Water Used to create a slurry with cornstarch.
  • 1 tablespoon Sesame Oil Optional but recommended for added flavor.
  • 1 teaspoon Sugar Optional but enhances the depth of the sauce.
  • 2 Scallion Finely chopped for garnish.

Equipment

  • Wok
  • Large Pan

Method
 

Step‑by‑Step Instructions
  1. Toast the chilies by heating ¼ cup of oil over low heat. Add fresh Thai bird chili peppers and dried red chilies, toasting for about 5 minutes until fragrant. Remove chilies and leave the oil in the wok.
  2. Sauté freshly minced ginger in the same wok on medium heat for 1 minute, then add garlic and cook for another minute until fragrant.
  3. Brown the ground pork in the wok on high heat for 4-5 minutes until crumbly. Stir in ground Sichuan peppercorns for an additional 15-30 seconds.
  4. Add spicy bean sauce to the pork mixture, then pour in low sodium chicken broth and let it simmer for about 3-4 minutes.
  5. Mix cornstarch with water to create a slurry, then stir it into the simmering sauce for 1-2 minutes until it thickens.
  6. Gently fold in silken tofu cubes and cook on low heat for 3-5 minutes to absorb flavors without breaking.
  7. Finish with a drizzle of sesame oil and a pinch of sugar. Stir in finely chopped scallions until just wilted.
  8. Serve hot over steamed jasmine rice, garnished with Sichuan peppercorn powder if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 20gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 10mgCalcium: 80mgIron: 1.5mg

Notes

Use fresh Sichuan peppercorns and high-quality spicy bean sauce for authentic flavors. Adjust heat according to preference and handle tofu gently.

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