Mapo Tofu

Mapo Tofu

★★★★★★
4.5

Classic mapo tofu, bold ma-la Sichuan comfort. Spicy fermented bean paste coats silky tofu, brightened by tingly peppercorn heat. Fast, flavorful, and endlessly comforting for any weeknight meal.

METRIC & US QUANTITIES • CHECKLIST

Ingredients

  • 17.6 oz soft tofu
  • 5.3 oz ground pork
  • 5 tbsp peanut oil
  • 1 oz ginger, minced
  • 1 oz garlic, minced
  • 1 oz scallions, chopped
  • 1.5 tbsp chili bean paste
  • 3/4 tsp pepper powder
  • 3/4 tbsp potato starch
  • 1/2 tsp salt
  • 1 cup water

NUMBERED METHOD • PRINT-FRIENDLY

Instructions

01

Cut tofu into 3 cm x 3 cm cubes.

02

Slice scallions into 1 cm segments; mince ginger and garlic finely.

03

Make starch slurry: add potato starch to a small bowl, pour in water, stir well and set aside.

04

Pre-cook tofu: pour 2 L water into a pot, stir in salt and bring to a rolling boil. Add tofu cubes, simmer for 2 minutes, then drain and remove tofu. Discard the boiling water. This step prevents tofu from breaking apart during stir-frying.

05

Cook ground pork filling: heat a skillet over medium heat, pour in half the peanut oil. Add ground pork and stir continuously until the meat shrinks and develops slight crispy edges. Scoop out and reserve.

06

Build the sauce base: clean the same skillet thoroughly, heat it up again, then add the remaining peanut oil. Toss in chili bean paste, minced ginger and garlic, saute over low heat until fragrant. Pour in water and bring to a boil.

07

Add blanched tofu, Sichuan pepper powder and salt, stir gently to combine. Cover the pan and simmer on a rolling boil for 3 minutes.

08

Keep the liquid simmering, add the pre-cooked pork and scallion segments and stir evenly. Give the starch slurry a quick re-stir, pour it into the pan, and stir rapidly to thicken the sauce. Turn off the heat and serve.

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Mapo Tofu