Equipment
* optional
Ingredients
Main Ingredients
- 400 g silken tofu, diced into 1.5cm cubes
- 150 g ground pork, lean or regular
Aromatics & Sauce Base
- 30 ml vegetable oil, neutral cooking oil
- 3 garlic, finely minced
- 10 g fresh ginger, finely minced
- 2 scallions, thinly sliced, white and green parts separated
- 30 g doubanjiang, spicy fermented broad bean paste
Liquids & Seasonings
- 150 ml chicken broth
- 15 ml light soy sauce
- 15 ml shaoxing wine
- 3 g granulated sugar
- 2 g sichuan peppercorns, toasted and finely ground
Thickener & Garnish
- 10 g cornstarch
- 15 ml water, cold
- 5 ml toasted sesame oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 274 kcal
- Protein
- 15 g
- Carbohydrates
- 11 g
- Fat
- 20 g
- Fiber
- 1 g
- Sugar
- 3 g
- Sodium
- 1412 mg
- Saturated Fat
- 5 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 27 mg
- Potassium
- 227 mg
- Calcium
- 95 mg
- Iron
- 1.7 mg
- Magnesium
- 14 mg
- Phosphorus
- 103 mg
- Zinc
- 1.0 mg
- Vitamin A
- 5 mcg
- Vitamin C
- 3 mg
- Vitamin E
- 0.1 mg
- Vitamin K
- 11 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.29 mg
- Riboflavin
- 0.13 mg
- Niacin
- 2.6 mg
- Folate
- 7 mcg
- Water
- 163 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a small mixing bowl, combine the cold water and cornstarch. Mix well to create a smooth slurry and set aside.
Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the ground pork and fry, breaking it apart with a spatula, until fully browned and crisped. Ensure pork reaches a safe internal temperature of at least 74 C / 165 F.
Reduce the heat to medium. Add the doubanjiang to the pork. Sauté until the oil turns a deep, vibrant red. Stir in the minced garlic, ginger, and the white parts of the scallions, cooking until highly fragrant.
Pour in the Shaoxing wine, light soy sauce, sugar, and chicken broth. Bring the mixture to a gentle simmer at approximately 90 C / 195 F.
Carefully slide the cubed silken tofu into the simmering sauce. Instead of stirring harshly, use the back of your spatula to gently push the tofu into the sauce. Simmer to allow the tofu to absorb the flavors.
Give the cornstarch slurry a quick stir to recombine, then pour it evenly over the simmering dish. Gently push the mixture around until the sauce thickens and tightly clings to the tofu cubes.
Remove from heat. Drizzle with toasted sesame oil, scatter the ground Sichuan peppercorns over the top, and garnish with the remaining green parts of the scallions. Serve immediately.
Chef's Notes
- To achieve a firmer texture and draw out excess moisture, blanch the diced tofu in salted boiling water for one minute before adding it to the sauce.
- The soul of Mapo Tofu lies in the red oil. Take your time frying the doubanjiang over medium heat; rushing this step over high heat will burn the paste and turn it bitter instead of releasing its vibrant color.
- Always separate your scallions. The hardy white bases require cooking to sweeten and release their aromatics, while the delicate green tops should only be used as a fresh, raw garnish at the very end.
- For the best ground pork texture, leave it undisturbed in the hot wok for a full minute to develop a deep brown crust before breaking it apart.
Storage
Refrigerator: 3 days — Store in an airtight container. The flavors will deepen overnight.
Reheating: Warm gently in a saucepan over medium-low heat or in the microwave until heated through, stirring very carefully to prevent breaking the tofu.
Troubleshooting
Tofu breaks apart and turns into mush.
Cause: Stirring too vigorously or using too much force.
Fix: Cannot be fixed texturally, but the flavor remains excellent. Serve over rice as a rich ragout.
Prevention: Use the back of a spatula to gently push the tofu in a sliding motion rather than folding or aggressively stirring.
Sauce is watery and pools at the bottom of the plate.
Cause: Tofu released excess water during simmering, or the cornstarch slurry was insufficient.
Fix: Mix an additional 5g cornstarch with 10ml water, add to the bubbling sauce, and gently push until thickened.
Prevention: Drain tofu thoroughly before cubing. Ensure the sauce comes back to a boil after adding the slurry.
Dish lacks the signature numbing sensation.
Cause: Pre-ground Sichuan peppercorns have lost their volatile oils and potency.
Fix: Add a few drops of high-quality Sichuan peppercorn oil just before serving.
Prevention: Always buy whole Sichuan peppercorns, toast them lightly in a dry pan, and grind them fresh right before using.
Cultural Context
Mapo Tofu translates roughly to pockmarked grandmas tofu, a loving reference to the creator of the dish who operated a small restaurant in Chengdu, Sichuan province during the Qing Dynasty. It perfectly embodies the region's signature flavor profile known as málà, a brilliant combination of numbing Sichuan peppercorns and fiery chilies. Today, it stands as one of China's most globally recognized culinary exports and the ultimate comfort food when spooned over a bowl of steamed white rice.
