This iconic Sichuan dish combines silky soft tofu cubes with a fiery, numbing sauce enriched with seasoned ground pork and fermented bean paste. The tingling sensation from Sichuan peppercorns combined with the heat of chili oil creates an unforgettable flavor experience that will transport your palate straight to the streets of Chengdu.
⏱️45 min
📊Medium
👥4 servings
🍽️Main
spicymeatfamily
Ingredients
400 gfirm tofu
200 gground pork
30 gdoubanjiang (spicy broad bean paste)
30 mlchili oil (with chili flakes)
8 gSichuan peppercorns
4 piecesgarlic cloves, minced
15 gginger, minced
200 mlchicken or vegetable stock
15 mlsoy sauce
10 mlrice vinegar
10 gcornstarch
30 mlwater
2 piecesscallions, chopped
10 mlsesame oil
Instructions
1PREPARE THE TOFU: Gently cut the firm tofu into approximately 1.5-2 cm cubes, being careful not to crumble them. Bring a large pot of water to a boil and carefully add the tofu cubes, then reduce heat to medium and simmer for 2-3 minutes to blanch them. This step removes excess moisture and helps the tofu hold its shape during cooking. Carefully drain the tofu in a colander without pressing it, allowing it to rest undisturbed for 5 minutes.
2TOAST THE SICHUAN PEPPERCORNS: Place the Sichuan peppercorns in a dry skillet over medium heat for 1-2 minutes, stirring frequently until fragrant and slightly darkened. Transfer to a spice grinder or mortar and pestle, and crush coarsely into small pieces (not a fine powder). The toasted peppercorns will have a more pronounced numbing, citrusy flavor compared to untoasted ones, which is essential for authentic mapo tofu.
3PREPARE THE SAUCE: In a small bowl, whisk together the stock, soy sauce, rice vinegar, cornstarch, and water until the cornstarch is completely dissolved with no lumps. Set this slurry aside. In a separate small bowl, combine the doubanjiang paste with 1 tablespoon of the chili oil to loosen it slightly, making it easier to disperse into the dish evenly.
4COOK THE PORK AND AROMATICS: Heat 15 ml of chili oil in a large wok or deep skillet over medium-high heat until shimmering and fragrant, about 30 seconds. Add the ground pork and stir-fry continuously, breaking it into small pieces with a wooden spoon or spatula, until it is completely cooked through and no pink remains, approximately 4-5 minutes. Add the minced garlic and ginger, and cook for another 30-45 seconds until the mixture becomes intensely fragrant, stirring constantly to prevent burning.
5BUILD THE SAUCE: Reduce heat to medium and add the doubanjiang-chili oil mixture to the pork, stirring well for 1-2 minutes so the paste thoroughly incorporates with the meat and releases its deep umami flavors. The mixture should darken slightly and become very aromatic. Pour in the prepared sauce slurry while stirring continuously to prevent lumps from forming, then add the crushed Sichuan peppercorns and stir to combine evenly throughout the sauce.
6SIMMER AND COMBINE: Bring the sauce to a gentle simmer over medium heat, stirring frequently, until it thickens slightly and coats the back of a spoon, approximately 2-3 minutes. Carefully add the blanched tofu cubes to the simmering sauce, using a gentle folding motion with a wooden spoon to coat each piece without breaking them. Allow everything to simmer together for 3-4 minutes so the tofu absorbs the flavors while maintaining its delicate texture.
7FINISH AND SERVE: Drizzle the sesame oil over the top and gently fold it in using a few careful motions. Taste the dish and adjust seasoning as needed with additional soy sauce or chili oil for heat. Transfer to serving bowls immediately and garnish with chopped scallions and extra toasted Sichuan peppercorns. The numbing sensation should build gradually on your palate as you eat, creating the signature ma-la (numbing-spicy) sensation that defines this Sichuan classic.