Authentic Sichuan Mapo Tofu

A classic Sichuan dish featuring silken tofu in a spicy, numbing, and savory sauce packed with fermented bean paste and minced pork.

35 min total Base: 2 servings 380 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings2 servings

1Base: 2 servings16

Fixed ingredients: Silken tofu, Pixian Doubanjiang, Cornstarch slurry — quantities stay the same regardless of serving count.

Silken tofu

400 grams(fixed)

Ground pork

100 grams

Pixian Doubanjiang

2 tablespoons(fixed)

Sichuan peppercorns

1 tablespoon

Garlic, minced

3 cloves

Ginger, minced

1 teaspoon

Chicken stock

200 milliliters

Cornstarch slurry

2 tablespoons(fixed)

Cut the silken tofu into 2cm cubes. Blanch them in boiling salted water for 2 minutes to firm them up slightly and drain.

Heat oil in a wok and fry the ground pork until crispy and browned.

Add the doubanjiang, minced garlic, and ginger. Stir-fry until the oil turns a vibrant red.

Pour in the chicken stock and bring to a gentle simmer.

Add the tofu cubes carefully to avoid breaking them. Simmer for 3-5 minutes.

Stir in the cornstarch slurry gradually until the sauce thickens and coats the tofu.

Transfer to a serving bowl and garnish with freshly ground Sichuan peppercorns and chopped scallions.

💡 Chef's Tip

For the best texture, blanch the tofu in salted water; this removes the raw soy taste and keeps the cubes from falling apart during stir-frying.

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