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Authentic Mapo Tofu

Melt-in-Your-Mouth Authentic Mapo Tofu That Packs a Punch

Experience the bold flavors of Authentic Mapo Tofu, a quick and comforting dish perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce
  • 1 lb Ground Pork Substitute with ground chicken, turkey, or omit for a vegan version.
  • 2 tablespoons Shaoxing Wine Can be replaced with dry sherry if unavailable.
  • 3 tablespoons Soy Sauce Consider using low-sodium versions for a healthier option.
  • 1 tablespoon Minced Ginger Fresh ginger is preferred for the best taste.
  • 2 teaspoons Sichuan Peppercorns Adjust for a milder flavor according to your taste.
  • 2 tablespoons Doubanjiang A spicy fermented bean paste crucial for the authentic flavor.
  • 2 stalks Green Onion Provides fresh flavor and is perfect for garnish.
  • 1 cup Chicken Stock or Water Vegetable stock is great for a vegan version.
  • 2 tablespoons Homemade Chili Oil Substitute with store-bought if necessary.
  • 1 teaspoon Five-Spice Powder Can be omitted if you don't have it.
  • 1 teaspoon Sugar Balances the spiciness; adjust to your preference.
For the Tofu
  • 14 oz Firm/Medium Firm Tofu Silken tofu can be used for a softer texture.

Equipment

  • nonstick skillet
  • mixing bowl
  • Small bowl

Method
 

Preparation Steps
  1. In a mixing bowl, combine ground pork, Shaoxing wine, soy sauce, and minced ginger. Mix well until the meat is evenly coated and let it sit.
  2. In a small bowl, mix a tablespoon of cornstarch with two tablespoons of water until smooth, then set aside.
  3. In a nonstick skillet, heat about 2 tablespoons of oil over medium heat, add Sichuan peppercorns and sauté until dark brown and fragrant.
  4. Add the marinated ground pork and Doubanjiang to the skillet, sauté until the pork is fully cooked and well-coated, about 5-7 minutes.
  5. Place cubed tofu over the cooked pork, drizzle with chili oil, five-spice powder, sugar, and chicken stock. Cover and simmer on low heat for 8-10 minutes.
  6. Stir in the cornstarch slurry and cook for an additional 2-3 minutes until the sauce thickens. Garnish with chopped green onions.

Notes

Fry Sichuan peppercorns until fragrant for the best flavor. Use gentle handling for softer tofu to prevent breaking.