Cooking Lucid
Mapo Tofu
Silken tofu in a fiery, numbing sauce of doubanjiang, ground pork, and Sichuan peppercorns. One of China's most beloved comfort dishes — bold, spicy, and perfect over steamed rice.
Prep 10 min
Cook 20 min
Total 30 min
Serves 4
Ingredients
Step 1 — Prep the tofu and aromatics
- 1 block (14 oz) soft or medium tofu (cubed)
- ½ lb ground pork
- 2 tbsp doubanjiang (spicy bean paste)
- 4 garlic cloves (minced)
- 1 thumb ginger (minced)
- 2 green onions (sliced)
- 1 tsp Sichuan peppercorns (toasted and ground)
Step 2 — Make the sauce
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp sugar
- 1 tsp cornstarch
- ½ cup chicken broth
Step 3 — Serve
- 2 tbsp vegetable oil
- Steamed white rice
- Chili oil (optional)
Instructions
- 1
Blanch the tofu
Bring a pot of salted water to a boil. Gently add tofu cubes and simmer 2 minutes. Drain carefully and set aside on a plate.
- 2
Cook the pork and sauce
Heat oil in a wok over medium-high heat. Add ground pork and break apart, cooking until browned. Push pork to the side, add doubanjiang and fry 1 minute until oil turns red. Add garlic and ginger, stir 30 seconds. Pour in sauce and bring to a simmer.
- 3
Finish and serve
Gently slide tofu into the wok. Simmer 5 minutes, spooning sauce over tofu without breaking it. Stir in half the green onions. Dust with ground Sichuan peppercorns. Serve over steamed rice with remaining green onions and chili oil if desired.
Nutrition per serving: 320 cal · 22g protein · 10g carbs · 22g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
