Spicy and Numbing Sichuan Mapo Tofu
Authentic Sichuan Style Mapo Tofu Recipe – Easy Homemade Deliciousness
Mapo Tofu is a beloved Sichuan dish, featuring stir-fried minced pork with chili oil, red chili, and green chili peppers, simmered with flavorful Doubanjiang (spicy fermented broad bean paste) and Sichuan peppercorn oil, all surrounding soft tofu. Its simple preparation and intensely savory, spicy flavor make it a crowd-pleaser. As a signature dish of Sichuan cuisine, its characteristic numbing heat from Sichuan peppercorns, spicy kick from chili oil and Doubanjiang, combined with the tender texture of tofu and savory pork, creates a wonderfully balanced and addictive taste that pairs perfectly with rice.
Main Ingredients- 1 block Tofu (approx. 300g)
- 100g Minced Pork
- 1-2 Green Chilies, finely minced (seeds removed)
- 1 Red Chili, finely minced (seeds removed)
- 2 Tbsp chopped Green Onion (white parts)
Seasoning Ingredients- 2 Tbsp Chili Oil
- 2 Tbsp Doubanjiang (Spicy Fermented Broad Bean Paste)
- 1 tsp Soy Sauce
- 1 tsp Oyster Sauce
- 1 tsp MSG (optional, for enhanced umami)
- 1 Tbsp Sugar
- 1 tsp Sichuan Peppercorn Oil (Hua Jiao You, for numbing sensation)
- 1 tsp Ground White Pepper
- A drizzle of Sesame Oil
- 1 tsp Salt (for blanching tofu)
- 1 Tbsp Minced Garlic
- 2 Tbsp Chili Oil
- 2 Tbsp Doubanjiang (Spicy Fermented Broad Bean Paste)
- 1 tsp Soy Sauce
- 1 tsp Oyster Sauce
- 1 tsp MSG (optional, for enhanced umami)
- 1 Tbsp Sugar
- 1 tsp Sichuan Peppercorn Oil (Hua Jiao You, for numbing sensation)
- 1 tsp Ground White Pepper
- A drizzle of Sesame Oil
- 1 tsp Salt (for blanching tofu)
- 1 Tbsp Minced Garlic
Cooking Instructions
Step 1
First, cut the tofu into 1.5cm cubes. Bring a pot of water to a boil, add 1 teaspoon of salt, and gently blanch the tofu cubes for about 1-2 minutes. This step firms up the tofu, preventing it from breaking apart during cooking, and helps it absorb flavors better. Drain the tofu and set aside.
Step 2
Have your minced pork ready. Finely mince the green and red chilies after removing the seeds. Chop the white parts of the green onion. Mince the garlic. Having all these ingredients prepped will make the cooking process much smoother.
Step 3
Heat 2 tablespoons of chili oil in a wok or pan over medium-high heat. Add the minced pork and stir-fry until it’s cooked through and no longer pink, breaking it up as you go. Once the pork is cooked, add the Doubanjiang, soy sauce, and oyster sauce. Stir-fry everything together for about a minute until the pork is well coated with the sauce and the aromas are released.
Step 4
Next, add the minced garlic and stir-fry for about 30 seconds until fragrant. Then, add the chopped green onion, minced green chilies, and red chilies. Stir-fry briefly until the vegetables are slightly softened and fragrant.
Step 5
Pour in 1 tablespoon of Shaoxing wine (or cooking wine) to help deglaze the pan and remove any porky odors. Let it bubble for a moment to allow the alcohol to evaporate.
Step 6
If possible, increase the heat to high for a very brief moment to achieve a slight ‘wok hei’ or smoky flavor. This is an optional step but enhances the dish’s complexity.
Step 7
Pour in about 1 ladleful of stock (chicken or vegetable stock) and gently add the blanched tofu cubes. Bring to a simmer over medium-low heat, allowing the flavors to meld and the tofu to absorb the sauce. Avoid stirring too vigorously to keep the tofu intact.
Step 8
Now, stir in the MSG (if using), sugar, and a pinch of white pepper to balance the flavors. Taste and adjust seasoning if necessary.
Step 9
Prepare a cornstarch slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of water. Slowly drizzle this slurry into the simmering tofu mixture while gently stirring until the sauce thickens to your desired consistency. The sauce should coat the tofu nicely.
Step 10
Just before turning off the heat, drizzle a little sesame oil over the dish to add a final touch of aroma and richness.
Step 11
Serve the delicious Mapo Tofu generously over a bowl of hot steamed rice. Enjoy your homemade Sichuan culinary masterpiece!
