Mapo Tofu is a legendary Sichuan dish originating in Chengdu, known for its intense, complex flavor profile combining spicy, numbing, and savory elements. The dish traditionally uses soft tofu, ground pork, and the signature Sichuan peppercorns that create a unique ‘mala’ sensation – simultaneously spicy and tingling.
Created by a restaurateur nicknamed ‘Pockmarked Chen’ in the late 1800s, this dish represents the heart of Sichuan’s culinary innovation, balancing heat, texture, and depth of flavor.
Ingredients
- 1 block soft tofu, cubed
- 1/2 pound ground pork
- 3 tablespoons doubanjiang (spicy bean paste)
- 2 tablespoons Sichuan peppercorns
- 4 cloves garlic, minced
- 2 inches ginger, grated
- 3 green onions, chopped
- 2 tablespoons soy sauce
- 1 tablespoon rice wine
- 1/4 cup chicken stock
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil
Instructions
- Toast Sichuan peppercorns in a dry pan until fragrant, then grind into a fine powder using a spice grinder. Set aside.
- Heat vegetable oil in a wok over medium-high heat. Add ground pork and cook until browned, breaking into small pieces.
- Add minced garlic, ginger, and doubanjiang. Stir-fry for 2-3 minutes until aromatics release their fragrance.
- Gently add tofu cubes, carefully stirring to avoid breaking them.
- Pour in soy sauce, rice wine, and chicken stock. Simmer for 5 minutes.
- Mix cornstarch with a little water to create a slurry, then add to the wok to thicken sauce.
- Sprinkle ground Sichuan peppercorns over the dish.
- Garnish with chopped green onions before serving.
- Serve hot with steamed white rice.
Chef Tips
- Use soft tofu for authentic texture
- Can substitute ground chicken for pork
- Store leftovers in airtight container for 2-3 days
- Adjust spice level by reducing doubanjiang
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