Mapo Tofu — Silky tofu in a fiery, numbing chilli-bean sauce with ground pork

One of Sichuan's most famous dishes, Mapo Tofu delivers intense heat and the signature numbing "mala" sensation from chilli bean paste and ground Sichuan peppercorns. Silky soft tofu absorbs the deeply savory sauce, making it irresistible over steamed rice.

Serves: 4 | Prep: 10 min | Cook: 15 min

Ingredients

• 400 g soft or medium-firm tofu, cut into 2 cm cubes
• 150 g ground pork
• 2 tbsp doubanjiang (Pixian chilli bean paste)
• 1 tbsp fermented black beans, rinsed and roughly chopped
• 1 tbsp Shaoxing wine
• 1 tbsp light soy sauce
• 1 tsp sugar
• 200 ml chicken or vegetable stock
• 1 tbsp cornstarch mixed with 2 tbsp water
• 3 cloves garlic, minced
• 2 cm piece fresh ginger, minced
• 2 spring onions, thinly sliced
• 1 tsp ground Sichuan peppercorns
• 2 tbsp vegetable oil
• 1 tsp chilli flakes (optional)

Instructions

1. Blanch the tofu: Gently simmer tofu cubes in salted water for 2-3 minutes to firm them and remove raw bean taste. Drain carefully.
2. Brown the pork: Heat 2 tbsp oil in a wok over high heat. Add ground pork and stir-fry until browned and crispy, about 4 minutes.
3. Build the sauce: Push pork to one side. Add 2 tbsp doubanjiang and stir-fry in the oil for 1 minute until the oil turns red. Add garlic, ginger, and fermented black beans, stir 30 seconds.
4. Simmer the tofu: Pour in 200 ml stock, 1 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1 tsp sugar. Slide in the blanched tofu. Simmer gently 5 minutes, stirring carefully to avoid breaking the cubes.
5. Thicken and finish: Stir the cornstarch slurry, drizzle it into the wok, and fold gently until the sauce thickens and clings to the tofu. Sprinkle with 1 tsp ground Sichuan peppercorns, chilli flakes if desired, and sliced spring onions.

Tips

• Pixian doubanjiang is the authentic choice; Lee Kum Kee chilli bean sauce works as a substitute
• Blanching tofu prevents it from crumbling during cooking
• For a vegetarian version, replace pork with rehydrated shiitake mushrooms, finely diced