Chinese Mapo Tofu Dish (Printable)

Silky tofu cooked in spicy chili bean sauce with ginger, garlic, and Sichuan peppercorns served over jasmine rice.

# What You Need:

→ Tofu & Protein

01 - 14 oz silken or soft tofu, drained and cubed
02 - 5 oz ground pork or beef (optional; omit for vegetarian version)

→ Sauce

03 - 2 tbsp Sichuan doubanjiang (fermented chili bean paste)
04 - 1 tbsp soy sauce
05 - 1 tbsp Shaoxing wine or dry sherry
06 - 1 tsp sugar
07 - 1/2 cup low-sodium chicken or vegetable broth
08 - 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

→ Aromatics & Spices

09 - 1 tbsp toasted and ground Sichuan peppercorns
10 - 3 tbsp vegetable oil
11 - 3 cloves garlic, minced
12 - 2 tsp ginger, minced
13 - 2 scallions, finely sliced (whites and greens separated)
14 - 1-2 dried red chilies, chopped (optional)

→ To Serve

15 - Steamed jasmine rice
16 - Extra scallions, sliced
17 - Chili oil (optional)

# Directions:

01 - Drain and cube the tofu. Mix cornstarch with water to form a slurry. Mince garlic and ginger. Separate scallion whites and greens, slice finely.
02 - Heat a wok or large nonstick skillet over medium heat. Add peppercorns and toast until aromatic. Grind to a powder and set aside.
03 - Add vegetable oil to the pan. Sauté scallion whites, garlic, and ginger for 1 minute until fragrant.
04 - Add ground pork or beef, cook while breaking it apart until browned and cooked through.
05 - Stir in doubanjiang and dried chilies. Cook for 1–2 minutes until the oil is vibrant red and aromatic.
06 - Pour in Shaoxing wine, soy sauce, sugar, and broth. Bring mixture to a simmer.
07 - Gently add tofu cubes to the pan. Simmer for 5 minutes, spooning sauce over tofu carefully to avoid breaking.
08 - Stir the cornstarch slurry and drizzle into the pan. Stir gently until sauce thickens and coats the tofu evenly.
09 - Sprinkle ground Sichuan peppercorns and half the scallion greens over the tofu. Serve hot over steamed jasmine rice, garnished with extra scallions and chili oil if desired.

# Expert Tips:

01 -
  • It hits you with layers of heat, numbness, and depth that feel simultaneously gentle and bold—like a conversation with someone who really gets you.
  • The tofu stays impossibly silky while absorbing every drop of that crimson, fragrant sauce, turning the simplest protein into something craveable.
  • You can have this on the table in 30 minutes, which means weeknight dinners stop feeling like a compromise.
02 -
  • Drain your tofu well and don't overcrowd the pan—the tofu needs room to breathe or it'll get mushy instead of creamy.
  • Silken tofu is delicate and will break if you're rough, but firm tofu holds up better if you prefer a sturdier texture; both are delicious, just know the difference before you start.
  • The cornstarch slurry is essential—it transforms a loose, oily sauce into something that clings and coats, which is what makes this dish feel finished and intentional.
03 -
  • Toast your own Sichuan peppercorns if you can—the difference between pre-ground and freshly toasted is the difference between a recipe and an experience.
  • Don't skip patting the tofu dry before cooking; excess moisture is the enemy of a silky, properly coated result, and it makes the sauce dilute.
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