Chinese Mapo Tofu Spicy (Print Version)

Silky tofu in rich, spicy chili bean sauce served over steamed rice.

# What You'll Need:

→ Tofu & Protein

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

→ 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 sliced scallions
17 - Chili oil (optional)

# Directions:

01 - Drain and cube tofu. Combine cornstarch and water to form slurry. Mince garlic, ginger, and chop dried chilies. Separate scallion whites and greens.
02 - Heat skillet or wok over medium heat. Toast Sichuan peppercorns until fragrant, then grind and set aside.
03 - Add vegetable oil to pan. Sauté scallion whites, garlic, and ginger for 1 minute until aromatic.
04 - Add ground pork or beef if using. Cook, breaking apart, until browned.
05 - Stir in doubanjiang and dried chilies. Cook 1–2 minutes until oil reddens and smells fragrant.
06 - Add Shaoxing wine, soy sauce, sugar, and broth. Bring to gentle simmer.
07 - Gently add tofu cubes. Simmer for 5 minutes, spooning sauce over tofu gently to avoid breaking.
08 - Stir slurry and drizzle into pan. Stir gently until sauce thickens and coats tofu evenly.
09 - Sprinkle ground Sichuan peppercorns and half of the scallion greens. Serve hot over steamed rice with extra scallions and optional chili oil.

# Expert Tips:

01 -
  • The tofu turns silky and luxurious while soaking up every drop of that addictive spicy sauce.
  • It's ready in 30 minutes but tastes like you've been simmering it all day.
  • The numbing sensation from Sichuan peppercorns is weirdly addictive and nothing like regular spicy food.
02 -
  • Drain your tofu well and handle it gently or you'll end up with delicious sauce and broken tofu pieces instead of intact cubes that have texture.
  • Toast your Sichuan peppercorns fresh every time—store-bought ground ones taste flat and dusty compared to the real thing.
  • The cornstarch slurry is what transforms a loose, soupy sauce into something that clings beautifully to the tofu, so don't skip this step.
03 -
  • Have everything prepped and ready before you start cooking—this dish comes together so fast that there's no time to chop garlic once the oil is hot.
  • If your doubanjiang seems thick and hard to work with, mix it with a tablespoon of the oil before adding it to the pan so it dissolves smoothly instead of clumping.
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