Spicy Mapo Tofu

Name: Spicy Mapo Tofu
Total time: 35 min
Ingredients: 400g, cut into 2cm cubes firm tofu; 150g ground beef; 3 tablespoons vegetable oil; 3 cloves, minced garlic; 1 inch piece, minced fresh ginger; 3 stalks, whites and greens separated, finely chopped green onions; 2 tablespoons spicy fermented black bean sauce (doubanjiang); 1 tablespoon mixed with 3 tablespoons water cornstarch; to taste salt; 1/2 teaspoon chicken bouillon powder; 1/4 teaspoon ground Sichuan peppercorns; 1/2 cup water

Silky tofu cubes bathed in a fiery, numbing Sichuan sauce with savory ground beef. This bold, comforting classic delivers the perfect balance of heat and tingle.

35 min

Medium

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Story

Mapo tofu hails from Sichuan province, where chefs balance blistering chiles with mouth-numbing peppercorns. The secret lies in gently poaching the tofu so it drinks up the rich, porky (or beefy) sauce without crumbling.

Ingredients

firm tofu 400g, cut into 2cm cubes

ground beef 150g

vegetable oil 3 tablespoons

garlic 3 cloves, minced

fresh ginger 1 inch piece, minced

green onions 3 stalks, whites and greens separated, finely chopped

spicy fermented black bean sauce (doubanjiang) 2 tablespoons

cornstarch 1 tablespoon mixed with 3 tablespoons water

salt to taste

chicken bouillon powder 1/2 teaspoon

ground Sichuan peppercorns 1/4 teaspoon

water 1/2 cup

Instructions

Marinate the beef

Toss the ground beef with a pinch of salt and a teaspoon of cornstarch. Set aside to absorb the seasoning while you prep the aromatics.

Prep the components

Cut the tofu into even 2cm cubes. Mince the garlic and ginger. Chop the scallions, keeping the pale parts separate from the bright green tops.

Sizzle the aromatics

Heat the oil in a wok or large skillet over medium-high heat. Add the garlic and ginger and stir constantly for about 30 seconds until fragrant and lightly golden.

Brown the beef

Add the seasoned beef, breaking it up with a spatula. Stir-fry until it loses its raw color and turns crumbly, about 2 minutes.

Build the sauce base

Stir in the fermented bean sauce and cook for a minute until the oil turns red and smells nutty. Gently slide in the tofu cubes and fold them in carefully to avoid breaking.

Simmer and thicken

Pour in the water and bring to a gentle simmer. Let bubble for 3–4 minutes so the tofu soaks up the flavors. Season with salt and chicken powder. Stir the cornstarch slurry to re-suspend, then drizzle it in while stirring until the sauce turns glossy and clings to the tofu.

Finish and plate

Scatter the green onion tops and ground Sichuan peppercorns over the dish. Give everything one last gentle toss and serve piping hot over steamed rice.