Spicy Mapo Tofu
A fiery Sichuan classic featuring silky tofu draped in a bold, numbing-spicy pork sauce. This comfort food delivers the perfect balance of heat, umami, and satisfying texture.
Story
Mapo tofu is the ultimate weeknight crowd-pleaser. The magic lies in blooming the chili bean paste until fragrant—this releases that deep, complex flavor that defines Sichuan cuisine.
Ingredients
firm tofu (14 oz)
1 block, cut into 3/4-inch cubes
ground pork
8 ounces
chili bean paste (doubanjiang)
2 tablespoons
Sichuan peppercorns
1 teaspoon, plus more for finishing
garlic cloves
3, minced
ginger
1 tablespoon, grated
green onions
3, sliced, white and green parts separated
soy sauce
1 tablespoon
rice wine or dry sherry
1 tablespoon
chicken stock
1/2 cup
sugar
1/2 teaspoon
cornstarch
1 tablespoon mixed with 2 tablespoons water
vegetable oil
3 tablespoons
sesame oil
1 teaspoon
Instructions
1
Prep the tofu and pork
Cut the tofu into uniform cubes. Gently blot them dry with a paper towel. Toss the ground pork with half the soy sauce and half the rice wine—set aside to marinate while you gather the rest of your ingredients.
2
Bloom the aromatics
Heat vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add the Sichuan peppercorns and let them sizzle for about 30 seconds until fragrant. Stir in the chili bean paste and cook, stirring constantly, until the oil turns a deep red and the paste smells intoxicating—about 2 minutes.
3
Brown the pork
Add the garlic, ginger, and the white parts of the green onions. Cook for 30 seconds until aromatic. Crank up the heat and add the marinated pork, breaking it apart with a spatula. Let it sear until nicely browned, about 3-4 minutes.
4
Build the sauce and add tofu
Pour in the remaining soy sauce, rice wine, chicken stock, and sprinkle in the sugar. Give it a gentle stir. Carefully lower the tofu cubes into the wok—use a gentle hand so they stay intact. Let everything simmer together for 5 minutes so the tofu absorbs all that spicy, savory flavor.
5
Thicken and finish
Give the cornstarch slurry a quick stir, then drizzle it into the wok while gently shaking the pan. The sauce should thicken to a glossy coating within 30 seconds. Remove from heat and stir in the sesame oil. Scatter the remaining green onions over top, add a final pinch of crushed Sichuan peppercorns, and serve immediately over steamed rice.
