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This hearty Mapo Tofu has been my go-to weeknight recipe for years. This silky soft tofu simmered in a savory, spicy bean sauce with minced meat and aromatics delivers restaurant-quality flavor in just 20 minutes, saving both time and money.
I first discovered this recipe during a particularly busy work week when I needed something quick but satisfying. Since then, it has become my most requested dish when friends come over for an impromptu dinner.
Ingredients
- Soft tofu: Provides the perfect silky texture that absorbs all the delicious sauce. Look for blocks labeled silken or soft for authentic results
- Ground pork: Adds richness and texture. Choose 80/20 fat content for best flavor
- Doubanjiang: Is the key flavor foundation. This spicy broad bean paste gives authentic Sichuan flavor
- Chicken stock: Creates depth in the sauce. Homemade is best but low sodium store bought works well
- Garlic and ginger: Form the aromatic base. Always use fresh for brightest flavor
- Sichuan peppercorn: Delivers that distinctive numbing heat. Toast briefly before grinding for maximum impact
- Cornstarch: Creates the perfect sauce consistency. Mix with cold water to prevent lumps
Step-by-Step Instructions
- Prepare the Cornstarch Slurry:
- Combine cornstarch and cold water in a small bowl until completely smooth. This will thicken your sauce later without creating lumps. Make sure to use cold water as hot water will activate the starch too early.
- Prepare the Tofu:
- Dice tofu into one inch cubes using a sharp knife with a gentle gliding motion. First cut horizontally through the middle of the block, then make vertical and horizontal cuts to create uniform cubes. Blanch in salted boiling water for exactly 60 seconds to firm up the exterior while keeping the interior silky.
- Cook the Meat Base:
- Heat oil in a large nonstick pan over medium heat and cook your ground meat until liquids evaporate, about 4 to 5 minutes. The meat should be completely browned with no pink remaining. Add minced garlic, ginger and white parts of scallion to create an aromatic flavor base.
- Create the Sauce:
- Add doubanjiang, chili oil, dark soy sauce, sugar, chicken bouillon and Sichuan peppercorn to the meat mixture. Stir constantly to prevent burning the aromatics. Pour in chicken stock and bring to a gentle simmer before adding the cornstarch slurry. Allow sauce to thicken for about 2 minutes until it coats the back of a spoon.
- Combine with Tofu:
- Gently add the blanched tofu cubes to the sauce. Instead of stirring which would break the tofu, use a folding motion with your spatula, lifting from the bottom to coat the tofu without breaking it. Simmer for 2 minutes to allow tofu to absorb flavors.
- Finish and Serve:
- Drizzle with sesame oil to add a nutty aroma and garnish with green scallion parts for color and freshness. Serve immediately with steamed rice to soak up the delicious sauce.
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You Must Know
Doubanjiang is truly the soul of this dish. I once tried making this without it, substituting regular chili paste, and the difference was remarkable. The fermented broad beans give it that distinct umami depth that transforms simple ingredients into something spectacular.
Adjusting the Spice Level
This recipe delivers a medium spice level that most people enjoy. For a milder version, reduce the doubanjiang to 1 tablespoon and omit the chili oil completely. You will still get wonderful flavor without the heat. For spice lovers, increase chili oil to 1 tablespoon and add an extra pinch of crushed red pepper flakes at the end. Remember that Sichuan peppercorn brings a numbing sensation rather than heat, so adjust according to your preference for this unique flavor.
Perfect Tofu Selection
The type of tofu you choose significantly impacts the final texture of your dish. Traditional Mapo Tofu uses soft or silken tofu for its melt in your mouth quality. However, if you prefer a firmer bite that holds its shape better, medium firm tofu works beautifully. Avoid extra firm varieties as they lack the creamy quality that makes this dish special. For best results, always blanch your tofu regardless of firmness level. This simple step removes any beany flavor and allows the tofu to better absorb the rich sauce.
Make It Vegetarian
This classic dish easily converts to a vegetarian favorite. Simply replace the ground meat with 8 ounces of finely chopped mushrooms. Cremini or shiitake varieties work exceptionally well as they provide a meaty texture and umami flavor. Sauté them until all moisture evaporates before adding the aromatics. For the chicken stock, substitute with vegetable broth or mushroom stock for additional depth. Remember to check your doubanjiang brand as some contain shrimp paste. Look for vegetarian labeled varieties or make your own simplified version with red miso paste and chili oil.
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Frequently Asked Questions
- → Can I use a different type of tofu?
Soft tofu is ideal, but medium-firm tofu can be a great substitute for this dish.
- → What type of meat works best?
Ground pork is traditional, but lean ground chicken or beef works just as well.
- → Is this dish very spicy?
The level of spice is moderate. You can adjust by reducing doubanjiang or chili oil to your taste.
- → Can I make it vegetarian?
Yes! Replace the meat with diced mushrooms or crumbled tofu, and use vegetable stock instead of chicken stock.
- → What should I serve this dish with?
Mapo tofu is traditionally served with steamed white rice, but noodles are also a delicious pairing.