Mapo Tofu

Nutrition · per serving

Steps

1. 1

   Rinse the jasmine rice until the water runs mostly clear, then combine it with water in a saucepan or rice cooker. Cook until tender and let it rest, covered, while you make the tofu. Fluff just before serving so the grains stay distinct on camera and on the plate.

   140 g jasmine rice280 ml water
2. 2

   Cut the soft tofu into large 2 to 2.5 cm cubes. Bring a pan of water to a gentle simmer, add a small pinch of salt from the salt, and carefully slip in the tofu. Poach for 2 minutes, then drain gently. This firms the surface slightly so the cubes hold their shape better in the sauce.

   400 g soft tofu1/4 tsp, or to taste fine salt
3. 3

   Place the Sichuan peppercorns in a dry wok or large frying pan over medium heat and toast for 30 to 60 seconds until fragrant. Crush them coarsely with a mortar and pestle or the side of a knife. Keep the same pan for cooking.

   2 tsp Sichuan peppercorns
4. 4

   In a small bowl, stir together the chicken stock or water, light soy sauce, and ground white pepper. In a second small bowl, mix the cornstarch with cold water until smooth. Having both ready makes the stir-fry fast and controlled.

   200 ml low-salt chicken stock or water1 tbsp light soy sauce1/4 tsp ground white pepper2 tsp cornstarch1 tbsp cold water
5. 5

   Heat the neutral oil in the wok over medium-high heat. Add the minced pork and cook for 3 to 4 minutes, breaking it up well, until lightly browned and the fat starts to render. Good browning builds the deep savoury base of the dish.

   2 tbsp neutral oil180 g minced pork
6. 6

   Add the scallion whites from the scallions, garlic, and fresh ginger. Stir-fry for about 30 seconds until fragrant, then add the doubanjiang and cook for 1 minute more, stirring constantly, until the oil turns red and aromatic. This brief frying step wakes up the chili bean paste.

   4, thinly sliced, whites and greens separated scallions4 cloves, finely chopped garlic20 g, finely chopped fresh ginger2 tbsp doubanjiang
7. 7

   Pour in the Shaoxing wine, let it bubble for 10 seconds, then add the stock mixture. Bring to a simmer. Slide in the drained tofu and gently shake the pan rather than stirring hard, so the cubes stay intact.

   1 tbsp Shaoxing wine400 g soft tofu
8. 8

   Simmer for 3 to 4 minutes so the tofu absorbs the sauce. Stir the cornstarch slurry again, then drizzle it in a little at a time, gently folding or swirling until the sauce turns glossy and lightly thickened. You want it to coat the tofu, not become stodgy.

9. 9

   Add most of the crushed Sichuan peppercorns, the toasted sesame oil, and the remaining salt if needed. Scatter over the scallion greens from the scallions. Taste for balance, it should be spicy, savoury, slightly numbing, and rich.

   2 tsp Sichuan peppercorns1 tsp toasted sesame oil1/4 tsp, or to taste fine salt4, thinly sliced, whites and greens separated scallions
10. 10

    Serve the Mapo Tofu over the hot rice. Spoon the sauce generously around the tofu and finish with the last pinch of crushed peppercorns for extra aroma and a beautiful speckled finish.

Origin & History

Mapo Tofu is a famous dish from Sichuan, especially associated with Chengdu, where it became known for its combination of chile heat, fermented bean paste, and the distinctive tingle of Sichuan pepper. The name is often linked to an old local story about a pockmarked woman, or "ma po," who was said to have popularised the dish in her family restaurant.