Mapo Tofu (Mápó Dòufu)
Silky tofu cubes in a spicy fermented bean sauce with minced pork, finished with a fragrant drizzle of Sichuan pepper oil.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 5
Heat the vegetable oil in a wok over medium heat and stir‑fry the garlic, ginger and ground pork until the pork is browned and crumbly, about 3 minutes.
-
Step 2 of 5
Add the doubanjiang and chopped douchi, stirring for another minute until fragrant, then pour in the chicken stock and bring to a gentle boil.
-
Step 3 of 5
Carefully slide the tofu cubes into the sauce, reduce the heat to low and simmer for 5–7 minutes, allowing the tofu to absorb the flavours without breaking.
-
Step 4 of 5
Stir in the soy sauce, Shaoxing wine, and sugar; drizzle the chili oil and sprinkle the ground Sichuan peppercorns, giving a quick toss to coat everything evenly.
-
Step 5 of 5
Transfer to a serving bowl, garnish with sliced spring onion and serve immediately with steamed rice.
Notes from the kitchen
If doubanjiang is unavailable, substitute with a mix of miso paste and a pinch of chili flakes; store leftovers in an airtight container for up to 2 days, reheating gently to avoid breaking the tofu.
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