Mapo Tofu: Sichuan's Beloved Comfort Dish

Mapo Tofu (麻婆豆腐, Má Pó Dòu Fu) is a legendary Sichuan dish that perfectly balances the numbing spiciness of Sichuan peppercorns with the silky smoothness of tofu. This dish, whose name literally means “Pockmarked Grandma’s Tofu,” has a fascinating origin story and is now enjoyed worldwide.

Ingredients

Main Ingredients:

• 400g soft tofu, cut into 2.5cm cubes
• 200g ground pork
• 2 tablespoons Sichuan spicy bean paste (doubanjiang)
• 2 teaspoons ground Sichuan peppercorns
• 3 cloves garlic, minced
• 1 inch ginger, minced
• 2 spring onions, chopped
• 2 tablespoons vegetable oil

Sauce:

• 1 cup chicken stock
• 1 tablespoon soy sauce
• 1 teaspoon dark soy sauce
• 2 teaspoons cornstarch mixed with water

Instructions

1. Preparation
   • Carefully cut tofu into cubes
   • Mix sauce ingredients
   • Have all ingredients ready (mise en place)
2. Cooking Process
   • Heat oil in wok until smoking
   • Fry ground pork until crispy
   • Add doubanjiang, stir-fry until fragrant
   • Add garlic and ginger
   • Gently add tofu, avoid breaking
   • Pour in sauce, simmer 3-5 minutes
   • Finish with Sichuan pepper and green onions

Chef’s Tips

• Use soft tofu for authentic texture
• Don’t overcook the tofu
• Adjust spiciness to taste
• Serve immediately while hot

“The key to perfect Mapo Tofu lies in the balance between the numbing spiciness and the delicate tofu.”

Perfect with steamed rice, this dish exemplifies the bold flavors of Sichuan cuisine while remaining approachable for home cooks.