Real-Deal Mapo Tofu

Name: Real-Deal Mapo Tofu
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 2 tablespoons Sichuan peppercorns, divided; ¼ cup Vegetable oil; 1 teaspoon Cornstarch; 2 teaspoons Cold water; 1½ pounds Medium to firm silken tofu, cut into 1/2-inch cubes; ¼ pound Ground beef; 3 cloves Garlic cloves, minced on a microplane grater; 1 tablespoon Fresh ginger, grated on a microplane grater; 2 tablespoons Fermented chili bean paste; 2 tablespoons Xiaoxing wine; 1 tablespoon Dark soy sauce; ¼ cup Low sodium chicken stock; ¼ cup Roasted chili oil; ¼ cup Scallion greens, finely sliced

Recipe GLPR3cb8417f62946d

Chinese

Main Course

15 min

358 cal

Servings: 4

Stovetop

A fiery Sichuan classic featuring silken tofu cubes in a numbing and spicy sauce made with fermented chili bean paste, roasted chili oil, and ground beef. The tingling sensation from Sichuan peppercorns combined with intense heat creates the signature mapo experience. Ready in just 15 minutes.

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Ingredients

2 tablespoons Sichuan peppercorns, divided

¼ cup Vegetable oil

1 teaspoon Cornstarch

2 teaspoons Cold water

1½ pounds Medium to firm silken tofu, cut into 1/2-inch cubes

¼ pound Ground beef

3 cloves Garlic cloves, minced on a microplane grater

1 tablespoon Fresh ginger, grated on a microplane grater

2 tablespoons Fermented chili bean paste

2 tablespoons Xiaoxing wine

1 tablespoon Dark soy sauce

¼ cup Low sodium chicken stock

¼ cup Roasted chili oil

¼ cup Scallion greens, finely sliced

Directions

Toast 1 tablespoon of the Sichuan peppercorns in a dry skillet over medium heat for about 1 minute, until fragrant. Transfer to a spice grinder or mortar and grind into a coarse powder; set aside.
In a small bowl, stir the cornstarch with cold water until smooth to create a slurry; set aside.
Heat the vegetable oil in a wok or large skillet over high heat. Once shimmering, add the ground beef and break it apart with a spoon, stirring frequently until cooked through with no pink remaining, about 2-3 minutes.
Add the grated garlic and ginger to the beef, stirring constantly for about 30 seconds until fragrant.
Stir in the fermented chili bean paste and cook for 1 minute, allowing the flavors to bloom and darken slightly.
Pour in the Xiaoxing wine and deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
Add the dark soy sauce and chicken stock, then gently slide in the tofu cubes. Stir carefully to avoid breaking the tofu, and bring the mixture to a gentle simmer.
Simmer for 2-3 minutes, allowing the tofu to absorb the flavors without breaking apart.
Stir the cornstarch slurry to recombine, then drizzle it into the sauce while stirring gently. Cook for another 1 minute until the sauce thickens slightly and coats the tofu.
Remove from heat and stir in the roasted chili oil. Pour the mapo tofu into a serving bowl and top with the ground Sichuan peppercorn powder, remaining whole Sichuan peppercorns, and sliced scallion greens. Serve immediately with steamed white rice.

Comments

Grocery List Plus Editorial Staff3.75

This dish hits flavor hard and cooks fast in a wok, but the ingredient list demands a trip to an Asian market—Sichuan peppercorns, fermented chili bean paste, xiaoxing wine, and roasted chili oil are not at Harris Teeter, Food Lion, Publix, Walmart, ALDI, or Kroger in Charlotte. If you're within reach of a Chinese grocery (or willing to mail-order), the cost per serving lands around $3.50 to $4.00 total, driven by tofu and beef, and the actual prep time is closer to 20 minutes once you account for mincing garlic and ginger by hand and toasting the peppercorns. The dish reheats unevenly—the tofu can turn rubbery—so plan to serve it the same night, which works fine for a weeknight if you've already stocked the pantry specialty items.