Serves 4
15 min
Real-Deal Mapo Tofu
Recipe GLPR3cb8417f62946d
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.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
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.
