Mapo Tofu
Chengdu-style mapo tofu: silky tofu in a numbing mala sauce. The doubanjiang technique behind its tingle, gloss, and tofu that holds shape.
25 min
Easy
China (Sichuan)
2 servings
The story behind
There is a word at the heart of this dish: ma, the buzzing, lip-numbing tingle of Sichuan peppercorn that pairs with chili heat to create the sensation locals call mala. Mapo tofu was born in Chengdu, capital of Sichuan, in the late nineteenth century at a humble eatery, and its name nods to the pockmarked cook who made it famous. It remains one of the defining dishes of the region. Its apparent simplicity hides real technique. The fermented chili-bean paste, doubanjiang, must be fried in oil until it releases its red color and fragrance, a step that builds depth instead of a flat, one-note heat. The soft tofu is briefly blanched in lightly salted water before it joins the wok, which firms its surface so the cubes hold together as you stir. The sauce is thickened with starch at the end, often in two stages, for that glossy body that clings to every cube. Ground pork lends fat and umami. Serve it scorching over white rice. The steam rising off the bowl delivers the chili first and, a beat later, that unmistakable tingle.
Instructions
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1Sauté the ground meat in a hot wok until it's browned and crumbly.
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2Stir in that spicy bean paste and let it fry for a minute to release all its beautiful color and aroma.
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3Add the stock and gently slide the tofu cubes in. Treat them like gold—don't break them!
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4Simmer for about 5 minutes, then stir in the cornstarch slurry to give the sauce that perfect glossy finish.
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5Transfer to a bowl and top it off with fresh green onions and a sprinkle of peppercorns for that authentic kick.
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