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Mapo Tofu

A delightful Sichuan dish featuring soft tofu in a spicy, savory sauce with ground beef, garlic, and fragrant spices.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese, Sichuan
Calories: 325
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 200 g ground beef Feel free to substitute with pork, chicken, or even plant-based meat.
  • 350 g smooth soft tofu, 1-inch cubes Silken tofu works great too!
  • 1 cup chicken stock or pork stock, UNSALTED, or water Homemade stock will elevate the dish.
  • 2 Tbsp spicy broad bean paste This is key for authentic flavor.
  • 1 Tbsp Chinese black beans, rinsed and roughly chopped
Seasonings
  • 1.5 tsp Sichuan peppercorns, toasted For that signature numbing heat.
  • 2 tsp soy sauce Use low-sodium for a healthier version.
  • 5 cloves garlic, finely chopped Because garlic makes everything better!
  • 2 inch piece ginger, finely chopped Adds warmth and zing.
  • 0.5 tsp ground black pepper
  • 1.5 tsp sugar Balances the flavors perfectly.
  • 1 Tbsp cornstarch To thicken your sauce.
Optional Ingredients
  • 2 Tbsp Chinese cooking wine Optional.
  • 1 Green onion, chopped Green onion, chopped For freshness and color.
  • Chili oil Chili oil Optional for those who like a bit more heat.
  • Jasmine rice Jasmine rice Perfect for serving as a base.

Method
 

Preparation
  1. Toast the Sichuan peppercorns in a dry sauté pan over medium heat until fragrant and darkened — about 2-3 minutes. Allow them to cool, then grind to a fine powder.
  2. Heat a wok or sauté pan over medium-high heat and add the ground beef and soy sauce. Cook until browned and no longer pink — about 5-7 minutes.
  3. Remove the beef from the pan, retaining the fat.
Cooking
  1. In the same pan, add oil if needed. Sauté garlic and ginger until golden brown — around 1-2 minutes.
  2. Stir in ground black pepper, half of the ground Sichuan peppercorns, broad bean paste, and black beans. Sauté for another 30 seconds.
  3. Deglaze the pan with the stock, scraping up any bits stuck to the bottom. Simmer gently for about 5 minutes.
  4. Dissolve the cornstarch in cold water, then add to your simmering sauce. Stir until thickened.
  5. Carefully add the tofu cubes and gently stir to coat without breaking them. Simmer for an additional 5 minutes.
  6. Spoon the Mapo Tofu into bowls, garnishing with chili oil and chopped green onions. Serve over jasmine rice.

Notes

For the best results, use fresh ingredients and avoid high heat after adding the tofu. Store leftovers in an airtight container in the fridge for up to 3 days.