Authentic Sichuan Mapo Tofu

A classic, fiery Sichuan dish featuring tender soft tofu cubes and seasoned ground pork simmered in a spicy, aromatic chili bean sauce infused with doubanjiang, fermented black beans, ginger, garlic, and numbing Sichuan peppercorns.

Ingredients

• 450 g ground pork
• 1 tbsp soy sauce
• 1 tbsp Shaoxing cooking wine
• 1 tsp cornstarch
• 1 tsp white pepper powder
• Cooking oil (for searing)
• 2 tbsp spicy doubanjiang (la doubanjiang)
• 1 tsp dou-chi (fermented black beans)
• 2 to 3 scallions (whites and greens separated)
• 2 to 4 cloves garlic (minced)
• 2 inches ginger (minced)
• 400 ml chicken broth or water
• 340 g soft tofu (cut into 1.5 cm / 1/2 inch cubes)
• 1 tbsp Sichuan peppercorns (crushed)

Directions

1. Marinate the ground pork with Shaoxing cooking wine, a splash of cooking oil, soy sauce, cornstarch, and white pepper powder.
2. Heat cooking oil in a wok and sear the ground pork until browned, chopping it up as it cooks.
3. Add the doubanjiang and let it simmer for about a minute.
4. Add the minced aromatics including ginger, garlic, scallion whites, and dou-chi, cooking until fragrant.
5. Pour in chicken broth or water and a splash of soy sauce, turn up the heat, and bring to a boil.
6. Add the soft tofu cubes, lower the heat, and braise for around 15 minutes until the tofu develops its characteristic pockmarks and absorbs the rich flavors.
7. Mix in the crushed Sichuan peppercorns and green parts of the scallions right before serving.
8. Serve hot over freshly steamed rice.