Chinese Mapo Tofu Delight (Printable)

Silky tofu in a bold, spicy chili bean sauce with peppercorns, served over steamed jasmine rice.

# What You Need:

→ Tofu & Protein

01 - 14 oz silken or soft tofu, drained and cubed
02 - 5 oz ground pork or beef (optional; omit for vegetarian version)

→ Sauce

03 - 2 tbsp Sichuan doubanjiang (fermented chili bean paste)
04 - 1 tbsp soy sauce
05 - 1 tbsp Shaoxing wine or dry sherry
06 - 1 tsp sugar
07 - 1/2 cup low-sodium chicken or vegetable broth
08 - 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

→ Aromatics & Spices

09 - 1 tbsp toasted and ground Sichuan peppercorns
10 - 3 tbsp vegetable oil
11 - 3 cloves garlic, minced
12 - 2 tsp ginger, minced
13 - 2 scallions, finely sliced (whites and greens separated)
14 - 1–2 dried red chilies, chopped (optional)

→ To Serve

15 - Steamed jasmine rice
16 - Extra sliced scallions
17 - Chili oil (optional)

# Directions:

01 - Drain and cube tofu. Combine cornstarch with water to form slurry. Chop aromatics and separate scallion whites and greens.
02 - Heat dry skillet over medium heat. Toast peppercorns until fragrant. Grind using mortar and pestle and set aside.
03 - Add vegetable oil to skillet over medium heat. Sauté scallion whites, garlic, and ginger for one minute until aromatic.
04 - Add ground pork or beef if using. Cook, breaking apart, until browned.
05 - Stir in doubanjiang and dried chilies. Cook 1–2 minutes until oil turns red and fragrant.
06 - Incorporate Shaoxing wine, soy sauce, sugar, and broth. Bring to a gentle simmer.
07 - Gently place tofu cubes into sauce. Simmer 5 minutes, spooning sauce over tofu carefully to avoid breaking.
08 - Stir cornstarch slurry and drizzle into pan. Stir gently until sauce thickens and coats tofu.
09 - Sprinkle ground Sichuan peppercorns and half of the scallion greens over the tofu.
10 - Serve immediately atop steamed jasmine rice. Garnish with extra scallions and optional chili oil.

# Expert Advice:

01 -
  • It tastes like something you spent hours perfecting, but you're done in 30 minutes flat.
  • The numbing tingle from Sichuan peppercorns is weirdly addictive and actually grows on you with every bite.
  • Silky tofu absorbs the sauce without falling apart if you're gentle enough, making every spoonful feel luxurious.
02 -
  • Silken tofu is delicate—stir gently and use a wooden spoon or soft spatula, or you'll end up with scrambled tofu instead of silky cubes.
  • The peppercorns are toasted fresh because pre-ground ones taste like cardboard and miss the whole citrusy, tingly point of the dish.
  • Don't skip draining the tofu or letting it sit for a minute—excess water dilutes the sauce and makes everything taste watered down.
03 -
  • Toast your peppercorns fresh every time—it takes a minute and transforms the entire dish from good to unforgettable.
  • If you can't find Sichuan peppercorns, don't make a substitute version; just skip them or hunt them down online, because they're what makes this dish itself.
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