# Mapo Tofu (Sichuan Style)

Mapo tofu is a classic Sichuan dish of soft tofu and ground pork in a bold sauce that is spicy, savory and numbing. The heat comes from doubanjiang and chili, and the tingle from Sichuan peppercorns.

It cooks in one pan in about 30 minutes and tastes best spooned over a mound of plain rice. Handle the tofu gently so it stays in silky cubes.

- Total time: 30 min (prep 15 min, cook 15 min)
- Serves: 4
- Per serving (estimated): 310 kcal, 20 g protein
- Cuisine: Chinese. Category: Main course. Diet: dairy-free.

## Ingredients

- 400 g soft or silken-firm tofu, cut into 3/4-inch (2 cm) cubes
- 150 g ground pork
- 2 tbsp neutral oil
- 2 tbsp doubanjiang (spicy broad bean paste)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tsp chili flakes
- 240 ml chicken or vegetable stock
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp Sichuan peppercorns, toasted and ground
- 1 tbsp cornstarch, mixed with 2 tbsp cold water
- 3 scallions, sliced
- 1/2 tsp salt, for the tofu water

## Method

1. Bring a pot of water to a gentle simmer with 1/2 teaspoon salt. Slide in the tofu and let it sit off the heat for 5 minutes. This seasons it and firms it up so it does not break. Drain gently.
2. Toast the Sichuan peppercorns in a dry pan over medium heat for 1 minute until fragrant, then grind them to a coarse powder.
3. Heat the oil in a 12-inch (30 cm) skillet or wok over medium-high heat. Add the pork and cook 3 to 4 minutes, breaking it up, until browned and cooked to 160°F (71°C).
4. Lower the heat to medium. Add the doubanjiang and chili flakes and stir for 1 minute until the oil turns bright red and smells toasty. Add the garlic and ginger and stir 30 seconds.
5. Pour in the stock, soy sauce and sugar and bring to a simmer. Slide in the tofu and gently push it into the sauce with the back of a spoon. Simmer 4 minutes.
6. Stir the cornstarch slurry, then drizzle in half while stirring gently. Simmer 1 minute and add more if you want a thicker sauce, until it coats the tofu in a glossy glaze.
7. Sprinkle with the ground Sichuan pepper and the scallions. Serve right away over steamed rice.

## Why it works

- Soaking tofu in hot salted water seasons it and firms the surface so it holds together in the sauce.
- Frying doubanjiang in oil releases its color and flavor, giving the dish its red, savory base.
- Toasting and grinding the Sichuan peppercorns just before using them keeps their numbing aroma strong.
- A cornstarch slurry thickens the sauce into a glaze that clings to the tofu.
- Adding the tofu near the end and pushing instead of stirring keeps the cubes intact.

## The science

- **The numbing sensation.** Sichuan peppercorns contain hydroxy-alpha-sanshool, which activates touch and vibration receptors in the mouth, creating a tingling, buzzing feeling. It is not heat, but it makes chili seem more intense. The compound fades quickly after grinding, so use freshly ground pepper.
- **Thickening at the end.** Starch thickens only after it has been fully dispersed in cold water and then heated to a simmer. Adding it gradually lets you control the consistency, and the sauce turns from cloudy to glossy as the starch granules finish swelling.

## Tips

- Use doubanjiang from Pixian if you can; it has the best depth and color.
- Slide the tofu in rather than stirring it, so it stays in clean cubes.
- Add the ground Sichuan pepper at the end for the strongest aroma.

## Mistakes to avoid

- Stirring the tofu roughly, which breaks it up; push and fold gently.
- Skipping the fry of the chili paste, which leaves it raw and harsh; cook it until the oil turns red.
- Using old Sichuan peppercorns, which lose their numbing power; toast and grind fresh.

## Variations and swaps

- Use ground beef, as is traditional in Chengdu, for a richer, spicier version.
- Skip the meat and add shiitake mushrooms for a vegetarian version, using vegetable stock.
- Add a spoonful of fermented black beans with the doubanjiang.
- Swap soft tofu for firm tofu if you want a sturdier texture.
- Swap doubanjiang for gochujang plus a pinch of salt in a pinch; the flavor is sweeter.
- Swap ground pork for crumbled mushrooms or ground turkey, cooked to 165°F (74°C).

## Storage

Refrigerate within 2 hours and eat within 3 to 4 days. Reheat gently in a pan or microwave until steaming, at least 165°F (74°C); the tofu will weep a little but the sauce stays good.

## FAQ

**What does mapo tofu taste like?**

It is spicy, salty, savory and slightly numbing. The tofu is soft and silky, and the sauce has a deep, fermented chili flavor from doubanjiang.

**What can I use instead of doubanjiang?**

Gochujang or chili garlic sauce with a spoon of miso will give a similar savory heat. The flavor is not identical, but it is close enough to work.

**Is mapo tofu very spicy?**

It can be, but you control the heat. Use less doubanjiang and chili flakes for a milder version, and the Sichuan pepper adds tingle rather than heat.

**What kind of tofu is best for mapo tofu?**

Soft or silken-firm tofu is traditional and gives the silkiest texture. Firm tofu works too and is easier to handle.

**What do you serve with mapo tofu?**

Steamed white rice is essential to soak up the sauce. Add a simple stir-fried green vegetable or cucumber salad on the side.

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Source: https://cookingscientist.com/recipes/mapo-tofu (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846