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mapo tofu on a plate
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4.84 from 6 votes

Mapo Tofu

This warm and comforting Mapo Tofu is a savory, spicy dish that's perfect served with freshly steamed rice on a cold day!
Prep Time10 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: Chinese
Keyword: chili oil, ground pork, tofu
Servings: 4
Author: Chris Joe

Ingredients

  • 1 lb firm or extra firm block tofu cut into 1" - 1.5" cubes, depending on your preference
  • 8 oz ground pork
  • 2 tbsp doubanjiang (chili bean paste)
  • 4 cloves garlic minced
  • 1 tbsp ginger minced

Sauce

Cornstarch Slurry

Instructions

  • Cut the tofu block into desired width. I prefer bigger pieces so I slice the block in half width-wise then into cubes.
  • To a pot of boiling water, add 1 tbsp kosher and the tofu and blanch until just before the water begins to boil (2-3 min). Drain and set aside.
  • Over high heat, fry ground pork in 2 tbsp neutral oil, or until the water has evaporated from the meat and fat is rendered and slightly crispy, about 3-4 minutes. Add in doubanjiang, garlic, and ginger - continue cooking until aromatics have softened, chili bean paste has cooked through, and oils have been extracted, about 2-3 minutes.
  • To your pork, add chili oil, chicken stock, toasted sichuan peppercorn, dark soy, shaoxing wine, sugar, and msg. Stir to combine.
  • Add back your tofu and simmer for 5 minutes over medium heat.
  • Add your cornstarch slurry to thicken and stir until it reaches your desired consistency. Salt to taste. Garnish with fresh scallions and serve with rice - enjoy!