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Sichuan Mapo Tofu

Mapo tofu is a spicy tofu dish that is famous in the Sichuan Province in central China. Many of the famous regional dishes are associated with an assertive use of mouth-numbing Sichuan peppercorns, spicy broad bean paste, and dried Chinese chiles.
Note that this dish is very spicy and may be surprising for many Western palates. If you love spice and want to try cooking something transformational with tofu, try making this amazing and mouth-numbing Sichuan classic.

Ingredients

  • 1 tsp kosher salt
  • 8oz ground pork
  • ½ cup vegetable oil
  • 2 Thai bird’s eye chiles, sliced finely
  • 2 Tbsp Sichuan peppercorns
  • 20 dried Chinese chiles
  • 6oz chicken stock
  • 16oz firm tofu, drained of liquid
  • 2 Tbsp ginger, finely minced
  • 3 Tbsp garlic, finely minced
  • 2 Tbsp Chinese spicy broad bean paste
  • 2 tsp corn starch
  • 2 tsp sugar
  • 1 Tbsp Chinese black vinegar, also known as Chinkiang vinegar
  • 2 sesame oil
  • 1 Tbsp prepared Chinese chili crisp condiment
  • 3 scallions, finely sliced

Instructions

  • Add 1 tsp kosher salt to pork.
  • Heat ½ of the oil in a saute pan on high heat and brown the pork.
  • Add remaining oil, and add the bird’s eye chiles, Sichuan peppercorns, dried Chinese chiles, tofu, ginger, garlic, and Chinese spicy broad bean paste and stir to combine.
  • Cook on medium heat for 2 minutes.
  • Add the chicken stock and mix gently and reduce heat to a simmer.
  • Cook pork for an additional 30 minutes on a very low simmer.
  • Make a slurry by mixing together 2 tsp corn starch with 2 tsp water in a small bowl.
  • Pour corn starch slurry into the cooking pan with the pork and tofu and stir to thicken.
  • Add the sugar and stir to combine.
  • Continue cooking for an additional 12-15 minutes and taste.
  • Add more salt if needed.
  • Add the Chinese black vinegar, sesame oil, and chili crisp condiment and stir to combine.
  • Taste and adjust for seasoning.
  • Serve hot, with a side of white rice.
  • Garnish the mapo tofu dish with finely sliced scallions.

Notes

You don’t have to eat all the dried Chinese chiles that are used to cook the dish. They are primarily included in the recipe to impart flavor and heat to the tofu and ground pork.
Green Sichuan peppercorns are harder to locate in stores, but they have an amazing, more floral peppercorn flavor when added to the dish in addition to the normal red Sichuan peppercorns.
Chili crisp can be found in prepared jars at many grocery stores. It is delicious and spicy, adding some welcome texture to the finished dish.