This Mapo Tofu is a classic Sichuan dish featuring tender tofu and savory ground pork in a bold, spicy, and numbing sauce made with doubanjian, fermented black beans, and Sichuan peppercorns. Perfectly balanced with heat, umami, and a silky texture, it’s best served over steamed white rice for a comforting and flavorful meal.
Servings
4
Prep Time
15 min
Cook Time
15 min
Ingredients
1 pound firm tofu cut into 1-inch cubes
5 tablespoons neutral oil divided
1 pound Coleman All-Natural Meats ground pork
3 cloves garlic peeled and minced
2 teaspoons ginger peeled and minced
1 bunch scallions chopped
1 1/2 tablespoons Sichuan chili bean paste doubanjiang
2 teaspoons fermented black beans chopped
1 cup chicken stock
1 teaspoon sugar
1 teaspoon red pepper flakes, ground chilies, or chili oil
2 teaspoons cornstarch
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon Sichuan peppercorns toasted and ground (see note)
Prepare the tofu: Bring a large pot of water to a simmer. Gently add the tofu and let it sit over low heat while preparing the rest of the dish. This helps firm up the texture and remove any raw bean flavor.
2
Prepare the wok: Heat a wok or large skillet over high heat. Add 2 tablespoons of oil, swirl to coat, then discard the oil. This process removes any residual metallic or smoky flavors from the wok and helps prevents sticking. Reduce the heat to medium.
3
Cook the pork: Add 1 tablespoon of oil to the wok. Add the ground pork and cook, breaking it up as it cooks, until no longer pink but not browned.
4
Sauté the aromatics: Add another tablespoon of oil, then stir in the garlic and ginger. Cook for about 30 seconds until fragrant.
5
Cook the doubanjiang: Push the pork to one side of the wok. Add the remaining tablespoon of oil and doubanjiang to the empty space. Stir the paste until the oil turns red, about 30 seconds.
6
Add the black beans: Stir the fermented black beans into the mixture and combine everything.
7
Simmer the sauce: Add the chicken stock, sugar, and optional chili flakes or chili oil. Stir to combine, then bring the mixture to a simmer.
8
Thicken the sauce: In a small bowl, mix the cornstarch with 2 tablespoons of water. Stir the slurry into the simmering pork mixture and cook for 30 seconds until the sauce thickens.
9
Add the tofu: Carefully drain the tofu to avoid breaking it, then gently stir it into the sauce along with the white parts of the scallions, sesame oil, and ground Sichuan peppercorns. Let simmer for 1-2 minutes, stirring carefully.
10
Garnish and serve: Remove from heat. Garnish with the green scallions and whole chilies. Serve hot with steamed white rice.
Notes
To prepare Sichuan peppercorns, toast them in a dry skillet over medium heat until fragrant, then grind them finely.
Adjust spice levels by adding more doubanjiang, chili oil, or red pepper flakes to taste.
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