Soft tofu and ground pork in a spicy, savory Sichuan sauce scented with fermented chile bean paste and Sichuan pepper.
The Story Behind Sichuan Mapo Tofu
Mapo tofu is one of the best-known dishes of Sichuan cuisine. It combines soft tofu with minced meat, fermented chile bean paste and Sichuan pepper to create the region's characteristic interplay of heat, savoriness and numbing spice.
The dish is closely associated with Chengdu and with stories about a nineteenth-century restaurant owner whose tofu became famous. Like many culinary origin stories, details vary in retelling, but the dish's connection to Sichuan is unquestioned.
Origins and Culinary Context
Doubanjiang provides fermented chile and bean depth, while Sichuan pepper adds the tingling sensation known as ma. The tofu itself remains soft and mild, absorbing the sauce.
Why This Dish Matters
Modern versions range from intensely hot to relatively mild. Beef or pork may be used, and vegetarian versions omit meat entirely. This recipe keeps the classic pork-and-tofu structure.
Regional Variations and Modern Cooking
Mapo tofu demonstrates the Sichuan principle that strong flavor does not require expensive ingredients. Tofu becomes the center of a dish through technique and seasoning.
DifficultyIntermediate
Yields4 ServingsUnitsDefaultPrep Time15 minsCook Time20 minsTotal Time35 mins
500gSoft Tofu
200gGround Pork
30gDoubanjiang
10gFermented Black Beans
2clovesGarlic
15gFresh Ginger
250mlStock
1tspSichuan Pepper
10mlSoy Sauce
10gCornstarch
1
Cut the tofu into large cubes
2
Brown the pork in a wok or deep pan
3
Add doubanjiang, black beans, garlic and ginger
4
Add stock and soy sauce
5
Slide the tofu in gently
6
Simmer for 8 minutes
7
Thicken lightly with a cornstarch slurry
8
Finish with freshly ground Sichuan pepper
Ingredients
500gSoft Tofu
200gGround Pork
30gDoubanjiang
10gFermented Black Beans
2clovesGarlic
15gFresh Ginger
250mlStock
1tspSichuan Pepper
10mlSoy Sauce
10gCornstarch
Directions
1
Cut the tofu into large cubes
2
Brown the pork in a wok or deep pan
3
Add doubanjiang, black beans, garlic and ginger
4
Add stock and soy sauce
5
Slide the tofu in gently
6
Simmer for 8 minutes
7
Thicken lightly with a cornstarch slurry
8
Finish with freshly ground Sichuan pepper
Notes
The Story Behind Sichuan Mapo Tofu
Mapo tofu is one of the best-known dishes of Sichuan cuisine. It combines soft tofu with minced meat, fermented chile bean paste and Sichuan pepper to create the region's characteristic interplay of heat, savoriness and numbing spice.
The dish is closely associated with Chengdu and with stories about a nineteenth-century restaurant owner whose tofu became famous. Like many culinary origin stories, details vary in retelling, but the dish's connection to Sichuan is unquestioned.
Origins and Culinary Context
Doubanjiang provides fermented chile and bean depth, while Sichuan pepper adds the tingling sensation known as ma. The tofu itself remains soft and mild, absorbing the sauce.
Why This Dish Matters
Modern versions range from intensely hot to relatively mild. Beef or pork may be used, and vegetarian versions omit meat entirely. This recipe keeps the classic pork-and-tofu structure.
Regional Variations and Modern Cooking
Mapo tofu demonstrates the Sichuan principle that strong flavor does not require expensive ingredients. Tofu becomes the center of a dish through technique and seasoning.
