Mapo Tofu with Pork (麻婆豆腐)

Mapo Tofu with Pork (麻婆豆腐) ingredients

• 2 blocks (14 oz each) silken or medium firm tofu, cut into 3/4-inch cubes
• 0.5 lb ground pork
• 2 tbsp vegetable oil
• 1 tbsp Sichuan peppercorns
• 2 tbsp fermented broad bean paste (Doubanjiang)
• 1 tbsp fermented black beans (Douchi), rinsed and chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1.5 cups chicken broth or water
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 0.5 tsp sugar
• 0.5 tsp chili powder or gochugaru (optional, for extra heat)
• 1.5 tbsp cornstarch
• 2 tbsp water
• 2 tbsp scallions, chopped
• 1 tsp Sichuan chili oil (optional, for extra flavor)

How to make Mapo Tofu with Pork (麻婆豆腐)

1. Prepare the tofu: Bring a pot of water to a gentle simmer. Carefully add the 2 blocks of 3/4-inch tofu cubes and blanch for 2-3 minutes. This step helps firm up the tofu and removes any raw taste. Gently drain and set aside.
2. Prepare the sauce mixture: In a small bowl, whisk together 1.5 cups chicken broth, 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, 0.5 teaspoon sugar, and 0.5 teaspoon chili powder (if using). Set aside.
3. Make the cornstarch slurry: In a separate small bowl, combine 1.5 tablespoons cornstarch with 2 tablespoons water and stir until smooth. Set aside.
4. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add 1 tablespoon Sichuan peppercorns and stir-fry for 30 seconds until fragrant. Remove the peppercorns with a slotted spoon and discard them, leaving behind the fragrant oil.
5. Add 0.5 lb ground pork to the infused oil in the wok. Cook, breaking it apart with a spatula, until browned and cooked through, about 4-5 minutes. Drain any excess fat if necessary.
6. Push the pork to one side of the wok. Add 2 tablespoons fermented broad bean paste (Doubanjiang) and 1 tablespoon rinsed and chopped fermented black beans (Douchi) to the empty side. Stir-fry the pastes for 1-2 minutes until very fragrant and the oil turns reddish-orange, indicating the flavors have bloomed.
7. Add 2 cloves minced garlic and 1 tablespoon minced ginger to the wok. Stir-fry with the pork and pastes for 30 seconds until fragrant, being careful not to burn the garlic.
8. Pour the prepared sauce mixture (chicken broth, soy sauce, etc.) into the wok and bring it to a simmer, scraping up any browned bits from the bottom of the pan.
9. Carefully add the blanched tofu cubes to the simmering sauce. Gently stir to combine, making sure not to break the tofu. Let it simmer for 3-5 minutes, allowing the tofu to absorb the flavors.
10. Give the cornstarch slurry a quick re-stir, then slowly pour it into the simmering tofu, stirring constantly until the sauce thickens to your desired consistency. Continue to cook for another minute.
11. Remove from heat. Drizzle with 1 teaspoon Sichuan chili oil (if using) and garnish generously with 2 tablespoons chopped scallions. Serve immediately with hot steamed rice.

More recipes you might like

Browse related collections