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Mapo Tofu

Name: Mapo Tofu
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 500 g Soft tofu (in 2 cm cubes); 150 g Minced pork; 2 tbsp Doubanjiang; 1 tbsp Fermented black beans (chopped); 1 tsp Sichuan peppercorns (ground); 3 cloves Garlic; 15 g Ginger; 250 ml Chicken stock; 1 tbsp Cornflour; 3 pieces Spring onion; 3 tbsp Neutral oil

Mapo Tofu is a classic Chinese main that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Soft tofu (in 2 cm cubes), Minced pork, Doubanjiang, Fermented black beans (chopped), Sichuan peppercorns (ground), Garlic, Ginger, Chicken stock, Cornflour, Spring onion and Neutral oil, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. True to traditional Chinese cooking, the dish focuses on defined by high-heat wok cooking, savory soy reductions, and aromatic ginger and scallions.

In authentic Chinese tradition, Mapo Tofu is best presented with steamed jasmine rice and hot tea.

If you enjoy authentic Chinese cooking, be sure to also explore our recipe for Gong Bao Chicken.

Difficulty: mediumPrep: 15 minCook: 15 minServes 4

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Ingredients

Soft tofu (in 2 cm cubes)500 g
Minced pork150 g
Doubanjiang2 tbsp
Fermented black beans (chopped)1 tbsp
Sichuan peppercorns (ground)1 tsp
Garlic3 cloves
Ginger15 g
Chicken stock250 ml
Cornflour1 tbsp
Spring onion3 pieces
Neutral oil3 tbsp

Step-by-Step Instructions

5 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

Slip the tofu into barely simmering salted water for three minutes and drain it gently.

Step 2🍳 Fry

Fry the pork until browned and its fat has rendered, then push it aside. Add the doubanjiang and fry for a minute, until the oil turns red.

Step 3♨️ Boil

Add the garlic, ginger and black beans, warm for half a minute and pour in the stock. Bring it to the boil.

Step 4🍲 Simmer

Slide the tofu in and simmer for three minutes without stirring — swirl the pan instead, or the cubes break up.

Step 5♨️ Boil

Slake the cornflour in cold water and add it in two goes, letting the sauce come back to the boil each time. Off the heat, scatter over the ground Sichuan pepper and spring onion.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Mapo Tofu reflects the timeless heritage of traditional Chinese home cooking, defined by high-heat wok cooking, savory soy reductions, and aromatic ginger and scallions. Prepared for generations for family gatherings and celebrations, it represents the heart of regional culinary identity.

Dietary Substitutions

For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.

Chef Technique Tips

Take the time to thoroughly sear and brown soft tofu (in 2 cm cubes) in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.

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