Mapo Tofu (Sichuan Spicy Stir-Fry)
Sizzling sounds and glossy red-brown sauce cling to tender cubes of silken tofu and savory minced pork, with a numbing citrusy heat from toasted Sichuan peppercorns and a bright finish from scallions. The contrast of silky tofu and slightly crisped edges where it meets the hot wok makes every bite texturally satisfying.
Swap minced pork for ground beef or a soy-based mince for a vegetarian version; substitute doubanjiang with a blend of chili paste and miso if unavailable. Toast and lightly grind the Sichuan peppercorns yourself for the best floral, tingling quality; use firm or silken tofu depending on how delicate you want the texture.
Serve over steaming white rice or short-grain brown rice to soak up the sauce, and add pickled vegetables or a simple cucumber salad to cut the richness. This dish works for busy weeknights, casual dinners with friends, or whenever you want an umami-forward, spicy stir-fry with bold regional character.
How to Make It
-
1
Drain the tofu and cut into 2 cm cubes; set aside on a plate.
-
2
Toast the Sichuan peppercorns in a dry skillet over medium heat until fragrant, about 1 minute; transfer to a mortar or spice grinder and crush lightly.
-
3
Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering.
-
4
Add the ground pork and stir-fry, breaking up any lumps, until no longer pink and beginning to brown, about 4–5 minutes.
-
5
Stir in minced garlic, minced ginger, and the white parts of the scallions; cook 30–45 seconds until aromatic.
-
6
Add doubanjiang and stir-fry for 30 seconds to bloom its flavor into the oil.
-
7
Pour in Shaoxing wine and soy sauce; scrape up any browned bits from the pan.
-
8
Pour the chicken stock into the pan and bring to a simmer.
-
9
Gently slide the tofu cubes into the simmering sauce, spooning sauce around them so they heat through without breaking, simmer 4–5 minutes.
-
10
Mix cornstarch and water to form a smooth slurry, then slowly stir into the simmering sauce to thicken; simmer another 1–2 minutes until glossy.
-
11
Stir in sugar, black pepper, half the crushed Sichuan peppercorns, and sesame oil; taste and adjust seasoning.
-
12
Scatter the green parts of the scallions and remaining crushed Sichuan peppercorns over the top and serve immediately with steamed rice.
Still hungry? Try one of these
Spinach and Artichoke Dip
Creamy baked party dip with melted cheeses, garlic, lemon, and a golden top—ready in 30 minutes for game day or holiday appetizers.