Authentic Sichuan Mapo Tofu

Name: Authentic Sichuan Mapo Tofu
Ingredients: Sichuan peppercorns; minced pork; soft tofu; salt; oil; garlic; ginger; chili powder; chicken stock; soy sauce; dark soy sauce; sugar; vinegar; cornstarch; sesame oil; spring onions; fermented chili bean paste (doubanjiang)

#tofu#Sichuan peppercorns#pork#spicy#doubanjiang

This classic Sichuan Mapo Tofu features soft tofu and minced pork simmered in a bold, spicy chili bean sauce. Fragrant with garlic, ginger, and Sichuan peppercorns, it’s a flavorful and comforting dish that highlights the perfect balance of heat and umami.

Ingredients extracted via AI

Ingredients

Sichuan peppercornsminced porksoft tofusaltoilgarlicgingerchili powderchicken stocksoy saucedark soy saucesugarvinegarcornstarchsesame oilspring onionsfermented chili bean paste (doubanjiang)

Procedure generated via AI

Toast the Sichuan peppercorns in a dry pan over medium heat until fragrant and slightly smoking. Grind them into a fine powder using a mortar and pestle.
Use soft tofu rather than silken tofu to avoid it breaking apart when cooked.
Drain the tofu and cut it into cubes.
Place the tofu cubes into hot salted water (not boiling) to firm them up slightly and season them. Simmer gently for about three minutes.
Remove the tofu from the water and keep it in the salted water while you prepare the sauce.
Heat a wok with a generous amount of oil. Add the minced pork and stir-fry for about one minute until it releases its juices.
Add the fermented chili bean paste (doubanjiang) to the pork. Stir well and cook for about two minutes until the oil turns a rich red color and absorbs the paste.
Add the garlic, ginger, and chili powder to taste. Stir everything together.
Pour in the chicken stock, soy sauce, dark soy sauce, sugar, and a small amount of vinegar.
Bring the mixture to a boil, then simmer gently for 3 to 4 minutes until the liquid reduces by about a quarter and the sauce begins to thicken.