Mapo Tofu Bento Recipe

Prepare tofu

Drain the tofu and cut into 1-inch (2.5 cm) cubes. Optionally poach gently: bring a pot of lightly salted water to a simmer, slide tofu in, simmer 1–2 minutes to firm slightly, then drain and set aside. This reduces breakage when stirring.

Toast and grind Sichuan pepper

In a small dry skillet over medium heat, toast the Sichuan peppercorns for 1–2 minutes until fragrant. Remove from heat, let cool briefly, then crush or grind to a coarse powder. Set aside.

Cook aromatics and meat

Heat 2 tbsp vegetable oil in a wok or deep skillet over medium-high heat. Add minced garlic, minced ginger and the white/light-green parts of the chopped green onions; stir-fry 30–40 seconds until fragrant. Add ground pork and break up with a spatula; cook until browned and most of the liquid evaporates, about 4–5 minutes.

Add spicy paste

Stir in 1.5 tbsp doubanjiang and 1 tsp tianmianjiang (if using). Fry the paste with the meat for 1–2 minutes to bloom the chili oil and deepen flavor. Add dried chili flakes and half of the toasted ground Sichuan pepper; stir 20–30 seconds.

Deglaze and simmer

Add 1 tsp light soy sauce and 1 tsp Shaoxing wine, stirring to deglaze. Pour in 200 ml chicken or vegetable stock, bring to a simmer, scraping any brown bits from the pan.

Add tofu and finish

Gently slide the tofu cubes into the simmering sauce. Carefully swirl the pan (do not stir vigorously) to coat tofu with the sauce. Simmer for 3–4 minutes so tofu absorbs flavors. Taste and adjust salt; add up to 1/4 tsp salt if needed.

Thicken sauce

Mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Drizzle the slurry into the simmering sauce in a thin stream while gently stirring to avoid breaking the tofu; cook 1–2 minutes until sauce slightly thickens and becomes glossy.

Finish

Turn off heat, stir in 1/2 tsp sesame oil and the remaining green onion greens. Sprinkle a pinch of ground white pepper if using. Transfer to a bowl or portion into bento compartments. Garnish with remaining toasted ground Sichuan pepper and optional chili oil as desired.

Thinly slice the cucumber. In a bowl combine 2 tbsp rice vinegar, 1 tsp sugar, 1/4 tsp salt and 1/2 tsp sesame oil; stir until sugar and salt dissolve. Add the cucumber slices and toss to coat. Let sit at least 10 minutes (or refrigerate up to 2 hours) to pickle slightly. Sprinkle toasted sesame seeds before packing into the bento.

Rinse 1 cup rice under cold water until water runs clear. Drain. Combine rice with 1.25 cups water and 1/8 tsp salt in a rice cooker or small pot. If using a rice cooker, cook per machine instructions. If using a pot, bring to a boil, reduce to low, cover and simmer 12–15 minutes, then remove from heat and rest covered 10 minutes. Fluff with a fork or rice paddle and portion into the bento.

Assemble bento: portion steamed rice into one compartment, spoon Mapo tofu into another (avoid spilling excess sauce in the rice compartment if you want separation), and add pickled cucumber into a third section or small container. Drizzle a little chili oil over the tofu if desired and sprinkle scallion greens and extra ground Sichuan pepper on top. Let hot items cool slightly before sealing if packing to go.