Mapo Tofu Recipe

Drain the tofu and cut into 1-inch (2.5 cm) cubes. Arrange gently on paper towels to remove excess moisture; set aside.

Toast the Sichuan peppercorns in a dry skillet over medium heat until fragrant, about 1–2 minutes. Let cool, then grind finely with a spice grinder or mortar and pestle. Reserve 1 teaspoon for the sauce and any extra for garnish.

Mix cornstarch with 2 tablespoons cold water to make a slurry; set aside.

Mince garlic and ginger, slice garlic shoots thinly, and separate green onion parts (whites for cooking, dark greens for garnish).

Heat 2 tablespoons neutral oil in a wide skillet or wok over medium-high heat until shimmering.

Add the ground pork and spread into an even layer. Let it sear without stirring for 1 minute to develop color, then break up and stir-fry until mostly cooked and beginning to brown, about 3–4 minutes.

Add minced garlic, minced ginger, and the white/light-green parts of the green onions. Stir-fry 30–45 seconds until aromatic.

If using dried red chilies, add them now and fry briefly (15–20 seconds) to release heat into the oil.

Push the pork mixture to one side of the pan. Add the doubanjiang to the empty space and fry for 20–30 seconds to bloom the paste in the hot oil (this deepens flavor).

Stir the paste into the pork, then add the tianmianjiang (if using), light soy sauce, Shaoxing wine, sugar, and the ground Sichuan peppercorns. Stir to combine.

Pour in 1 cup of chicken or vegetable stock and bring to a gentle simmer.

Gently add the tofu cubes into the simmering sauce, spooning sauce over them to coat. Simmer gently (low boil) for 4–5 minutes to let the tofu absorb flavor. Avoid vigorous boiling to prevent tofu from breaking apart.

Add the thinly sliced garlic shoots and simmer 1–2 minutes until just tender. Taste and adjust seasoning with additional soy or salt if needed.

Give the cornstarch slurry a quick stir and gradually pour it into the simmering sauce while gently stirring. Cook 1–2 minutes until the sauce thickens to a glossy, coating consistency.

Stir in 1 teaspoon chili oil (optional) for extra heat and sheen. Gently avoid breaking the tofu while mixing.

Transfer Mapo Tofu to a serving bowl. Sprinkle reserved ground Sichuan pepper and sliced dark green onion pieces over the top. Add an extra drizzle of chili oil if desired.

Serve hot with steamed rice.