Sole Fish Fillet With Mapo Tofu Flavor Recipe

Prep and lightly coat

Pat the sole fillets dry with paper towels. Season both sides with 1 tsp salt and 1/4 tsp white pepper distributed evenly. Lightly dust each fillet with 2 tablespoons cornstarch, shaking off excess so there is a thin, even coating.

Heat 2 tablespoons neutral oil in a large nonstick or cast-iron skillet over medium-high heat. When oil shimmers, add the fillets in a single layer (work in two batches if needed). Sear 1.5–2 minutes per side—just until the exterior sets and turns slightly golden. Remove fillets to a warm plate; they will finish cooking in the sauce. Keep pan juices in the skillet.

Toast Sichuan peppercorns

In a small dry skillet over medium heat, toast 1/2 teaspoon Sichuan peppercorns for about 1 minute until fragrant. Crush lightly with a mortar and pestle or grind coarsely and set aside.

Cook pork (optional)

Wipe the skillet if it has heavy browned bits from searing (leave a little for flavor). Add 2 tablespoons vegetable oil and heat over medium. If using pork, add 3 oz ground pork and cook, breaking up with a spatula, until browned and just cooked through, about 3–4 minutes. Spoon off and discard excess fat if there's a lot.

Build the mapo flavor

Lower heat to medium-low. Add 1 tablespoon minced ginger and 2 teaspoons minced garlic to the oil and stir 20–30 seconds until aromatic. Add 1.5 tablespoons doubanjiang and 1 teaspoon chili bean paste or chili crisp (if using). Stir-fry the paste 30–45 seconds to bloom the aromatics and oil—scrape any brown bits into the sauce for flavor.

Add liquids and tofu

Pour in 3 tablespoons chicken or fish stock, 1 teaspoon light soy sauce, 1 teaspoon Shaoxing wine, 1/2 teaspoon sugar, and 1/4 cup water. Gently slide the 14 oz block of soft tofu into the skillet (you can cut into 1–1.5 inch cubes first if preferred). Spoon the sauce around and under the tofu, being careful not to break the pieces. Simmer gently for 3–4 minutes so the tofu warms and absorbs flavors.

Thicken the sauce

Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Slowly drizzle the slurry into the simmering sauce while gently stirring the sauce around the tofu until the sauce thickens to a glossy, slightly saucy consistency—about 1 minute. Taste and adjust seasoning: add a pinch more salt or 1/2 tsp sugar if needed.

Combine fish and sauce

Gently nestle the seared sole fillets into the simmering mapo-tofu sauce, spooning sauce over the fish so they warm through and take on the sauce for 1–2 minutes. Be gentle to avoid breaking the delicate fillets.

Turn off heat. Drizzle 1/2 teaspoon toasted sesame oil and, if you like extra heat, 1 teaspoon chili oil over the dish. Sprinkle the crushed toasted Sichuan peppercorns evenly across the sauce for that characteristic numbing aroma.

Transfer the fillets, tofu, and sauce to a shallow serving dish. Garnish with thinly sliced green parts of 3 scallions. Serve immediately with steamed rice.