Mapo Duo Beancurd Recipe

Drain the tofu and cut into 1-inch (2.5 cm) cubes. For firmer texture, press between paper towels 10–15 minutes; for silkier texture, skip pressing. Keep cubes submerged in lightly salted warm water until ready to use to prevent sticking and cooling.

Toast Sichuan peppercorns in a dry skillet over medium heat 1–2 minutes until fragrant; cool, then grind finely in a spice mill or mortar and pestle.

Rinse fermented black beans briefly under running water to reduce saltiness, then coarsely chop.

Mix cornstarch with cold water to form a smooth slurry; set aside.

Heat oil and build aromatics

Heat 2 tablespoons neutral oil in a heavy skillet or wok over medium-high heat until shimmering. Add minced ginger, minced garlic, and the white part of 1 scallion; stir-fry 20–30 seconds until fragrant but not browned.

Brown the pork

Add ground pork and break up with a spatula. Cook 3–4 minutes until the pork loses its pink color and begins to brown in places. If the pork releases a lot of fat, spoon off excess, leaving about 1 tablespoon in the pan for flavor.

Add fermented elements

Reduce heat to medium. Stir in the chopped fermented black beans, doubanjiang (2 tbs), and tianmianjiang (1 tsp). Cook, stirring, 1–2 minutes to bloom the paste and release its aroma.

Deglaze and season

Add Shaoxing wine (1 tsp) to deglaze, scraping up any brown bits. Stir in chicken stock (3 tbs), light soy sauce (1 tsp), sugar (1 tsp) and chili oil (1 tbs). Taste carefully for seasoning—the sauce should be savory, slightly spicy, and balanced; adjust with a touch more soy or sugar if needed.

Finish sauce

Gently add the tofu cubes to the pan, spooning the sauce around and being careful not to break the cubes. Simmer gently for 3–4 minutes so the tofu warms and absorbs flavor. Do not vigorously boil; maintain a gentle simmer.

Thicken

Give the cornstarch slurry a quick stir, then slowly stream it into the simmering sauce while gently nudging tofu to distribute. Cook 1–2 minutes until the sauce thickens and attains a glossy, velvety consistency that clings to the tofu.

Finish with numbing spice

Stir in 1 teaspoon ground toasted Sichuan peppercorns, reserving a pinch for garnish. Add the green parts of the scallions and toss gently to combine.

For an extra layer of aroma, warm 1 tablespoon chili oil briefly (do not smoke) and pour over the dish just before serving. Alternatively, heat 1 tablespoon neutral oil until shimmering and spoon over the completed mapo to bloom the chilies and scallions.

Sprinkle with the remaining pinch of ground Sichuan peppercorns and thinly sliced scallion whites. Serve immediately over steamed rice or alongside stir-fried greens.