Jun 09 2026
Restaurants›Uchi Scottsdale›Mapo Dofu Recipe

Mapo Dofu Recipe

Inspired by Uchi Scottsdale
Time40m
Serves4

Fried tofu, shiitake ragout, sichuan peppercorn

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Ingredients

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Tofu Preparation

Shiitake Ragout

Garnish

Method

Tofu Preparation

  1. 1

    Prepare the Tofu

    Drain the firm tofu and pat it dry with paper towels. Cut the tofu into 1-inch cubes.

  2. 2

    Fry the Tofu

    In a large skillet or wok, heat vegetable oil over medium-high heat. Add the tofu cubes and fry until golden brown on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.

Shiitake Ragout

  1. 3

    Rehydrate Shiitake Mushrooms

    Soak the dried shiitake mushrooms in warm water for 30 minutes or until soft. Drain and chop the mushrooms.

  2. 4

    Prepare the Ragout

    In the same skillet, add a little more oil if needed. Add minced garlic, ginger, and rehydrated shiitake mushrooms. Sauté for 2-3 minutes until fragrant.

  3. 5

    Add Seasonings

    Add Sichuan peppercorns, soy sauce, and doubanjiang. Stir well to combine and cook for another minute.

  4. 6

    Create Sauce

    Pour in the vegetable broth and bring to a simmer. In a small bowl, mix cornstarch with water and then add to the skillet to thicken the sauce. Stir until the sauce is glossy and thickened.

Combine and Serve

  1. 7

    Combine Tofu and Sauce

    Gently fold the fried tofu into the shiitake ragout sauce and let it simmer together for 2-3 minutes to absorb the flavors.

  2. 8

    Garnish and Serve

    Drizzle sesame oil over the top and sprinkle with chopped green onions. Serve hot with steamed rice.

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