Dishbook

Mapo Tofu is a bold Sichuan dish of tender tofu cubes and ground pork simmered in a spicy, numbing chili-bean paste sauce. Fermented doubanjiang, garlic, ginger, and Sichuan peppercorns create a tongue-tingling flavor that’s perfect over steamed rice. A quick, one-pan meal that packs authentic heat.

Steps

1. Heat oil over medium heat and saute garlic, ginger, and doubanjiang until fragrant.
2. Add ground pork and cook until no longer pink, breaking up meat.
3. Stir in soy sauce, rice wine, and sugar.
4. Gently fold in tofu cubes and water; bring to a simmer and cook 5 minutes.
5. Thicken sauce: mix cornstarch and water, then stir into the pan until sauce coats tofu.
6. Finish with ground Sichuan peppercorn and sliced green onion before serving.