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Authentic Sichuan Mapo Tofu (Silken Tofu and Minced Pork in Fiery Doubanjiang Sauce)
The legendary Sichuan masterpiece: tender cubes of tofu suspended in a glossy, fiery sauce of browned minced pork, fermented broad bean chili paste (doubanjiang), and mouth-tingling ground Sichuan peppercorns.
Prep
15 min
Cook
15 min
Total
30 min
Ingredients
4servings
- Medium-firm tofu, cut into 2 cm cubes450 g
- Minced pork or beef150 g
- Garlic cloves, minced3 clove
- Fresh ginger, minced1 tsp
- Soy sauce1 tbsp
- Scallions, sliced2 stalk
- Chicken broth or water200 ml
- Cornstarch mixed with 2 tbsp water1 tbsp
- Vegetable oil2 tbsp
Preparation Steps
1
Parboil tofu cubes in gently boiling salted water for 1 minute to firm their texture, then drain carefully.
2 min timer
2
Heat oil in wok and fry minced pork until crispy and browned. Add minced garlic and ginger, stir-frying for 30 seconds.
4 min timer
3
Pour in broth and soy sauce, gently slide in drained tofu cubes, and simmer over low heat for 3-4 minutes to absorb flavors.
4 min timer
4
Swirl in cornstarch slurry in stages, gently nudging tofu until sauce thickens into a glossy glaze. Scatter scallions on top and serve hot.
2 min timer
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Provenance & Public Domain Audit
Source: East & South Asian Culinary Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & Asian Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
