Vida Recetas Editorial
Mapo tofu is a classic of Sichuan cuisine, famous for its balance of spiciness, umami, and the characteristic tingling of Sichuan peppercorns. This mapo tofu recipe combines silken tofu cubes with ground pork in a red, aromatic sauce, ideal for those seeking a comforting and flavorful dish. Originating from Sichuan province in China, this dish has become a worldwide favorite, and our homemade version lets you enjoy it in the comfort of your own home.
The key lies in doubanjiang (chili bean paste) and Sichuan peppercorns, which provide depth and that characteristic numbing-spicy kick. The soft tofu absorbs the flavors of the sauce without falling apart if handled carefully. It's perfect for a weeknight dinner, as it comes together in under 30 minutes and pairs wonderfully with steamed rice.
Prep
30 min
Servings
4
Heat the vegetable oil in a wok or large pan over medium-high heat.
Add the minced garlic, ginger, and ground pork. Stir-fry until the pork is browned.
Stir in the doubanjiang (chili bean paste) and Sichuan peppercorns. Cook for 1-2 minutes to release the flavors.
Pour in the chicken or vegetable broth and bring it to a simmer.
Gently add the cubed tofu, being careful not to break it. Simmer for about 10 minutes.
Season with sugar, soy sauce, and salt to taste.
Add the cornstarch-water mixture to thicken the sauce. Stir gently.
Sprinkle with chopped green onions, and stir to combine.
Serve your Mapo Tofu hot with steamed rice and enjoy the bold, spicy flavors!
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 30 minutes and the cooking time is minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
