Mapo Tofu

How to Make Mapo Tofu

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1. Bring a pan of salted water to a bare simmer, slide in the tofu cubes and hold for 3 minutes. Drain gently. This seasons the tofu and firms it so it will not crumble.

   Mark done Start 3 min timer

2. Toast the Sichuan peppercorns in a dry pan for 45 seconds until fragrant, then grind to a powder.

   Mark done Start 45 sec timer

3. Heat the oil in a wok over medium-high and fry the minced pork for 3 to 4 minutes, breaking it up, until browned and slightly crisp.

   Mark done Start 3 min timer

4. Push the pork aside, lower the heat and add the doubanjiang. Fry it in the oil for 60 to 90 seconds, stirring, until the oil turns deep red.

   Mark done Start 60 sec timer

5. Add the black beans, chilli flakes, garlic and ginger and fry 30 seconds.

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6. Pour in the stock, soy sauce and sugar and bring to a simmer.

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7. Slide in the tofu and simmer for 4 minutes, nudging the pan rather than stirring, so the cubes stay intact.

   Mark done Start 4 min timer

8. Add the cornflour slurry in three additions, simmering 30 seconds between each, until the sauce is glossy and thick enough to hold the tofu.

   Mark done

9. Take off the heat, scatter over the ground Sichuan pepper and spring onions, and drizzle with chilli oil. Serve with plenty of rice.

   Mark done

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Notes for Getting It Right

• Adding the slurry in stages gives you far better control than dumping it all in at once.
• Use a spatula to push rather than stir, and shake the wok to move the tofu.
• For a vegan version, replace the pork with finely chopped shiitake and use vegetable stock.

Swaps and Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• Dried chilli flakes can stand in for the chilli. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.

What to Serve with Mapo Tofu

• A cold lager or jasmine tea
• Steamed rice is essential; add a plain green vegetable
• Finish with chilled melon

Keeping and Reheating

Refrigerate 3 days. Reheat gently in a pan — the tofu breaks down if stirred hard when cold.

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.

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