Mapo tofu with Sichuan pepper
Soft tofu and minced pork in a glossy, chilli-hot sauce with doubanjiang, fermented black beans and tingling Sichuan pepper. Gentle simmering keeps the tofu tender, while a little cornflour gives the sauce a light gloss. Serve with steamed jasmine rice.
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Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- No timer needed
Prepare everything before frying: cube the tofu, chop the ginger, garlic, doubanjiang and black beans, and slice the spring onions, keeping the whites and greens separate. Rinse and thoroughly drain the rice. Mix the cornflour with 20 ml cold water. Keep raw pork and its utensils separate from the garnishes and cooked food; wash hands and clean any surfaces after handling it.
- 02:00
Toast the Sichuan pepper in the dry wok over medium-low heat for 1–2 minutes, shaking frequently, until fragrant but not darkened or smoking. Transfer to a mortar or grinder and grind finely. Divide into two equal portions: one for the sauce and one for finishing.
- 03:00
Add 1.5 litres water and 8 g salt to the wok and bring to a gentle simmer. While it heats, start the rice as described below. Lower the tofu into the simmering water and heat gently for 3 minutes, without boiling hard. Lift into a colander with a slotted spoon, handling it carefully. Empty and dry the wok.
- 14:00
Put the drained rice and 420 ml water in the lidded saucepan. Bring to the boil, cover and reduce to the lowest heat. Cook for 14 minutes, or according to the packet, until the water is absorbed and the grains are tender. Continue with the pork while the rice cooks. Take the saucepan off the heat and leave covered for 10 minutes. If the rice is still firm and dry at the cooking check, add 30 ml boiling water and cook, covered, for another 2–3 minutes before resting.
- No timer needed
Heat the oil in the dry wok over medium-high heat. Add the pork and fry for 5–7 minutes, breaking it into small crumbles, until there are lightly browned edges and any released liquid has evaporated. Reduce to medium-low, add the prepared doubanjiang and black beans, and fry for 60–90 seconds until fragrant and the oil turns red. Take the rice off the heat when its cooking time ends. Add the ginger, garlic, spring onion whites and optional ground chilli to the wok; stir for 30 seconds. Do not let the paste, chilli or garlic scorch.
- 06:00
Add the stock and bring to a simmer. Carefully slide in the drained tofu and add half the ground Sichuan pepper. Simmer gently for 6 minutes, nudging the tofu with the back of a spoon rather than stirring forcefully. Check that the pork-and-sauce mixture reaches 75°C and holds there for 30 seconds, with the probe clear of the pan; the pork crumbles should also have no raw pink centres. Continue cooking if necessary.
- 01:00
Taste a cooled spoonful of sauce and add up to 5 ml light soy sauce only if needed. Re-stir the slurry, pour in half and gently fold through. Simmer for 1 minute before judging the thickness. Re-stir and add the remaining slurry only if needed, then simmer for another minute. The sauce should cling lightly to the tofu while still pooling freely. If too thick, loosen with hot water in 15–25 ml additions, up to 50 ml.
- No timer needed
Remove the wok from the heat. Scatter over the spring onion greens and the reserved Sichuan pepper, using less pepper if preferred. Fluff the rested rice and divide between four bowls. Serve the mapo tofu immediately alongside it.
Chef tips
- Keep the tofu at a gentle simmer and nudge it with the back of a spoon. Vigorous stirring and hard boiling can break soft tofu apart.
- Re-stir the cornflour slurry immediately before each addition: it settles quickly. Judge thickness only after simmering.
- For slightly salty sauce, add a little hot water. A substantial excess needs more tofu and liquid, not sugar or extra cornflour.
- If the paste scorches black, restart the burnt base; dilution will not remove its bitterness.
- If the sauce remains watery after the listed slurry, mix an extra 2 g cornflour with 5 ml cold water, add gradually and simmer for 1 minute.
- Remove hard seeds before grinding Sichuan pepper. Finely ground husks give a cleaner texture; the finishing portion lets you control the tingling intensity.
Equipment check
- 28–30 cm wok or deep sauté pan, at least 3 litres capacity
- 1.5–2 litre saucepan with a tight-fitting lid
- Slotted spoon and colander
- Mortar and pestle or spice grinder
- Small bowl for cornflour slurry
- Heatproof spatula or spoon
- Digital food thermometer
Tags
Behind the dish.
Overview
This Sichuan-style mapo tofu balances savoury fermented seasonings, chilli heat and the distinctive tingling of Sichuan pepper. The goal is tender tofu in a flowing sauce, not a thick gravy. Fry the doubanjiang gently to colour the oil, then simmer and nudge the tofu rather than stirring vigorously.
Ingredient notes
Choose soft block tofu that can be lifted intact, rather than very fragile dessert-style silken tofu. Medium-firm tofu works but is less delicate. Doubanjiang should be a Sichuan broad-bean-and-chilli paste; sweet chilli sauce is not a substitute. Its saltiness and heat vary, so use unsalted stock and taste before adding soy sauce. Douchi are fermented black beans, not ordinary cooked black beans or bottled black bean sauce.
Tofu, fermented black beans and light soy sauce contain soya. Doubanjiang commonly contains wheat and may contain soya; light soy sauce usually contains wheat. Check all labels, including stock for celery and other allergens. This pork recipe is not vegetarian or automatically gluten-free.
Serving & storage
Serve hot with the jasmine rice. Cool leftover mapo tofu in shallow portions and refrigerate within 2 hours at 5°C or colder; use within 48 hours or freeze sooner. Cool rice as quickly as possible, ideally within 1 hour, refrigerate separately and use within 24 hours. If rice and sauce are stored together, follow the shorter rice limit. Reheat only once until steaming hot throughout, adding a little water to the tofu sauce. Thaw frozen portions in the fridge; freezing can make tofu more porous.
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