Mapo Tofu offers a rich, spicy flavor with a numbing heat from Sichuan peppercorns and a fiery kick from chili peppers. The silky tofu absorbs a savory sauce made from spicy bean sauce, garlic, and ginger, with subtle hints of warmth and sweetness from optional sesame oil and sugar, creating a bold and satisfying dish.

Ingredients (Metric)

1. Oil, 120 mL

2. Fresh Thai bird chili peppers (thinly sliced), 1-2

3. Dried red chili (roughly chopped), 6-8

4. Sichuan peppercorns (ground, reserve 1/4 teaspoon for garnish), 10-20 g

5. Ginger (finely minced), 3 tablespoons

6. Garlic (finely minced), 3 tablespoons

7. Ground pork, 225 g

8. Spicy bean sauce, 1-2 tablespoons

9. Low sodium chicken broth (or water), 160 mL

10. Silken tofu (cut into 2.5 cm cubes), 450 g

11. Water

12. Cornstarch, 1.5 teaspoons

13. Sesame oil (optional), 1/4 teaspoon

14. Sugar (optional), 1/4 teaspoon

15. Scallion (finely chopped), 1

Method

1. Heat half of the oil in a wok over low heat. Add the fresh and dried chilies, stirring until fragrant, about 5 minutes. Set aside.

2. In the same wok, heat the remaining oil over medium heat. Add ginger and fry for 1 minute. Add garlic and cook for another minute. Increase heat to high, add ground pork, and cook until browned.

3. Stir in the ground Sichuan peppercorns for 15-30 seconds. Add spicy bean sauce and chicken broth. Simmer for 1 minute.

4. Mix water and cornstarch in a small bowl. Add to the sauce and cook until it thickens. If it thickens too much, add more water or broth.

5. Add the reserved chili oil, followed by the tofu. Gently toss to coat. Cook for 3-5 minutes.

6. Stir in sesame oil and sugar if using, then add scallions and cook until just wilted. Garnish with reserved Sichuan peppercorn powder if desired.

Serving Recommendations

Serve hot, ideally over steamed rice to balance the bold, spicy flavors.