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Flavorful Mapo Tofu Recipe with Spicy Szechuan Kick

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A quick and easy authentic Szechuan dish featuring silky tofu and savory ground pork with a spicy, numbing kick from Szechuan peppercorns and fermented bean paste.

Ingredients

Scale
  • 400g (14 oz) soft or medium-firm tofu, drained and cut into cubes
  • 150g (5 oz) ground pork (can use ground chicken or turkey)
  • 2 tablespoons doubanjiang (fermented broad bean chili paste)
  • 1 tablespoon douchi (fermented black beans), roughly chopped
  • 1 tablespoon soy sauce (light soy)
  • 1 teaspoon dark soy sauce
  • 1 teaspoon sugar
  • 1 cup chicken or vegetable broth
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 teaspoons Szechuan peppercorns, toasted and ground
  • 2 scallions, sliced (white and green parts separated)
  • 2 tablespoons vegetable oil (or peanut oil)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

  1. Drain the tofu carefully and cut into 1-inch (2.5 cm) cubes. Mince garlic and ginger, slice scallions separating white and green parts, and grind toasted Szechuan peppercorns. This prep takes about 10 minutes.
  2. Heat a dry pan over medium heat and toast the Szechuan peppercorns for 2-3 minutes until fragrant. Let cool and grind finely.
  3. Heat 2 tablespoons vegetable oil in the wok over medium-high heat. Add ground pork and stir-fry until browned and slightly crispy, about 5 minutes. Break up clumps with your spatula.
  4. Toss in minced garlic, ginger, and the white parts of scallions. Stir-fry for 1 minute until fragrant but not burnt.
  5. Stir in doubanjiang and douchi, frying for about 30 seconds to release their flavors. Add soy sauce, dark soy sauce, and sugar, mixing well.
  6. Pour in chicken broth, then gently slide tofu cubes into the wok. Spoon some sauce over tofu but don’t stir vigorously to avoid breaking cubes. Simmer for 5-7 minutes so tofu soaks up the sauce.
  7. Give the cornstarch slurry a quick stir, then drizzle it into the wok slowly while gently stirring to thicken the sauce. Cook for 1-2 minutes until glossy and thickened.
  8. Sprinkle the ground Szechuan peppercorns and the green parts of scallions on top. Give a final gentle stir, then remove from heat.
  9. Spoon the Flavorful Mapo Tofu over steamed jasmine rice or your favorite grain. Garnish with extra chopped scallions or a drizzle of chili oil if desired.

Notes

Use medium-firm tofu to keep cubes intact; toast and grind Szechuan peppercorns fresh for best flavor; avoid vigorous stirring after adding tofu to prevent breaking; adjust spice level by varying doubanjiang and peppercorns; leftovers keep well refrigerated for 3 days and freeze for up to 1 month.

Nutrition

Keywords: Mapo Tofu, Szechuan, spicy tofu, Chinese recipe, ground pork, doubanjiang, fermented bean paste, numbing peppercorns, quick dinner

Find it online: https://lucydishes.com/flavorful-mapo-tofu-recipe-with-spicy-szechuan-kick-easy-and-authentic/