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Mapo Tofu
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Mapo Tofu

Course Main
Cuisine Asian
Prep Time 2 hours 15 minutes
Cook Time 15 minutes
Total Time 2 hours 30 minutes
Servings 4
Author Adapted by Pam - For the Love of Cooking / Original Serious Eats

Equipment

  • Mortar & Pestle
  • Deep Wok or Deep Large Skillet
  • Medium Saucepan

Ingredients

  • 2 tbsp Sichuan peppercorns, divided
  • ¼ cup vegetable oil
  • 1 lb medium to firm silken tofu, cut into 1-inch cubes **Original recipe called for 1½ lbs.
  • ¼ cup chicken broth
  • 2 tbsp fermented chili bean paste
  • 2 tbsp Xioxing wine **Mirin will work too
  • 1 tbsp dark soy sauce
  • 2 tsp water
  • 1 tsp cornstarch
  • ¼ lb ground beef
  • 3 cloves of garlic, minced
  • 1 tbsp ginger, minced
  • ¼ cup roasted chili oil, divided **Original recipe added all of the oil to the sauce
  • ¼ cup green onions, finely sliced

Instructions

  • Heat 1 tablespoon of Sichuan peppercorns in a large deep wok or skillet over high heat until lightly smoking. Transfer them to a mortar and pestle and pound the peppercorns until finely ground.
  • Heat the remaining Sichuan peppercorns and vegetable oil in the same wok or skillet over medium-high heat until lightly sizzling. Use a slotted spoon to remove the peppercorns from the oil and discard them.
  • Bring a medium saucepan of water to a boil over high heat, and add tofu. Cook for 1 minute, then carefully drain, being careful not to break up the tofu. 
    Side Note: If your tofu is super soft instead of firm or medium, skip this step and cook it in the sauce to avoid it falling apart. 
  • Whisk together the chicken stock, chili bean paste, Xiaoxing wine, and dark soy sauce in a small bowl; set aside.
  • Combine cornstarch with two teaspoons of water and mix well; set aside.
  • Heat the oil in the wok over high heat until smoking. Carefully add the beef and cook, stirring constantly, for 1 minute. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 15 seconds.
  • Add the chicken broth mixture and bring it to a boil. Whisk the cornstarch mixture again, then pour it into the boiling sauce and cook, stirring constantly, for 30 seconds, until thickened.
  • Gently add the tofu and fold it into the sauce, being careful not to break it up. Stir in 2 tablespoons of the chili oil and half the scallions, then simmer for 30 seconds longer.
  • Carefully transfer to a serving bowl, sprinkle with the remaining green onions and toasted ground Sichuan peppercorns to taste.
  • Serve immediately with rice and extra chili oil, sriracha, and toasted peppercorns on the side. Enjoy.