Spicy Mapo Tofu
Silky tofu cubes bathed in a fiery, numbing Sichuan sauce with savory ground beef. This bold, comforting classic delivers the perfect balance of heat and tingle.
Story
Mapo tofu hails from Sichuan province, where chefs balance blistering chiles with mouth-numbing peppercorns. The secret lies in gently poaching the tofu so it drinks up the rich, porky (or beefy) sauce without crumbling.
Ingredients
Instructions
Marinate the beef
Toss the ground beef with a pinch of salt and a teaspoon of cornstarch. Set aside to absorb the seasoning while you prep the aromatics.
Prep the components
Cut the tofu into even 2cm cubes. Mince the garlic and ginger. Chop the scallions, keeping the pale parts separate from the bright green tops.
Sizzle the aromatics
Heat the oil in a wok or large skillet over medium-high heat. Add the garlic and ginger and stir constantly for about 30 seconds until fragrant and lightly golden.
Brown the beef
Add the seasoned beef, breaking it up with a spatula. Stir-fry until it loses its raw color and turns crumbly, about 2 minutes.
Build the sauce base
Stir in the fermented bean sauce and cook for a minute until the oil turns red and smells nutty. Gently slide in the tofu cubes and fold them in carefully to avoid breaking.
Simmer and thicken
Pour in the water and bring to a gentle simmer. Let bubble for 3–4 minutes so the tofu soaks up the flavors. Season with salt and chicken powder. Stir the cornstarch slurry to re-suspend, then drizzle it in while stirring until the sauce turns glossy and clings to the tofu.
Finish and plate
Scatter the green onion tops and ground Sichuan peppercorns over the dish. Give everything one last gentle toss and serve piping hot over steamed rice.