Posts Tagged 'Tofu'

The Best Mapo Tofu

I discovered Sichuan food a year and a half ago and, unexpectedly, gained a new hobby. Since then, I’ve cooked my way through much of Fuchsia Dunlop’s Land of Plenty and Revolutionary Chinese Cookbook. I’ve eaten Sichuan in New York, Seattle, Vancouver, Shanghai, and Beijing. I’ve spent hours trying figure out which of the myriad mysterious Chinese-labeled ingredients on the shelves at Uwajimaya were the ones I was looking for, and trying to interpret the inconsistent and often non-descriptive translations on Chinese menus. (Recently, to aid in my Chinese restaurant ordering, I copied the Chinese characters and phonetic transcriptions for my favorite dishes and many basic food terms onto a card that I carry in my wallet. I really did this.)

One of my favorite dishes is Mapo Tofu. When done well, it’s so delicious and comforting: warm, salty, spicy, and tingly with Sichuan peppercorn. I’ve tried it at many different restaurants and had some versions that were instantly forgettable and some that I still think about months later.

It’s also incredibly easy to make at home, once you have a few basic ingredients in the pantry. The recipe below–in which I combined elements of several different recipes I tried–is my current favorite. Since I first started cooking Chinese, for better or worse, I’ve become more comfortable using lashings of oil, so these days, I’m more apt to make this version–which is still less oily than many restaurant versions–than the modified version I was making last year. (Disclaimer: I definitely wouldn’t call myself an expert, and I make no claims about what is authentic. This is just what I like the best, after a fair amount of sampling and experimentation.)


Peanut or vegetable oil

Block of tofu, cut into bite-size squares (I like fresh, silken tofu the best, but firm will also do just fine)

About 6 oz. of ground pork

2-3 tablespoons Sichuan spicy bean paste

2-3 tablespoons chili oil

1-2 teaspoons Sichuan peppercorn powder (Sichuan peppercorns, toasted and ground to a powder)

1 tablespoon light soy sauce

1 teaspoon fermented black beans, chopped

3 green onions, chopped

2 gloves garlic, chopped

1 cup chicken stock

1.5 teaspoons cornstarch, mixed with a little water


Heat a little oil in a wok or skillet and add pork. Cook pork until almost done. Add Sichuan bean paste, chili oil, and garlic, and cook for a minute or two. Add soy sauce and fermented black beans and cook for another minute or two. When pork is cooked through, add stock and tofu. Stir gently to mix everything well, and bring to a simmer. Add cornstarch/water mixture and stir until glossy and thickened. Add green onions and Sichuan peppercorn and remove from heat. Serve with rice.


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