- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 600 g
- 200 g
- 30 g
- 15 g
- 3 cloves
- 10 g
- 2 g
- 15 ml
- 3 g
- 200 ml
- 10 g
- 30 ml
- 5 ml
- 1 g
- 4 cups
Process
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Drain the silken tofu and cut it into 2 cm cubes. Bring a pot of lightly salted water to a gentle simmer, slide in the tofu cubes, and poach for 2 minutes to firm them slightly. Drain carefully and set aside.
Toast the Sichuan peppercorns in a dry wok over medium heat for 30 seconds until fragrant, then grind to a fine powder and set aside.
Heat the vegetable oil in a wok over medium-high heat. Add the ground beef and stir-fry for 3 to 4 minutes, breaking it up, until browned and slightly crisp.
Push the beef to one side, lower the heat to medium, and add the doubanjiang, fermented black beans, garlic, ginger and the white parts of the scallions. Stir-fry for 1 minute until the oil turns red and fragrant.
Pour in the chicken broth and soy sauce, add the sugar, and bring to a gentle simmer. Taste and add the salt only if needed.
Slide the poached tofu into the wok. Simmer gently for 3 minutes without stirring vigorously; instead, push the tofu with the back of a spatula to keep the cubes intact.
Stir the cornstarch slurry again, then drizzle it into the simmering sauce while swirling the wok. Cook for 1 minute until the sauce thickens enough to coat the tofu.
Turn off the heat, sprinkle the ground Sichuan peppercorns over the top, drizzle with sesame oil if using, and scatter the green scallion slices. Serve immediately over steamed rice.
Kitchen notes
Kitchen notes
- The most common mistake is stirring the tofu too hard; use a pushing motion with a spatula and never boil the sauce aggressively or the cubes will break apart.
- Toast and grind the Sichuan peppercorns fresh. Pre-ground pepper loses its numbing tingle and tastes dusty.
- Poaching the tofu in salted water for 2 minutes firms the cubes and seasons them lightly, so they hold together in the sauce.
- Doubanjiang and fermented black beans are both very salty, so taste the sauce before adding any salt.
Substitutions
- ground beef→ground chicken, ground turkey or finely chopped mushrooms
- silken tofu→medium-firm tofu for a firmer texture
- chicken broth→vegetable broth or water
- doubanjiang→gochujang mixed with a pinch of chili flakes for a milder, less authentic heat
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The tofu will release some water, so reheat gently in a saucepan over low heat with a splash of water or broth until steaming, about 5 minutes; do not microwave on high or the tofu will toughen. This dish does not freeze well because silken tofu becomes spongy and watery after thawing.
FAQ
The questions we get asked most
Why did my mapo tofu turn out watery?
The tofu releases water as it sits, and the cornstarch slurry can thin out if the sauce is not simmering when you add it. Make sure the sauce is bubbling gently before drizzling in the slurry, and stir it for a full minute so the starch fully hydrates. If it still looks loose, mix another 5 g cornstarch with 10 ml cold water and repeat.
Can I make mapo tofu ahead of time?
You can prepare the sauce base and poach the tofu up to a day ahead, storing them separately in the fridge. Combine and reheat gently just before serving, adding the Sichuan peppercorn powder and scallions at the end. The dish is at its best freshly made, but it reheats well within 3 days.
How do I make it less spicy?
Reduce the doubanjiang to 15 g and omit the Sichuan peppercorns, or use a mild gochujang instead of doubanjiang. You can also stir in a teaspoon of sugar or a splash of broth to mellow the heat. Taste the sauce before adding the tofu and adjust.
Can I use firm tofu instead of silken?
Yes, firm or medium-firm tofu works and is easier to handle, though the texture will be denser and less custardy. If using firm tofu, you can skip the poaching step and add it directly to the sauce. Press it for 10 minutes first if you want it to absorb more flavor.
What can I use instead of fermented black beans?
If you cannot find fermented black beans, substitute 15 ml of soy sauce mixed with 5 g of miso paste for a similar savory depth. Another option is to double the doubanjiang and add a pinch of sugar. The flavor will be slightly different but still delicious.
How do I know when the mapo tofu is done?
The sauce should be glossy and thick enough to coat the back of a spoon, and the tofu should be heated through and slightly puffed. The beef should be browned and the oil should have a deep red color from the doubanjiang. Taste a cube; it should be hot all the way through.
Can I freeze mapo tofu?
Freezing is not recommended because silken tofu becomes spongy and releases water when thawed, ruining the texture. If you must freeze it, do so before adding the tofu, freezing only the meat sauce for up to 2 months. Thaw overnight in the fridge, reheat, and add fresh poached tofu.
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