Soft tofu settles into a fiery bean-paste sauce with browned beef and tingling Sichuan pepper. A thin glossy coating carries the spices into every bite.
Gentle handling keeps the cubes intact in Mapo Tofu while the beef adds small crisp morsels throughout the sauce. Doubanjiang and fermented black beans provide the salty depth, so the seasoning starts with very little added salt.
Use soft tofu with enough structure to cut into cubes, rather than silken tofu meant for desserts. Stir by nudging the pan or sliding a spatula underneath instead of tossing vigorously.
Method
Stir cornstarch with the slurry water. Bring a saucepan of water to a gentle simmer, add soft tofu and warm for ; drain carefully.
Heat vegetable oil in a wok over medium-high heat. Cook ground beef for , breaking it into small pieces, until browned and 160°F.
Lower the heat to medium. Add doubanjiang, fermented black beans, garlic, ginger, green onion whites and red pepper flakes; stir for until fragrant.
Pour in the cup of water and soy sauce. Slide in tofu and simmer gently for , spooning sauce over the cubes.
Stir the slurry again and add it gradually. Simmer for until the sauce coats the tofu, then drizzle with sesame oil and scatter with Sichuan peppercorns and green onion greens.
Forkue tips
- Taste the sauce before adding salt; doubanjiang and soy sauce usually provide enough.
Storing and reheating
Keep the mapo tofu refrigerated for up to 3 days. Reheat gently in a covered pan with a little water, moving the tofu as little as possible to keep the cubes intact.
Kitchen gear
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Mapo Tofu: FAQ
Can I make it without beef?
Yes, finely chopped mushrooms can replace the beef. Brown them well and check the bean-paste label if you need a vegetarian version.
Is Sichuan pepper the same as black pepper?
No, Sichuan pepper has a citrusy aroma and tingling effect. Black pepper adds heat but cannot reproduce that sensation.
How do I store and reheat Mapo Tofu?
Keep the mapo tofu refrigerated for up to 3 days. Reheat gently in a covered pan with a little water, moving the tofu as little as possible to keep the cubes intact.
How long does Mapo Tofu take?
About 30 min in total: 15 min prep and 15 min cooking.
What do I need to make Mapo Tofu?
The key ingredients are soft tofu, ground beef, sesame oil, doubanjiang, fermented black beans and red pepper flakes, plus pantry basics.
Any tips for Mapo Tofu?
Taste the sauce before adding salt; doubanjiang and soy sauce usually provide enough.
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