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Mapo Tofu

posted Jun 28, 2020, 7:11 PM by Thuy Vuong   [ updated Jun 28, 2020, 8:20 PM ]
Ingredients for 1 Serving, adapted from


  • 2 ounces (60 grams) ground meat
  • 6 tablespoons peanut or canola oil
  • 2 tablespoons Pixian chili bean paste (doubanjiang)
  • 2 teaspoons fermented black beans (douchi), rinsed and roughly chopped
  • 1 tablespoon Sichuan chili flakes (ground chilies)
  • 1 cup chicken stock
  • 1 teaspoon soy sauce
  • 6 to 8 scallions, cut into 1-inch lengths
  • 1 block Asian soft tofu (around 19 ounces), cut in 3/4-inch dice
  • tablespoon cornstarch mixed with 1 tablespoon water
  • 1/4 to 1/2 teaspoon whole Sichuan peppercorns (to taste and according to potency of pepper; see note)


  • Toast the 1 teaspoon of Sichuan peppercorns until fragrant. Grind using a mortar & pestle, then set aside.
  • Heat wok/pan until hot. Add 1 tablespoon of the oil and heat until just begins to smoke. Add meat and stir-fry, breaking it into a small mince, until it is cooked through and starting to brown. Remove the meat and hold.
  • Clean the work, return it to heat until hot, then add the remaining 5 tablespoons oil. Heat briefly, then add the chili bean paste, fermented black beans and chili flakes. Let these sizzle until fragrant, being careful not to burn them. Add the chicken stock, soy sauce and scallions. Add the cornstarch slurry a bit at a time until the dish thickens. You may not need it all.
  • Return the minced meat to the wok. Add the tofu cubes, and simmer for a couple minutes, gently tossing the tofu with the sauce.
  • Sprinkle in the ground Sichuan pepper.
  • Optional: Serve with chopped green onions.