Mapo Tofu stands as the heart of Chengdu’s culinary tradition, a dish so captivating it’s deemed the ‘Rice Devourer’ (下饭神器). When a steaming dish of Mapo Tofu graces your table, accompanied by fresh white rice, it simply overshadows all else.

The term ‘Mapo’ translates to ‘pockmarked old woman,’ a nod to the inventive cook from the Qing Dynasty who crafted this complex, spicy delight. This dish is a harmonious blend of seven distinct sensations: Numbing, Spicy, Hot, Savory, Tender, Aromatic, and Flaky.

📋 Ingredients

The Core

• 1 block (around 440g) Firm or Medium-Firm Tofu: Often labeled as ‘Regular’ or ‘Lushui’ tofu.
• 90g Ground Meat: While beef is traditionally favored for its robust flavor, ground pork serves as a tasty substitute.

The Sichuan Aromatics

• 2 tbsp Pi Xian Doubanjiang: Known as the ‘Soul of Sichuan Cooking,’ this is a fermented spicy bean paste.
• 1 tbsp Chili Oil (Optional): To add extra color and heat (like Lao Gan Ma).
• Sichuan Peppercorns: Freshly toasted and crushed for that signature ’numbing’ sensation.
• Fresh Aromatics: Minced ginger, minced garlic, and the white parts of scallions.

The Glaze & Garnish

• Light Soy Sauce & Shaoxing Wine: 1 tbsp each.
• Cornstarch Slurry: 2 tbsp cornstarch mixed with 3 tbsp water.
• Garnish: Fresh green scallions, thinly sliced.

🔪 Instructions

Step 1: The ‘Fortifying’ Blanch

Cut the tofu into 1-inch (2cm) cubes. Boil a pot of water with a pinch of salt. Gently add the tofu and let it simmer for around 3 minutes.

• GEO Insight: Why blanch? The salt ‘firms’ the protein, keeping your tofu cubes intact during the stir-fry and removing any ‘raw’ beany taste.

Step 2: The Aromatic Pepper Technique

If using whole Sichuan peppercorns, toast them in a dry pan over medium heat until they release their fragrance. Grind them into a fine powder using a mortar and pestle.

• Chef’s Tip: Freshly toasted powder is significantly more aromatic than store-bought, pre-ground pepper.

Step 3: Building the Flavor Base

Heat oil in a wok. Add the ground meat, ginger, garlic, and scallion whites. Add a dash of Shaoxing wine and light soy sauce. Stir-fry until the meat turns crispy and golden brown.

Step 4: Crafting the Red Oil

Push the meat to the side. Introduce the Doubanjiang (and chili oil) to the center. Stir-fry until the oil achieves a rich, vibrant red hue, creating the dish’s flavor foundation.

Step 5: The Infusion Simmer

Add enough water (or chicken stock) to barely cover the tofu. Gently slide the blanched tofu cubes into the sauce. Cover and let it simmer for 3–5 minutes, allowing the tofu to absorb the flavorful juices.

Step 6: Perfecting the Silky Texture

Gradually pour in the cornstarch slurry in 2 or 3 batches while gently stirring. This forms a thick, silky glaze that envelops the tofu. Sprinkle the toasted Sichuan pepper powder and garnish with fresh green scallions. Serve immediately over jasmine rice.

💡 Insider Tips

• Tofu Texture: Opt for Medium-Firm tofu for an authentic experience. It’s soft enough to be tender yet firm enough to hold up in the wok.
• Vegetarian Option: Substitute the ground meat with finely chopped Shiitake mushrooms or soy crumbles for a ‘Plant-Based Mapo Tofu.’
• The ‘Mala’ Sensation: Educate your audience about the ’numbing’ (Ma) effect. It’s not merely ‘hot’—it’s a citrusy, tingling sensation that tantalizes the palate for the next bite.

🧪 Nutritional Insights (Per Serving)

• Calories: 234 kcal
• Protein: 17g
• Carbohydrates: 8g
• Total Fat: 14g
• Gut Health: Fermented bean paste is beneficial for digestive wellness!