The Story Behind Mapo Tofu
Mapo Tofu (麻婆豆腐) is one of the most famous dishes from Sichuan cuisine, originating in the late Qing Dynasty. The dish was created by Chen Mapo, an elderly woman who ran a small restaurant in Chengdu. The name "Mapo" literally means "pockmarked grandmother," referring to Chen's appearance.
This humble dish represents the essence of Sichuan cuisine: the perfect balance of má (numbing from Sichuan peppercorns) and là (spicy from chili peppers). The silky, tender tofu absorbs the complex flavors of the sauce, creating a harmony that has made this dish beloved worldwide.
What makes authentic Mapo Tofu special is its use of doubanjiang (fermented broad bean paste), which provides depth and umami, and the generous use of Sichuan peppercorns that create the signature numbing sensation.
Ingredients
Main Ingredients
- Soft tofu 1 lb (450g)
- Ground pork 4 oz (100g)
- Doubanjiang (broad bean paste) 2 tbsp
- Green onions 3-4 stalks
- Garlic 3 cloves
- Ginger 1 inch piece
Seasonings
- Sichuan peppercorns 1 tsp
- Soy sauce 1 tbsp
- Chicken stock 1/2 cup
- Cornstarch 1 tbsp
- Cooking oil 3 tbsp
- Sesame oil 1 tsp
Cooking Instructions
Step 1: Prepare the Tofu
Cut the soft tofu into 1-inch cubes. Gently blanch in salted boiling water for 2 minutes to remove excess moisture and help the tofu hold its shape. Drain carefully and set aside.
Step 2: Prepare Aromatics
Finely chop garlic and ginger. Cut green onions, separating white and green parts. Grind Sichuan peppercorns to a fine powder. Mix cornstarch with 2 tablespoons of water to create a slurry.
Step 3: Cook the Pork
Heat oil in a wok over medium-high heat. Add ground pork and cook until crispy and golden, breaking it up with a spatula. This should take about 3-4 minutes.
Step 4: Build the Sauce
Add doubanjiang to the pork and stir-fry for 30 seconds until fragrant. Add garlic, ginger, and white parts of green onions. Cook for another 30 seconds until aromatic.
Step 5: Add Tofu and Simmer
Pour in chicken stock and soy sauce. Gently add the tofu cubes and simmer for 3-4 minutes, allowing the tofu to absorb the flavors. Avoid stirring too vigorously to prevent breaking the tofu.
Step 6: Thicken and Finish
Slowly add the cornstarch slurry while gently stirring to thicken the sauce. Sprinkle ground Sichuan peppercorns and green parts of scallions. Drizzle with sesame oil and serve immediately with steamed rice.
Chef's Tips
🔥 Heat Management
Keep the heat at medium-high to develop the flavors without burning the doubanjiang. The sauce should bubble gently, not violently.
🧊 Tofu Selection
Use silken or soft tofu for the most authentic texture. Firm tofu can be used if you prefer a more structured dish.
🌶️ Spice Level
Adjust the amount of doubanjiang and Sichuan peppercorns to your taste. Start with less if you're not used to spicy food.
🥄 Serving
Mapo Tofu is best served immediately while hot, traditionally over steamed white rice to balance the spiciness.