Homestyle Mapo Tofu Recipe (家常麻婆豆腐)

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  COOK TIME

  Prep 15m • Cook 20m

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1. Soft tofu (or medium-firm)

   1 block (about 350g / 12 oz), cut into 2 cm cubes

2. Ground pork

   100g (3.5 oz)

3. Garlic

   3 cloves, finely minced

4. Ginger

   1 thin slice (about 5g), finely minced

5. Green onions

   2 stalks, chopped (keep white and green parts separate)

6. Pixian doubanjiang

   (spicy fermented bean paste), 2 tablespoons

   Can’t find it? Try this one.

7. Light soy sauce

   ½ tablespoon

   Can’t find it? Try this one.

8. Dark soy sauce

   ½ teaspoon

   Can’t find it? Try this one.

9. White pepper

   ½ teaspoon

10. Sugar

    1 teaspoon

11. Sichuan peppercorns

    ½ teaspoon, freshly ground (or use pre-ground Sichuan pepper powder)

    Can’t find it? Try this one.

12. Water

    500 ml (about 2 cups)

13. Cornstarch slurry

    1 tablespoon cornstarch + 3 tablespoons water, mixed well

1. Step 1: Give the tofu a quick blanch

   Bring a small pot of water to a gentle simmer with a pinch of salt. Add the tofu cubes and cook for 2 minutes. This step helps them hold their shape later. Drain and set aside on a plate.

   

2. Step 2: Cook the pork until just golden

   Heat 1 tablespoon of neutral oil (like canola or vegetable oil) in a skillet or wok over medium heat. Add the ground pork and cook, breaking it up with a wooden spoon, until it’s no longer pink and the edges start to crisp slightly—about 4 minutes. Remove from heat if it starts to dry out; you want it juicy.

   

3. Step 3: Bloom the doubanjiang and aromatics

   Add the doubanjiang to the pork and stir for 1–2 minutes until the oil turns a deep red and smells fragrant. Then add the minced garlic, ginger, and the white parts of the green onions. Cook another minute until everything smells warm and savory.

   

4. Step 4: Build the simmering broth

   Pour in the water, then add light soy sauce, dark soy sauce, white pepper, and sugar. Stir gently and bring to a low simmer. Let it bubble softly for 5 minutes so the flavors settle.

   

5. Step 5: Add tofu and let it soak up flavor

   Carefully slide in the blanched tofu cubes. Use a silicone spatula to nudge them into the liquid—don’t stir hard, or they’ll break. Cover the pan and simmer on low for 8 minutes. Every few minutes, give the pan a gentle shake instead of stirring.

   

6. Step 6: Thicken the sauce just enough

   Stir the cornstarch slurry again and drizzle it slowly around the edge of the pot. Let it simmer for 1 minute—the sauce should coat the tofu lightly but still flow. Turn off the heat.

   

7. Step 7: Finish with fresh aromatics

   Sprinkle the ground Sichuan peppercorns evenly over the top, followed by the green parts of the onions. Serve right away with steamed jasmine rice.

   

1. ofu tip: If you can only find silken tofu, handle it like a fragile cloud—use a wide spatula and avoid stirring. Medium-firm is more forgiving for beginners.

2. No pork? No problem: Swap with finely chopped shiitake mushrooms—they add umami and texture.

3. Too spicy? Rinse the doubanjiang under cold water for 10 seconds to mellow its heat (but don’t skip it—it’s essential).

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