Mapo Tofu

Sichuan’s most famous dish — silky tofu in a fiery, numbing sauce. The definition of mala flavor.

Ingredients

• 1 block (14 oz) soft or silken tofu, cubed
• 1/2 lb ground pork or beef (optional, omit for vegetarian)
• 3 tbsp doubanjiang (Sichuan bean paste)
• 1 tbsp douchi (fermented black beans)
• 3 cloves garlic, minced
• 1 tsp grated ginger
• 1 cup chicken or vegetable broth
• 1 tsp Sichuan peppercorns, toasted and ground (the numbness)
• 1 tsp cornstarch + 2 tbsp water
• Sesame oil, soy sauce

Green onion to finish

• 2 tbsp vegetable oil

Directions

1. Bring a pot of salted water to a boil. Gently simmer tofu 2 min to firm slightly. Drain.
2. Heat oil in a wok. Brown meat (if using). Add doubanjiang and douchi — fry 2 min until oil turns red.
3. Add garlic and ginger, cook 1 min.

Add broth. Bring to a simmer.

1. Gently slide in tofu. Simmer 3-4 min, basting with sauce.

Add cornstarch slurry to thicken slightly.

1. Finish with sesame oil, soy sauce, and Sichuan pepper.
2. Top with green onion.

Notes

Sichuan peppercorns create a unique numbing (má) sensation that is completely different from chili heat — it’s the defining characteristic of mala (numbing-spicy) cooking. Don’t substitute regular pepper.