Recipe & store guide
ChineseMapo tofu
Yi-Pin firm tofu in a rich, savoury, numbing and spicy sauce. Pixian doubanjiang gives this Sichuan classic its deep colour and flavour.
- servings
- 2–3 servings
- Preparation
- 10 min
- Cooking
- 15 min
01
Ingredients
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- 400 gYi-Pin firm tofu
- 150–200 gminced beef or pork
- 1½–2 tbspPixian doubanjiang
- 5 clovesgarlic, minced
- 1 tspginger, minced
- ½ tspground Sichuan pepper
- 1 tsplight soy sauce
- 1 tbspcorn starch
- 2 tbspcold water for the slurry
- enough to just coverwater
- as neededscallions and cooking oil
- ½ tspMSG, optional
Prices and selection may vary in store.
02
Method
- 01
Cut the Yi-Pin firm tofu into 2 cm cubes. Blanch it in lightly salted boiling water for 1 minute. Lift it out gently and drain.
- 02
Heat oil in a wok. Add 150–200 g minced beef or pork and cook over low heat until separated and lightly crisp. Add the ginger, garlic and Pixian doubanjiang. Cook until fragrant and the oil turns red.
- 03
Add the light soy sauce, then pour in enough water to just cover the tofu. Bring it to a boil. Reduce the heat to medium-low and simmer uncovered. Gently push the tofu through the sauce from time to time. Continue cooking until the liquid reduces and the tofu absorbs the flavour.
- 04
In a small bowl, mix 1 tablespoon corn starch with 2 tablespoons cold water until smooth. Pour this starch water into the wok in 2–3 batches. Push the tofu gently after each batch. Wait for the sauce to thicken before adding more.
- 05
Stir in ½ teaspoon MSG if using. Turn off the heat when the sauce coats the tofu. Top with Sichuan pepper powder and scallions. Carefully drizzle a little hot oil over the topping, then serve immediately. Pixian doubanjiang is already salty, so taste before adding salt.