Aromatic Szechuan Mapo Tofu with Numbing Peppercorns
A traditional, fiery, and flavorful Chinese dish
Spicy, savory, and topped with Szechuan peppercorns that provide a unique numbing sensation, this classic Chinese dish is a favorite among heat seekers and flavor lovers alike.
- 45 min
- 4
- Intermediate
Ingredients
Mapo Tofu Base
Aromatic Ingredients
Garnishing
Preparation
Prepping the Tofu
Cut tofu
Cut the tofu into 1-inch cubes.
Drain tofu
Place the cubes on a paper towel to absorb excess moisture.
Set aside
Set aside while you prepare the other ingredients.
Prepping the Sauce Base
Mince aromatics
Mince the garlic and ginger.
Slice scallions
Slice the scallions, separating the white parts from the green.
Toast peppercorns
Toast and grind the Szechuan peppercorns until aromatic.
Avoid overheating the peppercorns during toasting to prevent a bitter taste.
Chill tofu (optional)
Chill the tofu briefly for a firmer texture while cooking.
Cooking Process
Brown the pork
In a pan, heat 1 tablespoon of oil over medium heat, add the ground pork, breaking it up as it cooks until browned. Drain excess fat and set aside.
Build the aromatics
In the same pan, add remaining oil and sauté garlic, ginger, and scallion whites until fragrant. Add the doubanjiang, soy sauce, and chili oil, stirring to combine.
Simmer and thicken
Return the pork to the pan and add tofu, Shaoxing wine, and sugar. Pour in 1 cup of water and bring to a simmer. Add the cornstarch slurry to thicken, stirring gently to avoid breaking the tofu.
Plating & Serving
Aromatic Szechuan Mapo Tofu with Numbing Peppercorns
Aromatic Szechuan Mapo Tofu with Numbing Peppercorns
Serve
Serve the Mapo Tofu hot, garnished with fresh cilantro, additional Szechuan peppercorns, and scallion greens over a bed of steamed white rice.