Aromatic Szechuan Mapo Tofu with Numbing Peppercorns

Name: Aromatic Szechuan Mapo Tofu with Numbing Peppercorns
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Main Course
Ingredients: Firm tofu; Ground pork; Vegetable oil; Szechuan peppercorns; Doubanjiang (fermented broad bean paste); Chili oil; Soy sauce; Shaoxing wine; Sugar; Cornstarch slurry; Garlic; Ginger; Scallions; Fresh cilantro leaves; Extra Szechuan peppercorns; Scallion greens

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

Firm tofu

1 block — drained and cubed

Ground pork

200 g

Vegetable oil

3 tbsp

Szechuan peppercorns

2 tbsp — toasted and ground

Doubanjiang (fermented broad bean paste)

3 tbsp

Chili oil

1 tbsp

Soy sauce

1 tbsp

Shaoxing wine

1 tbsp

Sugar

2 tsp

Cornstarch slurry

1 tsp cornstarch mixed with 2 tsp water

Aromatic Ingredients

Garlic

2 cloves — minced

Ginger

1 tbsp — minced

Scallions

3 — sliced (white and green parts separated)

Garnishing

Fresh cilantro leaves

Extra Szechuan peppercorns

optional

Scallion greens

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