Aromatic Szechuan Mapo Tofu with Numbing Peppercorns
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.
Preparation
Get these tasks done before you start cooking.
Prepping the Tofu
- 1
Cut tofu
Cut the tofu into 1-inch cubes.
- 2
Drain tofu
Place the cubes on a paper towel to absorb excess moisture.
- 3
Set aside
Set aside while you prepare the other ingredients.
Prepping the Sauce Base
- 1
Mince aromatics
Mince the garlic and ginger.
- 2
Slice scallions
Slice the scallions, separating the white parts from the green.
- 3
Toast peppercorns
Toast and grind the Szechuan peppercorns until aromatic.
Tip: Avoid overheating the peppercorns during toasting to prevent a bitter taste.
- 4
Chill tofu (optional)
Chill the tofu briefly for a firmer texture while cooking.
How to Make Aromatic Szechuan Mapo Tofu with Numbing Peppercorns
Total time: 1 h · Yields 4 servings
- 1
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.
- 2
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.
- 3
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.
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