Mapo Tofu is a famous, fiery Sichuan dish featuring soft tofu set in a bright red, oily sauce based on doubanjiang (fermented broad bean and chili paste) and seasoned intensely with Sichuan peppercorns (huājiāo) for a numbing (málà) sensation.

Prep Time	Cook Time	Serves
15 minutes	15 minutes	4

Part A: Ingredients

• Tofu: 1 block (14 oz) Silken or Soft Tofu (drained and cut into 1-inch cubes).
• Meat/Spice: 4 oz Ground Beef or Pork, 1 Tbsp Oil, 2 Tbsp Sichuan Peppercorns (whole or ground).
• Sauce Base: 2 Tbsp Pixian Doubanjiang (fermented chili bean paste—essential), 1 Tbsp Fermented Black Beans (Douchi), 2 cloves Garlic (minced), 1 cup Chicken Stock, 1 Tbsp Soy Sauce.
• Thickener/Finish: 1 Tbsp Cornstarch mixed with 2 Tbsp water, 1 Tbsp Chili Oil (optional), Chopped Scallions.

Part B: Instructions

Step 1: Prep the Tofu and Peppercorns

1. Blanch the tofu cubes gently in hot water for 2 minutes and drain carefully. This helps the tofu hold its shape.
2. In a dry pan, lightly toast the Sichuan peppercorns for 1 minute until fragrant. Grind them coarsely and set aside.

Step 2: Stir-Fry the Aromatics

1. Heat the oil in a wok or large pan. Add the ground meat and stir-fry until fully cooked.
2. Push the meat to the side. Add the Doubanjiang and Douchi to the oil and cook for 2 minutes until the oil turns bright red and fragrant.
3. Add the minced garlic and stir-fry briefly.

Step 3: Simmer and Thicken

1. Stir in the chicken stock and soy sauce. Bring the sauce to a simmer.
2. Gently add the blanched tofu cubes. Simmer for 5 minutes, carefully spooning the sauce over the tofu (do not stir roughly).
3. Stir the cornstarch slurry and slowly pour it into the simmering sauce. Stir gently until the sauce thickens into a glossy coat.

Step 4: Serve

• Stir in half of the ground Sichuan peppercorns.
• Serve the Mapo Tofu immediately. Garnish liberally with the remaining ground Sichuan peppercorns, chili oil, and fresh chopped scallions. Serve with white rice.