Mapo Tofu
Silken tofu, mushroom, doubanjiang and numbing Sichuan peppercorn.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Pixian doubanjiang (the kind in a brown paper-wrapped jar) is non-negotiable for real mapo flavor - the funky-fermented depth is the whole game. Find it at any Asian grocer or order online; one jar lasts months.
Ingredients
Everything below makes 4 servings.
- 14 ozsilken tofudrained, cut into 3/4-inch cubes
- 1 ozdried shiitake mushroomssoaked 20 min in hot water, then finely chopped - save soaking liquid
- 2 tbspdoubanjiang (Pixian broad bean chili paste)
- 1 tbspfermented black beans (douchi)rinsed and coarsely chopped
- 1 tspSichuan peppercornstoasted and ground
- 4garlic clovesminced
- 1 tbspfresh gingerminced
- 1 tbspShaoxing wine
- 1 tbspsoy sauce
- ½ tspdark soy sauce
- 1 cupchicken stock
- 1 tbspcornstarchmixed with 2 tbsp water for a slurry
- 1 tbspchile oil
- 2 tbspneutral oil
- 3scallionsthinly sliced
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 210calories
- 9gprotein
- 11gcarbs
- 14gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Soak shiitake mushrooms in 1 cup hot water for 20 min; squeeze dry, finely chop, reserve soaking liquid.
- Drain silken tofu, cube gently into 3/4-inch pieces. Slip cubes into a bowl of warm salted water - this firms them slightly so they don't break in the sauce.
- Toast Sichuan peppercorns in a dry pan 30 sec, grind to a powder.
- Mince garlic and ginger. Slice scallions. Chop fermented black beans. Mix cornstarch with 2 tbsp water.
Bloom doubanjiang
Heat neutral oil in wok over medium. Add doubanjiang and stir-fry 1 minute until the oil turns brick-red - this is the heart of the dish. Add fermented black beans, garlic, and ginger; cook 30 seconds more.
2 min · hands onAdd mushrooms
Stir in chopped shiitakes and cook 2 minutes until they soak up the red oil. Add Shaoxing wine and let it sizzle away, 30 seconds.
2 min · hands onBuild the sauce
Pour in chicken stock, soy sauce, and dark soy. Bring to a simmer.
1 min · hands onSlip in tofu
Drain tofu cubes and gently slide them into the sauce - don't stir, just push them under with the back of a spoon. Simmer 3 minutes.
3 min · hands onThicken
Re-stir the cornstarch slurry (it settles). Pour half in, swirl gently - let it bubble 30 sec. If sauce is too thin, add the rest. The sauce should coat the tofu in a glossy red glaze.
1 min · hands onFinish
Drizzle chile oil over the top, scatter with ground Sichuan peppercorn powder and scallions. Don't stir - the peppercorn aroma is volatile, you want it on top. Serve over rice.
1 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Brown 8 oz ground pork in step 1 before adding doubanjiang. Note: removes halal. Adds about 2 minutes.
Brown 8 oz ground chicken - halal-friendly omnivore option. Adds about 2 minutes.
Brown 8 oz ground beef - halal-friendly omnivore option. Adds about 2 minutes.
Start brown rice before prep. Adds about 25 minutes.
What keeps
Reheats well in a covered skillet over low - tofu softens further but flavor deepens. Stir gently to keep silken tofu cubes intact.
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