Mapo Tofu

A Chengdu-style tofu braise balancing fermented chile-bean paste, savory pork, and fragrant Sichuan pepper.

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Method

4 clear steps

1
Slide the tofu cubes into lightly salted simmering water for 2 minutes, then drain gently. This warms and firms them before they enter the sauce.
2
Brown the pork until the fat renders, then fry the doubanjiang and fermented black beans until the oil turns red and fragrant.
3
Add stock and tofu, then simmer gently. Move the pan rather than stirring vigorously so the cubes remain intact.
4
Add the starch slurry in two or three additions, waiting for the sauce to bubble between each. Finish with ground Sichuan pepper, chile oil, and scallion.

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Chengdu · China

A Chengdu-style tofu braise balancing fermented chile-bean paste, savory pork, and fragrant Sichuan pepper.

Loading kitchen…

4 clear steps

1
Slide the tofu cubes into lightly salted simmering water for 2 minutes, then drain gently. This warms and firms them before they enter the sauce.
2
Brown the pork until the fat renders, then fry the doubanjiang and fermented black beans until the oil turns red and fragrant.
3
Add stock and tofu, then simmer gently. Move the pan rather than stirring vigorously so the cubes remain intact.
4
Add the starch slurry in two or three additions, waiting for the sauce to bubble between each. Finish with ground Sichuan pepper, chile oil, and scallion.

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