mapo tofu

1. 1

   Cube your tofu into bite-sized pieces, about 3/4-inch—not too small or they’ll crumble when you stir.

2. 2

   Optional but recommended: Gently simmer the tofu cubes in salted boiling water for 2 minutes, then drain carefully—this removes bitterness and helps them hold together.

   2 min
3. 3

   Heat the vegetable oil in a wok or large pan over medium-high heat until it shimmers and looks ready.

4. 4

   Toss in the garlic, ginger, and white parts of the green onions, then stir-fry for about a minute until your kitchen smells absolutely incredible.

5. 5

   Add that chili bean paste and cook for a full minute, stirring constantly so it doesn’t burn—this step blooms the spices and creates that deep red color.

6. 6

   Carefully add the tofu cubes and use a gentle folding motion to coat them with the spicy mixture—aggressive stirring will break them apart.

7. 7

   Pour in the vegetable broth, soy sauce, sugar, and crushed Sichuan peppercorns, then stir gently to combine everything.

8. 8

   Let the mixture simmer for about 5-7 minutes so the tofu absorbs all those bold, numbing flavors—keep the heat at medium to prevent scorching.

   5 min
9. 9

   Stir in the cornstarch mixture and cook for another 2-3 minutes until the sauce thickens and coats the back of a spoon beautifully.

   2 min
10. 10

    Taste and adjust seasoning if needed—add more chili bean paste for heat or a splash of soy sauce for saltiness.

11. 11

    Serve the mapo tofu hot over steamed white rice, garnished with the green parts of the green onions—grab that cold beer because your lips are about to tingle.

12. 12

    165

13. 13

    10g

14. 14

    10g

15. 15

    10g

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1. 16

   2g

2. 17

   580mg

3. 18

   20% DV

4. 19

   15% DV

5. 20

   Seriously, use authentic doubanjiang chili bean paste—regular chili garlic sauce won’t give you that fermented, funky depth.

6. 21

   Fresh Sichuan peppercorns should smell citrusy and floral. If yours smell dusty or bland, they’re too old.

7. 22

   Use a gentle folding motion when stirring the tofu—aggressive stirring breaks it into mush.

8. 23

   The sugar isn’t optional—it balances all that heat and brings the flavors together beautifully.

9. 24

   Every stove runs differently, so trust your eyes more than the timer. The sauce should coat the back of a spoon.

10. 25

    Essential for soaking up all that spicy, numbing sauce and balancing the heat.

11. 26

    Its mild, slightly sweet flavor provides a cooling contrast to the fiery tofu.

12. 27

    Tossed with rice vinegar and sesame oil, it refreshes your palate between bites.

13. 28

    Both help tame the heat and complement the bold Sichuan flavors perfectly.