Authentic Sichuan Mapo Tofu (Unapologetically Spicy u0026 Numbing)

Heat neutral oil in a wok over medium heat until shimmering.

Add the red Sichuan peppercorns, green Sichuan peppercorns, and dried chilies.

Fry for 20–30 seconds, just until darkened and blistered.

Immediately strain through a fine mesh strainer set over a heat-safe bowl.

Transfer the peppercorn mix to a cutting board and mince finely.

Set aside. The infused oil will be used to cook the beef.

Tip: This mix can be made several days ahead—store in an airtight container.

Bring 2 cups water with 1 tbsp salt to a boil.

Slice egg tofu into rounds OR cut silken tofu into 2 cm cubes.

Simmer tofu for 1 minute.

Drain and set aside.

Heat the reserved peppercorn oil in the wok over high heat.

Add ground beef and break it apart quickly.

Cook until the beef stops releasing steam (about 2 minutes).

Add doubanjiang and stir vigorously until beef is well coated.

Add garlic, ginger, and fermented black beans (without soaking water).

Add the minced peppercorn mix and the master stock / chicken stock. Bring to a boil.

Add tofu and dark soy sauce. Boil gently 1–2 minutes to infuse the tofu.

Season with salt, sugar, and MSG to taste (aim for a 2:1:1 balance).

Stir in the cornstarch slurry to thicken the sauce slightly.

Turn off heat and garnish with scallions.

Serve immediately with hot steamed rice.