Sichuan home cooking
Mapo Tofu
Tender tofu, deeply browned pork, red chili-bean oil, and a controlled two-stage starch finish.
Difficulty: Moderate · Total time: 35 minutes · Serves: 3 · Published: 2026-10-02
Ingredients
- soft tofu — 450 g
- ground pork — 100 g
- garlic — 10 g
- ginger — 8 g
- scallion — 10 g
- Pixian chili bean paste — 25 g
- light soy sauce — 10 ml
- ground Sichuan pepper — 1 g
- cornstarch — 10 g
- water or unsalted stock — 250 ml
- neutral oil — 20 ml
Preparation
- Cut the tofu into 2 cm cubes and soak in lightly salted hot water for 5 minutes; drain.
- Mince the aromatics. Mix the cornstarch with 30 ml water and finely chop the bean paste.
Method
1. Brown the pork
Heat the oil, spread out the pork, break it up, and cook until its moisture is gone and the edges begin to brown.
- Heat
- Medium-high
- Time
- 3–4 minutes
- Ready when
- The pork is crumbly and the pan no longer sounds watery.
2. Bloom the paste and simmer
Lower the heat; cook the bean paste, ginger, and garlic until red oil appears. Add water and soy, then gently add the tofu and simmer.
- Heat
- Medium-low
- Time
- 1 minute plus 6 minutes
- Ready when
- The broth is evenly red and the tofu is hot through without broken corners.
3. Thicken in stages
Stir the slurry and add it in two or three portions, letting the sauce boil between additions while gently pushing the tofu.
- Heat
- Medium
- Time
- 2 minutes
- Ready when
- The glossy sauce clings to the tofu but still moves slightly in the pan.
Tips for success
- The hot salted-water soak firms the tofu and softens its raw bean aroma.
- Adding slurry in stages prevents an overly gluey sauce.
Common mistakes
- High heat burns the bean paste and makes it bitter.
- Repeated stirring breaks the tofu; push gently or swirl the pan.
Storage
- Refrigerate for up to 2 days; add a splash of water because tofu absorbs sauce.
- Reheat gently to a full simmer. Freezing is not recommended.