Susie Chen
about 5 hours ago
Szechuan Peppercorn Mapo Tofu
Authentic Szechuan tofu with the perfect málà numbing spice
Susie Chen
about 5 hours ago
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
4
Ingredients
Instructions
1
Heat a wok or large skillet over high heat. Add ground pork and cook until browned and crispy.
2
Add minced garlic, ginger, and half the ground Szechuan peppercorns. Stir-fry for 30 seconds until fragrant.
3
Add doubanjiang and fermented black beans. Cook for 1 minute, stirring constantly.
4
Pour in chicken stock and bring to a simmer. Gently add tofu cubes, being careful not to break them.
5
Simmer for 5 minutes to let tofu absorb flavors. Stir in chili oil.
6
Add cornstarch slurry and stir gently until sauce thickens, about 1 minute.
7
Garnish with remaining ground Szechuan peppercorns and serve immediately over rice.
Chef's Notes
Authentic Szechuan mapo tofu with that signature numbing sensation from fresh Szechuan peppercorns. This dish is all about building layers of flavor and achieving the perfect balance of spicy, numbing, and savory.
The secret is using both doubanjiang (fermented bean paste) and fermented black beans for depth, while the Szechuan peppercorns provide that unique málà sensation.
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