For home cooks seeking a flavour-packed, restaurant-quality dish that comes together in a flash, look no further than Mapo tofu. This beloved Sichuan staple, celebrated for its "spicy generosity" according to expert Fuchsia Dunlop, combines creamy bean curd with a deeply savoury and numbing sauce. Food writer Felicity Cloake's perfected recipe demystifies the process, proving you can create this Chengdu favourite in mere minutes.
The Essential Ingredients for Authentic Flavour
Cloake's recipe is designed for efficiency and authenticity, requiring just a handful of key components. You'll need 250g of plain tofu (soft is recommended for its creamy texture), 2 garlic cloves, a small knob of fresh ginger, and 4 spring onions. The dish's signature punch comes from Sichuan peppercorns and a heaped tablespoon of Sichuan chilli bean paste (doubanjiang). For the protein, 40g of pork mince is traditional, but beef or a plant-based alternative works perfectly.
A crucial tip is to prepare all your ingredients before you start cooking, as the process moves rapidly. This includes making a simple thickener from 2 tsp of cornflour mixed with a tablespoon of cold water. Having your rice or chosen accompaniment cooking separately is also advised.
Step-by-Step Cooking Method
The magic of Mapo tofu lies in its layered technique. Begin by cutting the tofu into 2.5cm chunks and blanching them in salted water for a minute to firm them up slightly. Meanwhile, toast half the Sichuan peppercorns in a dry pan, then grind them into a fragrant powder to use as a final garnish.
Next, infuse your cooking oil. Heat 2 tbsp of neutral oil in a wok or frying pan until smoking, then fry the remaining whole peppercorns until aromatic before discarding them, leaving their flavour behind. Brown the 40g of mince in this oil until crisp, then remove it to drain.
In the same pan, fry the chopped garlic, grated ginger, and the white parts of the spring onions for about a minute. Then, stir in the chilli bean paste, ½ tbsp of fermented black beans, and 1 tsp of chilli flakes, frying for just 20 seconds to release their aromas.
Bringing the Dish Together
Pour in 85ml of cold water and bring it to a simmer. Stir in the cornflour slurry to thicken the sauce into a glossy coating. Finally, gently add the drained tofu and the crispy mince back to the wok. Spoon the sauce over the tofu carefully to avoid breaking up the delicate cubes, and heat through until the sauce has thickened around them.
The dish is ready to serve immediately. Transfer it to a bowl and garnish with the reserved ground Sichuan pepper and the green parts of the spring onions. It is traditionally served with plain rice, which perfectly balances the intense, spicy, and numbing flavours.
Why This Recipe Wins Over Tofu Skeptics
Felicity Cloake's approach highlights why Mapo tofu is often the dish that converts people to the joys of tofu. The soft, creamy curd acts as the ideal canvas for the robust, tingly sauce, proving that tofu is anything but bland. With a total time of just 17 minutes (10 minutes prep, 7 minutes cooking), it's a feasible weeknight dinner that delivers extraordinary flavour. The recipe's flexibility with protein also makes it easily adaptable for vegetarians and vegans, ensuring this Sichuan classic can be enjoyed by everyone at the table.
