Mapo Tofu
A fiery Sichuan classic featuring silky tofu in a spicy, numbing sauce with ground pork. The distinctive málà (numbing-spicy) flavor comes from Sichuan peppercorns.
Ingredients
- • 600g soft/silken tofu, cubed
- • 200g ground pork
- • 3 tbsp doubanjiang (fermented bean paste)
- • 2 tbsp douchi (fermented black beans)
- • 2 tbsp Sichuan peppercorns, toasted and ground
- • 4 cloves garlic, minced
- • 2 tbsp ginger, minced
- • 2 tbsp chili oil
- • 300ml chicken stock
- • 2 tbsp Shaoxing wine
- • 1 tbsp soy sauce
- • 2 tsp cornstarch mixed with water
- • 3 green onions, sliced
- • 3 tbsp neutral oil
Instructions
Step 1: Prepare Tofu
Blanch tofu cubes in salted boiling water 2 minutes. Drain gently and set aside.
Step 2: Cook Pork
Heat wok, add oil. Stir-fry ground pork until crispy. Add garlic, ginger, doubanjiang, douchi. Cook until fragrant, 2 minutes.
Step 3: Build Sauce
Add stock, wine, soy sauce. Bring to boil. Add tofu gently, simmer 5 minutes. Stir in chili oil and ground Sichuan peppercorns.
Step 4: Finish
Thicken with cornstarch slurry. Transfer to bowl, garnish with green onions and extra Sichuan peppercorns. Serve with steamed rice.
Wine Pairing
Off-Dry Riesling (Premier Choice)
German Spätlese or Alsatian Riesling's residual sugar tames the heat while acidity cuts through the rich, oily sauce.
Gewürztraminer
Aromatic Gewürztraminer's lychee and rose notes complement the spices while slight sweetness balances the numbing Sichuan peppercorns.