
Experience the bold, numbing heat of authentic Sichuan cuisine with this classic Mapo Tofu. Silky tofu and savory ground pork are simmered in a rich, spicy bean sauce infused with aromatic Sichuan peppercorns for a deeply satisfying meal.
Prepare the chili oil: Heat half of the oil in a wok or small saucepan over low heat. Add the fresh Thai bird chilies and dried red chilies. Stir occasionally for about 5 minutes until the oil is fragrant and red, ensuring the peppers do not burn. Remove from heat and set aside.
Sauté the aromatics and pork: Heat the remaining oil in the wok over medium heat. Add the minced ginger and cook for 1 minute, then add the garlic and cook for another minute. Increase the heat to high and add the ground pork. Break up the meat with a spatula and fry until it is browned and cooked through.
Infuse with Sichuan pepper: Add the ground Sichuan peppercorns to the pork mixture. Stir for 15 to 30 seconds, being careful not to let them burn, as overcooked peppercorns can turn the dish bitter.
Simmer the sauce: Stir in the spicy bean sauce (doubanjiang) until well combined. Pour in the chicken broth and stir. Allow the mixture to simmer gently for about 1 minute. Meanwhile, prepare the cornstarch slurry by mixing the cornstarch and water in a small bowl.
Thicken and add tofu: Pour the cornstarch slurry into the sauce and stir continuously. Let it bubble until the sauce reaches a glossy, thickened consistency. If it becomes too thick, add a splash more broth or water.
Final assembly: Add the reserved chili oil (including the peppers) back into the wok. Gently fold in the silken tofu cubes, taking care not to break them. Simmer for 3 to 5 minutes. Stir in the sesame oil, sugar, and scallions, cooking just until the scallions are wilted. Serve hot, garnished with an extra sprinkle of Sichuan peppercorn powder if desired.
For the best texture, use silken or soft tofu, but handle it very gently to keep the cubes intact. If you prefer a more intense numbing sensation, toast and grind whole Sichuan peppercorns fresh just before cooking. Serve this dish over hot steamed jasmine rice to balance the spicy and savory flavors.




