Best Mapo Tofu Recipe
This beloved mapo tofu recipe showcases the fiery, tongue-tingling delights of Sichuan cuisine’s mala flavors.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Flat-bottomed wok
- Skillet
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Saucepan
- Paper towel
- Plate
- Spoon
- Wooden spoon
- Cutting board
- Chef's knife
- Kitchen scale
- Stove
- Pot
- Kettle
- Serving bowl
- Colander
- Ladle
- Spatula
Ingredients
- ¼ cup cornstarch
- One 14-oz. package silken tofu, drained and cut into 1-in. cubes
- Kosher salt
- ½ cup hong you (Sichuan red chile oil), or substitute store-bought
- 6 garlic cloves, finely chopped
- 6 oz. ground pork or beef
- 2 Tbsp. plus 1½ tsp. doubanjiang (Chinese red chile bean paste)
- 1 Tbsp. douchi (Chinese fermented black soybeans)
- 4 Chinese chives (blossoms discarded), or scallions, thinly sliced, plus more for garnish
- 1 xiao mi la or red Thai chile, finely chopped
- 1¼ cups chicken stock
- 1 Tbsp. light soy sauce
- 1 Tbsp. sugar
- ¼ tsp. ground Sichuan pepper
- Steamed rice, for serving
