Mapo Tofu (Ma Po Dou Fu)

Mapo Tofu is a cornerstone of Sichuan cuisine and one of China’s most beloved and widely recognized dishes. This fiery, fragrant preparation features blocks of silken tofu simmered in a rich, brick-red sauce made from doubanjiang (fermented chili bean paste), fermented black beans, garlic, ginger, ground pork, and a generous amount of Sichuan peppercorns. The tofu is cooked gently in the sauce to absorb all the complex flavors without breaking apart, while the ground pork adds richness and texture to every spoonful. The sauce achieves the Sichuan ma la (numbing and spicy) profile through the combination of chili heat from the doubanjiang and the distinctive tingling numbness of the Sichuan peppercorns. A thickening of cornstarch gives the sauce a glossy, coating consistency that clings to the soft tofu beautifully. The dish is finished with a drizzle of chili oil and chopped scallions, then served in a large bowl over steamed white rice. Mapo Tofu is warming, deeply flavored, and utterly addictive.