Mapo Tofu

About this recipe

Mapo tofu is one of Sichuan cuisine's most famous dishes: soft cubes of tofu in a glossy red sauce that is spicy (la) and tingly-numbing (ma) at the same time.

The flavour comes from a few key pantry ingredients: doubanjiang (fermented chilli bean paste), fermented black beans and ground Sichuan peppercorns. Serve over steamed rice to soak up every drop.

Equipment you'll need

• Wok or large skillet
• Small dry pan for toasting peppercorns
• Mortar and pestle or spice grinder

Tips for success

• Push the tofu with the back of a spatula instead of stirring, so the cubes stay intact.
• Doubanjiang is salty; taste before adding any extra salt.
• Adjust the numbing tingle by adding more or less ground Sichuan pepper.

Substitutions and variations

• Use ground beef, the original meat in many versions, or chopped mushrooms for a vegetarian dish with vegetable broth.
• Use firm tofu if you prefer cubes that hold their shape more easily.
• Use gluten-free doubanjiang and tamari if you need to avoid gluten; many bean pastes contain wheat.

Storage and reheating

To store: Refrigerate for up to 3 days. Freezing is not recommended, as the tofu becomes spongy.

To reheat: Reheat gently in a saucepan or the microwave until hot throughout.