Mapo Tofu

Mapo tofu is perhaps the most iconic export of Chengdu's cooking — a fiercely spiced silken tofu braised with minced pork and fermented black beans in a scarlet doubanjiang sauce. The name translates as 'pockmarked old woman's tofu,' honouring the grandmother credited with its invention in 19th-century Chengdu. Authentic versions are aggressively seasoned, delivering the four key sensations of Sichuan cooking: hot (là), numbing (má), tender (nèn), and fragrant (xiāng).

Serves: 4

Ingredients

• 600g (1.3 lb) soft silken tofu, cut into 2.5cm (1-inch) cubes
• 200g (7 oz) ground (minced) pork
• 2 tbsp doubanjiang (Pixian broad bean chilli paste)
• 1 tbsp fermented black beans (douchi), roughly chopped
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 300ml (1.25 cups) chicken stock
• 1 tbsp light soy sauce
• 1 tsp sugar
• 2 tbsp cornstarch (cornflour) mixed with 3 tbsp cold water
• 3 tbsp neutral oil
• 2 spring onions, sliced
• 1.5 tsp Sichuan peppercorn, toasted and ground
• 1 tsp chilli oil, to finish

Instructions

1. Gently lower tofu cubes into barely simmering salted water for 3 minutes. This firms them slightly. Drain carefully.
2. Heat oil in a wok over high heat. Fry pork mince, breaking it up, until browned, about 3 minutes.
3. Add doubanjiang and black beans. Stir-fry for 2 minutes until oil turns red and paste is fragrant.
4. Add garlic and ginger; cook 1 minute. Pour in stock, soy sauce, and sugar. Bring to a simmer.
5. Gently slide in drained tofu. Simmer 4 minutes, occasionally tilting the wok to baste rather than stirring.
6. Drizzle in cornstarch slurry while gently swirling the wok. The sauce will thicken in about 1 minute.
7. Plate carefully. Top with spring onions, ground Sichuan pepper, and chilli oil.

Cook's Notes: Pixian doubanjiang is worth seeking out — standard chilli paste lacks the fermented depth. Do not stir aggressively once tofu is added or it will break apart.