Mapo Tofu

One of Sichuan cuisine's most iconic dishes, mapo tofu dates to the Qing dynasty and is named after a pockmarked (ma) old woman (po) who allegedly created it in Chengdu. The combination of doubanjiang fermented bean paste, numbing Sichuan peppercorns, and silken tofu produces the cuisine's signature mala (numbing-hot) sensation. This vegetarian version omits the traditional ground pork while losing none of the fire.

Serves: 4

Ingredients

• 600g (1.3 lb) silken or soft tofu, cut into 2cm cubes
• 3 tbsp doubanjiang (Pixian fermented chili bean paste)
• 2 tbsp fermented black beans (douchi), roughly chopped
• 4 garlic cloves, minced
• 2cm (1 inch) fresh ginger, minced
• 1 tsp whole Sichuan peppercorns, toasted and ground
• 240ml (1 cup) vegetable stock
• 2 tsp cornstarch mixed with 2 tbsp cold water
• 3 tbsp neutral oil
• 1 tsp sesame oil
• 3 spring onions, thinly sliced
• Steamed rice, to serve

Instructions

1. Bring a pot of lightly salted water to a gentle simmer. Slide in the tofu cubes and blanch for 3 minutes to firm them slightly; drain carefully.
2. Heat a wok over high heat until smoking. Add the neutral oil, then reduce heat to medium. Fry the doubanjiang and douchi for 2 minutes, stirring constantly, until the oil turns a deep brick-red.
3. Add garlic and ginger; fry for 1 minute until fragrant.
4. Pour in the vegetable stock and bring to a brisk simmer. Gently slide in the blanched tofu and cook for 4 minutes, spooning sauce over the cubes.
5. Stir the cornstarch slurry and drizzle it in while stirring gently; simmer 1 minute until the sauce coats the tofu.
6. Finish with sesame oil and half the ground Sichuan pepper. Transfer to a bowl, scatter remaining pepper and spring onions on top.
7. Serve immediately over steamed rice.

Cook's Notes: Silken tofu gives the most luxurious texture but breaks easily — use a wide spatula and gentle circular motions rather than stirring. Doubanjiang varies in saltiness; taste before adding any extra salt. For extra fragrance, add a few drops of Sichuan pepper oil at the finish.