Mabu Dofu Spicy Tofu
Dive into the bold and comforting flavors of Mabu Dofu Spicy Tofu, a classic Sichuan dish that blends silky tofu with aromatic spices and a fiery, flavor-packed sauce. This quick and easy recipe features tender cubes of soft tofu simmered with savory ground pork (or a protein of your choice) in a luscious sauce infused with doubanjiang, soy sauce, and a hint of Shaoxing wine. Toasted Sichuan peppercorns add an optional numbing spice for an authentic kick, while garlic, ginger, and green onions bring depth and freshness. Perfectly balanced with a thick, glossy cornstarch slurry, this 25-minute dish is best served over steamed rice for a hearty, spicy meal that’s sure to impress. Whether you're a tofu lover or a fan of Sichuan cuisine, this recipe is a must-try for a flavor adventure right at home!
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Recipe Information
Ingredients
- 400 g soft tofu (silken or medium-firm)
- 150 g ground pork (or ground chicken/beef as an alternative)
- 2 tbsp doubanjiang (fermented chili bean paste)
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine (or dry sherry as a substitute)
- 150 ml chicken stock (or water)
- 1 tbsp cornstarch
- 2 tbsp water (for cornstarch slurry)
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 stalks green onion, finely chopped
- 0.5 tsp Sichuan peppercorns, toasted and ground (optional)
- 1 tsp sesame oil
- 2 tbsp neutral oil (e.g., vegetable or canola oil)
Instructions
Cut the tofu into 1-inch cubes and set them aside. Be gentle to avoid breaking the tofu.
In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Set aside.
Toast the Sichuan peppercorns (if using) in a dry skillet over medium heat for 1-2 minutes until fragrant. Grind them into a fine powder with a mortar and pestle and set aside.
Heat the neutral oil in a large skillet or wok over medium heat. Add the minced garlic and ginger, and sauté for 30 seconds until fragrant.
Add the ground pork to the skillet and cook, breaking it into small pieces, until browned and fully cooked, about 3-4 minutes.
Stir in the doubanjiang (fermented chili bean paste) and cook for another 1-2 minutes to release its flavor.
Pour in the Shaoxing wine, soy sauce, and chicken stock. Stir well and bring to a gentle simmer.
Carefully add the cubed tofu to the skillet. Gently stir to coat the tofu in the sauce without breaking it. Let it simmer for 3-4 minutes to heat through.
Give the cornstarch slurry a quick stir and slowly pour it into the skillet while gently stirring. Allow the sauce to thicken, about 1-2 minutes.
Turn off the heat and drizzle the sesame oil over the dish. Sprinkle with toasted Sichuan peppercorn powder (if using) and the chopped green onions.
Serve hot with steamed rice for a complete meal.
Nutrition Facts
Calories |
273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 714 mg | 31% | |
| Total Carbohydrate | 8.0 g | 3% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.6 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 324 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
