Mapo Dofu Spicy Tofu with Meat Sauce Szechwan Style
Dive into the bold and fiery world of Szechwan cuisine with this Mapo Dofu (Spicy Tofu with Meat Sauce) recipe, a true classic that balances intense spices with umami-rich flavors. Featuring tender cubes of soft tofu simmered in a savory, spicy sauce made with ground pork or beef, Doubanjiang (fermented broad bean paste), and the signature numbing heat of Szechwan peppercorns, this dish is perfect for spice enthusiasts. Aromatic ginger, garlic, and scallions add depth, while a hint of sweetness from Tianmianjiang (sweet bean paste) rounds out the vibrant flavors. Best served hot over steamed rice, this quick and easy recipe packs authentic Szechwan flair into just 30 minutes, making it a go-to for busy weeknights or when you’re craving a taste of China’s bold culinary heritage.
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Recipe Information
Ingredients
- 400 grams Soft tofu
- 200 grams Ground pork or beef
- 1 teaspoon Szechwan peppercorns
- 4 cloves Garlic
- 1 tablespoon Ginger
- 2 tablespoons Doubanjiang (fermented Szechwan broad bean paste)
- 1 tablespoon Tianmianjiang (sweet bean paste)
- 1 tablespoon Dark soy sauce
- 1 tablespoon Light soy sauce
- 250 milliliters Chicken or vegetable stock
- 1 tablespoon Cornstarch
- 2 tablespoons Water (for cornstarch slurry)
- 2 stalks Scallions (green onions)
- 2 tablespoons Vegetable oil
- 1 tablespoon Chili oil
- 1 teaspoon Sugar
Instructions
Drain the tofu and cut it into 2 cm cubes. Bring a pot of water to a gentle simmer and blanch the tofu for 2-3 minutes to reduce its beaniness and improve texture. Carefully remove the tofu with a slotted spoon and set aside.
Toast the Szechwan peppercorns in a dry skillet over medium heat until fragrant. Grind them into a powder using a mortar and pestle or spice grinder and set aside.
Finely mince the garlic and ginger. Chop the scallions, separating the white parts from the green parts.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Set aside.
Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add the ground pork or beef and stir-fry until browned and cooked through, breaking it into small pieces with a spoon.
Push the meat to one side of the wok and add the minced garlic, ginger, and the white parts of the scallions to the other side. Stir-fry for 1 minute until aromatic.
Add the doubanjiang (fermented Szechwan bean paste) and tianmianjiang (sweet bean paste) to the wok. Stir everything together and fry for another minute until the oil is red and fragrant.
Pour in the chicken or vegetable stock, followed by the dark soy sauce, light soy sauce, sugar, and chili oil. Stir to combine and bring the mixture to a simmer.
Gently slide the tofu into the wok, being careful not to break the cubes. Simmer for 5 minutes to allow the tofu to absorb the flavors.
Stir the cornstarch slurry once more and gradually add it to the sauce, mixing gently. Cook until the sauce thickens to your desired consistency.
Turn off the heat and sprinkle the ground Szechwan peppercorns over the top. Garnish with the green parts of the scallions.
Serve hot with steamed rice and enjoy the bold, spicy flavors of this classic Szechwan dish.
Nutrition Facts
Calories |
1302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.1 g | 124% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 4897 mg | 213% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 14.2 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 548 mg | 42% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1396 mg | 30% | |
*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.
