Mapo Tofu (Restaurant-style at Home)
I really love tofu, especially soft tofu. When I traveled to Japan with limited time, I ate Mapo Tofu three times—true love indeed! Previously, my homemade Mapo Tofu often had a gritty texture because I used Sichuan peppercorns and dried chili peppers, which didn’t give it the smooth, restaurant-quality taste. After some careful thought, I changed my approach—and it was a huge success! Now, it’s become one of my must-make dishes when friends visit. The secret to this dish lies in Sichuan pepper powder, fermented soybean paste, Sichuan pepper oil, and dipping spice. You can find all these ingredients at the local market. The steps are quite detailed, but to achieve the best results, please bear with me. Follow the instructions carefully, and I promise this dish will be absolutely delicious.
Ingredients
Steps
Prepare fermented soybean paste, soft tofu, cooked minced pork, minced garlic, green onions, and optional chili peppers and dipping spice powder.
Cut about 50g of minced pork into small pieces and marinate with a little light soy sauce.
Heat a little oil in a pan, stir-fry the minced pork until cooked and dry. Set aside in a small bowl.
Use plenty of minced garlic, adding it to the pan in two batches.
Invert the soft tofu onto a cutting board, cut the four corners slightly to let air in, then gently tap the bottom of the container to release the tofu intact. (If using firm tofu, blanch it first.)
Open the packaging, run a knife along the edges to help release the tofu, then invert it onto the cutting board. Cut into 1cm cubes as shown in the picture.
Use a flat-bottomed pan (essential for even heating). Heat a little oil over low heat, add 1-2 tbsp fermented soybean paste, and stir-fry. If you dislike large soybean pieces, chop the paste finely before adding.
Add half the minced garlic to enhance the aroma. The rest will be added later for texture. Optional: add chili peppers if desired.
Once the garlic and soybean paste are fragrant, add cold water (about 1cm deep). Don’t add too much—you can always add more later if needed.
Add the tofu. Do not stir with a spatula—instead, gently shake the pan to prevent breaking. The water should just cover the tofu. Turn to medium heat.
Add the cooked minced pork. Shake the pan gently—no spatula! Space out seasoning additions by about 30 seconds to let flavors meld.
Add 2 tbsp Sichuan pepper powder. Shake the pan.
Add chili powder (optional). If your chili powder isn’t salty, adjust with a pinch of salt or light soy sauce. Simmer over medium heat, adding water if needed. Shake the pan after each addition.
Mix 2 tbsp cornstarch with half a bowl of cold water. This thickens the sauce—adjust consistency as needed.
Pour the mixture evenly into the pan. Shake gently and check with chopsticks to prevent sticking.
Simmer for about 1 minute, then add the remaining garlic, green onions, and 2 tbsp Sichuan pepper oil (for numbing spice). Add these last to preserve their flavors.
Garnish with green onions and serve. Remember to shake the pan frequently to prevent sticking.
Serve in a bowl and enjoy! No need to worry about Sichuan peppercorns or chili flakes—just dig in! The fermented soybean paste and dipping spice provide enough saltiness, but adjust to taste. This dish pairs perfectly with rice.