Chinese Mapo Tofu with Steamed Rice
Mapo Tofu with Rice
Silky tofu simmered in a spicy, savory Sichuan-style sauce with ground pork, scallions, and steamed jasmine rice.
Mapo tofu is built around contrast: tender cubes of tofu, deeply seasoned pork, chile bean paste, garlic, ginger, and the gentle numbing warmth of Sichuan peppercorns. Served over steamed rice, the sauce becomes the center of the meal rather than a side note.
This home version keeps the flavor bold while using a straightforward stovetop method. Blooming the doubanjiang and aromatics in oil gives the sauce its brick-red color and savory depth, while a short simmer lets the tofu absorb the broth without falling apart.
Use soft or medium tofu if you like a very delicate texture, or firm tofu if you want cleaner cubes. The final cornstarch slurry should make the sauce glossy and spoonable, thick enough to coat the tofu but still loose enough to soak into the rice.
A small amount of freshly ground Sichuan peppercorn is added near the end so its citrusy, tingling aroma stays lively. Finish with scallions and serve immediately while the tofu is hot and the rice is ready to catch every bit of sauce.
Nutrition (per serving)
Directions
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1
Rinse the jasmine rice until the water runs mostly clear, then combine it with 2 cups water in a saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes.
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2
Turn off the heat and let the rice stand, covered, for 10 minutes. Fluff with a fork just before serving.
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3
Bring a separate saucepan of lightly salted water to a gentle simmer. Add the tofu cubes and warm them for 2 minutes, then drain carefully and set aside.
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4
Heat the neutral oil in a wok or wide skillet over medium-high heat. Add the ground pork and cook for 4 to 5 minutes, breaking it into small bits, until browned and lightly crisp at the edges.
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5
Stir in the garlic, ginger, doubanjiang, and fermented black beans. Cook for 1 to 2 minutes, stirring constantly, until the oil turns red and the paste smells savory and fragrant.
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6
Add the chicken stock, soy sauce, and sugar, scraping the bottom of the pan. Bring the sauce to a steady simmer.
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7
Slide in the drained tofu and gently shake the pan to settle the cubes into the sauce. Simmer for 5 minutes, spooning sauce over the tofu without aggressively stirring.
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8
Mix the cornstarch with 2 tablespoons water, then drizzle the slurry into the pan while gently stirring around the tofu. Simmer for 1 to 2 minutes, until the sauce turns glossy and lightly thickened.
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9
Sprinkle in the ground Sichuan peppercorns and most of the scallions. Taste and adjust with a little more soy sauce if needed.
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10
Spoon the mapo tofu over steamed rice and finish with the remaining scallions while hot.
Ingredients
- Jasmine Rice:1 1/2 cups
- Water for Rice:2 cups
- Soft or Medium Tofu, cut into 3/4-inch cubes:18 oz
- Neutral Oil:2 tbsp
- Ground Pork:8 oz
- Garlic Cloves, minced:3
- Fresh Ginger, minced:1 tbsp
- Doubanjiang Chile Bean Paste:2 1/2 tbsp
- Douchi Fermented Black Beans, rinsed and chopped:1 tbsp
- Chicken Stock:1 1/4 cups
- Soy Sauce:1 tbsp
- Sugar:1 tsp
- Ground Sichuan Peppercorns:1 tsp
- Cornstarch:2 tsp
- Water for Slurry:2 tbsp
- Scallions, thinly sliced:3
Tips & Notes
- For a milder version, use 1 1/2 tablespoons doubanjiang and add more at the end only if needed.
- Toast whole Sichuan peppercorns in a dry skillet for 1 minute before grinding for a fresher aroma.
- Handle the tofu with a wide spoon or by shaking the pan so the cubes stay intact.
