Sichuan Mapo Tofu Recipe with Jasmine Rice

This Sichuan mapo tofu recipe is an elegant tofu dish from the Sichuan province in China. There are three taste dimensions which make it the ultimate “experience” dish.

When you first taste mapo tofu, you are welcomed with a spicy chili kick which is then softened by a numbing sensation from the Sichuan peppercorn. Finally, you feel the soft and creamy texture of the silken tofu and the aromatics of the steamed jasmine rice.

The Sichuan Peppercorn

The Sichuan peppercorn, also known as the Szechuan peppercorn, is a type of spice commonly used in Chinese cuisine. It is native to the Sichuan province of China, where it has been used for centuries as a key ingredient in many dishes. The peppercorn is actually the dried berry of a type of plant known as the Zanthoxylum piperitum. It has a unique flavor that is both spicy and numbing and is often used in combination with chili peppers to create the signature spicy-numbing taste of Sichuan cuisine. This combination provides a complex flavor profile that is both invigorating and comforting, making it a favorite among spice enthusiasts. Learn more about Sichuan Peppercorns.

The History of Sichuan Mapo Tofu Recipe

Mapo tofu is believed to have been created by a woman named Chen Mapo, who lived in the 19th century. The dish consists of tofu that is cooked in a spicy sauce made from chili peppers and Sichuan peppercorns. It is typically served over rice and garnished with green onions and minced meat, such as pork or beef. The name “Mapo” translates to “pockmarked old woman,” referring to the dish’s creator, who was known for her pockmarked face. Despite its humble origins, mapo tofu has become a beloved dish worldwide, celebrated for its bold flavors and unique texture. Read more about the history of Mapo Tofu.

Mapo tofu is an authentic dish not to be missed! Proceed with caution and start with less spice than you think – you can always add more. The combination of spicy, numbing, and aromatic flavors makes this dish a true culinary adventure. Enjoy the journey of creating and savoring this traditional Sichuan delight in your own kitchen. Whether you are a seasoned spice lover or new to Sichuan cuisine, mapo tofu offers a memorable and delicious experience. Explore more Sichuan recipes.

Sichuan Mapo Tofu & Jasmine Rice Recipe

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Total Time 25 minutes mins

Course Main Course

Cuisine Chinese, Sichuan

Servings 4 people

Equipment

• 1 Wok optional
• 1 Rice cooker optional
• 1 Spice grinder optional

Ingredients

  

1x2x3x

• 24 oz Soft Tofu
• 1.5 cups Jasmine rice
• 3 tablespoon Doubanjiang (broad bean chili paste)
• 2-3 tablespoon Chili oil
• 2 teaspoon Sichuan peppercorn (ground)
• ¼ cup Green onions (chopped)
• 1 tablespoon Potato starch
• 2 cloves Garlic (minced)
• 1 teaspoon Ginger (minced)
• 1 cup Vegetable broth

Proteins (choose one):

• ½ lb Ground pork
• ½ lb Ground beef
• ½ lb Ground chicken
• ½ lb Mushrooms

Side (optional):

• 2 cups Fried garlic green beans

Instructions

 

Cook Rice

• Place jasmine rice in a rice cooker or medium pot with lid.
• Rinse rice by adding cold water to pot, swirling, and carefully draining 2-3 times until the water runs clear.
• Add 1.5 cups of water to rice. For rice cooker, press start/cook. For stovetop, bring rice to a boil on medium-high heat, cover, reduce heat to low, and cook for 20 minutes.
• Continue with recipe while the rice cooks…

Prep

• Open tofu, drain, carefully remove, and slice into 1 inch cubes.
• Bowl 1: measure out 3 Tbsp. of doubanjiang.
• Bowl 2: in a larger bowl, mix 1 cup of vegetable broth, garlic, and ginger.
• Bowl 3: mix potato starch with ¼ cup water.

Fry Chili Paste

• If adding ground protein or mushrooms, cook it now on medium heat in a large wok or stockpot, drain any fat and set aside. Continue with the recipe.
• In a large stockpot or wok heat chili oil over medium heat.
• Fry the contents of Bowl 1 for 2-3 minutes.

Add Tofu & Vegetables

• Add Bowl 2 and cubed tofu.
• (Optional) if you like spicy food, add Sichuan peppercorns now. Otherwise, add to taste in step 6.
• Turn heat up to high, and wait for the sauce to boil.

Develop Sichuan Flavors

• Add Bowl 3 and green onions. Simmer for 2 minutes or until the sauce thickens.
• When jasmine rice has finished cooking, fluff with a fork to de-clump and release excess moisture.

Plate & Enjoy!

• Divide jasmine rice between 4 small bowls. Serve mapo tofu family style from a large serving bowl.
• Optional: top with Sichuan peppercorns (spicy!).
• “Chī hăo hē hăo” eat well and drink well!

Keyword mapo tofu

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