Mapo Tofu


  • 1 pound (1 block) soft tofu, poached and cut into 1" cubes
  • 1/2 pound ground pork or beef
  • 1 tablespoon cooking oil
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon minced fresh ginger
  • 2 tablespoons doubanjiang
  • 1 tablespoon dou-chi
  • 1 tablespoon soy sauce
  • 1/2 cup green peas (optional)
  • 1/2 cup chicken broth
  • 1 teaspoon ground Sichuan peppercorn (fry whole peppercorns in a pan, cool down and ground using food processor)
  • 1 tablespoon corn starch
  • 4 tablespoons water
  • Salt (if needed)
  • 3 stalks green onion, chopped
  • In a large skillet, heat 1 tablespoon cooking oil over medium-high heat. Cook ground meat until done, transfer to a plate and set aside.
  • Add sesame oil into the skillet. Fry garlic, ginger, doubanjian, dou-chi in the skillet until fragrant. Place tofu cubes, green peas and ground meat into the skillet, mix gently so the tofu don't turn mushy. 
  • Pour chicken broth into the skillet. Add soy sauce and ground peppercorn, and let the liquid to boil. Mix water and cornstarch in a small bowl, stir into the tofu mixture. Simmer and let the liquid thickens, about 2-3 minutes. At this point, taste the dish to see if additional salt is needed.
  • Transfer dish to a serving plate. Garnish with chopped green onion and serve hot with steamed rice.