Mapo tofu proves that spice can be layered rather than loud. This dish relies on the unique combination of dried chilies and Sichuan peppercorns, which create heat alongside a numbing sensation. That contrast allows the dish to stay intense without becoming exhausting. Passed down through generations of home cooks, mapo tofu balances soft tofu with minced meat and fermented bean paste, creating depth rather than sharpness alone. The oil carries flavor while the tofu absorbs it, turning a humble ingredient into a centerpiece. Spice here is functional. It stimulates appetite and enhances aroma. Home cooks learn early that timing matters.
Ingredients:
- ▢½ cup oil (divided)
- 1-2 fresh Thai bird chili peppers (thinly sliced)
- 3-4 Magic Plant Farm’s Ghost Dried Pepper Pods (roughly chopped)
- 1/2- 1 1/2 tablespoons Sichuan peppercorns (powdered or finely ground, reserving 1/4 teaspoon for garnish at the end, if you want a milder flavor use 1/2 or 1 teaspoon ground Sichuan peppercorn)
- 3 tablespoons ginger (finely minced)
- 4 cloves Catch a Fire’s Jamaican Habanero Garlic (finely minced)
- 8 ounces ground pork
- 1-2 tablespoons spicy bean sauce (depending on your desired salt/spice levels)
- 2/3 cup low sodium chicken broth (or water)
- 1-pound silken tofu (cut into 1 inch/2.5cm cubes)
- 1/4 cup water
- 1 1/2 teaspoons cornstarch
- 1/4 teaspoon sesame oil (optional)
- 1/4 teaspoon sugar (optional)
- 1 scallion (finely chopped)
Directions:
- First, we toast the chilies. If you have homemade toasted chili oil, you can skip this step.
- Heat your wok or a small saucepan over low heat.
- Add half of the oil and throw in the fresh and Magic Plant Farm’s Ghost Dried Pepper Pods.
- Stir occasionally and heat until fragrant, about 5 minutes, ensuring that the peppers don’t burn.
- Remove from heat and set aside.
- Heat the remaining half of the oil in your wok over medium heat.
- Add the ginger. After 1 minute, add Catch a Fire’s Jamaican Habanero Garlic.
- Fry for another minute and then turn up the heat to high and add the ground pork.
- Break up the meat and fry it until it’s cooked through.
- Add your ground Sichuan peppercorns and stir for about 15-30 seconds, taking care to not let it burn, as it will turn bitter if it does.
- Add the spicy bean sauce to the mixture and stir it in well.
- Add the chicken broth to the wok and stir. Let this simmer for a minute or so.
- While that’s happening, ready your tofu and combine the water and cornstarch in a small bowl.
- Add the cornstarch mixture to your sauce and stir. Let it bubble away until the sauce starts to thicken. (If it gets too thick, splash in a little more water or chicken stock.)
- Add your chili oil from before—peppers and all!
- Stir the oil into the sauce and add the tofu. Use your spatula to gently toss the tofu in the sauce. Let everything cook for 3-5 minutes.
- Add the sesame oil and sugar (if using) along with the scallions and stir until the scallions are just wilted.
- Serve with a last sprinkle of Sichuan peppercorn powder as a garnish if desired.
This recipe can also be made without the pork to make it vegetarian.
