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Mapo Tofu (Sichuan Braised Tofu with Beef)

Headshot of Andrew Janjigian
By Andrew Janjigian
4.5(122)
Staff Pick142Comments
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Time

1 hour

Yield

Serves 4 to 6

Ingredients

Ingredient check list

Why This Recipe Works

Our version of this iconic Sichuan comfort food is bold in flavor, with a balanced spiciness. We started with cubed soft tofu, poaching it gently in chicken broth to help the cubes stay intact in the braise. For the sauce base, we used plenty of ginger and garlic along with four Sichuan pantry powerhouses: Asian broad bean chili paste (doubanjiang), fermented black beans (douchi), Sichuan chili powder, and Sichuan peppercorns. A small amount of ground beef acted as a seasoning, not as a primary component of the dish. In place of the chili oil often called for, we used a generous amount of vegetable oil, extra Sichuan chili powder, and toasted sesame oil. We finished the dish with just the right amount of cornstarch to create a velvety thickness.

Before You Begin

Ground pork can be used in place of beef, if desired. Asian broad bean chili paste (or sauce) is also known as doubanjiang or toban djan; our favorite, Pixian, is available online. Lee Kum Kee Chili Bean Sauce is a good supermarket option. If you can’t find Sichuan chili powder, an equal amount of Korean red pepper flakes (gochugaru) is a good substitute. In a pinch, use 2 1/2 teaspoons of ancho chile powder and ½ teaspoon of cayenne pepper. If you can’t find fermented black beans, you can use an equal amount of fermented black bean paste or sauce or 2 additional teaspoons of Asian broad bean chili paste. Serve with steamed white rice.

Instructions

  1. Place peppercorns in small bowl and microwave until fragrant, 15 to 30 seconds. Let cool completely. Once cool, grind in spice grinder or mortar and pestle (you should have 1 1/2 teaspoons).
  2. Using side of chef’s knife, lightly crush white parts of scallions, then cut scallions into 1-inch pieces. Place tofu, broth, and scallions in large bowl and microwave, covered, until steaming, 5 to 7 minutes. Let stand while preparing remaining ingredients.
  3. Process garlic, ginger, chili paste, and black beans in food processor until coarse paste forms, 1 to 2 minutes, scraping down sides of bowl as needed. Add 1/4 cup vegetable oil, chili powder, and 1 teaspoon peppercorns and continue to process until smooth paste forms, 1 to 2 minutes longer. Transfer spice paste to bowl.
  4. Heat 1 tablespoon vegetable oil and beef in large saucepan over medium heat; cook, breaking up meat with wooden spoon, until meat just begins to brown, 5 to 7 minutes. Transfer beef to bowl.
  5. Add remaining 1 tablespoon vegetable oil and spice paste to now-empty saucepan and cook, stirring frequently, until paste darkens and oil begins to separate from paste, 2 to 3 minutes. Gently pour tofu with broth into saucepan, followed by hoisin, sesame oil, and beef. Cook, stirring gently and frequently, until dish comes to simmer, 2 to 3 minutes. Whisk water and cornstarch together in small bowl. Add cornstarch mixture to saucepan and continue to cook, stirring frequently, until thickened, 2 to 3 minutes longer. Transfer to serving dish, sprinkle with remaining peppercorns, and serve. (Mapo tofu can be refrigerated for up to 24 hours.)

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