If you want to experience the essence of Chengdu through its cuisine, look no further than Mapo Tofu. Known affectionately as the “Rice Killer” (下饭神器), this dish is famed for its ability to transform a simple bowl of rice into a culinary masterpiece.

The origins of “Mapo” can be traced back to the Qing Dynasty, where a resourceful woman with a pockmarked face concocted this flavorful dish for working-class patrons. The result is a harmonious blend of seven distinct sensations: Numbing, Spicy, Hot, Savory, Tender, Aromatic, and Flaky.

📋 Essential Ingredients

The Foundation

• 1 block (about 440g) of Firm or Medium-Firm Tofu: Look for “Regular” or “Lushui” tofu for the best texture.
• 90g Ground Meat: While beef provides a richer flavor, ground pork is a delightful and common alternative.

Sichuan’s Signature Aromatics

• 2 tbsp Pi Xian Doubanjiang: This fermented spicy bean paste is a hallmark of Sichuan cooking.
• 1 tbsp Chili Oil (Optional): To intensify heat and color (e.g., Lao Gan Ma).
• Sichuan Peppercorns: Freshly toasted and crushed to create the signature “numbing” sensation.
• Fresh Aromatics: Includes minced ginger, garlic, and the white parts of scallions.

For the Glaze and Garnish

• Light Soy Sauce & Shaoxing Wine: Use 1 tbsp each.
• Cornstarch Slurry: Combine 2 tbsp cornstarch with 3 tbsp water.
• Garnish: Freshly sliced green scallions.

🔪 Cooking Steps

Step 1: Preparing the Tofu

Dice the tofu into 1-inch (2cm) cubes. Bring a pot of salted water to a gentle boil, then add the tofu and simmer for about 3 minutes.

• Why Blanch? The salt helps firm up the tofu, preserving its shape during cooking and eliminating any raw taste.

Step 2: Toasting the Peppercorns

Toast whole Sichuan peppercorns in a dry pan over medium heat until fragrant, then grind them into a fine powder.

• Pro Tip: Freshly ground peppercorns are exponentially more aromatic than store-bought versions.

Step 3: Crafting the Base

In a wok, heat some oil and add the ground meat, ginger, garlic, and scallion whites. Add a splash of Shaoxing wine and soy sauce. Stir-fry until the meat is browned and crispy.

Step 4: Creating the Red Oil

Push the meat aside and add the Doubanjiang and optional chili oil to the center. Stir-fry until the oil becomes a vivid red, marking the dish’s base flavor.

Step 5: Simmering the Tofu

Add enough water or chicken stock to just cover the tofu. Introduce the blanched tofu cubes, cover, and let them simmer for 3 to 5 minutes, allowing them to absorb the spicy broth.

Step 6: Finishing Touches

Gradually incorporate the cornstarch slurry in batches while stirring gently. This gives the dish a thick, glossy finish that envelops the tofu. Sprinkle with the toasted Sichuan pepper powder and top with fresh scallions. Serve immediately with jasmine rice.

💡 Expert Insights

• Tofu Choice: Medium-Firm tofu is ideal for maintaining integrity and melting in your mouth.
• Vegetarian Version: Swap meat for finely chopped Shiitake mushrooms or soy crumbles for a “Plant-Based Mapo Tofu.”
• Understanding “Mala”: The “numbing” (Ma) effect is a citrusy, tingling sensation that primes the taste buds for more.

🧪 Nutritional Information (Per Serving)

• Calories: 240 kcal
• Protein: 17g
• Carbohydrates: 8g
• Total Fat: 14g
• Probiotic Benefits: The fermented bean paste is excellent for digestion!