川菜 Sichuan四川 Sichuan

麻婆豆腐

Name: Mapo Tofu
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3-4
Cuisine: Sichuan
Ingredients: 450 g Soft tofu; 120 g Ground pork; 30 ml Pixian doubanjiang; 10 g Fermented black beans; 4 g Sichuan peppercorns; 180 ml Low-sodium chicken stock; 30 ml Cornstarch slurry; 20 g Scallions

Mapo Tofu / Mápó Dòufu

35 分钟3-4人份中等3/3 辣度

麻 Numbing辣 Spicy鲜 Savory嫩 Tender

菜品故事

Mapo tofu comes from Chengdu, where a small nineteenth-century restaurant became known for serving tofu with minced beef, fermented broad bean paste, and Sichuan pepper. Its name remembers the freckled woman associated with the dish. Today it is one of Sichuan cuisine's clearest lessons in málà: heat, fragrance, savory depth, and the tingling lift of peppercorn.

Mapo tofu with red chile oil, minced pork, and scallions in a white bowl

食材清单

公制与美制用量分别记录，切换时不会自动换算。

主要食材

嫩豆腐

Soft tofu / Nèn Dòufu

450 g

猪肉末

Ground pork / Zhūròu Mò

120 g

调味料

郫县豆瓣酱

Pixian doubanjiang / Píxiàn Dòubànjiàng

30 ml

海外平替： Use 1 tablespoon red miso mixed with 1 tablespoon sambal oelek when Pixian doubanjiang is unavailable.

豆豉

Fermented black beans / Dòuchǐ

10 g

海外平替： Use 1 teaspoon black bean garlic sauce and reduce the added salt.

花椒

Sichuan peppercorns / Huājiāo

4 g

鸡汤

Low-sodium chicken stock / Jītāng

180 ml

水淀粉

Cornstarch slurry / Shuǐ Diànfěn

30 ml

装饰辅料

葱

Scallions / Cōng

20 g

切换单位不会重新估算食材用量。

制作步骤

按普通家庭厨房的锅具和火力整理。

1
Set the tofu
Cut the tofu into 2 cm cubes. Slide it into lightly salted simmering water for 2 minutes, then drain gently. This firms the surface without making the center tough.
2
Build the aromatic base
Warm a wide skillet over medium-high heat. Brown the pork, then lower the heat and fry the doubanjiang and black beans until the oil turns red and fragrant.
3
Braise gently
Add the stock and tofu. Shake the pan instead of stirring hard, then simmer for 6 to 8 minutes so the sauce reaches the center of each cube.
4
Thicken in stages
Add the slurry in two additions, waiting for the sauce to bubble between each. Stop when it clings lightly to the tofu rather than forming a heavy glaze.
5
Finish with pepper
Grind the toasted Sichuan peppercorns and scatter them over the finished dish with scallions. Serve immediately with steamed rice.