25 minutes
A traditional Sichuan dish with a twist, featuring a spicy and flavorful combination of tofu, mushrooms, and pork.
Sichuan Peppercorns, toasted and crushed
teaspoons
tablespoons
Ground Pork
0 oz
Fresh Shiitake Mushrooms, coarsely chopped
cups
Garlic Clove, grated or minced
each
Fresh Ginger, peeled and finely chopped
NaN inches
Red Chile Flakes
pinches
Shaoxing Rice Wine
tablespoons
Black Bean Garlic Sauce
tablespoons
tablespoons
Firm Tofu, drained and cut into ¾-inch cubes
0 oz
Cornstarch, mixed with water to form a slurry
teaspoons
Scallions, sliced
as needed
drizzle
1. Toast and Crush Sichuan Peppercorns
Toast 1½ teaspoons of Sichuan peppercorns in a 10-inch skillet over medium heat until aromatic, about 1 minute. Crush them with a mortar and pestle or the flat side of a heavy knife.
2. Cook Pork and Mushrooms
Heat 3 tablespoons of peanut oil in the same skillet. Add 4 ounces of ground pork and 1½ cups of chopped shiitake mushroom caps. Cook over high heat for 5 to 10 minutes, stirring occasionally, until well-browned.
3. Add Aromatics and Deglaze
Stir in 2 grated garlic cloves, 1-inch chopped fresh ginger, and a pinch of red chile flakes. Cook for about a minute. Add 2 tablespoons of Shaoxing rice wine, 1 to 2 tablespoons of black bean garlic sauce, and 1 tablespoon of soy sauce. Simmer for 1 to 2 minutes.
4. Add Tofu and Thicken Sauce
Gently add 16 ounces of cubed firm tofu to the skillet. Pour in the cornstarch slurry. Stir carefully, allowing the sauce to thicken and coat the tofu, about 1 to 2 minutes.
5. Garnish and Serve
Serve the mapo tofu garnished with sliced scallions and a drizzle of toasted sesame oil.
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