Mapo Tofu Lasagna
Layers of tender lasagna noodles, spicy, numbing mapo-style pork and silken tofu sauce, and a creamy ricotta layer, all blanketed in bubbling mozzarella. It's bold, savory and comforting, with a tingly Sichuan peppercorn kick.
- Prep
- 35 min
- Cook
- 1 hr 15 min
- Wait
- 35 min
- Total
- 2 hr 25 min
- Makes
- 1 lasagna (8 generous squares)
Steps
Before you start
- Drain the tofu at least 15 minutes before cooking; silken tofu holds a lot of water that can make the lasagna soupy.
- Doubanjiang (fermented broad bean chili paste) varies a lot in saltiness and heat. Taste the sauce before adding any extra salt, and do not salt the sauce until the end.
- Shred the mozzarella yourself from a block of low-moisture mozzarella; it melts better than pre-shredded cheese or fresh mozzarella.
- Silken tofu is fragile. Fold it in gently with a spatula rather than stirring vigorously.
- Lightly grease the 9×13-inch baking dish and set an oven rack in the middle position.
Drain the tofu
- Line a rimmed baking sheet with a clean kitchen towel or several layers of paper towels.
- Carefully turn the tofu blocks out onto it, top with more towels, and let drain for 15 minutes.
- Then cut into ¾-inch (2 cm) cubes with a thin knife and set aside.
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Ready when: Towels are damp and the tofu feels slightly firmer to the touch
Tip: Do not press hard; silken tofu crumbles easily.
Toast the peppercorns
- In a small dry skillet over medium-low heat, toast the Sichuan peppercorns, shaking the pan often, for 2 to 3 minutes.
- Tip into a spice grinder or mortar and grind to a coarse powder.
- You should have about 1 tablespoon.
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Ready when: Peppercorns smell fragrant and citrusy and darken slightly
Tip: Pull them off the heat the moment they smell strong; scorched peppercorns turn bitter.
Cook the noodles
- Bring a large pot of water to a boil over high heat and add the 1 tablespoon salt.
- Cook the lasagna noodles 2 minutes less than the package directions (usually about 8 minutes), stirring in the first minute so they don't stick.
- Drain, rinse briefly under cool water, and lay flat in a single layer on an oiled baking sheet or large plate.
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Ready when: Noodles bend easily but are still slightly firm in the center
Tip: Undercooking is intentional; the noodles finish softening in the oven.
Brown the pork
- Heat the oil in a 12-inch (30 cm) deep skillet or Dutch oven over medium-high heat until shimmering.
- Add the ground pork and break it into small crumbles.
- Cook, stirring only occasionally, for 8 to 10 minutes.
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Ready when: Pork is no longer pink, the liquid has evaporated, and the edges are browned and sizzling in the rendered fat
Tip: Let the pork sit undisturbed between stirs so it browns instead of steaming.
Fry the aromatics
- Reduce the heat to medium.
- Push the pork to one side, add the doubanjiang to the cleared, oily spot, and fry for 1 minute, stirring, until the oil turns red.
- Add the garlic, ginger, and scallion whites and stir everything together for 1 minute more.
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Ready when: The oil is deep red and the kitchen smells fragrant and spicy; garlic is golden, not brown
Tip: Frying the paste in oil, not stirring it into liquid, is what gives mapo its deep flavor.
Simmer the sauce
- Pour in the Shaoxing wine and scrape up any browned bits.
- Add the soy sauce, broth, passata, sugar, and half of the ground Sichuan peppercorns (about 1½ teaspoons).
- Bring to a simmer, then reduce to medium-low and cook, partially covered and stirring now and then, for 10 minutes.
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Ready when: Sauce is slightly reduced and glossy, with a gentle bubbling
Tip: Save the remaining ground peppercorns for the ricotta mixture.
Thicken and add tofu
- Stir the cornstarch and water slurry again, then pour it into the simmering sauce, stirring for 1 minute.
- Turn the heat to low, add the tofu cubes, and fold gently with a spatula 3 or 4 times to coat.
- Warm through for 2 minutes.
- Remove from the heat and let cool 10 minutes while you assemble the other parts.
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Ready when: Sauce coats the back of a spoon and holds a line when you drag the spoon through it
Tip: Stirring too hard will break the tofu into mush; fold, don't stir.
Make the ricotta mixOven 375°F / 190°C
- In a medium bowl, stir together the ricotta, beaten egg, ½ teaspoon salt, and the remaining ground Sichuan peppercorns (about 1½ teaspoons) until smooth.
- Preheat the oven to 375°F (190°C) with a rack in the middle, and lightly grease the 9×13-inch dish.
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Ready when: Mixture is smooth and evenly speckled
Assemble the layers
- Divide the mapo sauce into 3 equal portions (about 2 cups each) and the mozzarella into portions of 3 oz (85 g), 3 oz (85 g), and 6 oz (170 g).
- Spread one portion of sauce in the dish.
- Layer 3 noodles side by side, then dot with half the ricotta mixture and spread gently, then sprinkle with a 3 oz portion of mozzarella.
- Repeat: sauce, 3 noodles, remaining ricotta, the second 3 oz of mozzarella.
- Finish with 3 noodles, the last sauce portion, and the 6 oz of mozzarella.
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Ready when: Three noodle layers, with cheese evenly covering the top and noodles not poking out at the edges
Tip: Make sure every portion of sauce gets its share of tofu; spoon gently to keep the cubes intact.
Bake coveredOven 375°F / 190°C
- Cover the dish tightly with foil (lightly greased on the underside so the cheese doesn't stick) and set it on a rimmed baking sheet to catch drips.
- Bake at 375°F (190°C) for 30 minutes.
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Ready when: Sauce is bubbling around the edges
Uncover and brownOven 375°F / 190°C
- Remove the foil and bake 15 to 18 minutes more at 375°F (190°C), until the cheese is melted, spotted golden brown, and the center reaches 165°F (74°C) on an instant-read thermometer.
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Ready when: Cheese is bubbling with golden-brown spots and the center reads 165°F (74°C)
Tip: If the top isn't browned at the end, broil 1 to 2 minutes, watching constantly.
Rest and garnish
- Let the lasagna rest on a wire rack for 20 minutes so the layers set.
- Drizzle with the sesame oil, scatter over the reserved scallion greens, and cut into 8 squares with a sharp knife.
- Serve with chili crisp on the side if you like extra heat.
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Ready when: The bubbling has stopped and the edges look set; squares hold their shape when cut
Tip: Cutting too early makes the tofu layers slide apart.
Good to know
Tips
- Toast and grind Sichuan peppercorns fresh; pre-ground powder loses its numbing tingle quickly.
- To dial down the heat, use 2 tablespoons of doubanjiang and skip the chili crisp. For more heat, add 1 teaspoon of chili flakes with the garlic.
- Don't skip the draining step for the tofu or the resting time after baking; both keep the slices neat.
- A rimmed baking sheet under the dish catches any bubbling sauce and saves you scrubbing the oven.
Make ahead
Make the mapo sauce with tofu up to 2 days ahead and refrigerate. Cook the noodles and assemble the whole lasagna up to 24 hours ahead, cover tightly, and refrigerate. Bake straight from the fridge, adding 10 to 15 minutes to the covered baking time, and check that the center reaches 165°F (74°C).
Storage & reheating
Room temperature: no more than 2 hours. Refrigerator: cover tightly and keep up to 4 days. Freezer: wrap individual squares well and freeze up to 2 months; thaw overnight in the fridge. Reheat covered at 350°F (175°C) for 20 to 25 minutes (or microwave a single square for 2 to 3 minutes) until steaming and 165°F (74°C) in the center.
Substitutions
- doubanjiang (Pixian chili bean paste) → Gochujang plus 1 tsp miso. Sweeter and less funky; reduce the sugar to 1 tsp.
- ground pork (not lean) → Ground beef, turkey, or finely chopped shiitake mushrooms. Use 1½ lb (680 g) of chopped mushrooms for a vegetarian version, swapping the broth for vegetable broth; cook until all liquid has evaporated.
- Shaoxing wine → Dry sherry. Use the same amount; avoid sweet cooking wines.
- whole-milk ricotta → Cottage cheese, blended smooth. Use the same weight and drain well first.