Mapo Tofu Rice Bowl

Name: Mapo Tofu Rice Bowl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Sichuan
Ingredients: 1½ cups (300 g) jasmine rice, rinsed until water runs mostly clear; 2¼ cups (530 ml) water; 28 oz (800 g) silken tofu, drained, cut into ¾-inch (2 cm) cubes; 1 tsp (5 g) kosher salt, for the blanching water; 3 tbsp (45 ml) neutral oil; 8 oz (225 g) ground pork; 3 tbsp (50 g) doubanjiang (Pixian chili bean paste), coarse bits chopped if large; 1 tbsp (10 g) fermented black beans, rinsed and roughly chopped; 4 cloves (15 g) garlic, minced; 1 tbsp (8 g) fresh ginger, peeled and minced; 1 tsp (3 g) Sichuan chili flakes (optional); 1¼ cups (300 ml) low-sodium chicken stock; 1 tbsp (15 ml) light soy sauce; ½ tsp (2 g) granulated sugar; 1½ tbsp (12 g) cornstarch, mixed with the cold water for the slurry; 3 tbsp (45 ml) cold water, for the slurry; 2 tsp (4 g) Sichuan peppercorns, toasted and ground; 4 whole (60 g) scallions, thinly sliced, whites and greens separated; 1 tsp (5 ml) toasted sesame oil (optional)

From the MyKitchenBank Kitchen

Silky tofu cubes simmered in a fiery, savory sauce of doubanjiang, fermented black beans and ground pork, spooned over steamed rice and finished with scallions and tingly Sichuan pepper.

Prep: 20 min
Cook: 25 min
Wait: 10 min
Total: 55 min
Makes: 4 generous rice bowls

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Ingredients

4 servings

For the rice
1½ cups (300 g) jasmine rice, rinsed until water runs mostly clear
2¼ cups (530 ml) water
For the mapo tofu
28 oz (800 g) silken tofu, drained, cut into ¾-inch (2 cm) cubes
1 tsp (5 g) kosher salt, for the blanching water
3 tbsp (45 ml) neutral oil
8 oz (225 g) ground pork
3 tbsp (50 g) doubanjiang (Pixian chili bean paste), coarse bits chopped if large
1 tbsp (10 g) fermented black beans, rinsed and roughly chopped
4 cloves (15 g) garlic, minced
1 tbsp (8 g) fresh ginger, peeled and minced
1 tsp (3 g) Sichuan chili flakes (optional)
1¼ cups (300 ml) low-sodium chicken stock
1 tbsp (15 ml) light soy sauce
½ tsp (2 g) granulated sugar
1½ tbsp (12 g) cornstarch, mixed with the cold water for the slurry
3 tbsp (45 ml) cold water, for the slurry
To finish
2 tsp (4 g) Sichuan peppercorns, toasted and ground
4 whole (60 g) scallions, thinly sliced, whites and greens separated
1 tsp (5 ml) toasted sesame oil (optional)

Equipment (7)

12-inch (30 cm) deep skillet or wok
Medium saucepan with lid or rice cooker
Medium pot for blanching the tofu
Small dry skillet for toasting peppercorns
Spice grinder or mortar and pestle
Small bowl for cornstarch slurry
Wide spatula or spoon

Steps

Before you start

Start the rice first (or use a rice cooker) so it is hot and ready when the tofu finishes.
Doubanjiang (Pixian chili bean paste) is salty and spicy; use the amount listed first and adjust at the end.
Toast and grind the Sichuan peppercorns just before serving for the strongest numbing aroma.
Handle silken tofu gently; slide it into the pan and push, never stir vigorously.

1
Cook the rice
- Combine the rinsed rice and 2¼ cups (530 ml) water in a medium saucepan.
- Bring to a boil over high heat, then cover, reduce to low and cook 15 minutes.
- Remove from heat and keep covered 10 minutes.
- Fluff with a fork.
- (Or use a rice cooker.)
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Ready when: Grains are tender, fluffy and no water remains in the pan
Tip: Do not lift the lid while it cooks or steam escapes.
2
Blanch the tofu
- Bring a medium pot of water to a gentle simmer and add 1 tsp salt.
- Slide in the tofu cubes, turn off the heat and let stand 5 minutes while you prep the sauce.
- Gently drain just before adding to the sauce.
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Ready when: Tofu is hot and slightly firmer to the touch
Tip: Keep the water below a boil so the tofu does not break up.
3
Toast the peppercorns
- Toast the Sichuan peppercorns in a small dry skillet over medium-low heat, shaking often, for 1 to 2 minutes.
- Cool briefly, then grind to a fine powder and set aside.
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Ready when: Fragrant and slightly darker, with a citrusy aroma
Tip: Pull them off the heat at the first strong aroma; scorched peppercorns turn bitter.
4
Brown the pork
- Heat the oil in a 12-inch (30 cm) skillet or wok over medium-high heat until shimmering.
- Add the pork and cook, breaking it into small crumbles, 4 to 5 minutes.
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Ready when: Pork is browned with crisp edges and no pink remains (160°F / 71°C)
Tip: Let it sit a few seconds between stirs to encourage browning.
5
Fry the aromatics
- Push the pork to one side.
- Reduce heat to medium and add doubanjiang, black beans and chili flakes to the oil.
- Fry 1 minute until the oil turns red.
- Add garlic, ginger and scallion whites and stir 30 seconds, then mix everything with the pork.
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Ready when: Oil is vivid red and the mixture smells deeply savory
Tip: Stir constantly so the paste does not burn.
6
Add the liquid
- Pour in the stock, soy sauce and sugar.
- Scrape up any browned bits and bring to a simmer over medium heat, about 2 minutes.
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Ready when: Sauce bubbles gently around the edges
7
Simmer the tofu
- Drain the tofu well and slide it into the sauce.
- Gently nudge with the back of a spatula to coat.
- Simmer over medium-low heat 5 minutes, without stirring hard, so the tofu absorbs flavor.
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Ready when: Tofu is hot throughout and tinted red at the edges
Tip: Push the spatula along the pan bottom instead of stirring to keep cubes intact.
8
Thicken the sauce
- Stir the cornstarch with the cold water, then drizzle in about half while gently pushing the tofu.
- Simmer 1 minute.
- Add more slurry if needed.
- Taste and add a pinch of salt or a splash of soy if needed.
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Ready when: Sauce is glossy and coats the back of a spoon
Tip: Re-stir the slurry just before adding as the starch settles.
9
Finish and serve
- Turn off the heat.
- Stir in half the ground Sichuan pepper, the scallion greens and sesame oil, if using.
- Divide the rice among 4 bowls, spoon the mapo tofu on top, and sprinkle with the remaining Sichuan pepper.
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Ready when: Fragrant, glossy and steaming hot
Tip: Serve right away, as the tofu releases water if it sits.

Good to know

Tips

Frying the doubanjiang in oil until red unlocks its flavor and color.
Salted-water blanching keeps the silken tofu from falling apart.
Add the thickener gradually; the sauce thickens further as it sits.
Serve with steamed greens to balance the heat.

Make ahead

The sauce with pork (through step 6) can be made up to 2 days ahead and refrigerated. Reheat to a simmer, then add the blanched tofu and finish.

Storage & reheating

Room temperature: up to 2 hours. Fridge: store tofu and rice separately in airtight containers up to 3 days. Freezer: not recommended because silken tofu turns spongy. Reheat gently in a skillet over low heat with a splash of water or stock, or microwave in 30-second bursts.

Substitutions

ground pork → ground beef, or crumbled shiitake mushrooms for a vegetarian version. Use vegetable stock if making it vegetarian; cook mushrooms until browned.
silken tofu → soft or medium-firm tofu. Firmer tofu holds its shape better but is less silky.
Sichuan peppercorns → extra chili flakes with a pinch of ground black pepper and lemon zest. Will not give the true numbing tingle.
low-sodium chicken stock → water. Flavor will be lighter; add a little more soy sauce to compensate.