Mapo Tofu

Recipe by Abby Falck
READY IN: 20mins




  • Combine garlic, spicy bean paste, chili powder, soy sauce, black bean garlic sauce and (optionally) meat.
  • Cut the tofu into 1/2 to 3/4-inch cubes.
  • Heat a wok or large skillet over high heat and add the vegetable and chili oil.
  • When the oil is very hot and starting to smoke, add the ground meat or seasoning mixture and stir-fry for 2-3 minutes with meat, 30-60 seconds without.
  • Add the leek and cook for an additional 2-3 minutes.
  • Stir the cornstarch into the broth and add to the wok along with the tofu. Stir gently until thoroughly combined.
  • Lower the heat and simmer for 3-4 minutes.
  • Turn off the heat. Add in the ground Szechuan peppercorns, stir gently, and allow to cook in the residual heat for another 1-2 minutes.
  • Serve hot over white rice.