Zubereitung

Bring a medium saucepan of water to a gentle simmer. Slide in the tofu cubes and warm for 2 minutes, then drain carefully; this firms the surface and helps prevent chilling the sauce.

Heat the neutral oil in a wide skillet over medium heat. Add the ground pork and saute for 4 to 5 minutes, breaking it into small pieces, until browned and cooked through to 74°C.

Add the doubanjiang, ginger, and garlic. Saute for 1 minute, stirring constantly, until the paste darkens slightly and the aromatics smell fragrant rather than raw.

Pour in the chicken stock, soy sauce, and oyster sauce, scraping the pan to dissolve the browned bits. Bring the mixture to a gentle boil, then reduce the heat and simmer for 4 minutes.

Nestle the warmed tofu into the sauce. Simmer uncovered for 5 minutes, spooning sauce over the top and shaking the skillet gently instead of stirring, until the tofu is hot and the sauce lightly coats a spoon.

Silken tofu simmering in glossy red Sichuan sauce with pork

KI-generiertes Bild

Stir the cornstarch mixture, then drizzle it into the skillet while gently shaking the pan. Simmer for 30 to 60 seconds until the sauce turns glossy and clings to the tofu.

Turn off the heat and fold in the chili oil and ground Sichuan peppercorns. Taste and adjust with a little more soy sauce only if needed; finish with the scallions and serve immediately.

Finished Mapo Tofu topped with scallions and Sichuan pepper

KI-generiertes Bild

Warum dieses Rezept gelingt

Doubanjiang supplies fermented depth and salt, while chili oil brings rounded heat; a small cornstarch slurry gives the sauce its characteristic cling without masking the delicate tofu.

Aufbewahren und Aufwärmen

So bewahrst du es auf

Refrigerate leftovers in a covered container for up to 3 days. The tofu will soften further but the flavor will deepen.

So wärmst du es auf

Reheat gently in a saucepan over low heat with 1 to 2 tablespoons of water, stirring as little as possible, until steaming hot throughout. Do not boil vigorously.