Food writer Felicity Cloake has demystified the art of creating an authentic, restaurant-quality mapo tofu at home, proving this fiery Sichuan classic can be on your table in mere minutes. Her detailed recipe, accompanied by photography from Robert Billington, breaks down the process into simple steps, making this Chengdu favourite accessible to UK cooks.
The Essence of Sichuan in a Bowl
As explained by Chinese food expert Fuchsia Dunlop, mapo tofu embodies the "spicy generosity" central to Sichuan cuisine. The dish's name has colourful origins, though Cloake suggests it's perhaps best not literally translated as "pock-marked old woman's tofu." At its heart, it's a celebration of textures and flavours: the creamy softness of plain tofu provides the perfect canvas for a powerfully savoury, numbing, and spicy sauce.
This recipe is also a potential gateway for those unsure about tofu. When cooked this way, its delicate texture absorbs the robust seasoning, creating a deeply satisfying dish. With a prep time of 10 minutes and a cook time of just 7 minutes, it's an ideal solution for a fast, flavour-packed weeknight dinner.
Gathering Your Ingredients
Cloake's recipe is designed for two people. The core components are simple: 250g of plain tofu (she prefers a soft variety), aromatics like garlic, ginger, and spring onions, and the essential Sichuan flavourings. These include Sichuan peppercorns for that characteristic tingle and Sichuan chilli bean paste (doubanjiang), which is readily found in Chinese supermarkets or online.
A small amount of 40g pork or beef mince adds depth, though the recipe is adaptable. Plant-based mince, sautéed mushrooms, or aubergine make excellent vegetarian alternatives. A cornflour slurry helps thicken the sauce to a glossy consistency.
Step-by-Step Cooking Method
The key to success, Cloake advises, is preparation. Have all your ingredients chopped and measured before you heat the wok, as the cooking process is swift. Begin by blanching the cubed tofu in salted water for a minute to firm it up slightly, then drain carefully.
The flavour base starts with toasting Sichuan peppercorns to release their aroma, then infusing oil with them. The minced meat is fried until crisp, followed by the garlic, ginger, and white parts of the spring onion. The soul of the dish—the chilli bean paste and fermented black beans—is then fried briefly before water is added.
Gently fold the blanched tofu and crispy mince into the simmering sauce, spooning the liquid over the top to avoid breaking the delicate cubes. Once the sauce thickens, it's ready to serve.
Serving and Enjoying Your Creation
Transfer the mapo tofu to a bowl and finish with a sprinkle of freshly ground toasted Sichuan pepper and the reserved green spring onions. It is traditionally served with plain rice to balance the heat, though noodles are also an option. A side of steamed greens or a cooling cucumber salad completes the meal.
Felicity Cloake's masterclass demonstrates that with the right ingredients and a confident, quick technique, you can bring the vibrant, complex flavours of Sichuan right into your own kitchen in less time than it takes for a delivery to arrive.
