Hwang Jin-sun's Mapo Tofu
Authentic Sichuan-style mapo tofu with a numbing, spicy kick, made by roasting and grinding fresh huajiao (ma jiao) powder, combined with doubanjiang and fragrant pork oil.
Ingredients needed 2 servings
Recipe
Cooking tips
- Roasting whole huajiao (ma jiao) over low heat and grinding it yourself in a mortar delivers a fresher, more intense numbing aroma than store-bought powder—essential for authentic Sichuan flavor.
- Briefly blanching the tofu in saltwater or boiling water just before cooking helps it maintain its firm shape when mixed with sauce, preventing crumbling or clumping.
- Sauté the minced pork until the exterior turns slightly crispy to fully extract the oil—this step is crucial for achieving the rich, deep flavor characteristic of authentic mapo tofu.
Recommended for
- Those seeking a much stronger, more intense numbing and spicy mala/Sichuan flavor than typical mapo tofu.
- Anyone wanting the ultimate Chinese main dish to mix and stir into warm rice.
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