Mapo Tofu (麻婆豆腐)

Mapo Tofu & Baijiu: A Match Made in Sichuan

Spicy, numbing, and deeply umami—Mapo Tofu is one of Sichuan cuisine’s most iconic dishes. The heat from the chili and Sichuan peppercorns pairs beautifully with the bold, floral, and fruity notes of Ming River Baijiu. Whether you’re cooking at home or dining out, this is the perfect dish to ganbei with baijiu.

📌 Serves: 4 | Prep Time: 10 min | Cook Time: 15 min

Why Baijiu & Mapo Tofu?

Mapo Tofu is packed with fermented umami flavors, spicy Sichuan peppercorn heat, and a silky texture from the tofu. A sip of Ming River Baijiu enhances the dish’s depth while refreshing the palate with its bright tropical fruit notes and a slightly peppery finish.

✅ The numbing heat of Sichuan peppercorns is balanced by baijiu’s floral and fruity profile.

✅ The fermented bean paste (doubanjiang) in Mapo Tofu complements baijiu’s complex depth.

✅ Drinking baijiu neat or in a light cocktail makes it the ultimate Sichuan food companion.

Ingredients

🛒 Find these at your local Asian grocery store or online!

Main Ingredients:

• 1 lb (450g) silken or medium-firm tofu (cubed)

• 1/2 lb (225g) ground pork (or sub plant-based ground meat)

• 2 tablespoons Sichuan doubanjiang (fermented chili bean paste)

• 1 tablespoon douchi (fermented black beans), minced (optional)

• 1 tablespoon Sichuan peppercorns, toasted & ground

• 2 cloves garlic, minced

• 1 teaspoon ginger, minced

• 2 scallions, chopped (white & green parts separated)

• 1 tablespoon soy sauce

• 1/2 teaspoon sugar

• 1/2 cup chicken or vegetable broth

• 1 teaspoon cornstarch mixed with 2 tablespoons water

• 2 tablespoons neutral oil (vegetable or peanut oil)

Optional Garnish:

• Extra Sichuan peppercorn powder

• Chopped scallions

• Chili flakes for extra heat

Step-by-Step Instructions

1️⃣ Prepare the Tofu

• Cut tofu into 1-inch cubes and blanch in simmering water for 1-2 minutes. This helps keep its shape when mixed into the sauce. Drain and set aside.

2️⃣ Toast the Sichuan Peppercorns

• In a dry pan, toast Sichuan peppercorns over low heat for 30 seconds, then grind into a fine powder. Set aside.

3️⃣ Cook the Pork & Sauce Base

• Heat 2 tbsp oil in a wok or deep skillet over medium heat.

• Add ground pork and cook until browned (3-4 minutes).

• Push the pork to the side, then add garlic, ginger, and the white parts of the scallions. Sauté until fragrant (30 seconds).

• Stir in doubanjiang (chili bean paste) and fermented black beans. Cook for 1-2 minutes until the oil turns red and fragrant.

4️⃣ Build the Sauce

• Add soy sauce, sugar, and chicken broth. Bring to a simmer.

• Stir in the tofu cubes, gently mixing to coat in sauce.

• Pour in the cornstarch slurry and simmer for another 2 minutes to thicken.

5️⃣ Finish & Serve

• Sprinkle with ground Sichuan peppercorns and green scallions.

• Serve hot with steamed jasmine rice.