Food Edition›Cook›Chinese›Side›Clear-Broth Mapo Tofu
20 minIntermediateServes 2
Chinese · Side

Clear-Broth Mapo Tofu

This is a dish for when you want the texture of silken tofu and the signature tingle of Sichuan peppercorns, but want to skip the heavy heat of fermented chili paste. It is light, clean, and centers on the delicate, slippery nature of the tofu itself.

Guide byIris·20 min·Updated 2026-06-11
Total time
20 min
Hands-on
15 min
Serves
2
Difficulty
Intermediate
Before you start

Mind the temperature of your tofu

Silken tofu is fragile and loses structural integrity if boiled aggressively. Keep the heat at a gentle simmer to maintain its shape while heating it through.

  • wok or deep skillet
  • microplane
  • slotted spoon
Ingredients

What goes in.

  • 14 ozfresh silken tofu, cut into 1-inch cubes
  • 1 tbspneutral oil, such as grapeseed
  • 1 tspSichuan peppercorns, toasted and finely ground
  • 1 tbspfresh ginger, minced
  • 2 clovesgarlic, minced
  • 1/2 cupchicken or vegetable stock
  • 1 tbspShaoxing rice wine
  • 1 tsplight soy sauce
  • 1/2 tspcornstarch mixed with 1 tsp cold water
  • 2 stalksscallion whites, thinly sliced
The key technique

Firming the tofu

Before cooking, gently lower tofu cubes into salted, simmering water for two minutes. This firms the outside of the tofu, preventing it from breaking apart when you toss it with the sauce.

Step by step

The method.

  1. Blanch the tofu

    Bring a small pot of water to a simmer with a pinch of salt. Slide in the tofu cubes and let them sit for 2 minutes before carefully removing them with a slotted spoon.

  2. Aromatize

    Heat the oil in a wok over medium heat. Add the ginger, garlic, and scallion whites. Sauté until fragrant but not browned, about 30 seconds.

  3. Deglaze and simmer

    Pour in the Shaoxing wine and stock. Bring to a gentle boil, then stir in the soy sauce.

  4. Bind the sauce

    Add the blanched tofu to the wok. Pour the cornstarch slurry around the edges and gently shake the wok to incorporate. The sauce should be thin and translucent, just enough to cling to the tofu.

  5. Finish

    Remove from heat. Sprinkle the ground Sichuan peppercorns over the top just before serving.

Tips & troubleshooting

When it doesn't go to plan.

Tip

Always grind your Sichuan peppercorns fresh; they lose their floral, numbing potency rapidly once powdered.

Tip

If you want a bit more savoriness without adding heavy paste, use a mushroom-based stock.

Tip

Shake the wok instead of stirring with a spoon to keep the tofu cubes intact.

Questions

The ones that keep coming up.

Can I use firm tofu instead?

You can, but it will lose the signature slippery mouthfeel of traditional mapo tofu.

Is the numbing effect too strong?

If you are sensitive to the tingling sensation, start with half the recommended amount of peppercorns and adjust to taste.