Weeknight Mapo Tofu (Ma Po Dou Fu, simplified)

The story

Real mapo tofu needs a dozen aromatics and a wok master. This home version keeps the holy trinity — doubanjiang chili bean paste, garlic, and the signature silky sauce — and skips everything you would only miss if you were from Chengdu.

Ingredients (6 + pantry staples)

• Soft or medium tofu — 1 block (14 oz / 400 g), cubed
• Ground pork or beef — 6 oz / 170 g
• Chili bean paste (doubanjiang) — 1.5 tbsp
• Garlic — 3 cloves, minced
• Soy sauce — 1 tbsp
• Cornstarch — 1 tbsp (for the glossy sauce)

Pantry staples used (don't count toward the 6): sugar (pinch), cooking oil. Not stocked yet? See the pantry page.

Steps

1. Brown the pork in oil, breaking it up; add garlic and doubanjiang, fry 1 minute until the oil turns red.
2. Add 1 cup / 250 ml water and the tofu; simmer 5 minutes.
3. Stir in soy sauce, then the cornstarch slurry (cornstarch + 2 tbsp water); simmer until glossy. Serve over rice.

Swaps

Make it vegetarian with mushrooms instead of pork. Sichuan peppercorn is the authentic finish — add if you have it, skip happily if not.