Follow these steps for perfect results
dried chiles de arbol
toasted, ground
Sichuan peppercorns
toasted, ground
vegetable oil
scallions
1" pieces, thinly sliced
ground pork
Fresno chile
finely chopped
garlic
finely chopped
peeled ginger
finely chopped
doubanjiang (Sichuan-style fermented chili bean paste)
silken tofu
drained, cut into 1/2" pieces
baby kale
Steamed rice
Toast dried chiles de arbol and Sichuan peppercorns in a dry small skillet over medium heat, stirring constantly, until fragrant (about 1 minute).
Let the toasted spices cool.
Finely grind the cooled spices in a spice mill.
Heat vegetable oil in a large skillet over medium-high heat.
Add 1-inch pieces of scallion and cook, stirring, until bright green (about 30 seconds).
Add ground pork and cook, breaking it up with a spoon, until just cooked through (about 1 minute).
Add the ground dried chile mixture and cook, stirring, until the meat mixture begins to look dry (about 1 minute).
Add finely chopped Fresno chile, garlic, and ginger and cook, stirring, until fragrant (about 1 minute).
Stir in doubanjiang (Sichuan-style fermented chili bean paste).
Add silken tofu and 1 cup of water.
Bring the mixture to a boil, then reduce heat to low.
Add baby kale and simmer until kale is wilted and tofu is heated through (about 3 minutes).
Serve mapo dofou over steamed rice and top with thinly sliced scallions.
Expert advice for the best results
Adjust the amount of dried chiles and Sichuan peppercorns to your spice preference.
For a vegetarian version, use vegetarian ground meat substitute and vegetable broth instead of water.
Serve with a side of pickled vegetables for a contrasting flavor.
Everything you need to know before you start
10 minutes
Can be made ahead of time and reheated.
Serve in a bowl with rice, garnished with scallions.
Serve hot with a side of steamed vegetables.
Offer a variety of condiments like chili oil or soy sauce.
Pair with a cooling drink like iced tea.
The beer's crispness cuts through the spice.
The sweetness complements the spice.
Discover the story behind this recipe
A classic and popular Sichuan dish.
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