Cooking Instructions

Follow these steps for perfect results

Ingredients

0/12 checked
2
servings
4 unit

dried chiles de arbol

toasted, ground

1.5 tsp

Sichuan peppercorns

toasted, ground

2 tbsp

vegetable oil

2 unit

scallions

1" pieces, thinly sliced

4 unit

ground pork

0.5 unit

Fresno chile

finely chopped

2 clove

garlic

finely chopped

2 tsp

peeled ginger

finely chopped

0.33 cup

doubanjiang (Sichuan-style fermented chili bean paste)

6 unit

silken tofu

drained, cut into 1/2" pieces

1 cup

baby kale

1 unit

Steamed rice

Step 1
~3 min

Toast dried chiles de arbol and Sichuan peppercorns in a dry small skillet over medium heat, stirring constantly, until fragrant (about 1 minute).

Step 2
~3 min

Let the toasted spices cool.

Step 3
~3 min

Finely grind the cooled spices in a spice mill.

Step 4
~3 min

Heat vegetable oil in a large skillet over medium-high heat.

Step 5
~3 min

Add 1-inch pieces of scallion and cook, stirring, until bright green (about 30 seconds).

Step 6
~3 min

Add ground pork and cook, breaking it up with a spoon, until just cooked through (about 1 minute).

Step 7
~3 min

Add the ground dried chile mixture and cook, stirring, until the meat mixture begins to look dry (about 1 minute).

Step 8
~3 min

Add finely chopped Fresno chile, garlic, and ginger and cook, stirring, until fragrant (about 1 minute).

Step 9
~3 min

Stir in doubanjiang (Sichuan-style fermented chili bean paste).

Step 10
~3 min

Add silken tofu and 1 cup of water.

Step 11
~3 min

Bring the mixture to a boil, then reduce heat to low.

Step 12
~3 min

Add baby kale and simmer until kale is wilted and tofu is heated through (about 3 minutes).

Step 13
~3 min

Serve mapo dofou over steamed rice and top with thinly sliced scallions.

Pro Tips & Suggestions

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.

Cooking Experience

Everything you need to know before you start

Time & Preparation

Cleanup Time

10 minutes

Batch Cooking
Friendly
Make Ahead

Can be made ahead of time and reheated.

Freezable
Kid Friendly

Cooking Environment

Messiness Level
Medium
Smell Intensity
Strong
Noise Level
Medium
Elder Friendly
Suitable for seniors

Plating & Presentation

Serving Suggestions

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.

Perfect Pairings

Food Pairings

Cucumber salad
Pickled vegetables

Drink Pairings

Cultural Heritage

Discover the story behind this recipe

Origin & Tradition

Region of Origin

Sichuan, China

Cultural Significance

A classic and popular Sichuan dish.

Style

Occasions & Celebrations

Occasion Tags

Weeknight Dinner
Casual Gathering

Popularity Score

75/100

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