Go Back
Best Mapo Tofu Recipe

Mapo Tofu Recipe

Mapo Tofu is a spicy and savory Sichuan dish made with soft tofu and ground pork in a rich, flavorful sauce. This Best Mapo Tofu Recipe offers an authentic taste of Sichuan cuisine, with tips on how to balance the bold flavors of chili bean paste, Sichuan peppercorns, and tender tofu. Serve with steamed rice for a comforting, satisfying meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Chinese
Servings 4
Calories 350 kcal

Equipment

  • Wok or large skillet
  • Wooden spoon or spatula
  • Small bowl for mixing sauce

Ingredients
  

  • 14 oz (400g) silken or soft tofu (cubed)
  • 200g ground pork (or beef)
  • 2 tbsp Sichuan peppercorns (ground)
  • 2-3 tbsp doubanjiang (spicy chili bean paste)
  • 1 tbsp fermented black beans optional
  • 1 tbsp ginger
  • 2 garlic cloves
  • 2 green onions chopped
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1 tbsp shaoxing wine
  • 1/2 cup chicken broth or water
  • 1 tbsp ornstarch (mixed with 2 tablespoons water for slurry)
  • 2 tbsp vegetable oil
  • 1 tsp sesame oil
  • Fresh cilantro or chopped green onion for garnish optional

Instructions
 

  • 1. Prepare the Ingredients
    Drain and cut the tofu into small cubes. Set aside.Mince the garlic, ginger, and green onions.In a small bowl, prepare the cornstarch slurry by mixing 1 tablespoon cornstarch with 2 tablespoons water.
    2. Toast the Sichuan Peppercorns
    In a dry wok or skillet over medium heat, toast the Sichuan peppercorns for 1-2 minutes until fragrant. Crush or grind them coarsely and set aside.
    3. Cook the Ground Pork
    Heat 2 tablespoons of vegetable oil in the wok over medium-high heat. Add minced garlic, ginger, and the white parts of the green onions.Stir-fry for about 30 seconds until fragrant, then add the ground pork. Cook until browned and fully cooked, breaking up the pork as it cooks.
    4. Add the Spicy Ingredients
    Stir in the doubanjiang (chili bean paste) and fermented black beans (if using). Cook for 1-2 minutes until the oil turns red and fragrant.Add the Shaoxing wine, soy sauce, sugar, and chicken broth. Stir well to combine.
    5. Simmer the Tofu
    Gently add the cubed tofu to the sauce, making sure not to break the tofu.Simmer for 5-7 minutes, allowing the tofu to absorb the flavors of the sauce.
    6. Thicken the Sauce
    Stir in the cornstarch slurry to thicken the sauce, cooking for an additional 1-2 minutes until the sauce reaches your desired consistency.
    7. Finish and Serve
    Drizzle with sesame oil and sprinkle the toasted Sichuan peppercorns over the dish.Garnish with chopped green onions and fresh cilantro, if desired.Serve the Mapo Tofu hot, alongside steamed rice.

Notes

  • Doubanjiang: This spicy fermented bean paste is essential to give Mapo Tofu its signature bold, umami flavor. You can find it in Asian grocery stores or online.
  • Sichuan Peppercorns: These add a unique, tingling sensation to the dish, a hallmark of Sichuan cuisine. Be sure to toast and grind them for maximum flavor.
  • Vegetarian Option: Replace the ground pork with crumbled tofu, mushrooms, or plant-based ground meat for a vegetarian version.
  • Adjust the Spice: For a milder version, reduce the amount of doubanjiang or omit the fermented black beans.
QR Code linking back to recipe