Simple Mapo Tofu Recipe

Create authentic Sichuan Mapo tofu easily at home with this simple recipe. Simmer soft tofu with ground pork in a rich, savory, flavorful, and spicy sauce. Serve over rice for a satisfying meal.

Looking for an easy and simple way to create an authentic Chinese mapo tofu (麻婆豆腐) dish at home?

This classic Sichuan tofu recipe is perfect for anyone who loves bold flavors and spicy food. You’ll feel like you’re dining at a restaurant. Once you taste it, you’ll find it hard to resist going back for seconds.

What is mapo tofu?

Originating in the Sichuan province of China, mapo tofu is a beloved dish known for its spicy and flavorful taste.

This dish includes soft tofu, minced meat, doubanjiang (fermented chili paste), and signature Sichuan Peppercorn for a unique “numbing” sensation.

Mapo tofu is named after its creator, Chen Ma Po, a woman who owned a small restaurant in Chengdu. The dish’s name roughly translates to “pockmarked grandma’s tofu.” Legend says Chen invented the dish in the late 19th century, and it became widely loved by locals and travelers.

Elements of Mapo Tofu

Doubanjiang (fermented chili paste)

In Chinese cuisine, Doubanjiang is a commonly used ingredient, particularly in Sichuan cuisine. It is also known as fermented chili paste or broad bean paste. The paste is made from fermented broad beans, soybeans, salt, and red chili peppers.

The mixture ferments for several months, resulting in a rich, savory flavor with deep umami and spicy notes. When making mapo tofu, Doubanjiang is a crucial ingredient that cannot be substituted.

Note: For premium broad bean paste, try “Pixian Broad Bean Paste” available at local Asian markets or online retailers. It hails from Pixian, a small county in Sichuan province.

Sichuan peppercorn

Sichuan peppercorn is another key ingredient in Mapo tofu. The peppercorn provides a unique tongue-numbing sensation and enhances the spicy flavor of the dish.

You can add Sichuan peppercorn to the dish as either a powder or whole seed, alone or in combination with other spices. It adds a distinctive, citrusy flavor that pairs well with the heat of the dried chili peppers and the savory notes of the fermented chili paste.

Soft tofu

Choose soft tofu for its tender texture that holds shape when cooked. Unlike firm tofu, it has a silky, smooth consistency that allows absorption of the rich, spicy sauce, enhancing the dish’s flavor.

Note: Avoid silken tofu as it lacks firmness, easily breaking apart in the spicy sauce and leading to a mushy texture.

Douchi (fermented black beans) – optional

Fermented black beans provide umami depth and balance the heat of Sichuan peppercorns in Mapo tofu. This ingredient is often used with doubanjiang in Sichuan cuisine, giving dishes like Twice-cooked Pork their distinct flavor.

The combination of fermented black beans, doubanjiang, and other seasonings creates the signature complexity of the dish. While essential, omitting them won’t drastically alter the dish’s taste.

Ingredients List

• Soft tofu: cut into small cubes
• Dried red chili: Sichuan dried red chili works the best but other dried red chili works as well.
• Oil: a neutral cooking oil
• Green onion: to add savory flavor
• Ginger: to add spicy flavor and aroma.
• Ground pork: adds a rich and savory flavor to the dish.
• Garlic: adds depth of flavor.
• Doubanjiang: a staple ingredient in Sichuan cuisine.
• Douchi: add salty and slightly sweet flavor
• Chicken stock: provides moisture and rich taste to the sauce
• Sichuan peppercorn powder: a spice made from the ground husks of the Sichuan peppercorn, which has a unique and numbing flavor that is a hallmark of Sichuan cuisine.
• Starch water: a mixture of water and cornstarch as a thickening agent to give the sauce a silky and glossy texture.

How to make Mapo Tofu

Step 1. Blanch the tofu

Cut the tofu into small cubes. Bring a large pot of water to boil and add a pinch of salt. Add the tofu to the pot and cook for 1 minute. Drain and set aside.

Step 2. Fry the Aromatics

Heat a wok or large skillet over medium heat and add vegetable oil. Add ginger, dried crushed chilies, and green onion and stir fry until fragrant, about 30-60 seconds.

Step 3. Add the Meat

Increase the heat to medium-high. Next, add the ground pork and cook until browned and crispy, breaking up any large pieces with a spatula.

Step 4. Make the Sauce

Add doubanjiang, fermented black beans (if using), and garlic to the wok or skillet. Stir-fry for about 30 seconds until fragrant.

Step 5. Add the Tofu and Simmer

Add the blanched tofu and chicken stock to the wok or skillet and bring to a boil. Reduce the heat to medium-low and simmer for 5-7 minutes, until the tofu is heated through.

Step 6. Thicken the Sauce

Add ground Sichuan pepper and stir. In a small bowl, mix together the cornstarch and water to make a slurry. Add the slurry to the wok or skillet and stir gently to thicken the sauce.

Step 7. Garnish and Serve

Garnish with sliced green onions and more Sichuan pepper if desired. Serve hot with steamed rice.

Vegetarian or vegan Adaptation Tip

To make a vegetarian or vegan version, replace the ground pork with mushrooms or a plant-based meat. Substitute chicken stock with vegetable stock. Alternatively, omit the pork and use tofu exclusively, but reduce the amount of seasoning and condiments.

5 Classic Chinese Dishes to Try at Home

Explore the delightful flavors of traditional Chinese cuisine through these five easy-to-make dishes ideal for home cooking.

• Twice Cooked Pork (Authentic Sichuan Pork Stir-Fry)
• Chinese Beef and Pepper Stir-fry
• Easy and Authentic Kung Pao Chicken
• Chinese Crispy Beef
• Blanched Choy Sum with Garlic Sauce