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Mapo Tofu Recipe
A spicy, satisfying Chinese tofu dish that brings bold Sichuan flavors—silken tofu, ground pork, and fiery chili bean paste—together in just 30 minutes.
Mapo tofu is one of those recipes that feels both comforting and exciting, a perfect balance of heat and umami. Originating in Sichuan province, this iconic tofu dish features soft cubes of tofu bathed in a glossy, red-brown sauce, flecked with numbing Sichuan peppercorns and savory ground pork. What makes this Mapo Tofu Recipe special is how easily you can tailor the spice level, swap in mushrooms or plant-based crumbles for a vegetarian twist, and still end up with a bowl of pure joy. I first tasted it during a chilly winter evening at my friend Cindy’s home, and ever since, I’ve served it across seasons—sometimes to warm up a family dinner in February, other times as a sunny mid-summer treat alongside cucumber salad.
Here’s the thing: it’s faster than takeout and you control the heat. Plus, it’s protein-packed, gluten-free if you choose tamari instead of soy sauce, and loaded with antioxidant-rich garlic and ginger. Honestly, it’s become my go-to for busy weeknights—and my grandkids gobble it up, too!
Why You’ll Love This Recipe
- No oven or fancy gadgets—just a wok or sturdy skillet
- Ready in under 30 minutes (perfect for hectic evenings)
- Adjustable spice: mild, medium or tongue-tingling hot
- High in protein and low in carbs for a balanced meal
- Uses pantry staples like chili bean paste and fermented black beans
- Vegetarian or vegan variation with shiitake mushrooms (see Variations)
- Crowd-pleaser—kids and adults both ask for seconds
- A taste of authentic Sichuan cuisine at home
Ingredients
• 14 oz (400 g) soft or silken tofu, drained and cut into 1-inch cubes (for firmer texture, use medium-firm tofu)
• 8 oz (225 g) ground pork (substitute ground turkey, beef or crumbled tofu/mushrooms for vegetarian)
• 2 tbsp chili bean paste (doubanjiang) – I like Lee Kum Kee brand for authentic flavor
• 1 tbsp fermented black beans, rinsed and roughly chopped (adds depth; skip if you prefer milder)
• 1½ tbsp light soy sauce or tamari (tamari makes it gluten-free)
• 1 tsp dark soy sauce (for color and richness)
• 1 tbsp Shaoxing wine (or dry sherry)
• 2 cloves garlic, minced (about 2 tsp)
• 1 tsp fresh ginger, finely grated
• 1 tsp Sichuan peppercorns, lightly toasted and ground (adjust to taste)
• 1 cup low-sodium chicken or vegetable broth
• 1 tsp cornstarch mixed with 1 tbsp water (for thickening)
• 2 tbsp neutral oil (vegetable, canola, or peanut oil)
• 2 scallions, thinly sliced (green parts for garnish)
Directions
- Heat your wok or skillet over medium-high heat, then add 2 tablespoons of oil. When the oil shimmers, toss in the ground pork. Break it up with a spatula and stir until lightly browned—about 3–4 minutes.
- Push the pork to one side, pour in garlic and ginger on the empty side, and stir-fry until fragrant (about 30 seconds). This layering builds depth.
- Stir in chili bean paste and chopped black beans, letting the mixture sizzle for 1 minute. You’ll smell that signature tangy-spicy aroma—so inviting!
- Pour in Shaoxing wine, soy sauces, and broth. Give it a gentle stir, scraping up any tasty bits stuck on the bottom.
- Carefully nestle tofu cubes into the sauce. Lower the heat slightly and simmer, gently spooning sauce over tofu, until it’s heated through—about 5 minutes. Be kind to your tofu; avoid over-stirring.
- Slowly drizzle the cornstarch slurry around the edges. Watch the sauce thicken to a glossy coating—about 1 minute. If it’s too thick, splash in a bit more broth.
- Sprinkle ground Sichuan peppercorns over the top, then taste and adjust seasoning: more soy for salt, more chili bean paste for heat.
- Garnish with sliced scallions and a final crack of peppercorns. Serve straight from the wok for that homey vibe.
Servings & Timing
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Variations
• Swap ground pork for crumbled extra-firm tofu and water chestnuts for a vegetarian twist
• Stir in cubed eggplant for extra veggie goodness
• Use ground chicken or turkey for a lighter protein option
• Reduce chili bean paste to 1 tablespoon for mild heat
• Add a handful of sugar snap peas or baby corn for crunch
• Finish with a drizzle of sesame oil and chopped peanuts for texture
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days; tofu may release some water—just stir before reheating. To freeze, place tofu and sauce separately in freezer bags for up to 2 months (seal tightly, remove air). Reheat gently on the stovetop over low heat or microwave in short bursts, stirring occasionally.
Notes
I’ve learned that the key to silky tofu lies in draining it well—pat it gently with paper towels to remove excess water. Toasting the Sichuan peppercorns brings out their citrusy-numbing magic, so don’t skip that step. If you’re worried about spice levels, start with 1 tablespoon of chili bean paste and taste before adding more. For an extra pop of color, toss in a few red chili slices or a sprinkle of Chinese chili oil. Often I let the sauce sit for 5 minutes off heat; it deepens in flavor as it cools slightly.
FAQs
Q: What type of tofu is best?
A: Soft or silken tofu is traditional for that smooth texture—medium-firm works if you prefer firmer cubes.
Q: Can I make this dish vegetarian?
A: Absolutely; swap pork for mushrooms or plant-based crumbles and omit Shaoxing wine if you like.
Q: How spicy will it be?
A: With 2 tablespoons of doubanjiang and Sichuan peppercorns, it’s medium-hot—reduce the bean paste for milder heat.
Q: Why is it called “Mapo”?
A: Legend says a pockmarked (ma) old lady (po) first sold the dish in Chengdu, giving it its memorable name.
Q: What’s the best way to serve it?
A: Over steamed white rice or brown rice, with a side of cucumber salad to cool the palate.
Q: Can I freeze Mapo tofu?
A: You can, but tofu texture softens; freezing the sauce separately gives a better result.
Q: Where do I find doubanjiang and Sichuan peppercorns?
A: Most Asian supermarkets carry them; online shops like Amazon also stock authentic brands.
Q: Any tips for less oily sauce?
A: Use a slotted spoon to drain excess oil from the pan before adding broth.
Conclusion
This Mapo Tofu Recipe marries bold Sichuan flavors with home-cook ease, offering a spicy, protein-rich meal that’s ready in just 30 minutes. Whether you’re craving a weeknight pick-me-up or planning a cozy dinner party, it’s sure to satisfy. Give it a try, let me know how you adjust the heat, and explore my other Chinese favorites—like Kung Pao Chicken or Dan Dan Noodles—while you’re here. Happy cooking!
Mapo Tofu Recipe
Ingredients
- 14 oz soft or silken tofu drained and cut into 1-inch cubes
- 8 oz ground pork
- 2 tbsp chili bean paste (doubanjiang) I like Lee Kum Kee brand for authentic flavor
- 1 tbsp fermented black beans rinsed and roughly chopped
- 1 1/2 tbsp light soy sauce or tamari tamari makes it gluten-free
- 1 tsp dark soy sauce for color and richness
- 1 tbsp Shaoxing wine (or dry sherry)
- 2 cloves garlic minced
- 1 tsp fresh ginger finely grated
- 1 tsp Sichuan peppercorns lightly toasted and ground (adjust to taste)
- 1 cup low-sodium chicken or vegetable broth
- 1 tsp cornstarch mixed with 1 tbsp water (for thickening)
- 2 tbsp neutral oil vegetable, canola, or peanut oil
- 2 scallions thinly sliced (green parts for garnish)
Instructions
- Heat your wok or skillet over medium-high heat, then add 2 tablespoons of oil. When the oil shimmers, toss in the ground pork. Break it up with a spatula and stir until lightly browned—about 3–4 minutes.
- Push the pork to one side, pour in garlic and ginger on the empty side, and stir-fry until fragrant (about 30 seconds). This layering builds depth.
- Stir in chili bean paste and chopped black beans, letting the mixture sizzle for 1 minute. You’ll smell that signature tangy-spicy aroma—so inviting!
- Pour in Shaoxing wine, soy sauces, and broth. Give it a gentle stir, scraping up any tasty bits stuck on the bottom. Carefully nestle tofu cubes into the sauce. Lower the heat slightly and simmer, gently spooning sauce over tofu, until it’s heated through—about 5 minutes.
- Slowly drizzle the cornstarch slurry around the edges. Watch the sauce thicken to a glossy coating—about 1 minute. If it’s too thick, splash in a bit more broth.
- Sprinkle ground Sichuan peppercorns over the top, then taste and adjust seasoning: more soy for salt, more chili bean paste for heat. Garnish with sliced scallions and a final crack of peppercorns. Serve straight from the wok for that homey vibe.
