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.
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.
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.
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