Mapo Tofu is an iconic Sichuan dish, blending soft tofu with a savory, spicy sauce featuring chili bean paste, ground meat, and black beans. This easy recipe combines complex flavors of doubanjiang, Sichuan peppercorns, and sesame oil, creating a comforting and exhilarating dish. Perfect for lovers of authentic Sichuan cuisine, let’s dive into this flavorful Mapo Tofu!
What is Mapo Tofu?
Ma po Tofu is a classic spicy dish from Sichuan cuisine (Sichuan Province in China) known for its bold and spicy flavors. It features soft tofu cubes simmered in a savory sauce made with chili bean paste (doubanjiang), ground meat (often pork), black beans, and Sichuan peppercorns. The combination of these ingredients creates a rich, spicy, and numbing flavor profile that's characteristic of authentic Sichuan cooking. It’s a popular choice in Chinese restaurants and loved for its vibrant and comforting taste.
If you like this recipe, try my Cold Sichuan Noodles and Spicy Chili Crisp.
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🌟 Why You'll Love this Recipe
- Bold and Spicy Flavors: The combination of chili bean paste (doubanjiang), Sichuan peppercorns, and black beans creates a rich, savory sauce with a delightful kick of heat and a unique numbing sensation, characteristic of authentic Sichuan cuisine.
- Comforting and Satisfying: Soft tofu cubes absorb the flavorful sauce, providing a comforting texture that perfectly complements the spicy and aromatic elements, making each bite both hearty and satisfying.
- Easy and Flavorful: This Mapo Tofu recipe brings together complex Sichuan flavors with simple ingredients and straightforward preparation, making it an accessible yet impressive dish for anyone craving a taste of spicy Chinese cooking at home.
🥘 Ingredients
- Firm Tofu: Use firm tofu cut into cubes for the best texture in this dish. Substitute with extra firm tofu if you prefer a denser texture or silken tofu for a softer consistency.
- Vegetable Oil: Essential for stir-frying, use high-quality vegetable oil to achieve a nice sear. Substitute with canola oil or another neutral oil if needed.
- Ground Pork: Adds richness and depth to the sauce. Substitute with ground chicken or beef if preferred, or use a plant-based ground meat for a vegetarian option.
- Chili Bean Paste (Doubanjiang): Provides the signature spicy and umami flavor. Substitute with spicy bean paste or a mix of chili paste and soy sauce if necessary.
- Chicken Stock (Chicken Broth): Adds savory depth to the sauce. Substitute with vegetable stock or water if a vegetarian version is needed.
- Fermented Black Beans (Black Bean Sauce): Enhance the umami and complexity of the sauce. Substitute with black bean garlic sauce or omit if unavailable.
- Sichuan Peppercorns: Contribute a unique numbing heat. Substitute with a pinch of ground black pepper for a milder flavor, but it won't replicate the exact sensation.
- Sesame Oil: Adds a fragrant finish. Substitute with a small amount of olive oil or omit if unavailable.
See easy mapo tofu recipe card for quantities.
🔪 Instructions
Step 1: Bring a large pot of water to a simmer. Submerge the tofu cubes in a strainer and heat them in the water while you prepare the rest of the dish.
Step 2: Preheat a wok or large skillet over high heat. Add 2 tablespoons of vegetable oil, swirl to coat, and then discard the oil. Reduce heat to medium, add 1 tablespoon of oil, and cook the ground pork until it's no longer pink, breaking it up as it cooks.
Step 3: Add 1 tablespoon of oil to the wok, then stir in minced ginger and garlic. Cook briefly until fragrant, then move the pork to one side of the wok and add 1 tablespoon of oil and chili bean paste (doubanjiang) to the other side. Stir until the oil turns red from the paste.
Step 4: Stir in the fermented black beans, then add chicken stock, sugar, and optional red pepper flakes or chili oil. Bring the mixture to a simmer over high to medium heat.
Step 5: In a small bowl, mix cornstarch with 2 tablespoons of water to create a slurry (cornstarch mixture.) Stir the slurry into the simmering sauce to thicken it, cooking for about 30 seconds.
Step 6: Drain the tofu and gently add it to the sauce along with white scallions (green onions,) sesame oil, and Sichuan peppercorns. Mix gently to combine, then garnish with green scallions and serve with steamed white rice.
👩🏼🍳 Chef's Tip
- Elevate the Dish with Extra Sichuan Peppercorns: Add a pinch of extra Sichuan peppercorns or a drizzle of chili oil to the sauce as you finish cooking. The added spice enhances the numbing heat and complexity, making the Mapo Tofu even more flavorful and vibrant.
📖 Substitutions & Variations
Substitute Ground Pork: If you prefer a different protein, use ground chicken or beef instead of ground pork. Ground chicken provides a lighter flavor, while ground beef adds a richer, more robust taste to this Easy mapo tofu recipe.
Use Extra Firm Tofu: For a firmer texture, substitute firm tofu with extra firm tofu. Extra firm tofu holds its shape even better during cooking and adds a denser bite to the dish.
Adjust the Spice Level: Replace Sichuan peppercorns with a pinch of black pepper for a milder taste, or add more chili bean paste if you prefer a spicier, bolder flavor. Black pepper will reduce the numbing heat, while additional chili bean paste increases the overall spice level.
🍴 Equipment
- Large Pot: For bringing water to a simmer to heat the tofu.
- Wok or Large Skillet: For cooking the pork and sauce mixture.
- Strainer: For submerging and draining the tofu.
- Measuring Spoons: For measuring chili bean paste, sugar, and other seasonings.
- Measuring Cup: For measuring chicken stock.
- Knife and Cutting Board: For mincing garlic and ginger, and chopping scallions and black beans.
- Small Bowl: For mixing the cornstarch slurry.
- Spatula or Wooden Spoon: For stir-frying and gently mixing the tofu with the sauce.
- Serving Dish: For garnishing and serving the Mapo Tofu with steamed white rice.
💭 Recipe FAQs
Yes, you can use different types of tofu, but the texture will vary. Extra firm tofu will hold its shape better and provide a denser bite, while silken tofu will create a softer, creamier texture. If using silken tofu, handle it very gently to avoid breaking it apart.
To adjust the spice level, you can modify the amount of chili bean paste (doubanjiang) or add extra chili oil or red pepper flakes. If you prefer a milder dish, reduce the amount of chili bean paste or omit the optional red pepper flakes. Conversely, add more chili oil or doubanjiang for a spicier kick.
Yes, you can make Mapo Tofu vegetarian by substituting the ground pork with a plant-based ground meat or simply omitting it. Use vegetable stock instead of chicken stock and ensure that the chili bean paste (doubanjiang) you use is vegetarian, as some may contain meat or animal products.
🥣 Storage & Reheating
Storage: Keeps for up to 3 days when stored in an airtight container in the fridge.
Freezing: Place the Mapo Tofu in an airtight container or freezer bag, removing as much air as possible. It can be frozen for up to 2 months.
Reheating: Reheat gently in a skillet over medium-low heat, adding a splash of chicken stock or water if needed to restore the sauce's consistency. Stir occasionally to ensure even heating and avoid burning.
🍷 Wine Pairing
Riesling
A slightly off-dry Riesling complements the heat and spiciness of this asy mapo tofu recipe with its refreshing acidity and subtle sweetness. It helps balance the heat while enhancing the dish's complex flavors.
👩🏼🍳 Top Tips
Preheat Your Wok Thoroughly: Ensure your wok or skillet is fully preheated on high heat before adding oil. This helps achieve a good sear on the pork and enhances the depth of flavor in the dish.
Handle Tofu Gently: When adding tofu to the sauce, mix gently to avoid breaking the cubes. This preserves the soft texture and prevents the tofu from disintegrating into the sauce.
Balance the Spice Level: Taste the sauce before serving and adjust the spiciness as needed. Depending on your preference and the heat of your chili bean paste, you may need to add more Sichuan peppercorns or chili oil to achieve your desired level of heat.
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🥗 Pairing Recommendations
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📋 Recipe
Easy Mapo Tofu
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Equipment
- Large pot
- Strainer
- Wok or large skillet
- Spatula or wooden spoon
- Knife
- Cutting board
- Measuring spoons
- Measuring cup
- Small bowl
Ingredients
- 3 cloves garlic peeled and minced
- 2 teaspoons ginger peeled and minced
- 1 bunch scallions chopped (separate white and green parts)
- 1 teaspoon Sichuan peppercorns toasted and ground (see Note)
- 2 teaspoons fermented black beans chopped
- 5 tablespoons vegetable oil divided
- 1 pound ground pork
- 1 pound tofu firm, cut into 1" cubes
- 1 ½ tablespoons Sichuan chili bean paste doubanjiang
- 1 cup chicken stock
- 1 teaspoon sugar
- Optional: 1 teaspoon red pepper flakes ground chilies, or chili oil
- 2 teaspoons cornstarch
- 2 tablespoons water
- 1 teaspoon sesame oil
- Whole chilies for garnish
- White rice for serving
Instructions
- Prepare Tofu: Bring a large pot of water to a simmer. Place tofu in a strainer and submerge in the pot. Turn heat to low and let the tofu heat while you prepare the rest of the dish.
- Prepare Wok: Preheat a wok or skillet over high heat until very hot, 1–2 minutes. Add 2 tablespoons of oil and swirl around to coat. Discard the oil. Reduce heat to medium.
- Cook Pork: Add 1 tablespoon of oil, then the ground pork. Stir-fry, breaking the meat up, being careful not to brown it.
- Add Aromatics: Add 1 tablespoon of oil, then the minced ginger and garlic. Reduce the heat to low.
- Cook Doubanjiang: Turn heat under wok to medium-high. Move the pork to one side of the wok, then add 1 tablespoon of oil and the doubanjiang. Cook, stirring, until the oil takes on the red color of the doubanjiang, about 30 seconds.
- Add Black Beans: Stir in the fermented black beans with the oil mixture and pork.
- Add Liquids: Stir in the chicken stock, sugar, and optional dried chilies or chili oil. Turn heat to high and bring the mixture to a simmer.
- Thicken Sauce: In a small bowl, mix the cornstarch with 2 tablespoons of water to make a slurry. While stirring the simmering pork mixture, swirl in the slurry to thicken the sauce, about 30 seconds.
- Combine Tofu and Pork: Drain the tofu and add it to the pork mixture along with the white scallions, sesame oil, and toasted Sichuan peppercorns. Mix gently to avoid breaking up the tofu.
- Garnish and Serve: Garnish with green scallions, whole chilies, and additional toasted peppercorns if desired. Serve with steamed white rice.
Notes
🌡️ Food safety
- Pork - Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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