A spicy, savory Sichuan classic that brings together silky tofu, ground meat, and a bold, numbing chili sauce. This dish is packed with layers of flavor—fiery, fragrant, and utterly addictive.
Origin Mapo Tofu
Mapo Tofu hails from Sichuan province in China, known for its bold and spicy cuisine. The dish is famous for its unique combination of spicy, numbing Sichuan peppercorns and savory fermented bean paste, creating a perfect balance of heat and flavor.
Why You’ll Love This Recipe
If you love bold flavors with a kick, Mapo Tofu delivers. It’s quick to make yet deeply satisfying, with tender tofu soaking up all the spicy, savory goodness. It’s a fantastic weeknight meal served over steamed rice that will warm you up and keep you coming back for more.
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Mapo Tofu
Course: Random4
servings30
minutes40
minutes300
kcalIngredients
1 block (14 oz) soft or medium-firm tofu, cut into cubes
200g ground pork or beef (optional, for vegetarian skip or use mushrooms)
2 tbsp vegetable oil
2 cloves garlic, minced
1-inch piece ginger, minced
2 tbsp doubanjiang (spicy fermented bean paste)
1 tbsp soy sauce
1 tsp sugar
½ cup chicken or vegetable broth
1 tsp Sichuan peppercorns, toasted and ground (or powder)
2 green onions, sliced
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
Cooked steamed rice, for serving
Directions
- Prepare tofu: Carefully cut tofu into 1-inch cubes and set aside.
- Cook meat: Heat oil in a wok or large skillet over medium-high heat. Add ground pork or beef and cook until browned and crispy. Remove and set aside.
- Sauté aromatics: In the same pan, add garlic and ginger, sautéing until fragrant, about 30 seconds.
- Add spicy paste: Stir in the doubanjiang and cook for 1–2 minutes to release its flavors.
- Build the sauce: Add soy sauce, sugar, and broth. Stir well.
- Simmer tofu: Gently add tofu cubes back to the pan, spooning sauce over them carefully to avoid breaking. Simmer for 5 minutes to let tofu soak in flavors.
- Thicken sauce: Slowly stir in the cornstarch slurry and cook until the sauce thickens slightly.
- Add finishing touches: Sprinkle with ground Sichuan peppercorns and sliced green onions. Stir gently to combine.
- Serve: Spoon Mapo Tofu over steamed rice and enjoy the spicy, numbing, umami-packed goodness.
Notes
- Vegetarian version: Skip the meat and add chopped mushrooms or extra tofu. Use vegetable broth.
- Adjust spice level: Reduce doubanjiang or add chili flakes for extra heat.
- Sichuan peppercorns: Toast and grind fresh if possible for the best aroma and numbing effect.
- Leftovers: Keep refrigerated for up to 3 days; reheat gently to avoid breaking tofu.
