Mapo Tofu Recipe Archives - RecipeWikki https://recipewikki.com/tag/mapo-tofu-recipe/ Wikipedia of Awesome Taste Wed, 07 May 2025 18:23:43 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.2 https://recipewikki.com/wp-content/uploads/2025/07/icons8-kawaii-rice-64.png Mapo Tofu Recipe Archives - RecipeWikki https://recipewikki.com/tag/mapo-tofu-recipe/ 32 32 Mapo Tofu https://recipewikki.com/mapo-tofu/ Wed, 07 May 2025 18:23:43 +0000 https://recipewikki.com/?p=7315 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 […]

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]]> 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.

Also Read : Greek Couscous Salad

Mapo Tofu
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Mapo Tofu

Recipe by RecipeWikkiCourse: Random
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 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.

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]]> The Best Vegan Mapo Tofu Recipe https://recipewikki.com/the-best-vegan-mapo-tofu-recipe/ Tue, 06 May 2025 23:51:44 +0000 https://recipewikki.com/?p=7317 A spicy, savory, and satisfying plant-based take on the classic Sichuan favorite. Silky tofu meets a bold, flavorful sauce that’s rich in umami and perfectly balanced with heat and a touch of numbing Sichuan peppercorn. Origin The Best Vegan Mapo Tofu Recipe Mapo Tofu is a signature dish from China’s Sichuan province, known for its […]

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]]> A spicy, savory, and satisfying plant-based take on the classic Sichuan favorite. Silky tofu meets a bold, flavorful sauce that’s rich in umami and perfectly balanced with heat and a touch of numbing Sichuan peppercorn.

Origin The Best Vegan Mapo Tofu Recipe

Mapo Tofu is a signature dish from China’s Sichuan province, known for its fiery and flavorful cuisine. This vegan version keeps all the classic tastes but skips the meat, making it perfect for plant-based eaters and anyone craving bold flavors.

Why You’ll Love This Recipe

This vegan Mapo Tofu captures the essence of the original — spicy, savory, and deeply comforting — but with wholesome, plant-based ingredients. It’s quick to prepare, great for weeknights, and pairs perfectly with steamed rice for a satisfying meal.

Also Read : Banana Pancakes the Easy Way

The Best Vegan Mapo Tofu Recipe
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The Best Vegan Mapo Tofu Recipe

Recipe by RecipeWikkiCourse: Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

250

kcal

Ingredients

  • 1 block (14 oz) medium-firm tofu, cut into cubes

  • 2 tbsp vegetable oil

  • 3 cloves garlic, minced

  • 1-inch piece ginger, minced

  • 2 tbsp doubanjiang (spicy fermented bean paste) — use a vegan brand

  • 1 tbsp soy sauce or tamari

  • 1 tsp sugar

  • ½ cup vegetable broth

  • 1 tsp ground Sichuan peppercorns (or powder)

  • 2 green onions, sliced

  • 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

  • Cooked steamed rice, for serving

Directions

  • Prep tofu: Drain and cut tofu into 1-inch cubes. Set aside.
  • Cook aromatics: Heat oil in a pan over medium heat. Add garlic and ginger; cook until fragrant, about 30 seconds.
  • Add spicy paste: Stir in doubanjiang and cook for 1–2 minutes to bring out its flavors.
  • Make sauce: Add soy sauce, sugar, and vegetable broth; stir to combine.
  • Simmer tofu: Gently add tofu cubes, spoon sauce over them, and simmer for 5 minutes to absorb flavors.
  • Thicken sauce: Stir in the cornstarch slurry and cook until sauce thickens slightly.
  • Finish: Sprinkle with ground Sichuan peppercorns and green onions; stir gently.
  • Serve: Serve hot over steamed rice and enjoy!

Notes

  • For a heartier texture, add chopped mushrooms or vegan ground “meat” substitutes.
  • Adjust spice level by varying the amount of doubanjiang.
  • Freshly toasted Sichuan peppercorns add the best flavor and numbing sensation.
  • Store leftovers in the fridge up to 3 days; reheat gently.

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