Why You’ll Love Mapo Tofu Recipe (Sichuan‑Style)Recipe
This recipe delivers the iconic málà (numbing‑spicy) profile that Sichuan cuisine is known for, combining silken tofu’s delicate texture with deeply savory and fiery sauce components. It’s ready in about 30 minutes and much more satisfying than takeout.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3/4 pound ground pork
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
2 teaspoons freshly ground Sichuan peppercorns
1 tablespoon Pixian chili bean paste (doubanjiang)
2 tablespoons chili crisp (adjust to taste)
1/2 cup low‑sodium chicken stock
1 pound silken tofu, drained and cubed
2 teaspoons cornstarch
2 teaspoons water (to dissolve cornstarch)
1 green onion, sliced for garnish
Directions
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Heat a wok or large skillet over high heat and add the ground pork. Cook, stirring occasionally, until browned and the fat has rendered out, about 4 minutes.
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Add the ginger, garlic, and ground Sichuan peppercorns; cook until fragrant, about 30 seconds.
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Stir in the chili bean paste and chili crisp until combined with the meat.
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Pour in the chicken stock, then gently add the cubed tofu. Fold carefully from the edges to combine tofu with the spicy broth without breaking the pieces.
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In a small bowl, mix the cornstarch and water to create a slurry, then add to the pan. Gently incorporate to thicken the sauce.
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Simmer over medium‑low heat until the sauce thickens and tofu absorbs some flavor, about 10 minutes.
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Garnish with sliced green onions and serve hot over steamed rice.
Servings and timing
Servings: 4
Prep time: 5 minutes
Cook time: 20 minutes
Total time: ~25 minutes
Variations
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Vegetarian/Vegan: Substitute ground pork with finely chopped shiitake mushrooms or plant‑based crumbles and use vegetable broth.
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Less Spicy: Reduce the amount of chili bean paste and omit or lessen chili crisp.
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Authentic Douban Flavors: Add fermented black beans for extra umami and Sichuan depth.
Storage/Reheating
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Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
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Freezer: Not recommended, as tofu texture may change.
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Reheating: Warm gently in a saucepan over low heat, adding a splash of water or stock to loosen the sauce as needed.
FAQs
What is Mapo Tofu?
Mapo tofu is a spicy Sichuan dish made with soft tofu, ground meat (often pork), chili bean paste, and Sichuan peppercorns, creating a unique numb‑and‑spicy flavor profile.
Can I make it without meat?
Yes — you can use mushrooms or plant‑based meat alternatives for a vegetarian or vegan version.
What tofu should I use?
Silken or soft tofu is traditional and gives a creamy texture; avoid firm tofu for this dish.
How spicy is Mapo Tofu?
It’s traditionally quite spicy and numbing due to Sichuan peppercorns and chili bean paste, but you can reduce heat by lowering quantities of these.
What does Pixian chili bean paste do?
Pixian doubanjiang is a fermented broad bean and chili paste that gives authentic depth, saltiness, and heat to the sauce.
Can I make this gluten‑free?
Yes — use gluten‑free chili bean paste and ensure soy sauce or other seasonings are gluten‑free.
Why isn’t my sauce thick?
Ensure you add a cornstarch slurry — a mix of cornstarch and water — to thicken the sauce.
Can I serve this with anything besides rice?
Steamed rice is traditional, but noodles or steamed vegetables also pair well.
What is the numbing sensation?
That comes from Sichuan peppercorns, which produce a unique tingling sensation distinct from chili heat.
How do I store leftovers?
Store in an airtight container in the fridge for 3–4 days; reheat gently on the stove.
Conclusion
Mapo tofu is a bold, satisfying dish that brings classic Sichuan flavors to your kitchen in under 30 minutes. With its spicy, numbing sauce and tender tofu, it’s a meal that stands out on busy weeknights or as a show‑stopper for guests. Customize the heat and protein to suit your taste and enjoy this beloved Chinese favorite again and again.
Mapo Tofu Recipe (Sichuan‑Style)
Mapo Tofu is a classic Sichuan dish made with soft tofu and ground pork in a spicy, flavorful sauce featuring fermented bean paste, chili oil, and Sichuan peppercorns. It’s rich, savory, and has the signature numbing heat of Sichuan cuisine.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Chinese
- Diet: Halal
Ingredients
- 1 (14-ounce) package soft or silken tofu
- 1 tablespoon Sichuan peppercorns
- 2 tablespoons neutral oil
- 1/2 pound ground pork
- 2 tablespoons doubanjiang (fermented broad bean and chili paste)
- 1 tablespoon douchi (fermented black beans), minced
- 1 tablespoon grated ginger
- 2 garlic cloves, minced
- 1/2 cup low-sodium chicken stock
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 tablespoons chopped scallions
- 1 tablespoon chili oil (optional, for extra heat)
Instructions
- Drain the tofu and cut into 1-inch cubes. Place gently in a pot of lightly salted hot water to warm while preparing the sauce.
- Toast the Sichuan peppercorns in a dry pan over medium heat until fragrant, then grind them into a coarse powder. Set aside.
- Heat the oil in a wok or large skillet over medium heat. Add the ground pork and cook until browned, breaking it up as it cooks.
- Add the doubanjiang, douchi, ginger, and garlic to the pork. Stir-fry for 1-2 minutes until aromatic.
- Pour in the chicken stock, soy sauce, and sugar. Stir well and bring to a simmer.
- Gently add the tofu cubes to the pan. Simmer for 5 minutes, allowing the tofu to absorb the flavors.
- Add the cornstarch slurry to the pan and stir gently to thicken the sauce.
- Sprinkle the ground Sichuan peppercorns over the dish, add chili oil if using, and top with chopped scallions before serving.
Notes
- Adjust the spice level by increasing or reducing the amount of doubanjiang and chili oil.
- For a vegetarian version, omit pork and use mushrooms or plant-based ground meat.
- Soft or silken tofu is traditional, but firm tofu can be used for easier handling.
- Doubanjiang and douchi are essential for authentic flavor—available at Asian grocery stores or online.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 35mg
