Mapo Tofu Recipe

Mapo tofu recipe is a flavorful, comforting dish that combines silky tofu with ground meat (usually pork or beef) in a spicy, savory sauce. Originating from Sichuan Province in China, it’s renowned for its signature numbing spiciness, thanks to Sichuan peppercorns. Perfect with steamed rice, this dish strikes a balance of spice, heat, and umami that tantalizes the taste buds. Whether you’re a seasoned cook or a beginner, this guide will help you recreate an authentic bowl of mapo tofu in your own kitchen.

A Brief History of Mapo Tofu Recipe:

Mapo tofu traces its origins to Chengdu, Sichuan Province, in the late 19th century. The name “Mapo” translates to “pockmarked old woman,” believed to reference the creator of the dish, a woman with facial scars who ran a food stall. Her unique recipe won the hearts of locals, and it soon became a staple of Sichuan cuisine. Its distinctive blend of numbing, spicy, and savory flavors has since gained worldwide popularity.

Mapo Tofu Recipe

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Mapo tofu traces its origins to Chengdu, Sichuan Province, in the late 19th century. The name “Mapo” translates to “pockmarked old woman,” believed to reference the creator of the dish, a woman with facial scars who ran a food stall. Her unique recipe won the hearts of locals, and it soon became a staple of Sichuan cuisine. Its distinctive blend of numbing, spicy, and savory flavors has since gained worldwide popularity.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Main Course

Cuisine Chinese

Servings 4

Calories 320 kcal

Equipment

• A large skillet or wok
• Measuring spoons and cups
• A sharp knife
• A small mixing bowl

Ingredients

  

Main Ingredients

• 400g (14 oz) silken or medium-firm tofu, cubedle oil
• 200g (7 oz) ground pork or beef
• 2 tablespoons vegetable oil

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For the Sauce

• 2 tablespoons doubanjiang (fermented broad bean paste)
• 1 tablespoon douchi (fermented black beans), minced
• 2 teaspoons Sichuan peppercorns, toasted and ground
• 1 tablespoon chili oil (adjust to your spice tolerance)
• 1 teaspoon soy sauce
• 1 teaspoon sugar
• 1 cup chicken or vegetable broth
• 1 teaspoon cornstarch, mixed with 2 tablespoons water

Garnish

• 2 green onions, thinly sliced
• Sesame seeds (optional)

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Instructions

 

• Prepare the Tofu

  Drain the tofu and pat it dry. Cut it into 1-inch cubes and set aside.
• Toast the Sichuan Peppercorns

  Heat a dry skillet over medium heat, add the peppercorns, and toast for about 1–2 minutes until fragrant. Grind them coarsely with a mortar and pestle or spice grinder.
• Cook the Meat

  Heat 2 tablespoons of vegetable oil in your skillet or wok over medium heat. Add the ground pork or beef and cook until browned, breaking it into small pieces with a spatula.
• Add the Aromatics

  Stir in the doubanjiang, douchi, and chili oil. Cook for 1–2 minutes, letting the flavors meld.
• Simmer the Sauce

  Add the chicken broth, soy sauce, and sugar. Bring the mixture to a gentle simmer.
• Add the Tofu

  Gently slide the tofu cubes into the skillet. Let them simmer in the sauce for 5 minutes, absorbing the flavors.
• Thicken the Sauce

  Stir in the cornstarch slurry and cook for another 2–3 minutes until the sauce thickens.
• Garnish and Serve

  Sprinkle the ground Sichuan peppercorns and sliced green onions over the dish. Serve hot with steamed rice.

Video

Keyword Mapo Tofu Recipe

Similar Recipes to Try:

Kung Pao Chicken – A sweet and spicy chicken stir-fry with peanuts.
Dan Dan Noodles – Sichuan-style noodles in a spicy sesame sauce.
Hot and Sour Soup – A tangy, spicy soup perfect for chilly days.
Eggplant in Garlic Sauce – A flavorful vegetarian dish with tender eggplant.
Chili Oil Dumplings – Dumplings in a fiery chili oil sauce.

Frequently Asked Questions About Mapo Tofu Recipe:

1. Can I make mapo tofu vegetarian?

Yes! Replace the ground meat with finely chopped mushrooms or crumbled tofu, and use vegetable broth.

2. What type of tofu works best?

Silken or medium-firm tofu is ideal for its soft texture, but firm tofu can also be used for easier handling.

3. Is mapo tofu always spicy?

Traditionally, yes. However, you can adjust the spice level by reducing or omitting chili oil and peppercorns.

4. What can I use instead of doubanjiang?

Miso paste with a bit of chili sauce can work in a pinch, but doubanjiang provides the authentic flavor.

5. Can I freeze leftovers?

Freezing is not recommended as tofu changes texture. Refrigerate for up to 3 days instead.

6. Where can I find Sichuan peppercorns?

They’re available in Asian grocery stores or online.

7. Is mapo tofu gluten-free?

Check the labels of doubanjiang and soy sauce for gluten-free options.

8. Can I skip the douchi?

Yes, but it adds depth to the dish. Substitute with a small amount of soy sauce.

9. Can I use a non-stick pan?

Yes, a non-stick pan works well if you don’t have a wok.

10. What sides go well with mapo tofu?

Steamed rice, stir-fried vegetables, or cucumber salad are great accompaniments.

Conclusion:

Mapo tofu is a delightful combination of heat, aroma, and comfort. Whether you’re savoring its bold flavors on a quiet evening or serving it at a dinner party, this dish is sure to impress. With its simple ingredients and quick cooking process, you can bring a piece of Sichuan cuisine to your table anytime.

YouTube Video Credits:
Chinese Cooking Demystified