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mapo tofu recipe

Mapo Tofu Recipe

Pinklady
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
Cook Time 15 minutes
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

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)

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