How to Make the Perfect Mapo Tofu
Chinese · Medium · 30 min · 4 servings
Mapo Tofu is a cornerstone of Sichuan cuisine featuring silky soft tofu simmered in a deeply spiced sauce of fermented black beans, chili bean paste, and ground pork. The dish delivers the signature mala sensation of mouth-numbing spice paired with rich, savory depth.
Why this recipe works
This Mapo Tofu recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 310 calories with 18g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 400 g soft silken tofu cut into cubes
- 200 g ground pork
- 2 tbsp doubanjiang chili bean paste
- 1 tbsp fermented black beans rinsed and minced
- 1 tsp ground Sichuan peppercorn
- 2 stalks scallions thinly sliced
Step by step instructions
Step 1: Brown the Pork
Heat oil in a wok over medium-high heat. Add the ground pork and cook, breaking it apart, for 4 to 5 minutes until browned and fragrant. Push the pork to the side of the wok.
Step 2: Build the Sauce Base
Add the doubanjiang and fermented black beans to the empty side of the wok. Fry for 1 to 2 minutes until the oil turns a deep red and the paste becomes aromatic. Combine with the pork.
Step 3: Simmer the Tofu
Pour in 300 milliliters of chicken stock and gently slide in the tofu cubes. Simmer on medium heat for 8 to 10 minutes, occasionally spooning the sauce over the tofu without stirring which would break the pieces.
Step 4: Finish with Peppercorn and Serve
Stir in a cornstarch slurry to thicken the sauce to your liking. Sprinkle the ground Sichuan peppercorn and sliced scallions over the top and serve immediately with steamed white rice.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- ground pork → ground mushrooms and walnuts for a vegetarian option
- doubanjiang → gochujang mixed with a small amount of soy sauce
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Stirring the tofu too aggressively which causes it to break into unappetizing pieces
- Under-frying the doubanjiang which leaves a raw chili paste flavor in the final dish
Nutrition facts
Per serving: 310 calories, 18g protein, 10g carbs, 22g fat, 2g fiber.
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