Mapo tofu is a classic Sichuan dish with soft tofu, minced pork, chili bean paste, chili oil, and the tingly aroma of Sichuan pepper.
This version builds a quick spicy sauce, simmers the tofu gently, and thickens everything just enough to coat each cube without breaking it.
Slide the tofu into the pan gently and stir with a folding motion. Soft tofu gives the dish its signature texture.
Serving Suggestions
Serve mapo tofu with steamed jasmine rice, cucumber salad, stir-fried bok choy, or simple sauteed greens.
Recipe Notes
Use Pixian-style chili bean paste if you can find it. It gives mapo tofu its deep red color and fermented savory flavor.
Mapo Tofu
A spicy Sichuan tofu dish with minced pork, chili bean paste, scallions, and fragrant Sichuan pepper.
Ingredients
Equipment
Method
Start the sauce:
- Bring a small pot of water to a gentle simmer and warm the tofu cubes for 2 minutes, then drain carefully.
- Heat the oil in a wok or large skillet over medium-high heat.
- Add the ground pork and cook until browned and crumbly.
- Stir in the doubanjiang, fermented black beans, garlic, and ginger and cook for 1 minute.
Simmer the tofu:
- Pour in the chicken stock, soy sauce, and sugar and bring to a simmer.
- Slide in the tofu cubes and simmer gently for 4 to 5 minutes.
- Stir the cornstarch slurry, then drizzle it into the pan while gently folding the tofu.
- Simmer until the sauce turns glossy and lightly thickened.
Finish:
- Sprinkle in the ground Sichuan peppercorns.
- Top with scallions and chili oil if using.
- Serve hot with steamed rice.
Nutrition
Notes
- Warming the tofu before adding it to the sauce helps it hold together and removes a raw bean flavor.
- Doubanjiang varies in saltiness, so taste before adding extra salt.
- For a vegetarian version, skip the pork and use vegetable stock plus finely chopped mushrooms.
