Mapo Tofu Recipe | 麻婆豆腐
Category: Lunch / Dinner
Servings: 4
Prep time: 15 minutes
Cook time: 20 minutes
Mapo Tofu is one of the most famous Sichuan dishes, known for its bold flavors—spicy, numbing, savory, and aromatic. Soft tofu is simmered in a fragrant chili bean sauce with minced pork and Sichuan peppercorns, creating an unforgettable balance of heat and umami.
Ingredients
Main
- 400 g (14 oz) soft or medium tofu, cut into cubes
- 150 g (5 oz) ground pork (or beef)
- 2 tbsp vegetable oil
Aromatics
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 scallions, chopped (white and green parts separated)
Seasonings
- 2 tbsp doubanjiang (fermented chili bean paste)
- 1 tbsp douchi (fermented black beans), rinsed and chopped
- 1 tbsp light soy sauce
- ½ tbsp dark soy sauce
- 1 tsp sugar
- 200 ml (¾ cup) chicken broth or water
Thickener
- 1 tbsp cornstarch mixed with 2 tbsp water
Finish
- 1 tsp ground Sichuan peppercorns
- Extra chopped scallions for garnish
Directions
- Prepare tofu: Bring a pot of water to a gentle boil, add a pinch of salt, and blanch tofu cubes for 2–3 minutes. Drain and set aside.
- Cook the pork: Heat oil in a wok over medium heat. Add ground pork and stir-fry until browned and fragrant.
- Add aromatics: Stir in garlic, ginger, and the white parts of scallions. Fry until fragrant.
