Mapo Tofu
Authentic Mapo Tofu recipe with soft tofu, Doubanjiang chili bean paste, and Sichuan peppercorn. A flavorful Chinese dish perfect with steamed rice.
Ingredients
- 300 g soft tofu (silken or medium-firm), cut into cubes
- 200 g ground pork (or chicken / optional for vegetarian)
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons Doubanjiang (Sichuan fermented chili bean paste) ← key ingredient
- 1 tablespoon chili flakes (optional, for extra heat)
- 1 tablespoon Sichuan peppercorn, toasted and crushed (gives numbing flavor)
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- ¾ cup chicken or vegetable stock
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry for thickening)
- 2 spring onions, chopped (for garnish)
- Sesame oil few drops (optional)
Instructions
Prepare The Tofu
- Bring a pot of water to a gentle simmer and add a pinch of salt.
- Carefully place tofu cubes in the water and let them warm for 2–3 minutes.
- Drain and set aside.
- This prevents breaking and improves texture.
Cook The Pork
- Heat oil in a pan or wok.
- Add ground pork and cook until browned and slightly crispy.
Add Aromatics
- Add minced garlic and ginger.
- Stir-fry for 30 seconds until fragrant.
Add Doubanjiang
- Add 2 tablespoons Doubanjiang and fry for 1 minute to release its red oil and flavor.
Season
- Add soy sauce, sugar, chili flakes (optional), and mix well.
Add Tofu
- Gently add tofu cubes and pour in the chicken/veg stock.
- Simmer on low heat for 5 minutes.
Thicken The Sauce
- Add the cornstarch slurry slowly while gently stirring.
- Cook until the sauce becomes glossy and thick.
Finish
- Sprinkle crushed Sichuan peppercorn.
- Drizzle a few drops of sesame oil (optional).
- Garnish with spring onions.
Serve With
- Steamed rice
- Stir-fried vegetables
- Noodles