Authentic Mapo Tofu

Why You’ll Love This Recipe

Mapo Tofu is a beloved Sichuan classic that combines rich, spicy flavors with a numbing sensation from Sichuan peppercorns. The silky tofu soaks up the savory, umami-packed sauce made with ingredients like doubanjiang, fermented black beans, and soy sauce, while the ground meat adds richness and texture. This dish is a perfect balance of heat and flavor, making it a wonderful option for anyone who loves bold and comforting food. Plus, it’s surprisingly easy to make at home, giving you the experience of restaurant-style Mapo Tofu in just 35 minutes.

Ingredients

• 2 tablespoons cooking oil

• 1 package soft or medium tofu, cut into ½-inch cubes

• 1 lb ground meat of your choice

• 3 cloves garlic, minced

• 2 stalks green onions, divided into whites and greens

• 1 stalk green onion, for garnish

• 2 tablespoons doubanjiang (spicy bean paste)

• 1 tablespoon fermented black beans

• 1 ½ tablespoons oyster sauce

• 1 ½ tablespoons soy sauce

• 1 tablespoon lemon juice

• 1 tablespoon sesame oil

• ½ tablespoon chicken powder

• Pinch of white pepper

• 1 ½ cups chicken broth or water

• 1 tablespoon cornstarch mixed with 2 tablespoons water (for slurry)

• 2–4 dried chilies, cut into thirds (optional)

• ½ teaspoon Sichuan peppercorns, ground (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Meat: Heat the oil in a wok or large skillet over medium heat. Add the ground meat and cook until browned, breaking it apart with a spatula as it cooks.

2. Add Aromatics: Add the minced garlic and the white parts of the green onions. Stir-fry for 1–2 minutes until fragrant.

3. Add Flavor: Stir in the doubanjiang and fermented black beans. Cook for 1–2 minutes to release the flavors.

4. Season the Sauce: Add the oyster sauce, soy sauce, lemon juice, sesame oil, chicken powder, and white pepper. Mix well to combine.

5. Simmer the Sauce: Pour in the chicken broth or water and bring the mixture to a simmer.

6. Add Tofu: Gently add the cubed tofu into the sauce. Simmer for 5–7 minutes, allowing the tofu to absorb the flavors of the sauce.

7. Add Heat: If using, add the dried chilies and ground Sichuan peppercorns for additional heat and the signature numbing sensation.

8. Thicken the Sauce: Mix the cornstarch slurry and stir it into the sauce. Cook for 1–2 minutes until the sauce thickens slightly.

9. Garnish and Serve: Sprinkle the green parts of the green onions over the dish and garnish with additional green onion stalks. Serve hot with steamed white rice.

Servings and Timing

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Total Time: 35 minutes

Variations

• Vegetarian Option: Substitute the ground meat with finely diced mushrooms or plant-based ground meat for a vegetarian version.

• Spicy Adjustments: Adjust the level of spice by adding more or fewer dried chilies, or by using a milder chili paste if preferred.

• For Extra Flavor: Add a splash of rice vinegar for a tangy kick or a small amount of sugar to balance the spice.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over low heat, adding a splash of water or broth to keep the sauce from thickening too much. You can also reheat in the microwave.

FAQs

1. Can I use soft or silken tofu for Mapo Tofu?

While soft or silken tofu will work, it may break down more easily in the sauce. Medium or firm tofu is recommended for better texture, as it holds its shape well during cooking.

2. Can I make this dish ahead of time?

Yes, Mapo Tofu can be made ahead. In fact, letting it sit for a few hours or overnight enhances the flavor as the tofu absorbs the sauce.

3. Can I make this dish without Sichuan peppercorns?

Yes, you can omit the Sichuan peppercorns if you prefer, though they do provide the signature numbing sensation that defines this dish.

4. How do I know when the tofu is cooked through?

Simmering the tofu for 5–7 minutes allows it to absorb the flavors of the sauce. Tofu doesn’t need to be fully “cooked” as it’s already safe to eat, but it should be heated through and flavorful.

5. How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a little water or broth to keep the sauce from thickening too much.

6. Can I make this dish spicier?

Yes, you can add more chili paste or extra dried chilies to make it spicier.

7. How do I serve Mapo Tofu?

Mapo Tofu is best served with steamed white rice, which helps balance the spicy and savory flavors of the dish.

8. Can I make this dish less salty?

To reduce the saltiness, use low-sodium soy sauce and adjust the amount of salt added to taste. You can also skip the chicken powder if you are sensitive to salt.

9. Can I make this recipe without fermented black beans?

If you don’t have fermented black beans, you can skip them or substitute with a small amount of miso paste or soy sauce for umami flavor.

10. Can I make this dish less oily?

You can reduce the amount of oil used or swap some of the oil for low-sodium chicken broth to make it lighter.

Conclusion

Authentic Mapo Tofu brings the bold, complex flavors of Sichuan cuisine into your home with its rich, spicy sauce and tender tofu. With a perfect balance of savory, spicy, and numbing flavors, it’s a dish that’s sure to become a favorite. Whether you make it for a weeknight dinner or a special meal, this dish is as comforting as it is flavorful.