Description
Authentic Mapo Tofu is a classic Sichuan dish featuring silky tofu cubes simmered in a spicy, savory sauce with ground meat, doubanjiang (chili bean paste), and fragrant Sichuan peppercorns. This bold, flavorful dish is perfectly paired with steamed rice, creating a comforting, restaurant-style meal at home.
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)
Instructions
- 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.
- Add Aromatics: Add the minced garlic and the white parts of the green onions. Stir-fry for 1–2 minutes until fragrant.
- Add Flavor: Stir in the doubanjiang and fermented black beans. Cook for 1–2 minutes to release the flavors.
- Season the Sauce: Add the oyster sauce, soy sauce, lemon juice, sesame oil, chicken powder, and white pepper. Mix well to combine.
- Simmer the Sauce: Pour in the chicken broth or water and bring the mixture to a simmer.
- 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.
- Add Heat: If using, add the dried chilies and ground Sichuan peppercorns for additional heat and the signature numbing sensation.
- Thicken the Sauce: Mix the cornstarch slurry and stir it into the sauce. Cook for 1–2 minutes until the sauce thickens slightly.
- 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.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Sichuan
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 4g
- Sodium: 1250mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 50mg
