Description

Authentic Mapo Tofu is a classic Sichuan dish featuring silky tofu cubes simmered in a spicy, savory sauce with ground meat, doubanjiang, and fragrant Sichuan peppercorns. This bold dish is perfect for pairing 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)

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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

For a vegetarian version, use finely diced mushrooms or plant-based ground meat.

Adjust the level of spice by adding more or fewer dried chilies or using a milder chili paste.

For extra flavor, add a splash of rice vinegar for a tangy kick or a pinch of sugar to balance the heat.

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

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Chinese

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 5g
Sodium: 780mg
Fat: 19g
Saturated Fat: 3g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 2g
Protein: 22g
Cholesterol: 50mg