Sichuan Mapo Tofu, a spicy tofu dish from Chinese cuisine, is simple and quick to cook at home. This easy recipe captures the authentic taste by combining soft tofu and ground pork in a rich, savory sauce made with doubanjiang. Serve it with rice for a satisfying weeknight meal.
Looking for an easy way to make authentic Chinese mapo tofu (麻婆豆腐) at home? I want to share my favorite mapo tofu recipe, which replicates the true taste I experienced in Sichuan province during my travels in China.
This Sichuan mapo tofu recipe is made of soft tofu pieces simmered in a rich, spicy sauce with fresh garlic, scallions, and a touch of ground pork. The dish pairs wonderfully with steamed rice.
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Preparing mapo tofu is quite straightforward, though you’ll need a few special ingredients to capture the authentic flavor. However, feel free to adjust it to match your taste preferences or reduce the spiciness to suit your heat tolerance.
Key Ingredients for Mapo Tofu
These key ingredients are commonly used in Sichuan Chinese cooking. You can easily purchase them in local Asian markets or online.
Doubanjiang (fermented chili paste)
In Chinese cuisinedoubanjiang (fermented chili paste of broad bean paste) is an important spicy sauce made from fermented broad beans, soybeans, salt, and red chili peppers. It ferments for months, creating a rich, savory flavor with deep umami and spicy notes. It’s essential for making mapo tofu and hard to replace.
Note: For premium quality, try “Pixian Broad Bean Paste” available at local Asian markets or online retailers. It hails from Pixian, a small county in Sichuan province.
Sichuan peppercorn
Sichuan peppercorn is a key Chinese spice in Mapo tofu, offering a unique numbing sensation and boosting the dish’s spice. Add it as powder or whole, alone or with other spices. It brings a distinctive, citrusy flavor that complements the chili peppers and fermented chili paste well.
Douchi (fermented black beans) – optional
Fermented black beans add umami and balance the heat from Sichuan peppercorns in Mapo tofu. They’re commonly paired with doubanjiang in Sichuan dishes like twice-cooked pork for a distinct flavor. Together with other seasonings, they create the dish’s complex taste, but omitting them won’t drastically change the flavor.
Soft tofu
The best tofu for mapo tofu is the soft tofu. Its tender texture holds shape when cooked. Unlike firm tofu, soft tofu has a silky, smooth consistency that allows absorption of the rich, spicy sauce, enhancing the flavor.
Note: Avoid silken tofu as it lacks firmness, easily breaking apart in the spicy sauce and leading to a mushy texture.
How to make Mapo Tofu
Blanch the Tofu
Cut the tofu into small cubes. Bring a large pot of water to boil and add a pinch of salt. Add the tofu to the pot and cook for 1 minute. Drain and set aside.
Stir-Fry the Aromatics
Heat a wok or large skillet over medium heat and add vegetable oil. Add ginger, dried crushed chilies, and green onion and stir fry until fragrant, about 30-60 seconds.
Add Ground Pork
Turn the heat to medium-high. Add the ground pork and cook until browned and crispy, breaking up large pieces. Then add doubanjiang, fermented black beans (if using), and garlic. Stir-fry for 30 seconds until fragrant.
Add tofu and simmer
Add the blanched tofu and chicken stock to the wok or skillet and bring to a boil. Reduce the heat to medium-low and simmer for 5-7 minutes to heat through..
Add ground Sichuan pepper and stir. In a small bowl, mix together the cornstarch and water to make a slurry. Add the slurry to the wok or skillet and stir gently to thicken the sauce.
To serve, garnish with sliced green onions and more Sichuan pepper if desired. Serve hot with steamed rice.
Vegetarian or Vegan Adaptation Tip
To make a vegetarian or vegan version, replace the ground pork with mushrooms or a plant-based meat. Substitute chicken stock with vegetable stock. Alternatively, omit the pork and use tofu exclusively, but reduce the amount of seasoning and condiments.
There you have it! This Mapo Tofu recipe is a gateway to authentic Sichuan cuisine right in your kitchen. Simple to prepare yet rich in flavor, it brings an Asian comfort food to your table.
Try it today, and savor the unique taste of this cherished Chinese dish.
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Easy Sichuan Mapo Tofu (Authentic Flavor)
Sichuan Mapo Tofu, a spicy tofu dish from Chinese cuisine, is easy to make with this simple recipe. It combines soft tofu and ground pork in a rich, savory doubanjiang sauce for an authentic taste. Serve with rice for a quick, satisfying meal.
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Bring a large pot of water to boil and add a pinch of salt. Add the tofu to the pot and cook for 1 minute. Drain and set aside.
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Heat a wok or large skillet over medium heat and add vegetable oil. Add ginger, dried crushed chilies, and green onion and stir fry until fragrant, about 30-60 seconds.
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Increase the heat to medium-high. Add the ground pork and cook until browned and crispy, breaking up any large pieces with a spatula. Add doubanjiang, fermented black beans (if using), and garlic to the wok or skillet. Stir-fry for about 30 seconds until fragrant.
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Add the blanched tofu and chicken stock to the wok or skillet and bring to a boil. Reduce the heat to medium-low and simmer for 5-7 minutes, until the tofu is heated through.
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Add ground Sichuan pepper and stir. In a small bowl, mix together the cornstarch and water to make a slurry. Add the slurry to the wok or skillet and stir gently to thicken the sauce. Garnish with sliced green onions and more Sichuan pepper if desired. Serve hot with steamed rice
Calories: 443kcal, Carbohydrates: 12g, Protein: 18g, Fat: 36g, Saturated Fat: 7g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 18g, Trans Fat: 0.1g, Cholesterol: 43mg, Sodium: 655mg, Potassium: 527mg, Fiber: 1g, Sugar: 3g, Vitamin A: 201IU, Vitamin C: 4mg, Calcium: 66mg, Iron: 2mg
