Easy mapo tofu is made with rich and mouthwatering Sichuan flavors and can be made in under 30 minutes! Mapo tofu combines silken tofu and ground pork in a masterpiece of a sauce made with fragrant aromatics, Sichuan peppercorns, spicy broad bean paste (doubanjiang), and other umami seasonings.
Each bite of this spicy mapo tofu creates a spicy and savory mouthfeel, that leaves a tingly, numbing sensation which keeps you coming back for more. Pair this Sichuan mapo tofu with steamed rice for the most delicious easy weekday meal.
Mapo tofu (麻婆豆腐, ma po dou fu) is a popular Chinese tofu dish originating from the Sichuan province. The name translates to “pockmarked grandma’s tofu.” This tofu dish is known for its bold, spicy, and mouth-numbing features.
Mapo tofu typically features soft tofu cubes and ground pork or beef simmered in a spicy mapo tofu sauce made from doubanjiang, Sichuan peppercorns, and chili oil.
Ingredients
You can find all these mapo tofu ingredients at your local Chinese or Asian grocery market. I’ve linked everything that I used below.
Ground Pork Seasoning
Ground pork: for this mapo tofu recipe, I used ground pork but alternatively you can use ground beef or chicken.
Shaoxing Wine:Shaoxing wine seasons the protein to add complexity and tenderize the meat.
Light Soy Sauce:light soy sauce adds a salty umami flavor to the ground pork.
Ginger and Garlic: ginger and garlic are the core aromatics for this Sichuan mapo tofu.
Mapo Tofu Sauce
Doubangjiang:doubanjiang or spicy broad bean sauce is a MUST-have ingredient. No substitutions can be made for this ingredient.
Sichuan Peppercorns:Sichuan peppercorns or hua jiao add a citrusy flavor and the iconic mouth-numbing and tingly sensation. Make sure to toast them slightly on the stove before grinding and cooking in the recipe.
Low Sodium Chicken Stock:low sodium chicken stock adds additional savory flavor without too much added salt.
Dark Soy Sauce:dark soy sauce adds a touch of umami sweetness and also contributes to the darker rich color.
Chicken Bouillon Powder:chicken bouillon powder adds another layer of savoriness without added liquid.
Five Spice Powder:five-spice powder adds a unique sweetness and warmth to the mapo tofu sauce.
Granulated Sugar:granulated sugar balances and neutralizes the heat from the spicy ingredients.
Silken Tofu: silken tofu yields the softest form of tofu and is also very easy to fall apart if stirred too extensively.
Green Onion: green onion adds another aromatic layer.
Sesame Oil:sesame oil is a finishing ingredient that adds a touch of nutty umami flavor.
Cornstarch:cornstarch thickens the mapo tofu sauce.
What is doubanjiang?
Doubanjiang (豆瓣酱)(là dòubàn jiàng, or tobanjiang), also known as spicy broad bean paste or spicy fermented bean paste is the key ingredient for mapo tofu. It is typically a reddish brown and has a chunky texture. Doubanjiang is made from fermented broad beans, soybeans, salt, rice, and other spices. The fermentation creates a spicy, deep, earthy, and rich umami flavor.
Different brands yield different levels of spiciness and saltiness. I used Lee Kum Kee doubanjiang in this recipe but for a more authentic flavor use Pixian broad bean paste which is from a small Sichuan province So you may need to adjust the seasonings to taste.
Substitutions and Additions
You can customize your ma po tofu with the following suggestions.
Substitutions
Protein: ground beef and ground chicken are alternative proteins that are just as delicious.
Vegetarian mapo tofu: use chopped shiitake mushrooms instead of ground pork and Vegetable stock instead of chicken stock.
Stock: instead of Chicken stock, you can use water or vegetable stock.
Tofu: if you are concerned about the tofu falling apart too easily, you can use firm, medium, or soft Tofu as well.
Additions
Vegetables: bell peppers, mushrooms, snow peas, and baby corn can add more nutrients and flavors.
Spice level: for added spiciness, add more Sichuan peppercorns or chili oil.
Aromatics: cilantro, extra garlic, and extra ginger will have more pungent aromatic flavors.
Oyster sauce: add oyster sauce to experiment with more umami savory flavors.
How to Make Mapo Tofu
Here are the easy-to-follow steps for how to make mapo tofu.
Marinate the pork. In a mixing bowl, add ground pork, Shaoxing wine, light soy sauce, and ginger. Mix until combined.
Add the garlic, pork, and doubanjiang. In a wok or large skillet over medium heat, heat 1 tablespoon of vegetable oil until hot. Add the garlic and saute until fragrant, about 1 minute. Next, add the pork and doubanjiang and break them into small bits. Mix and combine until the spicy chili bean paste and pork have cooked through, about 4-5 minutes.
Add the remaining ingredients. Add the Sichuan ground peppercorns, low sodium chicken stock, chili oil, chicken bouillon powder, five spice powder, and sugar. Mix until combined. Bring the mixture to a boil.
Add cornstarch slurry. In a small bowl, mix the cornstarch and water until combined. When it reaches a boil, add the cornstarch slurry and gently stir until the sauce thickens.
Add tofu. Spread the tofu evenly on top of the pork and using a large spoon carefully scoop the pork and sauce underneath and fold on top of the tofu until everything is coated. Cook for 2 minutes until the tofu is warm.
Add green onion and sesame oil. Add the sesame oil and green onion and gently stir until just incorporated. Remove from the heat.
Serve. Garnish with a sprinkle of Sichuan peppercorn and serve with a bowl of steamed rice. Enjoy!
Expert Tips
Toast the Sichuan peppercorns. Before grinding the peppercorns, lightly toast them on a skillet over medium heat for 30 seconds to 1 minute to enhance their flavor, reduce the bitterness, and enhance the tingling numbing sensation.
Handle the tofu with care. For silken tofu, it tends to fall apart really easily. When you add in the tofu cubes, do not move them too much, and use a spoon to pour the hot mapo tofu sauce on top of the tofu to heat them up.
Use good quality chili oil. Chili oil is an important ingredient in this mapo tofu recipe. Use quality store-bought chili oil or make it yourself with this homemade chili oil.
Taste and adjust based on preferences. Taste your spicy mapo tofu as you cook and adjust the spices and seasonings based on your preferences. Different brands of doubanjiang and chili oil will vary the flavors and spice levels.
Storage Instructions
Allow the mapo tofu to cool completely to room temperature and then store it in an airtight container in the refrigerator for up to 5 days.
Reheat: to reheat mapo tofu you can microwave covered until warm or cook the mapo tofu on the stove top in a pot with a lid stirring occasionally until warm.
Freeze: you can make mapo tofu in advance and then freeze it in an airtight container in the freezer for up to 3 months. Note that the tofu texture may become denser and chewier when freezing. Defrost in the refrigerator overnight before reheating.
Frequently Asked Q’s and A’s
What type of tofu is best for Mapo tofu?
Traditionally soft or silken tofu is used for its melt-in-your-mouth texture. However, there is no wrong choice here. You can use medium, firm, or extra firm tofu which is less likely to fall apart when mixing.
Do I need to blanch the tofu first?
No. But if you are worried about the soft falling apart, you can blanch the cubes in boiling salted water for 2 minutes to firm up the tofu to prevent it from breaking apart as easily when cooking.
Can I make mapo tofu vegetarian or vegan?
Yes! you can make a vegetarian or vegan mapo tofu by omitting the pork and using mushrooms or any other plant-based ground meat substitute. Also, substitute the chicken stock and chicken bouillon powder for vegetable stock and mushroom powder.
Can I make a less oily mapo tofu?
Yes, you can reduce the red oily layer on top by reducing the amount of chili oil and using leaner less fatty meat.
Can I make mapo tofu without Sichuan peppercorns?
Yes! You can still make the Chinese mapo tofu without the Sichuan peppercorns and it will eliminate the numbing feeling. Substitute with a small amount of white pepper for a similar flavor profile.
How do I serve mapo tofu?
Serve your mapo tofu with steamed rice, noodles, or fried rice. For an added vegetable side dish, you can serve it with garlic green beans or garlic bok choy.
Why is my mapo tofu sauce not thickened?
Ensure the mapo sauce has come to a slight boil before adding the cornstarch slurry. Keep simmering the sauce until it eventually thickens. If that does not work, add another teaspoon of cornstarch until it thickens.
Marinate the pork. In a medium mixing bowl, add ground pork, Shaoxing wine, light soy sauce, and ginger. Mix until combined.
Add the garlic, pork, and doubanjiang. In a wok or large skillet over medium heat, heat 1 tablespoon of vegetable oil until hot. Add the garlic and saute until fragrant, about 1 minute. Next, add the pork and doubanjiang and break them into small bits. Mix and combine until the spicy chili bean paste and pork have cooked through, about 4-5 minutes.
Add the remaining ingredients. Add the Sichuan ground peppercorns, low sodium chicken stock, chili oil, chicken bouillon powder, five spice powder, and sugar. Mix until combined. Bring the mixture to a boil.
Add cornstarch slurry. In a small bowl, mix the cornstarch and water until combined. When it reaches a boil, add the cornstarch slurry and gently stir until the sauce thickens.
Add tofu. Spread the tofu evenly on top of the pork and using a large spoon carefully scoop the pork and sauce underneath and fold on top of the tofu until everything is coated. Cook for 2 minutes until the tofu is warm.
Add green onion and sesame oil. Add the sesame oil and green onion and gently stir until just incorporated. Remove from the heat.
Serve. Garnish with a sprinkle of Sichuan peppercorn more green onion. Serve with a bowl of steamed rice. Enjoy!
Notes
Toast the Sichuan peppercorns. Before grinding the peppercorns, lightly toast them on a skillet over medium heat for 30 seconds to 1 minute to enhance their flavor, reduce the bitterness, and enhance the tingling numbing sensation.
Handle the tofu with care. For silken tofu, it tends to fall apart really easily. When you add in the tofu cubes, do not move them too much, and use a spoon to pour the hot mapo tofu sauce on top of the tofu to heat them up.
Use good quality chili oil. Chili oil is an important ingredient in this mapo tofu recipe. Use quality store-bought chili oil or make it yourself with this homemade chili oil.
Taste and adjust based on preferences. Taste your spicy mapo tofu as you cook and adjust the spices and seasonings based on your preferences. Different brands of doubanjiang and chili oil will vary the flavors and spice levels.
Rate & Review What did you think of this recipe?