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Recipe Story

origins & traditions

Mapo Tofu is one of the most iconic dishes from Sichuan cuisine, known for its bold flavors and distinctive málà (numbing-spicy) sensation. This beloved dish combines soft tofu cubes with savory ground pork in a fiery red sauce flavored with doubanjiang (fermented broad bean paste), garlic, ginger, and Sichuan peppercorns. The dish exemplifies the complex flavor profile that Sichuan cooking is famous for, balancing spicy heat with aromatic depth, umami richness, and that characteristic tingling numbness from the peppercorns. Traditionally served over steamed white rice, Mapo Tofu is comfort food at its finest, warming both body and soul. The name "Mapo" translates to "pockmarked grandmother," referencing the dish's creator, a Qing Dynasty woman whose face bore pockmarks from smallpox but whose culinary talent made her restaurant famous throughout Chengdu.

Instructions

step by step

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Cut the tofu into 3/4-inch cubes and soak in warm salted water for 10 minutes to remove excess moisture and prevent breaking during cooking. Drain gently before using.
Mince 4 cloves of garlic and 2 tablespoons of fresh ginger. Slice 3 green onions, separating white and green parts.
Heat 2 tablespoons of vegetable oil in a wok over high heat. Add 300g ground pork and stir-fry, breaking it into small pieces, until browned and slightly crispy, about 5 minutes.
Push the pork to the sides of the wok. Add 2 more tablespoons of oil to the center, then add minced garlic, ginger, and white parts of green onions. Stir-fry for 30 seconds until fragrant.
Add 2 tablespoons of chili paste and 1 tablespoon of fermented black bean paste to the center of the wok. Stir-fry for 1 minute, allowing the pastes to bloom in the oil.
Pour in 1.5 cups of chicken stock, 2 tablespoons of soy sauce, and 1 teaspoon of sugar. Bring to a boil.
Gently slide the tofu cubes into the sauce. Reduce heat to medium and simmer for 5-6 minutes, carefully stirring occasionally to coat the tofu without breaking it.
Mix 2 tablespoons of cornstarch with 3 tablespoons of water. Pour into the wok while gently stirring to thicken the sauce.
Add 1 teaspoon of Sichuan peppercorn powder and drizzle with 1 tablespoon of sesame oil. Stir gently to combine.
Transfer to a serving dish and garnish with sliced green onion tops and additional Sichuan peppercorn powder if desired. Serve immediately over steamed white rice.

Mapo Tofu

4.5 (73)

A classic Sichuan dish featuring silky tofu in a spicy, aromatic sauce with ground pork, fermented black beans, and the signature numbing heat of Sichuan peppercorns that creates an unforgettable dining experience.

medium

35 min

4 servings

Ingredients

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Main Ingredients

500 grams tofu, cut into 3/4-inch cubes
300 grams ground-beef, can substitute with ground pork

Aromatics

4 cloves garlic, minced
2 tablespoons ginger, minced
3 pieces onions, green onions, sliced

Cooking Base

4 tablespoons vegetable-oil, divided

Sauce

2 tablespoons chili-powder, or chili bean paste
2 tablespoons soy-sauce

Finishing

1 tablespoons sesame-oil

Thickening

2 tablespoons flour, cornstarch mixed with water

Chef Tips

expert advice

•For the most authentic flavor, toast whole Sichuan peppercorns in a dry pan until fragrant, then grind them fresh.

•The numbing sensation should complement, not overpower, the heat from the chili paste.

•If you cannot find fermented black bean paste, you can substitute with mashed fermented black beans.

•Silken or soft tofu works best for this dish - firm tofu can be used but lacks the traditional melt-in-your-mouth texture.

•For a vegetarian version, substitute the ground pork with finely chopped mushrooms and use vegetable stock.

•The dish tastes even better the next day as the flavors meld together.

•Adjust the spice level by reducing or increasing the chili paste according to your preference.

•Some cooks add a splash of Chinese rice wine (Shaoxing wine) for additional depth.

•The key to perfect Mapo Tofu is handling the tofu gently to maintain its shape while ensuring each cube is well-coated with the flavorful sauce.

Chinese

👍 Beginner Friendly

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