Mapo Tofu Recipe
Mapo Tofu is a classic Sichuan dish featuring tender cubes of tofu cooked in a spicy, aromatic sauce. This flavorful dish is characterized by the bold flavors of Sichuan chili bean paste, fermented black beans, and ground Sichuan peppercorns, which impart a unique combination of heat and numbing sensation. Often enjoyed with steamed rice or noodles, Mapo Tofu is a beloved favorite for those seeking a taste of authentic Sichuan cuisine.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Course Main Course
Cuisine Chinese
- 1 block about 14 ounces firm tofu
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 2 green onions thinly sliced (separate the white and green parts)
- 1/4 cup ground pork or beef optional
- 2 tablespoons Sichuan chili bean paste doubanjiang
- 1 tablespoon fermented black beans rinsed and minced
- 1 teaspoon Sichuan peppercorns toasted and ground
- 1/2 cup chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon sugar optional
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- 1 teaspoon sesame oil
- Fresh cilantro leaves for garnish optional
Prepare the Tofu:
Cut the tofu into small cubes and set aside.
Bring a pot of water to a gentle boil. Carefully add the tofu cubes and blanch them for about 2-3 minutes. This helps firm up the tofu and removes any raw bean taste. Remove the tofu cubes from the water and set aside.
Make the Sauce:
In a small bowl, combine the chicken or vegetable broth, soy sauce, sugar (if using), and cornstarch slurry. Mix well and set aside.
Cooking:
Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic, ginger, and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant.
If using ground pork or beef, add it to the wok and cook until browned, breaking it up with a spatula.
Add the Sichuan chili bean paste and fermented black beans to the wok. Stir-fry for another minute to release their flavors.
Carefully add the blanched tofu cubes to the wok. Gently stir to coat the tofu with the sauce mixture.
Pour in the chicken or vegetable broth mixture. Bring the mixture to a simmer and let it cook for 2-3 minutes until the sauce thickens slightly.
Taste and adjust the seasoning if needed. If you prefer a spicier dish, you can add more chili bean paste or ground Sichuan peppercorns.
Once the sauce reaches the desired consistency, drizzle with sesame oil and add the green parts of the sliced green onions. Give it a final stir.
Serve:
Transfer the Mapo Tofu to a serving dish and garnish with fresh cilantro leaves, if desired.
Serve hot with steamed rice or noodles.
- Adjust the amount of chili bean paste and Sichuan peppercorns according to your spice preference.
- For a vegetarian version, omit the ground pork or beef and use vegetable broth instead of chicken broth.
- Feel free to customize the dish by adding your favorite vegetables such as bell peppers, mushrooms, or snow peas.
- Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stove or in the microwave before serving.
Keyword Mapo Tofu recipe, Sichuan tofu dish, spicy tofu dish