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Authentic and easy Mapo Tofu recipe, with soft silken tofu cooked in a spicy, numbing, savory, and aromatic Mapo Tofu sauce with ground pork. This recipe is fail-proof and beginner-friendly.
What Is Mapo Tofu
Mapo Tofu is a popular Chinese dish from Sichuan, featuring soft tofu in a spicy and savory sauce, often with minced pork or beef. The name “Mapo Tofu” (麻婆豆腐) translates to “pockmarked old lady tofu,” inspired by the woman who first made it in Sichuan province, China.
The “mala” (麻辣) Mapo Tofu sauce, combining “má” (麻 for numbing) and “là” (辣 for spicy), creates a unique and exciting taste experience. This flavor profile tingles the palate, increasing appetite and providing a deeply satisfying eating experience, akin to other popular Sichuan dishes such as red oil wontons, Sichuan beef, and Sichuan cabbage.
The texture of Mapo Tofu is as appealing as its taste, with soft tofu soaking up the spicy sauce, offering a smooth, creamy contrast. Ground meat adds texture, while fresh chopped scallions add color and freshness to complete the dish.
Easy Mapo Tofu Recipe
Today, Mapo Tofu is as common in Chinese restaurants and as popular for takeout as Kung Pao Chicken. Despite its rich flavors, it’s surprisingly easy to make at home. I’ll show you how to recreate this dish in your own kitchen, just like your favorite Chinese restaurant.
If you’re new to Chinese cooking, don’t worry! My authentic recipe for Mapo Tofu is straightforward, and anyone can make it at home. You don’t need to rely on store-bought Mapo Tofu mix for this dish. My recipe calls for only 3 simple steps. Just follow my cooking guide below, and you’ll have a delicious serving of this renowned tofu dish right at home!
Recipe Variations
This recipe is versatile because you can adjust the proteins and vary the levels of numbing (ma) and spicy (la) flavors to suit your preferences. Here are two protein substitutions:
- Vegetarian/Vegan Mapo Tofu: To make a vegetarian or vegan version, replace the ground pork or beef with minced mushrooms, particularly shiitake mushrooms for their deep umami flavor. You can use fresh shiitake mushrooms or rehydrate dried ones by soaking them in hot water for 15-20 minutes until plump. Save the soaking liquid to enhance the dish’s richness.
- Seafood Mapo Tofu: For a seafood twist, add diced shrimp, scallops, or a combination of both to your Mapo Tofu. This variation introduces a rich and briny taste that complements the tofu well.
In Japan and Korea, Mapo Tofu is also popular, especially within their Chinese communities. In Japan, it’s known as Mabo Dofu, which has a milder spice level and uses ingredients like soy sauce, miso, and dashi for a savory, slightly sweet flavor.
In Korea, known as Mapadubu or Mapa Tofu, it’s spicier due to Korean chili flakes or gochujang, adding a distinct spicy note. Korean versions may include additional ingredients like doenjang (fermented soybean paste) or sesame oil for extra depth of flavor.
Both adaptations cater to local tastes and are staples in Chinese restaurants in Japan and Korea, often found in Chinatowns in both countries.
Mapo Tofu Ingredients
My recipe includes the following ingredients, creating a spicy and savory dish with a unique numbing sensation.
- Silken tofu.
- Ground pork or beef. I prefer ground pork for this recipe.
- Cooking oil and chili oil.
- Garlic
- Soy sauce
- Scallion
Mapo Tofu Sauce
The sauce is the heart of this flavorful dish, known for its bold and distinctive taste. Here are the list of ingredients for the sauce:
- Spicy bean sauce. Called Doubanjiang in Chinese, this lends the savory and spicy flavor in the sauce.
- Chili powder: Adds the iconic fiery heat to the recipe.
- Fermented black bean. Called Douchi in Chinese, they are used in various Chinese recipes. They are paired with the spicy bean paste, chili oil cand chili powder to create the robust mapo tofu sauce.
- Sichuan peppercorns: Called huajiao (花椒) in Chinese language, Sichuan peppercorn is the secret ingredient of Mapo Tofu due to its numbing effect and aromatic flavor.
- Soy Sauce: Adds rich, deep umami.
Chinese Ingredients Buying Guide
Shopping Tips: In the United States, Chinese pantry ingredients can be purchased at large Asian supermarket chains like 99 Ranch Market and H Mart. For Spicy Bean sauce, I recommend the Lee Kum Kee brand, which is marketed as Chili Bean Sauce (Toban Djan).
See the recipe card for full information on ingredients.
How To Make Mapo Tofu
Step 1. Cut the tofu into small pieces, drain any excess water from it, and set aside. Heat a wok, then add cooking oil and chili oil. Stir-fry chopped garlic, ground pork, and spicy bean paste until the pork is halfway cooked.
Step 3. Reduce the heat and simmer for about 3-5 minutes until the sauce thickens. Then, add roasted Sichuan peppercorn powder, chopped scallions, and add salt to taste. Gently stirring to blend everything well. Serve hot with steamed rice.
Step 2. Next, add chili powder, soy sauce, and fermented black beans, stir-frying until aromatic. Carefully add the tofu and water; gently stir to blend the tofu without breaking it, ensuring it mixes well with the sauce.
Helpful Tips For Home Cooks
I learned this Mapo Tofu recipe from my friend in Sichuan, so it’s as authentic as it gets. Please note, this recipe is spicy with strong and bold flavors.
- If you’re new to Chinese cooking, especially the mala flavors, consider reducing the amount of chili oil, chili powder, and Sichuan peppercorns.
- You can use firm tofu if you prefer a chewier texture.
- Prepare all the ingredients before starting to cook, as stir-frying happens quickly.
- Use a soft silicone spatula to gently stir-fry the tofu to prevent it from breaking.
- Remember to lower the heat while simmering the tofu with its sauce. This helps the tofu absorb the flavors without stirring too much and potentially breaking it.
By following the cooking tips above, you can create a delicious and authentic Mapo Tofu dish at home that rivals your favorite Chinese restaurant!
Frequently Asked Questions
Yes, you can make vegan or vegetarian Mapo Tofu by omitting the meat and using vegetable broth instead of water. You can also substitute minced mushrooms for the meat to add texture and umami flavors.
Traditional Mapo Tofu is known for its spicy and mala flavors. If you want it non-spicy, skip chili oil, chili powder and cut down on the spicy bean paste. If you don’t like the numbing flavor, skip the Sichuan peppercorns.
Soft or silken tofu is traditionally used for Mapo Tofu because it absorbs flavors well and has a delicate texture that contrasts nicely with the spicy sauce. Firm tofu can also be used for a chewier texture.
Sichuan peppercorn is an essential ingredient and traditional and authentic Mapo Tofu. They are not true peppercorns but dried husks of prickly ash berries. They impart a unique numbing (ma) sensation that complements the spicy (la) heat of the dish, creating a balanced flavor profile. If you do not like the tingly sensation in your mouth and palate, you may choose to skip it altogether.
This recipe is only 232 calories per serving.
What To Serve With Mapo Tofu
The heat from the spices can be intense, making it perfect to pair with steamed rice to balance out the spiciness. I recommend the following dishes for a satisfying Chinese meal at home:
I hope you enjoy this post as much as I do. If you try my recipe, please share your photo in the Comments section and consider giving it a 5-star rating. I can’t wait to see your creations! Want more easy and delicious recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for new updates.
Other Sichuan Recipes You Might Like
Mapo Tofu
Ingredients
- 1 block silken tofu, 18-oz/500 g
- 2 tablespoons cooking oil
- 2 tablespoons chili oil
- 2 cloves garlic, chopped
- 4 oz (113g) ground pork
Mapo Tofu Sauce
- 3 tablespoons Sichuan spicy bean paste , 辣豆瓣酱
- 1 tablespoons chili powder
- 1 tablespoon light soy sauce
- 1 teaspoon fermented black beans, rinsed and coarsely chopped
- 1/2 cup (125 ml) water
- 1 tablespoon Sichuan peppercorns, roasted and ground to powder
- 2 stalks leeks , or scallions, chopped
- salt , to taste
Instructions
- Cut the tofu into small pieces, drain any excess water from it, and set aside. Heat a wok, then add cooking oil and chili oil. Stir-fry chopped garlic, ground pork, and spicy bean paste until the pork is halfway cooked.
- Next, add chili powder, soy sauce, and fermented black beans, stir-frying until aromatic. Carefully add the tofu and water; gently stir to blend the tofu without breaking it, ensuring it mixes well with the sauce.
- Reduce the heat and simmer for about 3-5 minutes until the sauce thickens. Then, add roasted Sichuan peppercorn powder, chopped scallions, and add salt to taste. Gently stirring to blend everything well. Serve hot with steamed rice.
Notes
-
- If you’re new to Chinese cooking, especially the mala flavors, consider reducing the amount of chili oil, chili powder, and Sichuan peppercorns.
-
- You can use firm tofu if you prefer a chewier texture.
-
- Prepare all the ingredients before starting to cook, as stir-frying happens quickly.
-
- Use a soft silicone spatula to gently stir-fry the tofu to prevent it from breaking.
-
- Remember to lower the heat while simmering the tofu with its sauce. This helps the tofu absorb the flavors without stirring too much and potentially breaking it.
- In the United States, Chinese pantry ingredients can be purchased at large Asian supermarket chains like 99 Ranch Market and H Mart. For Spicy Bean sauce, I recommend the Lee Kum Kee brand, which is marketed as Chili Bean Sauce (Toban Djan).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello
What happened to the Braised Bean Curd with Mushrooms (Firm Tofu) – Rasa Malaysia recipe? Did you remove it? My family loves this dish. Can you send?
Thanks!!!
Earl
Hi Earl, yes, some old recipes with no visitors had been removed. Here are the ingredients I was able to find from the internet:
1 box firm tofu or 1 block bean curd
ยผ pound ground meat
5 shitake mushrooms (soaked in warm water for 20-30 minutes)
1 stalk scallion (chopped)
1 tbsp sweet dark soy sauce (ABC Kecap Manis)
ยฝ tbsp oyster sauce
1 tsp soy sauce
โ tsp sugar
ยผ cup water
2 tbsp water + 1 tsp corn starch
1 tbsp oil
2 cloves garlic (finely hopped)
A dash of white pepper