Mapo Tofu
Sichuan silken tofu in spicy chili-bean sauce
Ingredients
- 600 g Silken tofu
- 150 g Ground pork
- 2 tbsp Pixian doubanjiang
- 1 tbsp Fermented black beans
- 15 g Ginger
- 3 cloves Garlic
- 3 Scallions
- 1 tsp Sichuan peppercorn
- 1 tbsp Light soy sauce
- 1 tbsp Shaoxing wine
- 250 ml Chicken stock
- 1 tbsp Cornstarch
- 2 tbsp Peanut oil
- 1 tbsp Chili oil (optional)
Method
- Bring a saucepan of lightly salted water to a gentle simmer.
- Cube the silken tofu into 2 cm pieces and set aside on a plate.
- Mince the ginger and garlic, then thinly slice the scallions, keeping whites and greens separate.
- Toast the Sichuan peppercorns in the dry wok for 30 seconds, then grind to a coarse powder.
- Stir the cornstarch with a splash of cold water in a small bowl until smooth, then set aside.
- Once the water is at a gentle simmer, slide the cubed tofu in to set while you cook the sauce.
- Heat the wok dry until smoking, then add the peanut oil and swirl to coat.
- Stir-fry the pork until crisp and browned, breaking it up — about 3 minutes.
- Push the pork to the side and fry the doubanjiang in the oil until the oil turns red, about 1 minute.
- Add the fermented black beans, ginger, garlic, and scallion whites and stir for 30 seconds.
- Splash the Shaoxing wine in around the rim, then add the stock and soy.
- Lift the tofu from the warm water and slide it gently into the sauce, then simmer for 3 minutes.
- Stir the cornstarch mixture again, then drizzle it in, swirling the wok until the sauce thickens enough to coat.
- Plate and shower with the scallion greens, ground Sichuan peppercorn, and chili oil if you like.
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About Mapo Tofu
Mapo tofu is arguably the defining dish of Sichuan cuisine, a bowl of silken tofu and ground pork suspended in a slick, brick-red sauce that delivers the region's signature mala: the interplay of spicy heat and the tingling numbness of Sichuan peppercorn. Its backbone is Pixian doubanjiang, a fermented broad-bean chili paste, deepened by fermented black beans and a splash of Shaoxing wine for a savory, funky complexity you cannot fake with plain chili. The silken tofu stays soft and custardy, a cool counterpoint to the intense sauce, while the pork adds richness and a crumbly texture throughout. It is unapologetically bold, savory, and hot.
Several small techniques separate a great mapo tofu from a muddy one. Sliding the cubed tofu into gently simmering salted water sets it so it holds together instead of breaking apart during the final toss, and toasting the Sichuan peppercorns before grinding coaxes out their citrusy, numbing aroma. The sauce is thickened with a cornstarch slurry so it glazes the tofu without turning gluey. Quick enough for a weeknight at around twenty-five minutes, mapo tofu is a rice dish through and through, best eaten spooned over a hot bowl that soaks up the fiery sauce.
Mapo Tofu: frequently asked questions
How many calories are in Mapo Tofu?
A serving has about 319 calories — 21.3g protein, 13.6g carbs, 21.1g fat, 2.1g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Mapo Tofu gluten-free?
As written, no — it contains Pixian doubanjiang, Light soy sauce. You'd need a certified gluten-free swap for those ingredients to make it gluten-free.
Do I need every ingredient to make Mapo Tofu?
The core ingredients are essential, but you can leave out chili oil — it's optional and mainly there for extra flavor or finish.
How many servings does Mapo Tofu make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.