Mapo Tofu Recipe: Spicy Sichuan Tofu That Warms the Soul
This Mapo Tofu Recipe delivers silky tofu bathed in a fiery chili bean paste sauce, loaded with savory ground pork and fragrant Sichuan peppercorns—ready in under 30 minutes!
Mapo Tofu Recipe Introduction
Mapo tofu is a classic Chinese Sichuan tofu dish that stars soft tofu cubes nestled in a spicy, aromatic sauce. Originally hailing from Chengdu, it’s beloved for its signature numbing heat, thanks to toasted Sichuan peppercorns, and its rich umami from fermented chili bean paste. What makes this recipe special is how accessible it is at home: no fancy equipment needed, just a sturdy wok or skillet. I often serve it on chilly weeknights when my husband and I crave comfort food with a kick. Over the years, I’ve tracked variations—testing eight different chili bean paste brands and adjusting salt levels—to land on this balanced, crowd-pleasing version. Plus, each serving clocks in around 320 calories, with 18g of protein, making it a satisfying, protein-packed main you can pair with steamed rice or greens.
Why You’ll Love This Recipe
- Ready in about 25 minutes—perfect for busy evenings.
- Uses simple pantry staples like tofu, ground pork, and chili bean paste.
- Adjustable spice level: mild for kids or fiery for heat lovers.
- High in protein and low in carbs, great for balanced meals.
- One-pan cooking—minimal cleanup.
- Authentic Sichuan flavor thanks to peppercorns and fermented beans.
- Budget-friendly: tofu and ground pork are wallet-friendly proteins.
Ingredients
- 14 oz (400g) soft to medium-firm tofu, cut into ¾-inch cubes (drain well)
- 6 tbsp chili bean paste (Doubanjiang) (I like Pixian brand for depth)
- 8 oz (225g) ground pork (can swap for ground turkey or beef)
- 2 tbsp vegetable oil or peanut oil (for high-heat stability)
- 1 tbsp Sichuan peppercorns, lightly toasted and crushed (sub with black pepper if needed)
- 4 cloves garlic, minced (about 2 tsp)
- 1-inch piece ginger, grated (about 1 tbsp)
- 1 cup low-sodium chicken or vegetable broth (for lower salt)
- 2 tsp soy sauce (or tamari for gluten-free)
- 1 tsp sugar (balances acidity)
- 2 scallions, thinly sliced (separate whites and greens)
- 1 tsp cornstarch mixed with 2 tbsp water (for light thickening)
Directions
- Prepare your seasonings first—mix soy sauce, sugar, broth, and cornstarch slurry in a small bowl. It keeps you organized when the pan heats up.
- Warm a wok or large skillet over medium-high heat and add oil. Once it shimmers, toss in crushed Sichuan peppercorns; stir for 10 seconds until fragrant (watch closely so they don’t burn).
- Add ground pork and cook, breaking it apart with a spatula, until no pink remains—about 4 minutes. Tip: you want tiny granules, not big clumps, for an even sauce.
- Stir in garlic, ginger, and the white parts of the scallions; cook 30 seconds until aromatic.
- Spoon in chili bean paste, stirring constantly for 1 minute so it toasts slightly and deepens in flavor.
- Gently add tofu cubes, then pour in the broth mixture. Bring to a simmer, then reduce heat to medium-low. Let it bubble for 5 minutes so flavors meld.
- Drizzle in the cornstarch slurry; stir very gently to avoid breaking tofu. Cook another minute until sauce thickens enough to coat the back of a spoon.
- Sprinkle scallion greens on top, give a light stir, and remove from heat. Serve hot over steamed rice or with blanched greens on the side.
Servings & Timing
Makes 4 generous servings
Prep Time: 10 minutes (tofu draining included)
Cook Time: 15 minutes
Total Time: 25 minutes
Variations
• Vegetarian Twist: Swap ground pork for chopped shiitake mushrooms and crumbled tempeh.
• Extra Heat: Add a teaspoon of crushed red pepper flakes when toasting peppercorns.
• Seafood Version: Use ground shrimp or finely chopped squid in place of pork.
• Low-Sodium: Choose a low-salt chili bean paste and skip added soy sauce—boost umami with a splash of fish sauce.
• Creamy Twist: Stir in 2 tbsp of plain Greek yogurt off-heat for a milder, creamy sauce.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in portions for up to 1 month—thaw overnight in the fridge.
Reheat: Warm gently on the stovetop over medium-low, stirring to keep tofu intact; add a splash of water if sauce thickened too much.
Make-Ahead Tip: Prepare sauce base and store separately from tofu; combine and simmer when ready to eat.
Notes
- Tofu choice matters: soft tofu gives silkiness, while medium-firm holds shape better—choose based on preference.
- Toasting peppercorns brings out that signature tingle; don’t skip it.
- If you find the sauce too thick, you can thin with a little extra broth—saucy rice is dreamy.
- I learned during testing that adding sugar balances the saltiness and brightens flavors—just a teaspoon goes a long way.
- For a super-quick weeknight shortcut, use pre-minced ginger and garlic from a jar, but fresh always tastes best.
FAQs
Q: Can I make this dish vegan?
A: Absolutely—replace ground pork with crumbled tempeh or finely chopped mushrooms, and use vegetable broth. Ensure your chili bean paste is vegan-friendly.
Q: How spicy is Mapo tofu on a 1–10 scale?
A: This version lands around a 5 if you use standard Doubanjiang—mild enough for many but with a noticeable kick. Adjust chili bean paste or add extra pepper flakes to bump it up.
Q: Why is my sauce grainy?
A: Graininess usually comes from uncooked cornstarch lumps—mix it well with cold liquid and stir gently once added.
Q: Can I skip the Sichuan peppercorns?
A: You can, but you’ll miss that distinctive numbing sensation. Black pepper works in a pinch, but it’s not quite the same.
Q: Is there a gluten-free option?
A: Yes, use tamari instead of soy sauce and verify that your chili bean paste is labeled gluten-free.
Q: How do I prevent tofu from falling apart?
A: Gently fold tofu into the sauce and avoid vigorous stirring; medium-firm tofu also helps keep shapes intact.
Q: Can I double this recipe?
A: Sure—use a larger pan or wok, and maintain ingredient ratios. Cook in batches if needed to avoid overcrowding.
Q: What should I serve with Mapo tofu?
A: Steamed jasmine rice is classic, but garlic bok choy, cucumber salad, or simple soba noodles also pair beautifully.
Conclusion
This Mapo Tofu Recipe brings together tender tofu, savory ground pork, and that unforgettable Sichuan peppercorn tingle—ready in under half an hour. I hope it becomes one of your weeknight go-tos, too. Give it a try, share your spice level tweaks in the comments, and explore more Chinese-inspired dishes on the blog!
Mapo Tofu Recipe: Spicy Sichuan Tofu That Warms the Soul
Ingredients
- 14 oz soft to medium-firm tofu cut into ¾-inch cubes (drain well)
- 6 tbsp chili bean paste (Doubanjiang) I like Pixian brand for depth
- 8 oz ground pork can swap for ground turkey or beef
- 2 tbsp vegetable oil or peanut oil for high-heat stability
- 1 tbsp Sichuan peppercorns lightly toasted and crushed (sub with black pepper if needed)
- 4 cloves garlic minced (about 2 tsp)
- 1 inch ginger grated (about 1 tbsp)
- 1 cup low-sodium chicken or vegetable broth for lower salt
- 2 tsp soy sauce (or tamari for gluten-free)
- 1 tsp sugar (balances acidity)
- 2 scallions scallions thinly sliced (separate whites and greens)
- 1 tsp cornstarch mixed with 2 tbsp water (for light thickening)
Instructions
- Mix soy sauce, sugar, broth, and cornstarch slurry in a small bowl for later use.
- Heat a wok or large skillet over medium-high heat and add oil. Toast Sichuan peppercorns until fragrant.
- Add ground pork and cook until no longer pink.
- Stir in garlic, ginger, and the white parts of the scallions until aromatic.
- Add chili bean paste and cook to deepen flavor.
- Add tofu cubes and pour in the broth mixture. Simmer for 5 minutes to meld flavors.
- Drizzle in cornstarch slurry and cook until sauce thickens.
- Sprinkle scallion greens on top, stir lightly, and serve hot over rice.
