Main Courses

Mapo Tofu (麻婆豆腐)

Mapo Tofu (麻婆豆腐)

Mapo Tofu, one of the most iconic dishes in Sichuan cuisine is spicy, numbing, and incredibly satisfying.
Course Main Course
Cuisine Chinese


For the Tofu:

  • 400 g firm tofu cut into cubes
  • Boiling water for blanching

For the Meat Mixture:

  • 200 g ground pork or beef
  • 1 tablespoon vegetable oil
  • 1 tablespoon Sichuan peppercorns ground

For the Sauce:

  • 2 tablespoons doubanjiang spicy bean paste
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 cup chicken or vegetable broth
  • 1 teaspoon cornstarch dissolved in 2 tablespoons water

For Aromatics:

  • 4 cloves garlic minced
  • 1 thumb-sized piece of ginger minced
  • 2 green onions finely chopped

For Garnish:

  • Additional chopped green onions
  • A sprinkle of ground Sichuan peppercorns


Blanch the Tofu:

  • Bring a pot of water to a boil and blanch the tofu cubes for 2-3 minutes. This helps firm them up and remove any raw taste. Drain and set aside.

Prepare the Meat Mixture:

  • Heat the vegetable oil in a wok or large pan over medium-high heat. Add the ground pork or beef and stir-fry until browned.
  • Stir in the ground Sichuan peppercorns and cook for an additional minute. Remove the meat mixture from the pan and set aside.

Cook the Aromatics:

  • In the same pan, add a little more oil if necessary and sauté the minced garlic and ginger until fragrant.

Prepare the Sauce:

  • Add the doubanjiang to the pan with the garlic and ginger. Stir well to combine.
  • Add the soy sauce, oyster sauce, and chicken or vegetable broth. Bring to a simmer.

Combine Everything:

  • Add the blanched tofu and cooked meat mixture to the sauce in the pan.
  • Gently stir to combine, making sure the tofu is well-coated with the sauce.

Thicken the Sauce:

  • Stir the cornstarch-water mixture and then add it to the pan.
  • Cook until the sauce thickens, about 2-3 minutes.

Final Touches:

  • Stir in the finely chopped green onions.
  • Transfer to a serving dish and garnish with additional green onions and a sprinkle of ground Sichuan peppercorns.

Serve and Enjoy:

  • Serve immediately with steamed rice and enjoy your very own homemade Mapo Tofu!

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