Tulo

Mapo Tofu Recipe

A silky, fiery Sichuan classic of soft tofu and ground pork in a doubanjiang-based sauce, finished with a numbing hit of ground Sichuan peppercorn.
Photo by Change C.C on Pexels

Simmering the tofu gently in the sauce rather than stir-frying it lets the cubes absorb flavor without breaking apart, while blooming the doubanjiang in hot oil first is what unlocks its deep, fermented red color and flavor instead of leaving it tasting raw and salty.

Prep
15 min
Cook
15 min
Total
30 min
Servings
4

Ingredients

Servings4
  • 14 oz soft or silken tofu, cubed
  • 1/2 lb ground pork
  • 2 tbsp doubanjiang (fermented chili bean paste)
  • 1 tbsp fermented black beans, rinsed and chopped
  • 3 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 1 cup chicken or pork stock
  • 1 tbsp cornstarch
  • 1 tsp ground Sichuan peppercorn
  • 2 whole scallions, sliced
  • 2 tbsp neutral oil

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Instructions

  1. 1Bring a pot of water to a bare simmer, add a pinch of salt, and gently soak the tofu cubes for 5 minutes to firm them and season the outside; drain carefully.
  2. 2Heat oil in a wok or skillet over medium heat and brown the ground pork, breaking it into small crumbles.
  3. 3Push the pork aside, add the doubanjiang and fermented black beans to the cleared space, and fry until the oil turns deep red, about 1 minute.
  4. 4Stir in the garlic and ginger and cook until fragrant, 30 seconds.
  5. 5Pour in the stock and bring to a simmer.
  6. 6Slide in the tofu cubes and simmer gently for 4-5 minutes, spooning sauce over the top rather than stirring roughly.
  7. 7Mix the cornstarch with 2 tablespoons water, drizzle in while gently shaking the pan, and simmer until the sauce thickens and clings to the tofu.
  8. 8Sprinkle with ground Sichuan peppercorn and scallions and serve immediately over rice.

Tips & variations

  • Ground beef works in place of pork for a heartier version.
  • Make it vegetarian by skipping the meat and doubling the tofu, using vegetable stock and a splash of extra soy sauce for depth.
  • Toasted and freshly ground Sichuan peppercorn has far more of the tingling numbness than pre-ground jars that have sat on a shelf.

Storage & reheating

Refrigerate up to 3 days in an airtight container. Reheat gently over low heat on the stovetop, stirring minimally so the tofu stays intact.

Nutrition

Rich in protein from the pork and tofu, with moderate fat and a good amount of sodium from the fermented pastes.

Tips from the Tulo kitchen

  • Silken tofu gives a softer, more traditional texture; firmer tofu holds together more easily for a first attempt.
  • Doubanjiang varies a lot in saltiness by brand, taste the sauce before adding extra salt.

FAQ

What is doubanjiang and where do I find it?

It's a fermented broad bean and chili paste central to Sichuan cooking, sold in jars at most Asian grocery stores and increasingly in well-stocked supermarkets. Pixian doubanjiang is considered the classic version.

Is mapo tofu very spicy?

Traditionally, yes, it's meant to be both fiery from the chili paste and tingling from the Sichuan peppercorn. Reduce the doubanjiang and skip the peppercorn if you want a milder version.

Can I use firm tofu instead of soft or silken?

Yes, firm tofu holds its shape more easily and is a good option if you're worried about the cubes breaking apart, though the texture will be less delicate than the traditional soft tofu.

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