Some dishes warm you from the inside out, and Mapo Tofu is exactly that kind of comfort. Soft tofu soaking up a spicy, savory sauce—it’s the kind of weeknight magic that comes together fast but tastes like you tried hard.
What’s Inside
What is Mapo Tofu?
Mapo Tofu (麻婆豆腐) is one of the most iconic dishes from Sichuan Province – the land of bold heat and the famous málà kick, that addictive mix of chili warmth and numbing Sichuan peppercorns.
The name mápó actually refers to an older woman with pockmarked skin, which is why the dish is sometimes charmingly translated as “pockmarked grandma’s tofu.” A little quirky, a little funny — and very Sichuan.
As Mapo Tofu spread across China and the world, it naturally evolved. Some versions are milder, some come loaded with veggies, and some barely resemble the original at all. But the soul of the dish has always stayed the same: comforting tofu nestled in a spicy, aromatic sauce.
Mapo tofu is very easy to prepare at home – a quick, comforting dinner, just like silky Chinese Steamed Egg or saucy Tiger Eggs.
In this recipe, we’re sticking to the traditional Sichuan style — silky tofu cubes simmered with doubanjiang (spicy bean paste), ground pork, scallions, and that unmistakable tingle from Sichuan peppercorns. It’s simple, vibrant, and absolutely addictive.
Ingredients
Tofu: Soft or silken tofu works best. Avoid firm tofu here — Mapo Tofu is all about that tender, almost melt-in-your-mouth texture.
Ground meat: Pork, beef, or chicken — use whatever you like or have on hand.
Sichuan peppercorns (whole or ground): Lightly toast and crush. A mortar and pestle works great, but a rolling pin or blender gets the job done too.
Doubanjiang (spicy Sichuan bean paste): The soul of Mapo Tofu. Essential for authentic flavor.
Light soy sauce: Adds depth and seasoning.
Chicken powder: Boosts the umami.
Sugar: Just a pinch to balance the heat and saltiness.
Salt: For blanching the tofu.
Cornstarch (or potato starch): Helps the sauce turn glossy and slightly thick.
Scallions: For freshness and aroma at the end.
Garlic & ginger: Key aromatics.
Oil: For sautéing and helping all the flavors bloom.
Optional add-ins:
– Want it spicier? Add chili powder or Chinese chili oil.
– Want more depth? Many Sichuan cooks mix finely chopped douchi (fermented black beans) with the doubanjiang or finish with a drizzle of sesame oil for a rounder, more aromatic finish.
Similar Recipes | More Delicious Tofu Dishes:
Instructions
Step 1 – Prepare the tofu
- Gently drain the tofu and cut it into cubes about ½‑inch (1 cm) in size. Handle it carefully so it stays soft and intact.
- Bring a pot of water to a gentle boil, add a pinch of salt, and blanch the tofu cubes for 1 minute. Drain well and set aside.
Step 2 – Prep the aromatics
- Lightly toast the Sichuan peppercorns in a dry pan until fragrant, then roughly grind them using a mortar, rolling pin, or spice grinder. (If using pre-ground powder, skip this step.)
- Finely mince the garlic and ginger. Slice the scallions, keeping the white and green parts separate.
Step 3 – Brown the meat
- Heat oil in a wok or skillet over medium heat. Add half the garlic and ginger and sauté until fragrant.
- Add the ground meat, season with light soy sauce, and cook until nicely browned. Remove and set aside.
Step 4 – Build the sauce & simmer the tofu
- Add a little more oil to the same wok. Sauté the remaining garlic and ginger. Stir in the doubanjiang and optional chopped douchi, cooking until the oil turns red and aromatic.
- Pour in water, gently add the tofu cubes, and mix in the white scallion parts. Season with light soy sauce, chicken powder, and sugar. Let it simmer gently for 2–3 minutes so the tofu absorbs the flavors.
Step 5 – Combine everything
- Return the cooked meat to the wok and stir in the ground Sichuan pepper. Adjust seasoning to taste.
- Mix cornstarch with a little water to make a slurry, then pour it in. Stir gently until the sauce thickens and becomes glossy.
- Finish with the green scallions and, if you like, a drizzle of sesame oil. Serve immediately with steamed rice.
Expert Tips
Tofu: Soft or silken tofu gives Mapo Tofu its signature silky texture. Blanch gently in salted water to help the cubes stay intact.
Doubanjiang: The soul of the dish. Choose a good-quality doubanjiang for deep, authentic Sichuan flavor.
Sichuan Peppercorns: Lightly toast before grinding to bring out the citrusy aroma. Add gradually or finish with a pinch on top for that vibrant numbing kick. Remember: fresh peppercorns are noticeably stronger.
Handling the Tofu: Treat it delicately. Use a soft spatula and fold instead of stirring to keep the cubes from breaking.
Sauce: Pour the cornstarch slurry in slowly until the sauce becomes glossy and just thick enough to coat the tofu. Season lightly — doubanjiang and douchi already pack plenty of salt.
Finishing Touches: A drizzle of sesame oil, a handful of green scallions, and a spoonful of chili oil elevate the aroma and heat.
Variations: For a vegetarian version, use mushrooms, tempeh, or vegan mince. Adjust the spice level to fit your preference.
Explore More Tasty Chinese Dishes
Easy Mapo Tofu (The Real Deal)
Ingredients
- 1 block tofu (12 oz / 350g; medium-firm or soft)
- 5 oz ground meat (pork, beef, or chicken) (150g)
- 1 tsp salt (for blanching the tofu)
- 1 tsp Sichuan peppercorns or powder (toasted and ground, to taste)
- 2 tbsp doubanjiang (fermented chili bean paste, to taste)
- 2 tbsp light soy sauce (to taste)
- 1 tsp chicken powder (to taste)
- ½ tbsp sugar (to balance, to taste)
- 1 tbsp cornstarch (for thickening)
- 1⅔ cup water (~400 ml, for simmering)
- 2 scallions (white and green parts separated, chopped)
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 4 tbsp cooking oil
- Chili oil or chili powder (optional, for extra heat)
- Sesame oil (optional, for finishing)
- Douchi (fermented black beans, optional — finely chopped and sautéed with doubanjiang for added depth and umami)
Instructions
- Gently drain the tofu and cut it into roughly ½‑inch (1 cm) cubes. Blanch in lightly salted, simmering water for 1 minute, drain, and set aside.
- Heat some oil in a pan. Sauté half of the garlic and ginger briefly, then add the ground meat. Season with light soy sauce and cook until crumbly and browned. Remove and set aside.
- Add the remaining oil, garlic, and ginger to the pan. Stir in the doubanjiang (and optional douchi) and cook until the oil turns red and fragrant. Pour in the water, gently fold in the tofu, and add the white parts of the scallions. Season with soy sauce, chicken powder, and sugar, and simmer for 2–3 minutes to let the flavors soak in.
- Return the cooked meat to the pan, stir in the ground Sichuan pepper, and adjust seasoning to taste. Mix the cornstarch with a little water to make a slurry, then add it to the pan, stirring gently until the sauce thickens and becomes glossy.
- Top with the green scallion parts, drizzle with sesame oil if desired, and serve immediately with hot steamed rice.
