Chinese Mapo Tofu (Printable Version)

Silky tofu in spicy Sichuan chili bean sauce, served hot over jasmine rice with aromatic spices.

# What You Need:

→ Tofu & Protein

01 - 14 oz silken or soft tofu, drained and cubed
02 - 5 oz ground pork or beef (optional, omit for vegetarian version)

→ Sauce

03 - 2 tbsp Sichuan doubanjiang (fermented chili bean paste)
04 - 1 tbsp soy sauce
05 - 1 tbsp Shaoxing wine or dry sherry
06 - 1 tsp sugar
07 - 1/2 cup (4 fl oz) low-sodium chicken or vegetable broth
08 - 1 tbsp cornstarch mixed with 2 tbsp water

→ Aromatics & Spices

09 - 1 tbsp toasted and ground Sichuan peppercorns
10 - 3 tbsp vegetable oil
11 - 3 cloves garlic, minced
12 - 2 tsp minced ginger
13 - 2 scallions, finely sliced (whites and greens separated)
14 - 1 to 2 dried red chilies, chopped (optional)

→ To Serve

15 - Steamed jasmine rice
16 - Extra scallions, sliced
17 - Chili oil (optional)

# How To Make:

01 - Drain and cube tofu. Mix cornstarch with water to form slurry. Mince garlic and ginger, chop dried chilies if using, and separate scallion whites and greens.
02 - Heat a large nonstick skillet or wok over medium heat. Toast peppercorns until fragrant, grind them in a mortar and pestle, and set aside.
03 - Add vegetable oil to the pan. Sauté scallion whites, garlic, and ginger for about 1 minute until aromatic.
04 - If using, add ground pork or beef to the pan and cook, breaking apart, until browned and cooked through.
05 - Stir in doubanjiang and dried chilies. Cook for 1 to 2 minutes until the oil turns red and fragrant.
06 - Pour in Shaoxing wine, soy sauce, sugar, and broth. Bring mixture to a simmer.
07 - Gently slide tofu cubes into the pan. Simmer for 5 minutes, occasionally spooning sauce over the tofu while stirring gently to prevent breaking.
08 - Stir the cornstarch slurry, then drizzle it slowly into the pan. Stir gently until sauce thickens and coats the tofu evenly.
09 - Sprinkle with ground Sichuan peppercorns and half the scallion greens. Serve immediately over steamed rice, garnished with remaining scallions and chili oil if desired.

# Cooking Tips:

01 -
  • The numbing tingle from Sichuan peppercorns mixed with chili heat creates an addictive sensation that keeps you coming back for another spoonful.
  • Silky tofu absorbs every drop of that complex, umami-rich sauce, making it feel luxurious without any fancy techniques.
  • Ready in just 30 minutes, yet it tastes like you've been simmering it all day.
02 -
  • Do not skip toasting your Sichuan peppercorns—this step unlocks their numbing, citrusy character and completely changes the dish.
  • Use silken tofu if you want that melt-on-your-tongue texture, but if your tofu falls apart, switch to firm next time and accept that texture matters more than delicacy.
  • The oil turning red isn't just for show; it means the chili paste is cooking out and releasing all its flavor into the fat, which will carry it through the entire dish.
03 -
  • Always taste your sauce before adding the tofu—this is your last chance to adjust spice, saltiness, and sweetness without the tofu soaking up everything.
  • If your tofu cracks or breaks, don't panic; it still tastes incredible, and broken tofu actually holds more sauce in its crevices.
  • Jasmine rice is the classic pairing, but any steamed white rice will do the job of absorbing all that magnificent sauce.
Go Back