Mapo Tofu is fiery, fragrant, and full of umami. Originating from Sichuan cuisine, this dish combines silky tofu with a deeply savory, spicy sauce that clings to every bite. The magic comes from fermented bean paste, chili oil, and Sichuan peppercorns that deliver that signature tongue-tingling sensation.
It’s bold. It’s comforting. And it’s surprisingly easy to make at home—no takeout required.
⏱ Prep Time 10 minutes ｜ 🔥 Cook Time 15 minutes ｜ 🍽 Servings 3–4 ｜ 🌱 Difficulty Level Easy ｜ 📦 Storage Tips Store in fridge for 3 days. Best reheated gently on stovetop.
Ingredients List
- 300g (10 oz) soft or medium-firm tofu (cut into cubes)
- 2 tablespoons vegetable oil
- 2 garlic cloves (minced)
- 1 teaspoon ginger (minced)
- 100g (3.5 oz) plant-based mince or ground pork/beef (optional)
- 1 tablespoon doubanjiang (fermented chili bean paste)
- 1 teaspoon soy sauce
- 1/2 teaspoon sugar
- 1/2 cup low-sodium chicken or vegetable broth
- 1 teaspoon cornstarch mixed with 2 teaspoons water
- 1/2 teaspoon ground Sichuan peppercorns (or more to taste)
- 1 tablespoon chili oil (adjust to heat level)
- 2 green onions (chopped)
Instructions
- Heat oil in a skillet or wok over medium heat. Add garlic, ginger, and protein (if using). Stir-fry for 1–2 minutes.
- Add doubanjiang and cook for another minute until fragrant and dark red.
- Stir in soy sauce, sugar, and broth. Bring to a gentle simmer.
- Add tofu cubes carefully and simmer for 5–6 minutes.
- Stir in cornstarch slurry and gently mix until the sauce thickens.
- Sprinkle with ground Sichuan pepper and drizzle chili oil over top.
- Garnish with green onions and serve hot with steamed rice.
Recipe Notes / Tips
- Doubanjiang is key—don’t skip it! Look for Pixian brand for authenticity.
- For a vegetarian version, skip the meat and use veggie broth.
- Medium-firm tofu holds shape better than silken for this dish.
Nutrition Info (approx. per serving)
- Calories: 280
- Carbs: 8g
- Fat: 22g
- Protein: 12g
- Sugar: 2g
FAQs
- Q: What does Sichuan pepper taste like?
- A: It’s citrusy and numbing, not just spicy—totally unique!
- Q: Can I make it less spicy?
- A: Yes—use less doubanjiang and skip or reduce chili oil.
- Q: Can I freeze Mapo Tofu?
- A: Not recommended—freezing changes tofu texture.
Served a bowl of bold and spicy comfort? Snap your creation and tag #the_food_pedia on Instagram! 🌶️🥢✨
