Learn how to make an authentic and easy Mapo Tofu dish with this step-by-step recipe. This classic Sichuan dish is full of flavor and perfect for a quick 30-minute weeknight dinner.
Save this recipe! ๐
We'll email this recipe to you, so you can come back to cook it later!
This Mapo Tofu is inspired by my other recipes under 30 minutes like this hot & sour soup, corn egg drop soup and hot & sour dumplings. Golden fried rice , beef chow fun and yaki udon are my favorite dishes to serve with this mapo tofu.
Mapo Tofu (้บผๅฏ่ฑ่ ) originates from Sichuan, China, known for its signature mala (numbing and spicy) flavors. The name "Mapo" refers to an old woman with pockmarks or scar faced ("Ma" means pockmarked, and "Po" means old woman) who first created this dish in the late 1800s.
Jump to:
๐ Why You'll Love This Recipe
- Authentic Sichuan Dish โ This recipe stays true to the classic Sichuan version with its bold, complex flavors.
- Quick and Easy โ Ready in under 30 minutes, making it perfect for a busy weeknight dinner.
- Customizable Heat Level โ Adjust the spice level to suit your taste.
- Great with Rice โ The spicy sauce pairs perfectly with steamed rice to soak up every drop of flavor.
๐ฅ Mapo Tofu recipe ingredients
- Doubanjiang (Spicy Bean Paste): This is the key to authentic flavorโsavory, spicy, and full of umami. Adjust to taste!
- Fermented Black Beans: These salty, umami-packed beans add depth and richness to the dish.
- Sichuan Peppercorns: Adds a floral, numbing spice. Toast and grind for the best flavor!
- Shaoxing Wine โ A Chinese cooking wine that adds depth to the sauce.
A full list of ingredients with exact amounts can be found on the recipe card below.
๐ Substitutions & Variations
- Vegetarian Version โ Swap ground pork for shitake mushrooms or plant-based crumbles.
- Sichuan Peppercorn Substitute โ If unavailable, use a mix of black pepper and a pinch of ground coriander(though the numbing effect will be missing).
- Mild Version โ Reduce the doubanjiang and Sichuan peppercorns.
- Extra Spicy โ Add fresh chili oil or chopped red chilies.
- Protein swap โ Use shrimp or beef instead of pork for a unique variation.
๐ช How to make Mapo Tofu
- Step 1: Dice tofu, mince aromatics, and grind toasted Sichuan peppercorns.
- Step 2: Combine the ingredients for the sauce and mix.
- Step 3: Add ground pork and cook on medium heat for 3โ4 minutes. Add 2 tablespoons of Doubanjiang once aromatic, then combine.
- Step 4: Add in the sauce mixture and aromatics and bring to a simmer
- Step 5: Gently add the tofu cubes into the sauce. Reduce the heat to low and simmer for 5โ7 minutes, allowing the tofu to absorb the flavors.
- Step 6: Sprinkle ground Sichuan pepper and dried chili peppers (if using).
- Step 7: Drizzle in the cornstarch slurry, a little at a time, to thicken the sauce to your preferred consistency.
- Step 8: Add cornstarch slurry, sprinkle Sichuan peppercorns, and garnish with scallions and chili oil.
๐ก Recipe Pro Tips
- To enhance the numbing effect, use fresh Sichuan peppercorns and toast them before grinding.
- Simmer the tofu gently instead of stirring too much for the best textureโthis keeps it from breaking apart while allowing it to absorb all the bold flavors!
๐ญ Mapo Tofu Recipe FAQ
No! Try using mushrooms, tofu crumbles, or plant-based ground meat instead.
Soft or medium-firm tofuย works best for a silky, authentic texture.
Traditional Mapo Tofu isย moderately spicy, but you can adjust the heat by reducing the doubanjiang and chili oil.
๐ซ Storage
Refrigerator โ Store leftovers in an airtight container for up to 3 days.
Freezing โ Not recommended, as tofu changes texture when frozen.
Reheating โ Warm in a pan over low heat, adding a splash of water if needed.
๐ More 30 Minute Recipes
Looking for other quick and easy recipes like this? Try these:
Did you try this recipe?
I'd love to hear from you! Leave a โญ๏ธโญ๏ธโญ๏ธโญ๏ธโญ๏ธ review below and tag @thesavorychopstck on Instagram.
๐ Recipe Card
Mapo Tofu
Equipment
Ingredients
Meat Mixture
- 2 tablespoon cooking oil
- 1 package soft or medium tofu cut into ยฝ-inch cubes
- 1 lb ground pork
- 3 cloves garlic minced
- 2 stalk green onions divided into whites and greens
- 1 stalk green onion for garnish
- 2 tablespoon Doubanjiang spicy bean paste
Mapo Tofu Sauce
- 1 tablespoon fermented black beans
- 1.5 tablespoon oyster sauce
- 1.5 tablespoon soy sauce
- 1 tablespoon cooking wine
- 1 tablespoon sesame oil
- ยฝ tablespoon chicken powder
- Pinch of white pepper
- 1.5 cup chicken broth or water
Corn Starch Slurry
- 1 tablespoon cornstarch mixed with 2 tablespoon water for the slurry
- 2 tablespoon water
Spices
- 2-4 dried chilies cut into thirds (optional)
- ยฝ teaspoon Sichuan peppercorns ground (optional, see notes โ floral, mouth-numbing taste)
Save this recipe! ๐
We'll email this recipe to you, so you can come back to cook it later!
Instructions
Prepare the Ingredients
- Dice soft tofu into 1-inch cubes and set aside.
- Mince garlic, ginger, and scallions.
- Toast then Grind Sichuan peppercorns (if using)
Mix the Sauce
- Into a bowl combine Fermented black beans, oyster sauce, soy sauce, cooking wine, sesame oil, chicken powder, white pepper, and chicken broth or water
Make Corn Starch Slurry
- Combine corn starch and water and mix well to form the slurry
Cooking the Mapo Tofu
- Heat oil in a wok over medium-high heat. Add ground pork and cook for 3โ4 minutes, breaking it into small pieces, until browned and fully cooked
- Push the cooked protein to one side of the pan. Add 2 tablespoons of Doubanjiang (spicy bean paste) to the empty space. Stir-fry the paste for about 1 minute until fragrant, then mix it thoroughly with the protein.
- Add the minced garlic and the white parts of the green onions. Stir-fry for 1 minute or until fragrant.
- Pour in the prepared sauce mixture. Stir well and bring it to a boil.
- Gently add the tofu cubes into the sauce. Reduce the heat to low and simmer for 5โ7 minutes, allowing the tofu to absorb the flavors.
Garnish
- Sprinkle ยฝโ1 teaspoon of ground Sichuan pepper and add 2โ4 dried chili peppers (cut into thirds) into the simmering dish. Stir gently to distribute the spices evenly.
- Drizzle in the cornstarch slurry, a little at a time, to thicken the sauce to your preferred consistency.
- Garnish with chopped scallions and drizzle with chili oil before serving
Sharon Nguyen says
I hope you enjoy this saucy flavorful mapo tofu and this recipe makes your weeknight meals a little easier!
-Sharon