Mapo Tofu

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Mapo Tofu

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 weeknight dinner.

Prep Time 10

Cook Time 15

Total Time 25

Equipment

1 hex clad wok

1 Carbon Steel Wok

Ingredients

Meat Mixture

▢ 2 tablespoon cooking oil
▢ 1 package soft or medium tofu cut into ½-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
▢ ½ 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)
▢ ½ teaspoon Sichuan peppercorns ground (optional, see notes – floral, mouth-numbing taste)

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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 3–4 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 5–7 minutes, allowing the tofu to absorb the flavors.

Garnish

Sprinkle ½–1 teaspoon of ground Sichuan pepper and add 2–4 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

Notes

Sichuan Peppercorns: Adds a unique numbing, citrusy, or floral heat that defines authentic Mapo Tofu. Toast and grind for the best aroma, or use peppercorns sparingly if you're new to its tingling effect.

Simmer the tofu gently instead of stirring too much for the best texture. This will prevent it from breaking apart and allow it to absorb all the bold flavors!

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