Sichuan Mapo Tofu

Let’s talk about one of my all-time favorite spicy dishes— Sichuan Mapo Tofu. Born in China’s Sichuan province, this fiery tofu dish has made its way across Asia, becoming a staple in Japan, Korea, and Taiwan—each culture adding its own local twist. But at its heart, this dish is all about bold flavor, silky tofu, and that signature tongue-tingling spice.

🥢 What Is Mapo Tofu?

Mapo Tofu (麻婆豆腐, Mápó Dòufu) is a Sichuan classic made with soft tofu cubes simmered in a deeply flavorful, spicy, and numbing sauce.

The name itself is rooted in history: “Ma” means pockmarked, and “Po” refers to older woman—so the dish named after the original street vendor who created it!

I first discovered this dish in Lemongrass and Ginger by Leemei Tan cookbook, I carried that book everywhere for months—yes, it’s that good. Highly recommend if you’re building your Asian cooking collection!

🍜 Why I Love This Dish

Mapo Tofu is not just spicy—it’s complex. The combination of fermented black beans, garlic, chili paste, and Sichuan peppercorns creates that famous málà sensation (numbing and spicy). It’s the perfect comfort food if you love a bold kick.

I love serving mine over egg noodles or fluffy jasmine rice—it balances the spice and makes a hearty, satisfying meal.

👩‍🍳 Tips to Make It Authentic

Want that true Sichuan flavor at home? Here are a few tips:

• Use Sichuan Peppercorns: These create that signature tingling, citrusy heat. You can toast and grind them for a more fragrant touch.

• Get Doubanjiang (Chili Bean Paste): This fermented paste is the soul of the dish. It adds depth, umami, and heat.

• Don’t Skip the Ground Pork (or Beef): Traditionally, Mapo Tofu includes ground meat for texture and richness, but you can make it plant-based too.

• Soft or Silken Tofu Works Best: It absorbs flavor beautifully, but be gentle when stirring!

• Low and Slow Simmer: Let the flavors come together gently for a more balanced sauce.

🛍 Shop My Kitchen Picks

I’ve started adding my favorite products (including tools and ingredients I’ve used for this dish!) to my Amazon Storefront. It’s still a work in progress, but it’s fun to curate and share the things I genuinely use and love.

📸 Made It? Show Me!

If you try this recipe, I’d love to see it! Tag me on Instagram @sandraseasycooking so I can see your yummy creations.

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Yield: SERVES 4

Sichuan Mapo Tofu

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If you’re craving a comforting, spicy, and flavor-packed dish, look no further than this classic Mapo Tofu recipe. With tender tofu cubes, savory meat, and that famous málà (numbing and spicy) kick, it’s a satisfying dinner.

Ingredients

• 1 package (14–16 oz / 400–450 g) silken or firm tofu, preferably organic, cut into cubes
• ½ tsp toasted sesame oil (2.5 ml)
• ½ inch piece (about 7 g) fresh ginger, peeled and finely chopped
• 4 garlic cloves, minced (about 10–12 g)
• ½ lb ground beef, or pork (225 g), you can also use turkey or a mix of two meats.
• 2 tsp chili bean paste (doubanjiang) (10 g)
• 1 tbsp soy sauce (15 ml)
• ½ tbsp oyster sauce (7.5 ml)
• ½ tsp sugar (2 g)
• ½ cup beef broth or water (120 ml)
• ¼ tsp Sichuan peppercorns, toasted and ground (adjust to taste)
• 1 tsp cornstarch (3 g) + 2 tsp water (10 ml), mixed into a slurry
• 2–3 scallions, chopped

Optional:

• Thin sliced red chili or bell pepper for garnish
• Cooked rice or egg noodles, for serving

Instructions

Prepare the Tofu:

• Bring a pot of water to a gentle boil, remove it from heat, and add the cubed tofu.
• Let it sit in the hot water while you prep the rest of the dish—this helps firm it slightly and warm it up.

Aromatics:

• Heat a wok or deep skillet over medium heat.
• Add sesame oil, then sauté garlic and ginger until fragrant—just a few seconds. Be careful not to burn them!

Cook the Meat:

• Add ground meat to the wok. Stir-fry, breaking it apart, until it begins to brown.

Build the Sauce:

• Stir in the chili bean paste, soy sauce, oyster sauce, sugar, and ground Sichuan peppercorns.
• Pour in the broth or water. Bring to a boil, then simmer for 5 minutes to allow the flavors to develop.

Add the Tofu:

• Gently lift tofu from the hot water using a slotted spoon or spider strainer.
• Add it to the wok. Avoid stirring—gently shake or tilt the wok in a back-and-forth motion to coat the tofu without breaking it.

Thicken the Sauce:

• Mix cornstarch with water to make a slurry.
• Slowly pour it into the wok and gently swirl or tilt the pan to combine and thicken the sauce.

Finish and Serve:

• Sprinkle chopped scallions over the dish. Garnish with fresh red peppers or more scallions if desired.
• Serve hot over steamed rice or noodles.
  

Notes

• Tofu choice: Silken tofu is more traditional and delicate, but firm tofu works well if you're worried about breakage.
• Make it vegetarian: Omit the meat and use finely chopped mushrooms or crumbled tofu as a protein alternative.
• Sichuan peppercorns: These aren't spicy like chili—they’re citrusy and numbing. Toast and grind them for the best flavor.
• Can’t find Doubanjiang? Try substituting with Korean Gochujang mixed with a bit of soy sauce and fermented black beans for a twist (though it's not quite the same, it’ll get you close).

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 481Total Fat: 21gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 122mgSodium: 535mgCarbohydrates: 33gFiber: 4gSugar: 4gProtein: 40g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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