Mapo Tofu (Easy Home-Style Recipe)

Soft tofu cubes simmered in a spicy, flavorful meat sauce - a true Chinese comfort food classic! This Sichuan style dish brings together savory ground pork (or beef), chili bean paste, and numbing Sichuan peppercorn for that signature mala flavor. It's easy to make at home and pairs perfectly with steamed rice.

Jump to:

• What is Mapo Tofu?
• About the Ingredients
• How to cook Mapo Tofu (Step by Step)
• Storage & Reheat
• FAQ
• Mapo Tofu (Easy Home-Style Recipe)
• More Delicious Tofu Recipes!
• Pin for later!

What is Mapo Tofu?

Mapo tofu (aka 麻婆豆腐) is a popular Chinese dish that originated from the Sichuan province. It consists of tofu in a spicy sauce usually based on doubanjiang (chili bean paste) with with ground meat.

"Ma" (麻) means numbing, "Po" (婆) means old woman, and legend says the dish was created by a pockmarked old lady who ran a small restaurant in Chengdu over a century ago. Her flavorful tofu dish became so beloved that it spread across China - and now around the world.

About the Ingredients

Here are some tips for the ingredients:

Tofu (豆腐)

Tofu, also known as bean curd, is made by curdling soy milk and pressing it into solid white blocks - kind of like how cheese is made from dairy milk!

For Mapo Tofu, use soft or medium tofu for a silky texture that soaks up all the sauce. Medium-firm tofu also works if you prefer a sturdier bite. The magic is really in the sauce!

👉 Tip: Drain your tofu well before cooking so the sauce clings better and doesn't get watery.

Ground Meat

Traditional Mapo Tofu uses ground pork, but ground beef works great too. Pork tends to give a richer flavor and blends more smoothly with the chili bean paste, while beef adds a slightly heartier taste.

You can even make this dish vegetarian - just skip the meat and add finely diced mushrooms or minced eggplant for texture and umami.

Sichuan Peppercorn

This unique spice is what gives Sichuan food its famous mala flavor - ma (麻) meaning "numbing," and la (辣) meaning "spicy."

Sichuan peppercorn isn't actually a pepper - it comes from the husk of a prickly ash seed and creates a tingly sensation on your tongue.

You can use it whole or ground. For this recipe, ground peppercorn works best so the flavor evenly coats the sauce. If you have whole ones, lightly toast them first in a dry pan before grinding to release their fragrance.

You can find them in your local Chinese supermarket or even online such as Amazon.

Chili bean paste

Doubanjiang is the soul of Sichuan cooking! It's a fermented chili bean paste made from broad beans, soybeans, chili peppers, and salt - spicy, savory, and full of depth.

There are many varieties, but I recommend using a spicy doubanjiang with chili oil already mixed in for that signature red color and glossy finish. You can find it at most Asian supermarkets or online (brands like Pixian are classic).

I also use this paste in other favorites like my Szechuan Chicken, Twice Cooked Pork and Jalapeno Chicken.

Garlic + Soy Sauce + Sugar

These three ingredients round out the sauce - garlic adds aroma, soy sauce brings salty umami depth, and a touch of sugar balances the heat.

Cornstarch Slurry

This simple mix of cornstarch and water helps thicken the sauce so it clings perfectly to every piece of tofu. Add it toward the end of cooking and let it simmer until glossy.

Green Onions

A sprinkle of chopped green onions adds freshness and color right before serving. It's optional, but highly recommended for that restaurant-style finish!

How to cook Mapo Tofu (Step by Step)

First, gather your ingredients:

• 14 oz pack of soft tofu or medium, drained
• 1 tablespoon vegetable oil
• 6 oz. ground pork or beef
• 2 tablespoon spicy chili bean paste (aka doubanjiang)
• 2 teaspoon sichuan peppercorn, grounded
• 3 cloves garlic, minced
• 1 teaspoon sugar
• 1 tablespoon light soy sauce
• ¼ cups cornstarch, mixed with 6 tablespoon water
• Salt, as desired
• Green onions, thinly sliced, as desired

Instructions

Remove tofu from package carefully and place on a plate. Using a knife, cut it horizontally, vertically and on the sides so they are 1 inch cubes.

In a skillet or wok, heat up oil on medium heat. Add ground pork or beef, break it up and stir fry.

Turn down the heat and add the spicy chili bean sauce, sichuan peppercorn, soy sauce, sugar, and minced garlic and stir fry.

Add tofu to skillet/wok and gently mix it with the sauce so that it doesn't break apart.

Add the cornstarch slurry and mix well (gently). Now let the tofu simmer in the sauce for 2-3 minutes.

Sprinkle with sliced green onions, mix well and then remove from heat and serve!

Storage & Reheat

Storage:
Let leftovers cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3 days. Because tofu continues to absorb flavor, the dish often tastes even better the next day!

Freezing:
Freezing isn't recommended for Mapo Tofu - the texture of soft tofu changes once frozen and thawed, becoming spongy and less silky.

Reheat:
Reheat gently in a skillet or saucepan over medium-low heat until warmed through. You can add a splash of water or broth if the sauce has thickened too much in the fridge.

FAQ

Can I make Mapo Tofu without meat?
Yes! You can easily make it vegetarian by skipping the ground meat completely or using diced mushrooms, minced eggplant, or even plant-based crumbles. The doubanjiang and Sichuan peppercorn still bring tons of umami.

Is Mapo Tofu very spicy?
It's moderately spicy... it highly depends on the spiciness of the chili bean paste you choose to use. You can reduce the doubanjiang to 1 tablespoon for a milder version, or add chili oil or extra peppercorn if you like it fiery. I like it spicy tho, so sometimes we add more chili red peppers!

What kind of tofu works best?
Soft or medium tofu is traditional and gives that silky texture, but medium-firm tofu holds up better if you're worried about breakage while stirring.

Can I use other types of meat?
Definitely! Ground pork is classic, but ground beef, chicken, or turkey all work. Just make sure to adjust cooking time so the meat is fully cooked before adding the sauce.

How do I serve Mapo Tofu?
Serve hot with steamed white rice. The sauce soaks into the rice and makes every bite comforting and flavorful!!

More Delicious Tofu Recipes!

Delicious, versatile, and great for vegetarians or anyone wanting a light but flavorful meal. These tofu dishes combine tender tofu with fresh veggies and tasty sauces.

• Stir Fry Shredded Meat, Celery, and Dried Tofu (Dougan) - Marinated shredded beef or pork stir-fried with dry pressed tofu (dougan) and julienned celery. A perfect balance of savory and crunchy textures.
• Tomato Tofu Stir Fry - Cubed tofu gently stir-fried with fresh tomato, garlic, and green onions. A simple, comforting dish that pairs wonderfully with rice.
• Vegetable Tofu Soup - A light and nourishing soup with tofu, tomatoes, and fresh vegetables simmered in broth. Quick and satisfying.
• Soba Noodles with Glazed Tofu and Stir Fried Veggies - Tender glazed tofu served with soba noodles and a medley of stir-fried vegetables, flavored with ginger, garlic, and lemon juice.

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