Authentic Sichuan Mapo Tofu Recipe - Beyond Kimchee (2024)

Sichuan Mapo Tofu, a renowned spicy tofu dish in Chinese cuisine, is a delight to prepare at home with this authentic recipe. Combining soft tofu and ground pork in a rich, savory sauce, it guarantees a satisfying meal that pairs perfectly with a bowl of rice

Looking for an easy and simple way to create an authentic Chinese mapo tofu (麻婆豆腐) dish at home?

This classic Sichuan tofu recipe is perfect for anyone who loves bold flavors and spicy food. You’ll feel like you’re dining at a restaurant. Once you taste it, you’ll find it hard to resist going back for seconds.

What is Mapo Tofu and Its History?

Originating in the Sichuan province of China, mapo tofu is a beloved Chinese tofu dish known for its spicy and flavorful taste.

This dish includes soft tofu, minced pork meat, doubanjiang (fermented chili paste), and signature Sichuan Peppercorn for a unique “numbing” sensation.

Mapo tofu, or Ma Pot tofu, is named after its creator, Chen Ma Po, a woman who owned a small restaurant in Chengdu.

Chen was known for her tofu dish, which she served to laborers who would stop by her restaurant with their own rice. They loved the spicy, flavorful tofu dish she prepared using affordable ingredients such as tofu, beef, and local Sichuan peppercorns.

The name “Mapo Tofu” literally translates to “pockmarked grandma’s tofu,” referring to the facial features of its creator. Chen’s innovative and delicious dish quickly gained popularity among locals and travelers, and it continues to be a beloved staple of Sichuan cuisine worldwide.

Key Ingredients in Mapo Tofu

This mapo tofu recipe requires simple ingredients commonly used in Sichuan Chinese cooking. Here are a few things to note:

Doubanjiang (fermented chili paste)

In Chinese cuisine, Doubanjiang is a commonly used spicy sauce particularly in Sichuan cuisine. It is also known as fermented chili paste or broad bean paste. The paste is made from fermented broad beans, soybeans, salt, and red chili peppers.

The mixture ferments for several months, resulting in a rich, savory flavor with deep umami and spicy notes. When making mapo tofu, Doubanjiang is a crucial ingredient that cannot be substituted.

Note: For premium broad bean paste, try “Pixian Broad Bean Paste” available at local Asian markets or online retailers. It hails from Pixian, a small county in Sichuan province.

Sichuan peppercorn

Sichuan peppercorn is another Chinese spice in Mapo tofu. The peppercorn provides a unique tongue-numbing sensation and enhances the spicy flavor of the dish.

You can add Sichuan peppercorn to the dish as either a powder or whole seed, alone or in combination with other spices. It adds a distinctive, citrusy flavor that pairs well with the heat of the dried chili peppers and the savory notes of the fermented chili paste.

Douchi (fermented black beans) – optional

Fermented black beans provide umami depth and balance the heat of Sichuan peppercorns in Mapo tofu. This ingredient is often used with doubanjiang in Sichuan cuisine, giving dishes like Twice-cooked Pork their distinct flavor.

The combination of fermented black beans, doubanjiang, and other seasonings creates the signature complexity of the dish. While essential, omitting them won’t drastically alter the dish’s taste.

Soft tofu

Choose soft tofu for its tender texture that holds shape when cooked. Unlike firm tofu, it has a silky, smooth consistency that allows absorption of the rich, spicy sauce, enhancing the dish’s flavor.

Note: Avoid silken tofu as it lacks firmness, easily breaking apart in the spicy sauce and leading to a mushy texture.

Other ingredients you’ll need

• Dried red chili: Sichuan dried red chili works the best but other dried red chili works as well.
• Green onion: to add savory flavor
• Garlic and Ginger: to add spicy flavor and aroma.
• Ground pork: adds a rich and savory flavor to the dish.
• Chicken stock: provides moisture and rich taste to the sauce
• Starch water: a mixture of water and cornstarch as a thickening agent to give the sauce a silky and glossy texture.

Step-by-Step Guide to Making Mapo Tofu

Step 1. Blanch the tofu

Cut the tofu into small cubes. Bring a large pot of water to boil and add a pinch of salt. Add the tofu to the pot and cook for 1 minute. Drain and set aside.

Step 2. Fry the Aromatics

Heat a wok or large skillet over medium heat and add vegetable oil. Add ginger, dried crushed chilies, and green onion and stir fry until fragrant, about 30-60 seconds.

Step 3. Add the Meat

Increase the heat to medium-high. Next, add the ground pork and cook until browned and crispy, breaking up any large pieces with a spatula.

Step 4. Make the Sauce

Add doubanjiang, fermented black beans (if using), and garlic to the wok or skillet. Stir-fry for about 30 seconds until fragrant.

Step 5. Add the Tofu and Simmer

Add the blanched tofu and chicken stock to the wok or skillet and bring to a boil. Reduce the heat to medium-low and simmer for 5-7 minutes, until the tofu is heated through.

Step 6. Thicken the Sauce

Add ground Sichuan pepper and stir. In a small bowl, mix together the cornstarch and water to make a slurry. Add the slurry to the wok or skillet and stir gently to thicken the sauce.

Step 7. Garnish and Serve

Garnish with sliced green onions and more Sichuan pepper if desired. Serve hot with steamed rice.

Tips for Vegetarian or Vegan Adaptation

To make a vegetarian or vegan version, replace the ground pork with mushrooms or a plant-based meat. Substitute chicken stock with vegetable stock. Alternatively, omit the pork and use tofu exclusively, but reduce the amount of seasoning and condiments.

There you have it! This Mapo Tofu recipe is a gateway to authentic Sichuan cuisine right in your kitchen. Simple to prepare yet rich in flavor, it brings an Asian comfort food to your table.

Try it today, and savor the unique taste of this cherished Chinese dish.

5 Classic Chinese Dishes to Try at Home

Explore the delightful flavors of traditional Chinese cuisine through these five easy-to-make dishes ideal for home cooking.

• Twice Cooked Pork (Authentic Sichuan Pork Stir-Fry)
• Chinese Beef and Pepper Stir-fry
• Easy and Authentic Kung Pao Chicken
• Chinese Crispy Beef
• Blanched Choy Sum with Garlic Sauce