Mapo Tofu
麻婆豆腐
Authentic Mapo Tofu features silky soft tofu in a fiery, numbing sauce of doubanjiang (fermented broad bean paste), minced pork, and Sichuan peppercorns.
📋 Ingredients
What Is Mapo Tofu?
💡 Ingredient Notes: Mapo Tofu (麻婆豆腐, má pó dòu fu) is one of Sichuan's most iconic dishes. Legend says it was created by a pockmarked (má) old woman (pó) in Chengdu over 150 years ago. The dish combines silky tofu, minced pork, and a bold, spicy-numbing sauce that epitomizes Sichuan cuisine.
Ingredients
Main
- 400g soft/silken tofu, cut into 2cm cubes
- 100g ground pork
- 2 tbsp doubanjiang (fermented broad bean paste)
- 1 tbsp fermented black beans, rinsed and chopped
- 1 tsp Sichuan peppercorn powder
- 2 tbsp chili oil (with sediment)
- 2 scallions, finely chopped
- 1 tsp ginger, minced
- 2 cloves garlic, minced
Sauce
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1/2 cup water or chicken stock
- 1 tbsp cornstarch mixed with 2 tbsp water
📝 Instructions
Blanch the Tofu
Gently slide tofu cubes into boiling salted water. Simmer for 2 minutes — this firms them slightly so they hold their shape. Drain carefully and set aside.
Cook the Pork
Heat 1 tbsp oil in your wok over medium heat. Add ground pork and stir-fry until browned and crispy, about 3 minutes. Remove and set aside.
Build the Sauce
In the same wok, add chili oil (with sediment) over low heat. Add doubanjiang and stir for 1 minute until the oil turns red and fragrant. Add black beans, garlic, and ginger — cook 30 seconds.
Combine
Pour in water/stock, soy sauce, and sugar. Bring to a gentle simmer. Carefully slide in the tofu — don't stir vigorously, use a gentle pushing motion with your spatula. Simmer for 5 minutes for the tofu to absorb the sauce.
Thicken and Finish
Add the cooked pork back. Drizzle in cornstarch slurry while gently shaking the wok. The sauce will thicken and cling to every cube. Sprinkle with Sichuan peppercorn powder and scallions.
Serve
Transfer to a deep plate. Serve immediately with steamed rice. The numbing and heat should hit you in waves.
💡 Pro Tips
- 💡Use soft tofu, not firm — it absorbs the sauce better and provides that classic silky texture.
- 💡Blanch the tofu first — this 2-minute step prevents crumbling during cooking.
- 💡Don't stir, push — use a spatula to gently push the tofu rather than stirring to keep cubes intact.
- 💡Fresh Sichuan peppercorn powder — grind it yourself just before serving for maximum numbing kick.
