1. Home
  2. Chinese Recipes
  3. Mapo Tofu (麻婆豆腐)

Mapo Tofu (麻婆豆腐)

1 min read
Mapo Tofu (麻婆豆腐)

A signature Sichuan dish featuring soft tofu in a spicy, aromatic sauce with ground meat, doubanjiang, and Sichuan peppercorns, creating the iconic málà flavour.

Mapo Tofu

Ingredients:

  • Soft tofu: 400g (cut into cubes)
  • Ground pork or beef: 100g
  • Doubanjiang (broad bean paste): 1.5 tbsp
  • Sichuan peppercorns: 1 tsp (crushed or whole)
  • Dried chili flakes: 1 tsp (optional for extra spice)
  • Garlic: 2 cloves (minced)
  • Ginger: 1 tsp (minced)
  • Soy sauce: 1 tbsp
  • Chicken stock or water: 200ml
  • Corn starch: 1 tbsp (mixed with 2 tbsp water)
  • Cooking oil: 2 tbsp
  • Green onions: 2 stalks (chopped, for garnish)

Instructions:

  • Prepare Tofu: Bring a pot of water to a gentle boil, add a pinch of salt, and blanch the tofu cubes for 2 minutes. Drain and set aside.
  • Sauté Aromatics: Heat oil in a pan or wok. Add Sichuan peppercorns and fry until aromatic. Remove if you prefer a smoother texture. Add garlic, ginger, and doubanjiang, stir-frying until the oil turns red and fragrant.
  • Cook the Meat: Add ground pork or beef to the pan and stir-fry until browned and crumbled.
  • Create the Sauce: Pour in the chicken stock or water, soy sauce, and chili flakes (if using). Bring to a simmer.
  • Add Tofu: Gently slide the tofu cubes into the pan, being careful not to break them. Simmer for 3-4 minutes, allowing the tofu to absorb the flavours.
  • Thicken the Sauce: Stir in the corn starch slurry, gently mixing until the sauce thickens.
  • Finish and Garnish: Sprinkle with chopped green onions and serve hot with steamed rice.

Pro Tip: For an authentic touch, sprinkle a bit of freshly crushed Sichuan peppercorns on top before serving to enhance the numbing, spicy málà flavor!This simplified recipe brings the bold and comforting flavors of Mapo Tofu to your home kitchen. Enjoy!