Chinese Mapo Tofu – A spicy Sichuan dish with tofu and minced meat

Chinese Mapo Tofu – A Spicy Sichuan Dish with Tofu and Minced Meat

Experience the bold and numbing flavors of Sichuan cuisine with this authentic Mapo Tofu recipe. Made with soft tofu, minced meat, and a rich, spicy sauce infused with Sichuan peppercorns, this dish delivers an irresistible combination of heat, umami, and fragrance.

A Sichuan Classic with Global Influence

Mapo Tofu (麻婆豆腐) is a world-famous dish originating from Sichuan province, China. Known for its signature málà (麻辣) flavor—a numbing spiciness from Sichuan peppercorns—this dish has gained popularity far beyond China.

While traditionally made with ground pork or beef, modern variations include vegetarian versions using mushrooms or plant-based protein.

Across different cultures, Mapo Tofu has been adapted to suit local palates:

• Japan: Known as “Mābō Dōfu” (麻婆豆腐), the Japanese version is milder, with less Sichuan pepper and more sweetness.
• Korea: In Korean cuisine, it is similar to “Mabudu-bu” (마보두부), sometimes including gochujang (red chili paste) for added depth.
• Taiwan: Taiwanese Mapo Tofu is slightly sweeter and often cooked with fermented black beans.
• Western Variations: Some Western adaptations replace Sichuan peppercorns with black pepper or cayenne, reducing the numbing effect while maintaining heat.

Recipe Overview (Quick Facts Section)

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Calories per Serving: 380 kcal
• Cooking Difficulty: Easy
• Lifestyle Suitability & Specialty: High-Protein, Spicy, Traditional Chinese Cuisine
• Countries Where the Dish is Popular: China, Japan, Korea, Taiwan, United States, United Kingdom

Detailed Description

Mapo Tofu is a quintessential dish from Sichuan province, renowned for its bold use of Sichuan peppercorns, fermented bean paste (Doubanjiang), and red chili oil. The name “Mapo” translates to “pockmarked old woman,” referring to the elderly restaurateur who first popularized the dish in the Qing Dynasty.

The dish features silky tofu cubes simmered in a rich and spicy sauce, infused with minced pork or beef, fermented broad bean paste (Doubanjiang), garlic, ginger, and Sichuan peppercorns that create a numbing sensation known as “mala”.

This authentic recipe brings the iconic numbing heat and deep umami flavors of Sichuan cuisine right to your kitchen. Whether enjoyed with steamed rice or as part of a larger meal, Mapo Tofu is a must-try for lovers of bold flavors!

Ingredients (Serving for 2 People)

✅ For the Mapo Tofu:
✔ 200g soft tofu (cut into cubes)
✔ 150g ground pork or beef
✔ 2 tbsp vegetable oil
✔ 2 cloves garlic, minced
✔ 1 tbsp ginger, minced
✔ 1 tbsp doubanjiang (fermented broad bean paste)
✔ 1 tsp Sichuan peppercorns (ground)
✔ 1 tbsp soy sauce
✔ ½ tbsp oyster sauce
✔ 1 tsp sugar
✔ ½ cup chicken broth (or water)
✔ 1 tbsp cornstarch (mixed with 2 tbsp water)
✔ 1 green onion, chopped
✔ 1 tsp sesame oil

Items NOT Included in Delivery:

• Water
• Cornstarch
• Green onions

List of Utensils Required:

✔ 1 wok or deep frying pan
✔ 1 cutting board
✔ 1 knife
✔ 1 wooden spoon or spatula
✔ 1 small bowl for cornstarch mixture

Nutritional Information (Per Serving & Per 100g)

Step-by-Step Cooking Instructions

Step 1: Cut tofu into small cubes and set aside. Mince the garlic and ginger. Finely chop the green onions for garnish.

Step 2: Heat 2 tbsp vegetable oil in a wok over medium heat. Add minced garlic, ginger, and ground Sichuan peppercorns. Stir-fry for 30 seconds until fragrant.

Step 3: Add ground pork or beef to the wok. Stir-fry for 2–3 minutes until the meat is browned and cooked through.

Step 4: Stir in doubanjiang (fermented broad bean paste), soy sauce, oyster sauce, and sugar. Pour in chicken broth (or water) and bring to a simmer.

Step 5: Gently place tofu cubes into the sauce. Simmer for 5 minutes, allowing the tofu to absorb the flavors.

Step 6: In a small bowl, mix 1 tbsp cornstarch with 2 tbsp water to create a slurry. Pour the slurry into the wok and stir gently until the sauce thickens.

Step 7: Drizzle with sesame oil and sprinkle with chopped green onions. Serve hot, traditionally paired with steamed rice.

Explore Related Categories & Subcategories

• Shop Chinese Ingredients
• Shop Spicy Condiments

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