Mapo tofu is a Sichuan, China, dish of tender tofu and ground pork in a savory, spicy sauce flavored with fermented chili-bean paste and Sichuan pepper. Home and regional versions vary in heat, texture, and whether they include meat, but this version is balanced for a home stovetop and is especially good spooned over rice.
Ingredients
- 14 oz (400 g) medium-firm tofu, cut into ¾-inch (2 cm) cubes
- 8 oz (225 g) ground pork
- 1 tbsp (15 ml) neutral oil, such as canola or peanut oil
- 1½ tbsp (22 g) doubanjiang, Sichuan fermented chili-bean paste
- 1 tbsp (15 ml) Shaoxing rice wine
- ¾ cup (180 ml) low-sodium chicken broth or water
- 1 tsp (5 ml) soy sauce
- 1 tsp (4 g) finely chopped fresh ginger
- 2 garlic cloves (6 g), finely chopped
- ½ tsp (2 g) granulated sugar
- ½ tsp (1 g) ground Sichuan peppercorns, divided
- 1 tbsp (8 g) cornstarch
- 2 tbsp (30 ml) cold water
- 2 scallions (30 g), thinly sliced, white and green parts separated
- 1 tsp (5 ml) chili oil, optional, for serving
- 3 cups (480 g) cooked rice, for serving
Doubanjiang, sometimes labeled chili bean paste or fermented broad-bean chili paste, gives the dish its characteristic deep, salty, fermented flavor. If you cannot find it, use a combination of 1 tablespoon (15 g) red miso and 1 teaspoon (5 g) chili-garlic sauce; the result will be less traditional and less complex, so taste before adding extra soy sauce. Shaoxing wine is available at many Asian grocery stores. Dry sherry is a practical substitute, or leave it out and use an additional tablespoon of broth.
Instructions
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Prepare the tofu and sauce ingredients. Cut the tofu into even cubes and set it on a clean plate. If the tofu is releasing a lot of water, gently blot the cubes with a paper towel; there is no need to press medium-firm tofu for this saucy dish. Stir the cornstarch and cold water together in a small cup until smooth. Measure the broth, wine, soy sauce, and sugar so they are ready to add while the pan is hot.
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Brown the pork, about 6 minutes. Heat the oil in a large skillet or wok over medium-high heat. Add the ground pork and break it into small crumbles with a spatula. Cook, stirring and spreading it out against the hot pan, until no pink remains and it is browned in places. Check several of the larger crumbles with a clean instant-read thermometer; the USDA FSIS safe minimum for ground pork is 160°F (71°C).
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Cook the aromatics, about 2 minutes. Add the ginger, garlic, the white parts of the scallions, and half of the ground Sichuan pepper. Stir constantly for about 30 seconds, just until fragrant. Add the doubanjiang and cook for another 1½ minutes, stirring so it coats the pork and warms through. Keep the heat controlled: the paste should sizzle, not scorch or stick to the pan.
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Make the sauce and warm the tofu, about 5 minutes. Pour in the Shaoxing wine, broth, soy sauce, and sugar, scraping up any browned bits. Gently add the tofu and fold it through the sauce with a broad spatula rather than stirring hard, which can break the cubes. Bring the liquid to a gentle simmer, then cook for about 4 minutes so the tofu heats through and takes on the flavor.
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Thicken and finish, about 5 minutes. Stir the cornstarch slurry again, then drizzle it into the simmering sauce while gently folding. Simmer for 1 to 2 minutes, until the sauce looks glossy and lightly clings to the tofu; add a tablespoon or two of water if it gets thicker than you like. Fold in most of the scallion greens and the remaining Sichuan pepper, then turn off the heat.
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Taste and serve. Taste a little sauce before adding salt, since doubanjiang and soy sauce can both be salty. Add chili oil if you want more heat, scatter the remaining scallion greens on top, and serve promptly over hot cooked rice.
Tips
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Choose the right tofu for your preferred texture. Medium-firm tofu holds together easily during cooking and is a forgiving choice for a first try. Soft tofu gives a more delicate, custardy result closer to some Sichuan-style preparations, but handle it gently and expect more broken pieces. Very firm tofu works too, though it will be chewier and less able to take up the sauce.
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Control the heat in the pan. Doubanjiang can burn if left in a dry, very hot skillet, which makes the sauce taste bitter. Give the paste a short stir in the pork fat, then add the liquids promptly. If the pan starts smoking, lower the heat before you add the garlic or paste.
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Adjust salt and spice at the end. Brands of fermented bean paste vary considerably in saltiness and chili level. Start with the listed amount, taste once the sauce is hot, and add chili oil for more heat or a splash of water to soften an overly intense sauce. Add extra soy sauce only after tasting.
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Have the slurry ready before simmering. Cornstarch settles quickly, so stir it just before pouring it in. Adding it gradually gives you control over the final consistency; a sauce that is too thick can be loosened with water or broth, while a thin sauce usually needs another minute of gentle simmering.
Serving Suggestions
Serve mapo tofu hot in a shallow bowl with steamed white rice, which balances the salty, spicy sauce and catches the liquid. Short-grain rice is pleasantly tender, while jasmine or another long-grain rice gives a lighter, separate texture. If you are serving a larger meal, offer a simple vegetable side such as blanched bok choy, stir-fried greens, or cucumber dressed with rice vinegar. Keep those sides mildly seasoned so they do not compete with the fermented, peppery sauce.
For a table with different spice preferences, put chili oil and extra ground Sichuan pepper on the side rather than increasing the heat in the whole skillet. Mapo tofu is filling enough to serve as the main dish, but a small bowl of soup or another vegetable dish makes it part of a more varied meal. If serving rice, cook it separately and keep it hot; do not leave cooked rice sitting at room temperature while you prepare the tofu.
Variations
Make it meatless. Leave out the pork and use an additional 8 oz (225 g) of diced mushrooms, such as shiitake or cremini. Brown the mushrooms until their released moisture has evaporated before adding the aromatics. The sauce will be less meaty and slightly more earthy. For a fully plant-based version, use vegetable broth instead of chicken broth and check that the doubanjiang contains no animal-derived ingredients.
Change the protein. Ground chicken or turkey can replace the pork in the same amount. Cook ground poultry to 165°F (74°C), checked with a food thermometer, before adding the aromatics. Ground beef is another option; cook it to 160°F (71°C). The flavor will differ from pork, but the fermented paste, tofu, and peppercorns still make a satisfying sauce.
Make a milder bowl. Reduce the doubanjiang to 1 tablespoon (15 g), omit the chili oil, and use only ¼ teaspoon (0.5 g) ground Sichuan pepper. The dish will have less heat and a gentler tingling sensation, though the paste remains the main source of its savory character. Add a little broth if the reduced amount of paste leaves the sauce less salty than you prefer.
Use a different bean paste carefully. Broad-bean chili paste is the closest option if the jar is labeled differently from doubanjiang. Korean gochujang or ordinary chili sauce is not a direct substitute: each is sweeter or less fermented and changes the flavor. If using one because doubanjiang is unavailable, begin with a smaller amount, taste the sauce, and avoid adding soy sauce until you know how salty the substitute is.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, in a shallow airtight container. Store the tofu and sauce together, and keep cooked rice in a separate container if possible. The dish keeps for 3 to 4 days in the refrigerator. For longer storage, freeze portions in a freezer-safe container; the tofu may become a little more porous and softer after thawing, but the sauce will still be useful for serving over freshly cooked rice.
Reheat only the portion you plan to eat. Warm it in a covered skillet over medium-low heat with a splash of water or broth, folding gently until steaming throughout. You can also microwave it in a covered, microwave-safe dish, stirring once during heating. Leftovers should reach 165°F (74°C), measured with a food thermometer. If frozen, thaw overnight in the refrigerator before reheating for more even warming, and do not leave the dish at room temperature to thaw.
Frequently Asked Questions
Is mapo tofu always made with pork?
No. Ground pork is common in many versions, but meatless versions and recipes using other proteins are also made. The defining character comes from tofu with a savory, spicy sauce, especially the fermented bean paste and Sichuan pepper. This recipe uses pork for a familiar home-style version, and the variations above explain how to adapt it.
Can I make mapo tofu without Sichuan peppercorns?
Yes. The dish will still taste good, but it will miss the distinctive citrusy aroma and gentle tingling associated with Sichuan pepper. Black pepper can add warmth but does not taste the same, so it is better to omit the peppercorns than to expect a direct replacement. If using whole Sichuan peppercorns, toast them briefly in a dry pan and grind them finely for a more fragrant result.
How can I keep tofu cubes from breaking?
Choose medium-firm tofu, cut it into even cubes, and add it after the sauce is assembled. Use a broad spatula to lift and fold the tofu through the liquid instead of stirring in circles. A few broken edges are normal and can even help thicken the sauce, so there is no need to handle the cubes so carefully that they fail to warm evenly.
Can I prepare any part of the dish ahead?
Yes. Chop the ginger, garlic, and scallions, measure the sauce ingredients, and mix the cornstarch slurry shortly before cooking. You can also cube the tofu and refrigerate it covered for several hours. For the best texture, brown the pork and finish the sauce close to serving time; the tofu takes only a few minutes to heat through once the sauce simmers.
What should I do if the sauce is too spicy or salty?
If it is too spicy, stir in a little broth or water and serve with extra rice; a small additional amount of tofu can also dilute the heat. If it is too salty, add water or unsalted broth rather than more soy sauce, and avoid reducing the sauce further. The exact correction depends on the paste, so add liquid a tablespoon at a time and taste as you go.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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