Mapo tofu is a classic Sichuan dish of tender tofu and ground pork in a savory, spicy sauce flavored with fermented bean paste and Sichuan peppercorns. Its contrast of soft tofu, browned meat, chile heat, and a gentle numbing tingle makes it especially satisfying over plain rice; versions vary from household to household in heat and texture.
Ingredients
- 14 oz (400 g) medium-firm tofu, drained
- 6 oz (170 g) ground pork
- 1 cup (240 ml) low-sodium chicken broth or water
- 1½ tbsp (23 g) doubanjiang, Sichuan fermented broad-bean chile paste
- 1 tbsp (15 ml) neutral cooking oil, such as canola
- 1 tbsp (15 ml) Shaoxing rice wine
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (4 g) granulated sugar
- 1 tbsp (8 g) cornstarch
- 2 tbsp (30 ml) cold water, for the cornstarch slurry
- 2 tsp (6 g) finely minced fresh ginger
- 2 tsp (6 g) finely minced garlic
- 1 tsp (2 g) ground Sichuan peppercorns, divided
- ½ tsp (1 g) red pepper flakes, optional, for extra heat
- 2 scallions (about 30 g), thinly sliced, white and green parts separated
- 1 tsp (5 ml) toasted sesame oil, optional
Instructions
- Prepare the ingredients, about 20 minutes. Drain the tofu and cut it into ¾-inch (2 cm) cubes. Mince the ginger and garlic, slice the scallions, and measure out the remaining ingredients. Stir the broth, rice wine, soy sauce, and sugar together in a small bowl. In a second small bowl, mix the cornstarch with the cold water until smooth. Having everything ready matters here: once the aromatics hit the hot pan, the sauce comes together quickly.
- Brown the pork, 5 minutes. Heat the neutral oil in a wok or a wide, heavy skillet over medium-high heat. Add the ground pork and break it into small pieces with a spatula. Cook, stirring occasionally, until no pink remains and the pork has browned in spots. Check the thickest pieces with a food thermometer: USDA FSIS safe minimum temperature for ground pork is 160°F (71°C). If the meat releases a lot of liquid, keep cooking until most of it evaporates before continuing.
- Cook the aromatics, 1 minute. Add the white parts of the scallions, ginger, garlic, half of the ground Sichuan peppercorns, and the optional red pepper flakes. Stir constantly for about 30 seconds, just until fragrant. Keep the heat controlled; garlic can turn bitter if it scorches.
- Fry the bean paste, 1 minute. Add the doubanjiang and stir it through the pork and aromatics for about a minute. The paste should look glossy and smell savory and chile-rich. Frying it briefly helps release its aroma, but do not let it stick or burn. Pour in the broth mixture and scrape up any browned bits from the bottom of the pan.
- Simmer the sauce, 4 minutes. Bring the liquid to a gentle simmer, then lower the heat enough to keep it bubbling lightly. Let it cook for about four minutes so the flavors mingle and the sauce reduces slightly. Taste a spoonful before adding the tofu: doubanjiang and soy sauce are both salty, so additional salt is usually unnecessary.
- Add the tofu, 5 minutes. Carefully slide in the tofu cubes and gently fold them through the sauce with a spatula or spoon. Avoid vigorous stirring, which can break the cubes. Simmer gently for about five minutes, occasionally spooning sauce over the tofu. If the sauce boils hard, reduce the heat; tofu needs only to warm through and absorb some flavor, not be aggressively cooked.
- Thicken and finish, 2 minutes. Stir the cornstarch slurry again, then drizzle it into the pan while gently folding the sauce. Simmer for about one minute, until it lightly coats the tofu and pork. Stir in the optional sesame oil and the green scallion tops, then remove the pan from the heat. Sprinkle over the remaining Sichuan peppercorns. Serve hot while the sauce is glossy.
Tips
- Choose tofu for the texture you like. Medium-firm tofu holds its shape during gentle stirring, while soft tofu gives the dish a more delicate, custardy feel. Very firm tofu is easier to handle but less silky. Drain it well, and handle it carefully once it is in the pan.
- Know your doubanjiang. Sichuan doubanjiang, often labeled chili broad bean paste, is the defining savory, salty ingredient. Chili oil or gochujang can add heat in a pinch, but neither has the same fermented bean flavor. If substituting, use a little less at first and taste the sauce before adding more.
- Adjust the heat gradually. Brands of bean paste vary in saltiness and chile strength, and freshly ground Sichuan peppercorns can be quite potent. Start with the listed amounts, then add a pinch of peppercorn or chile flakes at the table if you want more intensity.
- Keep the sauce gentle and the slurry smooth. A hard boil can break the tofu, while adding cornstarch directly to the pan can leave lumps. Mix the slurry immediately before using it and stir it in slowly. For a looser sauce, use only half the slurry.
Serving Suggestions
Serve mapo tofu immediately with steamed white rice, which absorbs the salty, chile-rich sauce. Allow about ¾ cup (140 g) uncooked rice per person if you are cooking rice to accompany the meal; prepare it separately according to its package directions. Brown rice or another plain grain also works, though its stronger flavor makes the sauce feel a little less prominent.
For a balanced dinner, add a simply cooked vegetable such as steamed bok choy, stir-fried cabbage, or blanched broccoli. Keep the vegetable seasoning mild so it does not compete with the mapo tofu. A bowl of clear soup can also round out the meal. Serve extra sliced scallions and a small dish of chile oil on the side, especially when diners prefer different heat levels.
Variations
Make it meat-free: Leave out the pork and use finely chopped shiitake mushrooms, about 1 cup (70 g), sautéed until their moisture has cooked away. Crumbled firm tofu or plant-based mince can also provide substance. Use vegetable broth rather than chicken broth. The result keeps the savory bean-paste sauce but will not have the same richness as the pork version.
Try a milder bowl: Reduce the doubanjiang to 1 tablespoon (15 g), omit the red pepper flakes, and serve the remaining chile oil separately. The paste still gives the sauce its fermented depth, but the finished dish will be less fiery. Avoid replacing all of the paste with plain soy sauce, since that makes the sauce salty without recreating its fermented flavor.
Use a traditional pantry accent: A teaspoon of finely chopped fermented black beans, or douchi, can be added with the garlic and ginger for a deeper, more savory edge. They are optional and are not a substitute for doubanjiang. If you cannot find Sichuan peppercorns, omit them rather than using black pepper; black pepper adds heat but not the citrusy, lightly numbing character.
Change the tofu texture: For a more delicate version, use soft tofu and skip folding it repeatedly; spoon the sauce around it instead. For a firmer, easier-to-serve version, use firm tofu. Different textures are common in home cooking, so choose the one that suits how gently you can handle the cubes.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a shallow, airtight container. They keep for 3 to 4 days in the refrigerator. The tofu may release a little water as it sits, and the sauce can thicken; stir gently before reheating. For the best texture, reheat only the portion you plan to eat.
Warm leftovers in a covered saucepan over low to medium heat, stirring carefully and adding a splash of water or broth if the sauce is too thick. You can also microwave a portion in a covered, microwave-safe dish, stopping to stir gently partway through. Reheat leftovers to 165°F (74°C), checking with a food thermometer. Freezing is possible for up to 2 months, though tofu often becomes more porous and chewier after thawing; thaw overnight in the refrigerator and reheat thoroughly.
Frequently Asked Questions
Is mapo tofu always made with pork? No. Ground pork is common in many Sichuan-style recipes, but some cooks use beef, omit meat, or make other family adaptations. For this recipe, ground pork provides savory richness; mushrooms or plant-based mince are practical alternatives.
What is doubanjiang, and where can I find it? Doubanjiang is a fermented broad-bean paste with chile in the Sichuan style. Look for it in Chinese or other East Asian grocery stores, often near sauces and preserved foods. Check the label because varieties differ in salt and heat. If you cannot find it, use a smaller amount of a chile-and-bean paste substitute, understanding that the flavor will change.
Can I make mapo tofu without Sichuan peppercorns? Yes. The dish will still have the savory tofu-and-chile sauce, but it will lack the distinctive citrusy, lightly numbing sensation associated with Sichuan peppercorns. Black pepper is not an equivalent substitute. If you find whole peppercorns, toast them briefly in a dry pan and grind them for a fresher aroma.
How do I keep the tofu from falling apart? Use medium-firm or firm tofu, cut it into generous cubes, and add it after the sauce has simmered. Fold gently rather than stirring in circles, and keep the pan at a gentle simmer. Soft tofu can work, but it needs more careful handling and is best served by spooning sauce around it.
Can I make the sauce ahead? You can mix the broth, rice wine, soy sauce, and sugar a day ahead and refrigerate it, and you can prepare the aromatics in advance. For the best tofu texture, cook the dish shortly before serving. If you do make the finished dish ahead, refrigerate it promptly and reheat it gently to 165°F (74°C).
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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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