Mapo Tofu
This easy Mapo Tofu recipe features soft tofu coated in rich, spicy, and savory meat sauce. This incredibly flavorful tofu dish pairs perfectly with a bowl of steamed rice and comes together quickly.
If you have ever browsed through Chinese menus or eaten at Sichuan restaurants, you have probably seen Mapo Tofu listed among the classics. It is a dish that stands out for its bold flavor, striking appearance, and the way it balances soft, silky tofu with a deeply savoury meat sauce.
Silken or soft tofu provides a delicate texture that absorbs the sauce, while minced meat adds a savory depth. The foundation of the sauce is doubanjiang, a spicy fermented bean and chili paste that delivers both heat and umami.
Mapo Tofu served over a bowl of warm rice is one of the best ways to enjoy tofu! The rice soaks up the rich sauce and tempers the heat, making the dish more balanced. It is the recipe you will keep coming back for since the process is really straightforward and can be a relatively quick dinner.
What is Mapo Tofu?
Mapo tofu comes from Chengdu, the capital of Sichuan province in south-west China. The story goes that it was first created in the late 1800s by a woman nicknamed “Mapo,” which loosely translates to “pockmarked grandmother.” She ran a small food stall and became famous for serving a tofu dish that combined beef or pork mince with chilli bean paste, fermented black beans and Sichuan peppercorns. What started as a humble street food grew into one of the most celebrated icons of Sichuan cooking.
Ingredients You Need
- Silken tofu – Soft tofu is recommended. It is light, delicate texture is a great combo with the bold sauce.
- Ground meat – You can use chicken, pork, or beef.
- Vegetable oil – To stir-fry the aromatics and meat.
- Garlic, ginger, scallion – These aromatics add flavor to the dish.
- Doubanjiang – Or spicy bean sauce. This is a red fermented paste made from broad beans, soybeans, salt, and often chilli.
- Chili flakes – Adds spiciness to the dish.
- Chicken stock – This is the liquid used for simmering the mapo tofu. Use low sodium or unsalted. Full salt will make the sauce too salty.
- Oyster sauce – Adds umami to the sauce.
- Dark soy sauce – This adds color to the tofu and sauce, and adds a touch of flavor.
- Sugar – Just the smallest amount, to balance the sauce.
- Sesame oil – Adds more flavor to the dish.
- Cornstarch and water – To thicken the sauce.
How to Make Mapo Tofu
- Stir-fry garlic, ginger, and white part of scallions until fragrant.
- Add ground meat and cook until it is cooked.
- Add doubanjiang and chili flakes. Stir-fry for another minute.
- Add chicken stock or water. Cook until the mixture boils.
- Season with oyster sauce, dark soy sauce, and sugar.
- Add tofu and cook until the tofu is heated through. Stir gently as not to break the tofu.
- Add the cornstarch slurry to the pan and stir continuously until thickened. Finish with sesame oil. Turn off the heat.
- Transfer to a bowl. Sprinkle with the green part of scallions.
Storage
Once the Mapo Tofu is cooled completely, store the leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze because the tofu will change its texture once it is frozen. To reheat, you can gently warm it up in a saucepan over medium heat until thoroughly heated.
How to Serve
Since Mapo Tofu has strong flavors, this dish is best served with white rice. When choosing something to serve with Mapo Tofu, choose a dish that is bland to balance out the strong flavors.
Mapo Tofu
Ingredients
- 16 oz (450 gr) silken tofu, cut into 1/2-inch cubes
- 5.3 oz (150 gr) ground beef/chicken/pork
- 2 tbsp vegetable oil
- 2 cloves garlic, finely minced
- 1 tsp finely minced ginger
- 1 scallion, finely sliced, divided
- 1 1/2 tbsp doubanjiang (spicy bean paste)
- 1 tsp chili flakes
- 1 cup (240 ml) water or chicken stock
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
- Cook aromatics. Heat oil in a large pan over medium heat. Add garlic, ginger, and the white parts of scallion. Stir fry for 30 seconds or until fragrant.
- Add ground meat and cook until it is cooked.
- Add other seasonings. Add doubanjiang and chili flakes. Stir fry for another minute. Add water or chicken stock. Cook until the mixture boils. Season with oyster sauce, dark soy sauce, and sugar.
- Add tofu and cook for about 2 minutes until the tofu is heated through. Stir gently as not to break the tofu. Season with salt if needed.
- Thicken the sauce. In a small bowl, add cornstarch and water. Stir to combine. Add the cornstarch slurry to the pan and stir continuously until thickened. Finish with sesame oil. Turn off the heat.
- Serve. Transfer to a bowl. Sprinkle with the reserved scallion. Serve hot with a bowl of steamed rice.
