Mapo Tofu (Sichuan Tofu)

Mapo tofu is Sichuan cooking distilled into one dish: soft, custardy tofu in a deep red, oily sauce that is spicy (la) and mouth-numbing (ma) in equal measure. The flavour comes from two pantry powerhouses — fermented broad-bean chili paste (doubanjiang) and ground Sichuan peppercorn — plus a little minced pork for savour. It’s a 25-minute weeknight dish with serious restaurant punch.

Why this recipe works

• Bloom the doubanjiang — frying the chili-bean paste in oil until the oil turns red is what gives mapo tofu its colour and depth.
• Toast and grind your own Sichuan pepper — the fresh “ma” tingle fades fast in pre-ground pepper; toast whole and grind for the real numbing buzz.
• Slide, don’t stir, the tofu — gently fold so the soft cubes stay whole instead of breaking into the sauce.

Key ingredients

Soft or silken tofu, a little minced pork, doubanjiang (Pixian chili-bean paste), fermented black beans, Sichuan peppercorns, garlic, ginger and soy sauce, finished with a cornstarch slurry. Full amounts in the recipe card below.

Tips from our kitchen

• Use soft or silken tofu for the authentic custardy texture; blanch the cubes in salted water first to firm them slightly and warm them through.
• Doubanjiang is salty — taste before adding extra soy sauce.
• Finish with the ground Sichuan pepper off the heat so its aroma and tingle stay vivid.

Frequently asked questions

Can I make it vegetarian?

Yes — leave out the pork (or use finely chopped mushrooms) and use a mushroom-based doubanjiang. The doubanjiang and Sichuan pepper carry the dish.

What is doubanjiang?

A fermented broad-bean and chili paste from Sichuan, the soul of mapo tofu. Look for “Pixian doubanjiang” for the most authentic flavour.

How do I control the numbing heat?

The “ma” comes from Sichuan peppercorn and the “la” from doubanjiang and chili — adjust each independently to taste.

Mapo Tofu (Sichuan Tofu)

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 3 servings

Course: Main Course

Cuisine: Chinese

Ingredients Method Notes

Ingredients

  

• 400 g soft tofu cut into 2cm cubes
• 100 g minced pork
• 2 tbsp doubanjiang chili-bean paste
• 1 tbsp fermented black beans rinsed and chopped
• 1 tsp Sichuan peppercorns toasted and ground
• 3 cloves garlic minced
• 1 tbsp ginger minced
• 1 tbsp soy sauce
• 1 cup chicken or vegetable stock
• 1 tbsp cornstarch mixed with 2 tbsp water
• 3 tbsp neutral oil
• 2 scallions sliced, to garnish

Method

 

1. Gently blanch the tofu cubes in salted simmering water for 2 minutes, then drain carefully.
2. Heat the oil in a wok and brown the minced pork until crisp at the edges.
3. Lower the heat, add the doubanjiang and fry until the oil turns red, then add the black beans, garlic and ginger and fry 30 seconds.
4. Pour in the stock and soy sauce and bring to a simmer.
5. Slide in the tofu and simmer gently for 4 minutes, folding once or twice without breaking the cubes.
6. Stir in the cornstarch slurry to thicken, then take off the heat and dust with the ground Sichuan pepper. Garnish with scallions.

Notes

For more numbing heat, add a little Sichuan chili oil at the end. Serve over plenty of steamed rice to balance the spice.