Soft tofu cooked in a silky spicy pork mince gravy, mapo tofu is a classic Sichuan Chinese dish that warms the soul

What is mapo tofu?

Mapo Tofu is a classic Chinese dish that hails from the Sichuan province, known for its bold, spicy flavors and unique balance of textures.

This dish features soft, silky cubes of tofu swimming in a vibrant, savory sauce that’s infused with the numbing heat of Sichuan peppercorns, making it a perfect comfort meal for spice lovers. Ground pork or beef adds richness and depth to the dish, while garlic, ginger, and fermented chili bean paste bring an umami-packed punch. The sauce is thickened to cling to the tofu, creating a perfect balance of spiciness, saltiness, and a hint of sweetness.

Often served with steamed rice, Mapo Tofu is a popular choice for those who want a hearty, flavorful meal that highlights the essence of Sichuan cuisine—bold, exciting, and deeply satisfying. Whether you’re a fan of spicy food or new to Sichuan flavors, Mapo Tofu is a must-try for any lover of Chinese cuisine.

Ingredients

• Tofu (silken or regular): Provides a soft, creamy texture that absorbs the flavors of the sauce.
• Pork mince: Adds richness, protein, and savory depth to the dish, balancing the tofu.
• Cornstarch: Helps bind the pork and ensures even browning while cooking.
• YumYum or MSG: Enhances the umami, making the dish more savory and satisfying.

• Red chilies: Provides heat and spice, essential for the signature kick of Mapo Tofu.
• Garlic: Adds a strong, aromatic base with a slight sweetness when cooked.
• Ginger: Adds fresh, spicy warmth that complements the garlic and enhances the complexity of the dish.

• Spicy chili bean paste (Doubanjiang): Aka chilli bean sauce, the key flavoring ingredient, adding umami, spiciness, and fermented salty notes.
• Oyster sauce: Adds umami and a slight sweetness, enriching the overall flavor.
• Sugar: Balances the spiciness and saltiness with a touch of sweetness.

• Chicken powder: Intensifies the savory flavors and gives the sauce more depth.
• Sesame oil: Adds a nutty, fragrant finish, providing richness and aroma.
• Cooking wine: Enhances the aroma and flavor complexity, while tenderizing the pork.
• White pepper: Adds subtle warmth and a gentle spiciness to complement the chilies.

• Chicken stock: Forms the base of the sauce, tying all the ingredients together with depth and moisture.
• Potato starch: Thickens the sauce, making it cling to the tofu and pork.
• Water: Used to mix with potato starch for a smooth slurry that thickens the sauce without clumping.

How to Cook Mapo Tofu

1. Mix the cornstarch and YumYum (or MSG) into the pork mince until well combined.
2. Heat a wok over medium-high heat and add a bit of oil. 
3. Add the minced garlic, grated ginger, and sliced red chilies. Stir-fry for 1-2 minutes until the garlic is fragrant.

4. Add the pork mince mixture and stir-fry until it starts to brown and is fully cooked, breaking it into small pieces as it cooks.Stir in the spicy chili bean paste and oyster sauce, cooking for another 1-2 minutes to coat the pork mixture with the sauce.

5. Pour in the chicken stock, then add the sugar, chicken powder, and a pinch of white pepper. Stir everything to combine and bring the mixture to a simmer.

6. Gently add the cubed tofu to the wok, being careful not to break the tofu as you stir. Let it simmer for about 5-7 minutes, allowing the tofu to absorb the flavors.
7. In a small bowl, mix the potato starch with 3 tablespoons of water to create a slurry. Stir this slurry into the wok to thicken the sauce, cooking for another 1-2 minutes until the sauce reaches your desired consistency.

8. After thickening, finish the dish by drizzling in the sesame oil and cooking wine. Stir gently and remove from heat.
9. Serve the mapo tofu hot, either over rice or as part of a larger meal.

Mapo Tofu Recipe

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Soft tofu cooked in a silky spicy pork mince gravy, mapo tofu is a classic Sichuan Chinese dish that warms the soul

• Total Time: 35 minutes
• Yield: 3 Servings 1x

Ingredients

Scale 1x2x3x

• 450g silken or regular tofu, cut into cubes (15 oz/1 pound)
• 100g pork mince (3.5 oz)
• 1 tsp cornstarch
• 1/4 tsp YumYum or MSG
• 3–5 red chilies, thinly sliced
• 6 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tbsp spicy chili bean paste (Doubanjiang)
• 1 tbsp oyster sauce
• 2 tsp sugar
• 2 tsp chicken powder
• 1 tsp sesame oil
• 1 tbsp cooking wine
• Pinch of white pepper
• 2 cup chicken stock
• 1 tbsp potato starch
• 3 tbsp water
• Green onions, thinly sliced, for garnish
• Vegetable oil, for frying

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Instructions

1. Mix the cornstarch and YumYum (or MSG) into the pork mince until well combined.
2. Heat a wok over medium-high heat and add a bit of oil. 
3. Add the minced garlic, grated ginger, and sliced red chilies. Stir-fry for 1-2 minutes until the garlic is fragrant.
4. Add the pork mince mixture and stir-fry until it starts to brown and is fully cooked, breaking it into small pieces as it cooks.
5. Stir in the spicy chili bean paste and oyster sauce, cooking for another 1-2 minutes to coat the pork mixture with the sauce.
6. Pour in the chicken stock, then add the sugar, chicken powder, and a pinch of white pepper. Stir everything to combine and heat the mixture until boiling, then turn it down to a simmer.
7. Gently add the cubed tofu to the wok, being careful not to break the tofu as you stir. Let it simmer for about 5-7 minutes, allowing the tofu to absorb the flavors.
8. In a small bowl, mix the potato starch with 3 tablespoons of water to create a slurry. Stir this slurry into the wok to thicken the sauce, cooking for another 1-2 minutes until the sauce reaches your desired consistency.
9. After thickening, finish the dish by drizzling in the sesame oil and cooking wine. Stir gently and remove from heat.
10. Serve the mapo tofu hot, and top with green onion.

• Author: Vincent Yeow Lim
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Tofu
• Method: Easy
• Cuisine: Chinese

Nutrition

• Serving Size: 1 serving
• Calories: 1315
• Sugar: 9 g
• Sodium: 1900.5 mg
• Fat: 129.8 g
• Carbohydrates: 25.3 g
• Fiber: 2.2 g
• Protein: 12.1 g
• Cholesterol: 91.5 mg