Mapo Tofu

This Mapo Tofu is a bold, silky Sichuan classic with soft tofu and ground pork in a spicy doubanjiang chili sauce, ready in about 30 minutes.

Course Main Course

Cuisine Chinese

Keyword Mapo Tofu

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 315kcal

Heat cooking oil in a skillet over medium heat.
2 Tablespoons cooking oil
Add dried chili and stir-fry until fragrant. Remove the chili immediately to prevent burning.
6-8 dried chilies
Add the white part of spring onion, minced garlic, and minced ginger. Saute until the garlic turns slightly brown.
2 Tablespoons finely sliced green onion (separate the white part and green part of spring, 2 Tablespoons minced garlic, 1 Tablespoon minced ginger
Add ground pork and stir fry for 2 minutes until cooked.
½ lb ground pork, 2 teaspoons sesame oil
Stir in the spicy broad bean paste, light soy sauce, ground peppercorn, and salt. Mix well and fry until fragrant.
1 ½ Tablespoons fermented broad bean paste, ½ Tablespoon light soy sauce, 1 teaspoon ground peppercorn, ¼ teaspoon salt
Pour in water and bring to a boil.
1 ½ cup water
Gradually add cornstarch water while stirring continuously to avoid lumps. Cook for 3 minutes to allow the sauce to thicken.
½ Tablespoon cornstarch
Slide in the blanched tofu and gently stir to coat with sauce.
12 oz Soft tofu (cut into 1-inch cubes）
Simmer for 5 minutes to allow the tofu to absorb the flavors.
Turn off the heat and garnish with the green part of spring onion. Serve hot with white rice.
onion)

Use a small bowl to mix your cornstarch slurry with cold water first—lumps begone!
Toast Sichuan peppercorns, cool, then grind for the freshest mouth‑numbing kick.
Stir‑fry aromatics only 30 seconds; burnt garlic = bitter flavor.
For less spice, remove seeds from chilli peppers before stir‑frying.
Taste sauce before salting; doubanjiang and soy are already salty.
Serve with extra hot rice because that sauce is liquid gold.