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Learn how to make this easy yet authentic-tasting Sichuan Mapo Tofu. This classic Sichuan dish will quickly become your favorite.
I’ve made mapo tofu ever since I was in college. It’s one of the easiest and most favorite one-pot Chinese dishes for me to prepare. I remember how my sister often teased me whenever I decided to cook back in those days. She knew we would be having mapo tofu ha..ha…! I always have some ground/minced meat and tofu in our fridge. So, needless to say, this appeared on the menu pretty often.
What is mapo tofu?
Mapo tofu is a fiery, umami-rich combination of silky tofu, ground meat (traditionally pork), and a complex, spicy sauce. Known for its “ma la” flavor, the tingling numbness from Sichuan peppercorns and the heat from chili bean paste, it’s a dish that embodies the bold flavors of its regional origin.
Whether you’re a seasoned cook or trying it for the first time, understanding the keys to making authentic Mapo Tofu can elevate your dish from good to unforgettable. Additionally, learning how to store leftovers properly ensures you can savor this delicacy beyond the initial meal.
Easy MaPo Tofu (Spicy Sichuan Minced Meat Tofu)
Ingredients
- 794 g soft tofu cut into 1/2-inch cubes
- 227 g ground pork
- 1 cup chicken broth
- ⅓ cup cooking oil divided, add more as needed
Aromatics:
- 9 cloves garlic minced
- 1 Tbsp fresh ginger grated
Spices:
- 1 Tbsp Sichuan peppercorns toasted and finely ground
- 1 Tbsp Sichuan chili flakes
Seasonings:
- 5 Tbsp dou ban jiang broad bean paste
- 2 Tbsp hoisin sauce
- 1 tsp toasted sesame oil
To thicken the sauce:
- 1 Tbsp cornstarch
- 2 Tbsp water
Garnish:
- 2 stalks green onion finely chopped
Instructions
Precook the tofu:
- Drain the liquid from the tofu. Use a sharp knife and cut the tofu block into 1/2-inch cubes and set aside.
- Place the broth and tofu cubes in a large pot. Bring it to a simmer and let them cook for about 5 minutes over medium-low heat. Turn off the heat and let them stand while you prepare the rest. This step ensures that the tofu absorbs the flavor and it gives the tofu a nice texture
Cooking:
- Preheat a large wok/skillet over medium heat. Add 1 Tbsp of oil and add the pork and breaking up the meat with wooden spoon. Continue to cook for about 5 minutes until the meat turns color and is cooked through. Remove the pork from the wok/skillet but leave the oil on the wok/skillet
- Add the rest of the oil. Add garlic, ginger, Sichuan peppercorns, Sichuan chili flakes, doubanjiang into the wok/skillet and cook over medium heat for about 3 minutes. Take care not to burn the chili flakes and peppercorns
- Add the precooked ground pork back to the pan and stir to combine with the doubanjiang mixture
- Add the broth and tofu you prepared earlier, hoisin sauce, sesame oil, and the ground pork to the wok and bring to a gentle simmer for about 2 minutes. Have a taste and adjust to your preference. Prepare the cornstarch solution by mixing the cornstarch with water
- Drizzle the cornstarch solution to the wok and gently stir until the sauce starts to thicken.
- Garnish with the chopped green onion. Transfer the mapo tofu to a serving platter and serve immediately
Leftovers:
- Leftovers taste even better the next day. They can be kept in the fridge for about 2-3 days. I do not recommend freezing because the texture of the tofu will change and no longer be smooth and silky
Reheating:
- Simply reheat the portion you want to eat in a pan over medium-low heat until heated through. You may need to add a splash of water to loosen up the sauce if it gets too thick
*Nutrition facts are just estimates and calculated using online tools*
Tips for Success
1. Choose the right tofu
Use soft or silken tofu for the best texture. Silken tofu provides a melt-in-your-mouth experience, while soft tofu holds up slightly better. Pre-cooking the tofu in simmering salted water for a few minutes helps improve its texture and allows it to absorb flavors better.
2. Choose Quality Ingredients
Doubanjiang (Fermented Chili Bean Paste): This is the heart of Mapo Tofu’s flavor. Look for Pixian Doubanjiang for an authentic taste, as it’s known for its robust, spicy, and slightly funky flavor.
Varieties
1. Vegan Mapo Tofu
Replace the meat with finely diced mushrooms or plant-based ground meat for a vegetarian-friendly dish. Replace the chicken broth with vegetable broth
2. Use different meat
You can use ground turkey, chicken, or beef
How to store and reheat
If you have leftovers, follow these guidelines to store and reheat Mapo Tofu safely:
1. Refrigeration: Transfer cooled leftovers to an airtight container and refrigerate. Consume within 2-3 days for the best flavor and texture. I don’t recommend freezing as the texture of the tofu changes, becoming porous and no longer smooth and silky
2. Reheating: For refrigerated leftovers, reheat gently in a pan over medium heat, adding a splash of water or broth to loosen the sauce if needed. Frozen Mapo Tofu should be thawed in the refrigerator overnight before reheating. Avoid microwaving, as it can cause uneven heating and break the tofu.
