Chinese Mapo Tofu Classic (Printable)

Silky tofu in spicy chili bean sauce with aromatics, served with steamed jasmine rice.

# What You Need:

→ Tofu & Protein

01 - 14 oz silken or soft tofu, drained and cubed
02 - 5 oz ground pork or beef (optional, omit for vegetarian)

→ Sauce

03 - 2 tbsp Sichuan doubanjiang (fermented chili bean paste)
04 - 1 tbsp soy sauce
05 - 1 tbsp Shaoxing wine or dry sherry
06 - 1 tsp sugar
07 - 1/2 cup low-sodium chicken or vegetable broth
08 - 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

→ Aromatics & Spices

09 - 1 tbsp toasted and ground Sichuan peppercorns
10 - 3 tbsp vegetable oil
11 - 3 cloves garlic, minced
12 - 2 tsp ginger, minced
13 - 2 scallions, finely sliced, whites and greens separated
14 - 1–2 dried red chilies, chopped (optional)

→ To Serve

15 - Steamed jasmine rice
16 - Extra sliced scallions
17 - Chili oil (optional)

# How To Make It:

01 - Drain and cube tofu. Combine cornstarch with water to form slurry. Mince garlic and ginger. Separate scallion whites and greens and slice finely.
02 - Heat a large nonstick skillet or wok over medium heat. Toast Sichuan peppercorns until fragrant, then grind using a mortar and pestle. Set aside.
03 - Add vegetable oil to the pan. Sauté scallion whites, garlic, and ginger for about 1 minute until aromatic.
04 - Add ground pork or beef if using. Cook, breaking up with a spatula, until browned and cooked through.
05 - Stir in doubanjiang and dried chilies. Cook for 1 to 2 minutes until oil turns red and fragrant.
06 - Pour in Shaoxing wine, soy sauce, sugar, and broth. Bring mixture to a gentle simmer.
07 - Gently slide tofu cubes into the sauce. Simmer for 5 minutes, spooning sauce over tofu frequently to infuse flavor without breaking cubes.
08 - Stir the cornstarch slurry again and drizzle into the pan. Stir gently until the sauce thickens and coats tofu evenly.
09 - Sprinkle ground Sichuan peppercorns and half of the scallion greens over the dish. Serve immediately over steamed jasmine rice, garnished with remaining scallions and chili oil if desired.

# Expert Advice:

01 -
  • The Sichuan peppercorns create that signature tingly sensation that makes your mouth dance in the best way.
  • Silky tofu soaks up the rich, fermented sauce like it was made for each other, turning a simple ingredient into something magical.
  • You can have dinner ready in under 30 minutes, yet it tastes like you've been cooking all day.
02 -
  • Handle the tofu gently once it goes in the pan—rough stirring will turn your silky cubes into tofu porridge, which isn't the goal.
  • Don't skip toasting and grinding your own Sichuan peppercorns; pre-ground loses that floral, citrusy punch that makes this dish sing.
  • The sauce should coat the tofu and rice, not be soupy; if it's too thin, your cornstarch slurry was weak, so add another half-slurry and stir gently.
03 -
  • Make the sauce a few hours ahead and reheat gently; the flavors actually deepen and become more integrated.
  • If you can't find Sichuan doubanjiang, you're out of luck—there's no real substitute, but any Asian market will have it, often for just a few dollars.
Return