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Chinese

Mapo Tofu

A famous spicy tofu dish from Sichuan province, known for its numbing heat from Sichuan peppercorns and rich umami flavor.

Mapo Tofu — Chinese — ChefSnap
15 minsPrep
15 minsCook
2Serves
MediumDifficulty
320 kcal per serving25g protein 10g carbs 20g fat
Watch it made — Mapo TofuWatch it madeCooking with Dog · 5:56

Ingredients

Method

  1. Cut the tofu into cubes and blanch in boiling salted water for 2 minutes. Drain.
  2. Heat oil in a wok and stir-fry the ground pork until crispy.
  3. Add Doubanjiang (broad bean paste), garlic, ginger, and fermented black beans. Stir-fry until red oil appears.
  4. Add chicken stock and bring to a simmer. Gently slide in the tofu cubes.
  5. Thicken with cornstarch slurry and sprinkle with ground Sichuan peppercorns and scallions.

Common questions

Can I substitute firm tofu for silken or soft tofu in mapo tofu?

Yes, but the texture changes. Firm tofu holds its shape better and is easier to handle, though it won’t be as silky. If using firm tofu, still blanch it briefly and handle gently when simmering.

How long does it take to cook mapo tofu from start to finish?

About 20 to 25 minutes total. Blanching the tofu takes 2 minutes, browning the pork and blooming the aromatics takes 5 to 7 minutes, and simmering with the tofu and thickening takes another 5 to 8 minutes.

What are the most common mistakes when making mapo tofu?

The biggest mistakes are stirring the tofu too aggressively, which breaks it, and not frying the doubanjiang long enough, which leaves it raw-tasting. Also avoid adding too much slurry, or the sauce becomes gluey.

Can I store leftover mapo tofu, and how should I reheat it?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan over low heat with a splash of water or stock. Stir carefully so the tofu doesn’t break apart.

What should I serve with mapo tofu?

Steamed white rice is the classic pairing because it balances the spicy, salty sauce. You can also serve it with plain noodles or simple greens like bok choy. A light cucumber side helps cool the heat.