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    Home » Recipes » Featured

    Mapo Tofu Recipe

    November 23, 2020 by Elaine 271 Comments | Jump to Recipe

    Authentic Szechuan style mapo tofu is one of the branding dishes of Szechuan cuisine. It is spicy, numbing, hot, aromatic and tender. Making the yummiest mapo tofu at home for several bowls of steamed rice.

    Mapo tofu is one of the top ten famous Chinese dishes and enjoys a high popularity among not only Chinese people but also many western countries. Personally I like to cook this dish at home from time to time especially in cool seasons such as winter and fall. Do you love it?

    authentic Mapo tofu|chinasichuanfood.com

    Background  Story

    If you know the Chinese name of Mapo tofu(麻婆豆腐), the answer might be tofu made by mapo or is mapo is kind of flavor. At the very beginning, Mapo tofu is named after its creator.

    It is recorded that there is a couple who own a restaurant mainly selling vegetarian dishes. The wife also the cook gets some pock (麻子in Chinese)on her face. Her tofu dishes are quite popular among the guests. However some guests told her that they want to eat some meat rather than just tofu. So she bought some beef and cut it to granules and adding the beef into her tofu. Then the tofu dish with beef become more popular and her guests gave the name: Mapo tofu.Nowadays, along with the popular of this dish, there are many variations for example vegetarian version or pork version. Besides, mapo has becomes a kind of flavor which has also been used in other dishes.

    mapo tofu|chinasichuanfood.com

    Ingredient tips

    doubanjiang (豆瓣酱), the soul of Sichuan cuisine, is also known as broad bean paste. It is the essential ingredient for real Szechuan mapo tofu.  Real Szechuan doubanjiang is full of flavor after long time of fermentation. You can search it in Asian stores or buy from Amazon.

    Dou-chi (豆豉) is also known as fermented black beans. You can try to get some from local Asian market or purchase some from amazon: Chinese Douchi - Fermented Black Beans - 16 Oz Bag Each. Both of the two ingredients should be slightly chopped before using.

    authentic Mapo tofu|chinasichuanfood.com

    Freshly grounded Szechuan peppercorn powder (现磨花椒粉)is another important seasoning that highlights the dish. In almost every Szechuan style restaurants, they sprinkle freshly grounded Szechuan peppercorn powder before serving. But it is ok to skip this if you really do not like the numbing taste. But for Szechuan peppercorn lovers, do not skip this step. It will enhance your mapo tofu to another level.

    mapo tofu|chinasichuanfood.com

    Garlic greens (蒜苗) is the tender plant of garlic. In Sichuan province, people love to use garlic greens in Mapo tofu instead of scallion green. It is fresh, bright and with a hint of garlicky flavor. But you can use scallion green to replace it.

    Cook's Note

    1. Rinse or soak  the tofu cubes in boiling water with a little amount of salt can help to make the tofu tenderer and much strong. So you will not break them.
    2. During the processing, only back push to avoid destroying the texture of tofu.
    3. Since both doubanjiang and fermented soy beans are salty, then try the dish before adding any amount of salt.
    4. During the braising process, use slowest fire to cook the tofu. It will absorb the taste with the help of time.

    Instructions

    Add ½ teaspoon of salt and ¼ teaspoon of ground white pepper with minced beef. Mix well and set aside.

    Cut tofu into square cubes (around 2cms). Bring a large amount of water to a boil and then add a pinch of salt. Slide the tofu in and cook for 1 minute. Move out and drain.

    authentic Mapo tofu|chinasichuanfood.com

    Get a wok and heat up around 2 tablespoons of oil, fry the minced meat until crispy. Transfer out beef out and leave the oil in.

    authentic Mapo tofu|chinasichuanfood.com

    Add another 1 tablespoon of vegetable cooking oil and fry doubanjiang for 1 minute over slow fire until the red turns red (bring us a lovely red color dish) and add fermented black beans,  garlic, scallion white, ginger and fermented black beans to cook for 30 seconds until aroma. Optionally  mix pepper flakes in. Pepper flakes should be added at the end because it contains little water and can be burnt easily.

    authentic Mapo tofu|chinasichuanfood.com
    mapo tofu|chinasichuanfood.com

    Then pour in water or stock. Add light soy sauce, sugar and half of the cooked beef (providing more flavors to the soup) after the broth boils and let it continue simmering for 2-3 minutes

    authentic Mapo tofu|chinasichuanfood.com

    Place the tofu in, simmer for another 6-8 minutes. The longer time of simmering helps the tofu to absorb the flavors.

    authentic Mapo tofu|chinasichuanfood.com

    During the process of simmering, mix 1 tablespoon of cornstarch with 2.5 tablespoons of water in a small bowl to make water starch. Stir the water starch and then pour half of the mixture to the simmering pot. Back push and wait for around 30 seconds and then pour the other half. You can slightly taste the tofu and add pinch of salt if not salty enough.  Add cooked beef to creates some crispy texture and then drizzle sesame oil. Mix well.

    authentic Mapo tofu|chinasichuanfood.com

    Transfer out when almost all the seasonings stick to tofu cubes. Sprinkle Szechuan peppercorn powder (to taste)and chopped garlic greens if using. The best way of serving mapo tofu is simply with steamed rice or noodles. The sauce is so good.

    authentic Mapo tofu|chinasichuanfood.com

    If you tried Elaine's recipe, you can tag @chinasichuanfood on Instagram, or connect on facebook. Happy cooking!

    authentic Mapo tofu|chinasichuanfood.com
    authentic Mapo tofu|chinasichuanfood.com

    Mapo Tofu Recipe

    Famous Mapo Tofu Recipe From Sichuan Cuisine. Recipe video below.
    5 from 61 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Sichuan
    Keyword: Mala, tofu
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 2
    Calories: 501kcal
    Author: Elaine

    Ingredients

    • 450 g soft tofu ,I am using Szechuan tender lushui tofu
    • 100 g minced meat-beef or pork
    • ½ tbsp. sesame oil
    • ½ tsp. salt
    • 3 tbsp. cooking oil , divided
    • 1.5 tbsp. Doubanjiang ,roughly chopped
    • ½ tbsp. fermented black beans ,also known as dou-chi and fermented soya beans, roughly chopped
    • 1 tbsp. pepper flakes or powder ,optional
    • ½ tbsp. Sichuan pepper for making fresh ground powder
    • water or broth for braising ,I use 400ml this time
    • 1 tbsp. light soy sauce
    • 1 tsp. sugar ,optional for reducing the spiciness
    • 2 scallion whites ,finely chopped
    • 4 garlic greens or scallion greens ,finely chopped
    • 2 garlic cloves ,finely chopped
    • 5 ginger slices ,finely minced (around 1 teaspoon)

    Water starch

    • 2 and ½ tablespoon water
    • 1 tablespoon cornstarch

    Serving

    • steamed rice for serving

    Instructions

    • Add a small pinch of salt and ground pepper. Mix well and set aside.
    • Cut tofu into square cubes (around 2cms). Bring a large amount of water to a boil and then add a pinch of salt. Slide the tofu in and cook for 1 minute. Move out and drain.
    • Get a wok and heat up around 2 tablespoons of oil, fry the minced meat until crispy. Transfer out beef out and leave the oil in. Add another 1 tablespoon of oil.
    • Add another 1 tablespoon of vegetable cooking oil and fry doubanjiang for 1 minute over slow fire until the red turns red (bring us a lovely red color dish) and add fermented black beans,  garlic, scallion white, ginger and fermented black beans to cook for 30 seconds until aroma. Optionally  mix pepper flakes in. Pepper flakes should be added at the end because it contains little water and can be burnt easily.  
    • Then pour in water or stock. Add light soy sauce, sugar and half of the cooked beef (providing more flavors to the soup) after the broth boils and let it continue simmering for 2-3 minutes. Place the tofu in, simmer for another 6-8 minutes. The longer time of simmering helps the tofu to absorb the flavors.  
    • During the process of simmering, mix 1 tablespoon of cornstarch with 2.5 tablespoons of water in a small bowl to make water starch. Stir the water starch and then pour half of the mixture to the simmering pot. Back push and wait for around 30 seconds and then pour the other half. You can slightly taste the tofu and add pinch of salt if not salty enough.  Add cooked beef to creates some crispy texture and then drizzle sesame oil. Mix well. 
    • Transfer out when almost all the seasonings stick to tofu cubes. Sprinkle Szechuan peppercorn powder (to taste)and chopped garlic greens if using.
    • Serve immediately with steamed rice.

    Video

    Notes

    The doubanjiang may differ in salinity. So adjust the amount if necessary.

    Nutrition

    Calories: 501kcal | Carbohydrates: 21g | Protein: 22g | Fat: 35g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 1072mg | Potassium: 769mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2390IU | Vitamin C: 6.1mg | Calcium: 137mg | Iron: 4.7mg
    Tried this recipe?Mention @ChinaSichuanFood or tag #ElaineCSF!

    Vegan readers, skip the minced pork or beef. And another choice is to replace the meat with mushrooms either dried or fresh ones to enhance the flavor. Mapo tofu with mushrooms. 

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    Reader Interactions

    Comments

    1. Rasbhari

      September 11, 2020 at 12:19 am

      5 stars
      Thank you so much for this wonderful recpie, had Mapo Tofu.

      Reply
      • Elaine

        September 12, 2020 at 7:44 am

        My pleasure, Rasbhari! Love to know you like it.

        Reply
    2. Cédrik Leblanc

      September 15, 2020 at 8:48 am

      5 stars
      I have made your recipe countless times and it is always the most comforting dish. I really appreciate you posting recipes for us.

      Thanks

      Reply
      • Elaine

        September 17, 2020 at 8:55 am

        Thanks Cédrik! Love you so much!

        Reply
    3. Kishin

      November 29, 2020 at 8:13 am

      What is the substitute for doubanjilng

      Reply
      • Elaine

        November 30, 2020 at 8:26 pm

        No. If you want the real Mapo tofu, doubanjiang is necessary. You can use other chili paste as a substitute, presenting different flavors.

        Reply
    4. Jacks

      December 04, 2020 at 6:58 pm

      5 stars
      I tried it and will do it again. simply because it's so delicious!!!

      Reply
      • Elaine

        December 05, 2020 at 7:35 pm

        Thank you, Jacks!

        Reply
    5. geruide

      December 19, 2020 at 9:06 am

      Love your recipes, Elaine! They are always authentic tasting and have great pictures. This one in particular takes me back to my time in Chongqing where I first fell in love with numb and spicy cuisine. I first found your website back in 2018 while looking for authentic Chinese recipes in English to recreate the dishes I enjoyed at restaurants there. I'm never disappointed!

      Reply
      • Elaine

        December 26, 2020 at 7:54 pm

        Thanks Geruide!! This is such a lovely comment!!

        Reply
    6. Cary

      February 14, 2021 at 9:58 am

      5 stars
      Absolutely the best recipe that I discovered! My meal turned out amazingly well. Too happy

      Reply
      • Elaine

        February 17, 2021 at 11:37 am

        Thank you Cary!

        Reply
    7. Tamara Hiller

      March 01, 2021 at 7:41 am

      5 stars
      Delicious!!! I first was introduced to to Mapo tofu and Sichuan cuisine in Chengdu five years ago. I still remember the street food with fond memories. Thank you for this recipe. This is so authentic. You have made my mouth, stomach and soul extremely happy! As a vegetarian, I have substituted the beef/pork with either veggie beef or mushrooms. Both turned out quite well. Thank you again!

      Reply
      • Elaine

        March 03, 2021 at 8:38 am

        Haha, Thanks Tamara. I am really glad to know you like this version. This is the best version developed from so many tests. Happy cooking.

        Reply
    8. Brendan

      March 02, 2021 at 8:22 am

      Hello Elaine
      Mapo tofu is one of my family's favorite dish I have used a recipe very similar to yours for many years I got it from a chef colleague of mine while working in a hotel kitchen. I have made many variations with different meats and vegetables but always the original base. I am going to try a version using Paneer an Indian style cottage cheese over the next few days I will send you a picture
      kind regards
      stay safe and keep up the great work
      XX

      Reply
      • Elaine

        March 03, 2021 at 8:48 am

        That sounds so interesting! Look forwarding to the taste and picture.

        Reply
    9. F.Guerin Cart

      March 16, 2021 at 6:55 am

      5 stars
      One of the best recipes I have ever made! Adding a small jalapeño works. The Szechuan Peppercorns are now one of my most used items. Be careful with soy/salt or skip, Peppercorns will taste like salt. A dash of hoisen sauce in place of sugar.

      Reply
      • Elaine

        March 17, 2021 at 8:22 am

        Thank you for this lovely feedback. Adding fresh jalapeño is a lovely idea.

        Reply
    10. Katlyn

      May 06, 2021 at 10:23 am

      For some substitutions, how do you think it would taste if I substituted:
      - Gochujang (Korean chili paste) for the doubanjiang? And
      - Miso paste (Japanese fermented soybeans) for the fermented black soybeans?
      I live in a really small town and the Asian market here is heavily Korean based, so I can't get a lot of Chinese ingredients :/

      Reply
      • Elaine

        May 07, 2021 at 8:27 am

        I prefer Gochujang as a substitute for doubanjiang.

        Reply
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