5 from 43 votes
Mapo Tofu Recipe
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Famous Mapo Tofu Recipe From Sichuan Cuisine. Recipe video below.

Course: Main Course
Cuisine: Sichuan
Keyword: Mala, tofu
Servings: 2
Calories: 501 kcal
Author: Elaine
Ingredients
  • 450 g silken tofu ,I am using Szechuan tender lushui tofu
  • 100 g minced meat-beef or pork
  • 1/2 tbsp. sesame oil
  • 1+1/2 tbsp. Doubanjiang ,roughly chopped
  • 1/2 tbsp. fermented black beans ,also known as dou-chi and fermented soya beans, roughly chopped
  • 1 tbsp. pepper flakes or powder ,optional
  • 1/2 tsp. salt
  • 1/2 tbsp. Sichuan pepper for making fresh ground powder
  • 1 tbsp. light soy sauce
  • water or broth for braising ,I use 400ml this time
  • 2 tbsp. cooking oil
  • 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)
  • 1 tsp. sugar ,optional for reducing the spiciness
Water starch
  • 2 and 1/2 tablespoon water
  • 1 tablespoon cornstarch
Serving
  • steamed rice for serving
Instructions
  1. Add a small pinch of salt and sesame oil to minced beef. Mix well and set aside.
  2. Mix 1 tablespoon of cornstarch with 2 and 1/2 tablespoons of water in a small bowl to make water starch.
  3. 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.
  4. 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.
  5. Fry doubanjiang for 1 minute over slow fire and then add garlic, scallion white, ginger and fermented black beans to cook for 30 seconds until aroma. Then mix pepper flakes in.
  6. Add water to the seasonings and bring to boil over high fire. Gently slide the tofu cubes. Add light soy sauce and beef.Slow the heat after boiling and then simmer for 6-8 minutes. Then add chopped garlic greens.
  7. Stir the water starch and then pour half of the mixture to the simmering pot. 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. By the way, if you feel it is too spicy, add some sugar can milder the taste. But be carefully as the broth is very hot at this point.
  8. Transfer out when almost all the seasonings stick to tofu cubes. Sprinkle Szechuan peppercorn powder (to taste)and chopped garlic greens if using.
  9. Serve immediately with steamed rice.

Recipe Video

Recipe Notes

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

Nutrition Facts
Mapo Tofu Recipe
Amount Per Serving
Calories 501 Calories from Fat 315
% Daily Value*
Total Fat 35g 54%
Saturated Fat 6g 30%
Cholesterol 35mg 12%
Sodium 1072mg 45%
Potassium 769mg 22%
Total Carbohydrates 21g 7%
Dietary Fiber 3g 12%
Sugars 6g
Protein 22g 44%
Vitamin A 47.8%
Vitamin C 7.4%
Calcium 13.7%
Iron 26.1%
* Percent Daily Values are based on a 2000 calorie diet.