Authentic Mapo Tofu Recipe: How to Make Sichuan Tofu
Written by MasterClass
Last updated: Mar 15, 2022 • 2 min read
Mapo tofu is a classic Sichuan tofu dish that comes together quickly for an easy weeknight dinner.
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What Is Mapo Tofu?
Mapo tofu is a Chinese dish consisting of tofu cubes in a flavorful, meaty sauce. Mapo means "pockmarked old woman," a nod to the woman believed to have developed the dish in Chengdu, the capital of the Sichuan Province, during the 1880s. The dish gets its characteristic tingly, umami-rich flavors from Sichuan peppercorns and a spicy fermented bean paste.
5 Essential Ingredients for Mapo Tofu
Authentic mapo tofu starts with the highest quality Sichuan ingredients:
- 1. Doubanjiang: Asian grocery stores sell multiple brands of doubanjiang, a fermented chili bean paste, with varying levels of saltiness and spiciness. Some of the best comes from the town of Pixian in the Sichuan Province. Versions with a layer of red chili oil on top tend to be unfermented and less flavorful than Pixian doubanjiang, but they will give your dish a pleasing, bright-red hue.
- 2. Sichuan peppercorns: These peppercorns have a floral aroma and contribute the signature Sichuan flavor called málà, which translates to “numbing” and “spicy” in Chinese. Toasting the peppercorns enhances their flavor.
- 3. Douchi (fermented black beans): These beans provide an extra dose of umami flavor.
- 4. Ground beef: This is the traditional choice for adding flavor and texture to the sauce, but you can also use ground pork, turkey, chicken, lamb, or even finely chopped shiitake mushrooms for a plant-based version. The focus in mapo tofu is on tofu, so you only need a small amount of meat.
- 5. Tofu: Tofu is a type of bean curd. Use your favorite kind, or seek out fresh tofu from an Asian grocery store. Firm tofu will hold its shape better, but some cooks prefer the custard-like texture of silken tofu.
Chinese Mapo Tofu Recipe
makes
prep time
20 mintotal time
35 mincook time
15 minIngredients
- 1
In a dry skillet over medium heat, toast Sichuan peppercorns until fragrant, about 2 minutes.
- 2
Let cool, then coarsely grind with a mortar and pestle or spice grinder and set aside.
- 3
In a small bowl, combine cornstarch with 2 tablespoons of water to form a slurry and set aside.
- 4
In a wok over high heat, heat sesame oil until just smoking.
- 5
Add the ground beef and stir-fry, breaking up any clumps of meat into small pieces, until lightly browned, about 2 minutes.
- 6
Transfer the beef to a medium bowl and set aside.
- 7
Clean out the wok. Return to high heat and add the remaining 3 tablespoons of sesame oil.
- 8
Add the doubanjiang, douchi, and half of the toasted, ground Sichuan peppercorns. Stir-fry until fragrant, about 1 minute.
- 9
Add the chicken broth and soy sauce and bring to a simmer.
- 10
Return the beef to the wok and toss to coat.
- 11
Taste and adjust seasoning, adding more doubanjiang or Sichuan peppercorns if needed.
- 12
Add the tofu and gently toss to coat. Let simmer until tofu is warm through and flavors have melded, about 2 minutes.
- 13
Slowly add the cornstarch slurry to thicken.
- 14
Remove from the heat and garnish with green onions. Serve with white rice, if desired.
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