Mapo Tofu (麻婆豆腐, Má Pó Dòu Fǔ) is one of Sichuan cuisine’s most famous and beloved dishes. The dish originated in Chengdu in the Sichuan Province, is known for its perfect balance of numbing spice (麻, má), heat (辣, là), umami, and savoury richness, making it an iconic representation of Sichuan’s signature flavour profile.
Authentic Mapo Tofu is made with fermented broad bean paste (豆瓣酱, dòubànjiàng), Sichuan peppercorns (花椒, huā jiāo), and fermented black beans (豆豉, dòuchǐ) to create its deep, complex taste. This dish is a must-try for anyone who loves bold, flavourful Chinese cuisine.
Ingredients
- Soft tofu is essential for this dish, absorbing the rich, spicy sauce while maintaining a delicate, silky texture. Boiling the tofu briefly in salted water before cooking removes excess moisture, making it firmer and less likely to break apart in the sauce.
- Minced meat (pork or beef) adds depth of rich flavours, complementing the tofu’s softness.
- Sichuan fermented broad bean paste, also called Doubanjiang (豆瓣酱, dòubànjiàng) is the heart of Mapo Tofu, responsible for its deep red colour and bold umami. Doubanjiang is made from fermented broad beans and chilli, giving the dish its salty, spicy, and slightly smoky taste.
- Fermented black beans (豆豉 dòuchǐ) bring a savoury, slightly funky umami that enhances the depth of the sauce. They’re often minced before cooking to help distribute their flavour evenly.
- Garlic and ginger are staples in Chinese cooking, these ingredients add warmth and complexity to the dish. Garlic provides a rich savoury aroma, while ginger provides a subtle spiciness to the dish.
- Spring onions or scallions are separated into white and green parts. The white parts are stir-fried for depth of flavour, while the green tops are used as a fresh garnish at the end for contrast and brightness.
- Sichuan Peppercorn (花椒, huā jiāo) is one of Sichuan cuisine’s defining ingredients, these peppercorns give Mapo Tofu its signature numbing effect. However, biting into whole peppercorns can be overwhelming and distracting from the dish’s overall texture. Toasting and removing them after infusing the oil ensures a smoother, more enjoyable eating experience while still allowing their fragrance to shine.
- Dried red chillies are added at the start of cooking, these release their oils into the wok, giving the dish a deep, smoky spiciness. Dried red chillies are preferred over chilli powder in Mapo Tofu and many Sichuan dishes because they infuse the oil with a deeper, more complex heat rather than simply adding spiciness.
Sauce:
- Soy sauce adds saltiness and umami to the dish.
- Dark soy sauce is primarily used for colour enhancement.
- A small amount of sugar balances the heat and saltiness, while white pepper adds an earthy, sharp spice.
- Corn starch mix is added at the end to thicken the sauce, ensuring it coats the tofu evenly for the perfect texture.
Steps
- Prepare the tofu
- Cut the tofu into cubes and set aside.
- Bring a pot of water to a boil, add salt, and gently place the tofu cubes in.
- Simmer for 2 minutes, then drain and set aside. This firms up the tofu slightly and removes any raw bean flavour.
- Infuse the oil with spices
- Heat oil in a wok over low heat.
- Add Sichuan peppercorns and dried red chillies and stir-fry for 30 seconds until fragrant.
- Remove the peppercorns.
- Cook the meat
- Add the minced beef/pork and stir-fry for 1 minute in medium heat until partially cooked.
- Build the flavour base
- Stir in doubanjiang (fermented broad bean paste) and fermented black beans, stir-fry for 30 seconds until aromatic.
- Add minced garlic, ginger, and the white parts of the spring onion, stir-frying for another 30 seconds to release the full fragrance of the aromatics.
- Simmer with sauce
- Pour in soy sauce, dark soy sauce, sugar, white pepper, and water, mixing well.
- Gently add the tofu, pushing it into the sauce without stirring too much.
- Cover and simmer for 5 minutes, allowing the flavours to absorb.
- Thicken the sauce
- Stir the corn starch mix, then slowly pour it into the wok while gently mixing.
- Let it simmer for another 1-2 minutes until the sauce thickens and coats the tofu evenly.
- Finishing touches
- Garnish with chopped green onions.
- Serve immediately over steamed rice.
Mapo Tofu
Ingredients
- 300 g soft tofu
- 1/2 tsp salt
- 100 g beef/ pork mince
- 1/2 tbsp Doubanjiang
- 1/2 tbsp fermented black bean mince
- 2 cloves garlic minced
- 1 tsp ginger minced
- spring onion chopped
- 1 tbsp cooking oil
- 1 tbsp Sichuan peppercorn
- 3 dried red chillies cut into smaller pieces
Sauce
- 2 tsp soy sauce
- 1/2 tsp dark soy sauce
- 1/2 tsp sugar
- white pepper
- 200 ml water
Corn starch mix
- 1 tbsp corn starch
- 2 tbsp water
Instructions
- Cut the tofu into cubes. Bring a pot of water to a boil, add salt, and gently place the tofu cubes in. Simmer for 2 minutes, then drain and set aside.300 g soft tofu, 1/2 tsp salt
- Heat oil in a wok over low heat. Add Sichuan peppercorns and dried red chillies and stir-fry for 30 seconds until fragrant. Remove the peppercorns.1 tbsp Sichuan peppercorn, 3 dried red chillies, 1 tbsp cooking oil
- Add the minced beef/pork and stir-fry for 1 minute in medium heat until partially cooked.100 g beef/ pork mince
- Stir in doubanjiang (fermented broad bean paste) and fermented black beans, stir-fry for 30 seconds until aromatic.1/2 tbsp Doubanjiang, 1/2 tbsp fermented black bean mince
- Add minced garlic, ginger, and the white parts of the spring onion, stir-frying for another 30 seconds to release the full fragrance of the aromatics.2 cloves garlic, 1 tsp ginger, spring onion
- Pour in soy sauce, dark soy sauce, sugar, white pepper, and water, mixing well.2 tsp soy sauce, 1/2 tsp dark soy sauce, 1/2 tsp sugar, white pepper, 200 ml water
- Gently add the tofu, pushing it into the sauce without stirring too much. Cover and simmer for 5 minutes, allowing the flavours to absorb.300 g soft tofu
- Stir the corn starch mix, then slowly pour it into the wok while gently mixing. Let it simmer for another 1-2 minutes until the sauce thickens and coats the tofu evenly.1 tbsp corn starch, 2 tbsp water
- Garnish with chopped spring onions. Serve immediately over steamed rice.spring onion
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