Mapo Tofu Recipe

 

Mapo Tofu is a classic Sichuan dish famous for its bold, spicy, and deeply savory flavors—with a signature numbing kick from Sichuan peppercorns. This quick-cooking dish comes together in about 20 minutes and is perfect for spice lovers.

According to legend, Mapo Tofu was created by an elderly widow with distinctive pockmarks on her face during the Qing Dynasty. Locals affectionately called her “Mapo,” which literally translates to “pockmarked grandma.” What started as a humble home-cooked meal has become a globally loved Sichuan staple.

Mapo Tofu Recipe

Serves: 2
Prep time: 10 minutes
Cook time: 10 minutes

For the tofu:
1 block silken tofu
Pinch of salt

For the sauce:
1 tablespoon soy sauce
1/2 teaspoon Sichuan peppercorn powder
Pinch of salt
Pinch of white pepper
Pinch of sugar

For the other ingredients:
2 tablespoons cooking oil
1 tablespoon Sichuan peppercorns
6 ounces ground pork
2 tablespoons Sichuan Pixian broad bean paste
1 teaspoon ginger, minced
5 cloves garlic, minced
3 stalks scallions, minced, white and green parts separated
1 cup chicken stock
2 tablespoons cornstarch slurry (2 teaspoons cornstarch + 2 tablespoons water)

Mapo Tofu Instructions

1. Prepare the tofu

• Bring a pot of water to a boil with a pinch of salt.
• Gently lower the tofu into the water and boil for 1 minute to slightly firm it up. Remove and set aside.

2. Make the seasoning

• In a bowl, mix together the soy sauce, Sichuan peppercorn powder, salt, white pepper, and sugar. Set aside.

3. Cook the pork

• Heat the cooking oil in a pan over low heat. Add the whole Sichuan peppercorns and fry until fragrant, about 1 minute. Remove and discard the peppercorns, reserving the infused oil.
• Increase the heat to high, add the ground pork, and stir-fry until lightly browned, about 3 minutes. Set aside.

4. Make the Mapo Tofu

• In the same pan over high heat, stir-fry the Pixian broad bean paste until the oil turns red and fragrant, about 1 minute.
• Add the ginger, garlic, and white scallions and stir-fry briefly until fragrant.
• Pour in the seasoning mixture and chicken stock. Gently slide in the tofu.
• Return the pork to the pan and cook over medium-high heat for about 3 minutes.
• Stir in the cornstarch slurry to thicken the sauce, gently folding to avoid breaking the tofu.
• Sprinkle with green scallions and serve immediately.

Tips & notes

• Tofu texture & prep: Silken tofu gives the dish its soft texture; a brief boil makes it easier to handle in the pan.
• Sichuan peppercorns: Frying them in oil infuses fragrance, but removing them ensures you won’t bite into whole ones unless you want the full numbing effect.
• Sichuan Pixian broad bean paste: It is a traditional fermented chili bean paste from Pixian County in Sichuan, China. Made from fava beans, chilies, salt, and wheat flour, it is aged to develop deep savory, salty, and slightly spicy flavors. This paste gives Mapo Tofu its signature umami depth and reddish oil. If unavailable, use doubanjiang mixed with chili oil.