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 dish delivers serious heat 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

Other ingredients:
2 tablespoons cooking oil
1 tablespoon Sichuan peppercorns
6 ounces ground pork
2 tablespoons Sichuan Pixian fermented bean paste (doubanjiang)
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)

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

Mapo Tofu Instructions

1. Prepare the tofu

• In a pot, bring water to a boil and add a pinch of salt.
• Place a strainer in the pot and gently lower in the tofu. Boil over high heat for 2 minutes to help the tofu firm up.
• Remove the tofu and set aside.

2. Make the seasoning

• In a bowl, combine soy sauce, Sichuan peppercorn powder, salt, white pepper, and sugar. Mix well and set aside.

3. Cook the pork

• In a pan over low heat, heat the cooking oil and add the whole Sichuan peppercorns.
• Fry for 2 minutes until fragrant, then remove and discard the peppercorns.
• Turn to high heat and add the ground pork. Stir-fry for about 5 minutes until lightly browned. Set aside.

4. Build the sauce

• In the same pan over high heat, add the Pixian fermented bean paste and stir-fry for 2 minutes until the oil turns red and aromatic.
• Add the ginger, garlic, and white part of the scallions. Stir-fry for 1 minute until fragrant.
• Pour in the seasoning mixture and chicken stock. Gently slide in the tofu.
• Move the pan in a circular motion to mix without breaking the tofu.

5. Finish the dish

• Return the browned pork to the pan and cook over medium-high heat for 5 minutes.
• Add the cornstarch slurry to thicken the sauce. Stir gently with a spatula to avoid breaking the tofu.
• Sprinkle in the green scallions and serve immediately.

Tips & notes

• Tofu boiling: Briefly boiling silken tofu firms it up, making it easier to handle in the pan without falling apart.
• 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.
• Doubanjiang: Use authentic Pixian doubanjiang for the true fermented depth and signature reddish oil of Mapo Tofu.
• Pan swirling: Gently swirling the pan helps evenly mix tofu and sauce without breaking the delicate curds.
• Heat level: Use high heat when stir-frying the doubanjiang and aromatics to unlock their full flavor.
• Texture tip: Silken tofu gives the dish its traditional soft texture, but soft tofu or even medium tofu can be used if easier to handle.