Mapo Tofu Recipe
Mapo tofu is one of the traditional China dishes, which belongs to sichuan cuisine. The unique hot and spicy taste is very popular in many countries.
INGREDIENTS
• 14 ounce block of silken tofu, drained and cut into 3/4” cubes
• 6 ounces ground pork
• 2 green onions, minced
• 3 teaspoons Doubanjiang (chili bean paste)
• 1/2 teaspoon Sichuan peppercorns, black seeds removed then ground. Or 2 dried red chili peppers (optional)
• 2 teaspoons potato starch (halve if using cornstarch)
• 2 teaspoons soy sauce
• 1 teaspoon sugar
• 2 medium cloves of garlic, minced
• 2 teaspoons minced ginger
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil
Instructions
1. Use the spatula to break the pork up into small grains.
2. Heat a wok until hot. Add the vegetable oil, garlic, ginger, Sichuan peppercorns and green onions and stir-fry with a spatula until fragrant. Add the Doubanjiang and continue stir-frying.
3. When the pork is cooked, add the soy sauce and sugar stir to distribute.
4. Add two bowls of water to the wok, add the tofu after the water is boiling, and add salt.
5. After the water is obviously reduced, mix cornstarch water until fully dissolved and swirl it into the skillet. Gently stir a few times with a spatula, until sauce thickens. Turn off heat and transfer everything to a dish.
6. Garnished with the green parts of the green onions.
Mapo Tofu Recipe
Ingredients
- 14 ounce block of silken tofu drained and cut into 3/4” cubes
- 6 ounces ground pork
- 2 green onions minced
- 3 teaspoons Doubanjiang chili bean paste
- 1/2 teaspoon Sichuan peppercorns black seeds removed then ground. Or 2 dried red chili peppers (optional)
- 2 teaspoons potato starch halve if using cornstarch
- 2 teaspoons soy sauce
- 1 teaspoon sugar
- 2 medium cloves of garlic minced
- 2 teaspoons minced ginger
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
Instructions
- Use the spatula to break the pork up into small grains.
- Heat a wok until hot. Add the vegetable oil, garlic, ginger, Sichuan peppercorns, and green onions and stir-fry with a spatula until fragrant. Add the Doubanjiang and continue stir-frying.
- When the pork is cooked, add the soy sauce and sugar stir to distribute.
- Add two bowls of water to the wok, add the tofu after the water is boiling, and add salt.
- After the water is obviously reduced, mix cornstarch water until fully dissolved and swirl it into the skillet. Gently stir a few times with a spatula, until sauce thickens. Turn off heat and transfer everything to a dish.
- Garnished with the green parts of the green onions.
Looks yummy, I eat tofu sometimes, Mapo tofu is easy but tasty. I saved your article and will try it soon. Thanks for the recipe.
Delicious! I have a vegan dish made of tofu sometimes, so I’ll cook this without meat. Will have and enjoy it this week. Thanks for your post.
I showed my daughter this recipe and we are very excited to try it.
Good recipe. I am researching and getting ingredients together to make this dish.
I really enjoy your website. I came on the site today because I am making tofu tonight and wanted to print out your recipe. I am excited to try the new one.
Best,
David
I really like your recipe and it’s probably one of the most delicious Mapo Tofu I’ve ever eaten. I followed exactly your recipe except that I didn’t put salt on it.
I’ve been searching for Sichuan cuisine recipes for quite some time now. I even asked my friend to bought cookbooks back for me from China but I still don’t understand much about Sichuan’s ingredients like different types of chili, how its to be used and other specific ingredients such as different types of “jiang”. I kinda addicted to Sichuan cuisine.
Thank you in advance 🙂 btw, I really really love your site.
I am so thrilled to have found your blog, I has been looking for authentic Chinese recipes for a long time. I am making this tonight, I can’t wait!!! The pictures are so wonderful on all of your recipes.
I’m vegetarian and never tried the mapo tofu with meat but have to say, this is a really great recipe if you like spicy dishes.
Wow – I’m so glad I found your site. I’m now looking forward to making this in my dinner.
This is my husband’s favorite food! He is a big fan of Sichuan Cuisine. I hope I can make it good like yours!
Thanks very much for a lovely recipe! Just made this for lunch for myself, the wife and the twins. Very tasty and everyone liked it! I’ll be sure to try more in the future.
love this recipe! Two thumbs up!! We’re mapo tofu fanatics and this will be our go-to recipe!!
Never ate mapo tofu before but I just love Asian cuisine and had to try it. Made your chili oil recipe after breakfast and made this for lunch. Topped it with some of that chili oil…….Heaven. Thanks for this awesome recipe.
Like this recipe but I need the dried chilies! I can’t imagine Ma Po without them.
Perfect taste and meat cooked great
This looks like restaurant quality! And that’ll be perfect for my husband, since it seems this is the #1 thing he orders at Chinese restaurants. Can’t wait to try it and see how it compares!
I used low sodium soy sauce and it was AMAZING! I’m doubling the batch and making it again this week.