Mapo Tofu
A Sichuan classic beloved in Taiwan — silky tofu in a spicy, numbing red oil sauce with minced pork. The ultimate rice killer.
Prep Time
10 min
Cook Time
15 min
Difficulty
Medium
Servings
3 servings
Allergen Warning
This recipe contains: Soy
Ingredients (10 items)
- Firm tofu1 box
- Ground pork150 g
- Spicy doubanjiang (broad bean paste)2 tbsp
- Sichuan peppercorns1 tbsp
- Minced garlic2 tbsp
- Minced ginger1 tbsp
- Chopped scallions2 tbsp
- Soy sauce1 tbsp
- Cornstarch slurry2 tbsp
- Cooking oil2 tbsp
Instructions
- 1
Cut tofu into 2 cm cubes. Blanch in salted boiling water for 2 minutes, then drain.
Blanching removes the bean flavor and helps tofu hold its shape.
- 2
Toast Sichuan peppercorns in a dry pan over low heat, then crush.
Freshly ground Sichuan pepper is the most aromatic.
Low Heat - 3
Heat oil and sauté minced garlic and ginger. Add ground pork and break it apart.
- 4
Add doubanjiang and fry until the oil turns red. Pour in soy sauce and a splash of water.
- 5
Gently add tofu. Simmer over low heat for 5 minutes to absorb flavors.
Low Heat - 6
Thicken with cornstarch slurry. Top with crushed Sichuan pepper and scallions.
Voice Guide
Step 1 / 6
Nutrition Facts (per serving)
Estimated from ingredient database. Actual values may vary.
Food Safety Reminder
Please check ingredient freshness before cooking. Ensure food is heated to a core temperature of 70°C or above. Use separate cutting boards and knives for raw and cooked foods to avoid cross-contamination. If you have food allergies, please verify all ingredient labels carefully.
FAQ
Why is it called 'Mapo'?▾
Legend has it that a Qing Dynasty restaurant owner in Chengdu had a pockmarked face ('ma po' means 'pockmarked grandmother'). Her tofu dish was so delicious that customers named it after her.
Can I make Mapo Tofu without spice?▾
You can reduce the doubanjiang and Sichuan pepper, but the essence of Mapo Tofu is the 'numbing, spicy, hot, and fragrant' profile. Making it completely mild loses its identity.
What kind of tofu should I use?▾
Soft/firm tofu (not silken) is ideal for its tender yet holdable texture. Avoid extra-firm or egg tofu.
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