Sichuan Cuisine · tested Chinese home cooking
Mapo Tofu Recipe
麻婆豆腐 Mápó Dòufu
A legendary Sichuan dish featuring silky tofu in a bold, numbing chili sauce. The signature 'málà' (numbing-spicy) flavor from Sichuan peppercorns and doubanjiang creates an unforgettable taste experience. This version is written for Western home kitchens, with supermarket-friendly measurements, practical substitutions, and clear visual steps.
Why this recipe works
This recipe keeps the flavor profile recognizable while making the workflow realistic for American and European kitchens. The ingredient list prioritizes items you can buy at mainstream grocery stores, with Asian-market upgrades where they truly matter.
Shopping notes for Western cooks
Most ingredients are easy to find at major U.S. and European supermarkets. For pantry items like Shaoxing wine, Chinkiang black vinegar, doubanjiang, Sichuan peppercorns, dried chilies, oyster sauce, and dark soy sauce, check an Asian market or order online. Use dry sherry for Shaoxing wine, balsamic plus rice vinegar for black vinegar, and tamari for a gluten-aware soy sauce swap when needed.
Ingredients
- 1 block (14 oz) silken tofu, cut into 3/4-inch cubes
- 5 oz ground pork
- 2 tbsp doubanjiang (fermented chili bean paste)
- 1 tbsp fermented black beans, rinsed and chopped
- 1 tsp Sichuan peppercorns, toasted and ground
- 3 cloves garlic, minced
- 1 1-inch piece fresh ginger, minced
- 2 scallions, sliced
- 1 cup chicken stock
- 1 tbsp cornstarch + 2 tbsp water (slurry)
- 2 tbsp neutral high-heat oil such as avocado, canola, peanut, or grapeseed oil
- 1 tsp sesame oil
Step-by-step instructions
Step 1
Bring a pot of salted water to a gentle simmer
Bring a pot of salted water to a gentle simmer. Add tofu cubes and cook for 2 minutes. Drain gently and set aside.
Step 2
Heat oil in a wok over high heat
Heat oil in a wok over high heat. Add ground pork and stir-fry until browned and crispy at edges, about 3 minutes.
Step 3
Reduce heat to medium
Reduce heat to medium. Add doubanjiang, fermented black beans, garlic, and ginger. Stir-fry for 1-2 minutes until fragrant and oil turns red.
Step 4
Pour in chicken stock and bring to a simmer
Pour in chicken stock and bring to a simmer. Gently slide in the tofu. Cook for 5 minutes, gently shaking the wok occasionally.
Step 5
Drizzle in the cornstarch slurry while gently stirring
Drizzle in the cornstarch slurry while gently stirring. Let simmer for 30 seconds until sauce thickens and coats the tofu.
Step 6
Sprinkle ground Sichuan peppercorns and scallions on top
Sprinkle ground Sichuan peppercorns and scallions on top. Drizzle with sesame oil. Serve immediately over steamed rice.
Cook’s notes
- Use silken tofu for the authentic texture – firm tofu works but is not traditional
- Toast Sichuan peppercorns in a dry pan until fragrant, then grind fresh
- Doubanjiang is the soul of this dish – use Pixian brand from Sichuan
- Prep all ingredients before cooking – this dish comes together very fast
Common questions
Can I make Mapo Tofu less spicy?
Yes. Reduce dried chilies, chili paste, or Sichuan peppercorns first, then add heat back at the table with chili oil.
What should I serve with it?
Steamed jasmine rice, a crisp cucumber salad, or a simple green vegetable make the meal feel complete without extra work.