Chinese Mapo Tofu Classic (Print Version)

Silky tofu in a bold, spicy chili bean sauce served over steamed rice with aromatic spices.

# What You Need:

→ Tofu & Protein

01 - 14 oz silken or soft tofu, drained and cubed
02 - 5 oz ground pork or beef (optional; omit for vegetarian version)

→ Sauce

03 - 2 tbsp Sichuan doubanjiang (fermented chili bean paste)
04 - 1 tbsp soy sauce
05 - 1 tbsp Shaoxing wine or dry sherry
06 - 1 tsp sugar
07 - 1/2 cup low-sodium chicken or vegetable broth
08 - 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

→ Aromatics & Spices

09 - 1 tbsp toasted and ground Sichuan peppercorns
10 - 3 tbsp vegetable oil
11 - 3 cloves garlic, minced
12 - 2 tsp ginger, minced
13 - 2 scallions, finely sliced (white and green parts separated)
14 - 1–2 dried red chilies, chopped (optional)

→ To Serve

15 - Steamed jasmine rice
16 - Extra scallions, sliced
17 - Chili oil (optional)

# How To Make:

01 - Drain and cube tofu. Mix cornstarch with water to form a slurry. Chop aromatics and separate scallion whites and greens.
02 - Heat a large nonstick skillet or wok over medium heat. Add Sichuan peppercorns and toast until fragrant, then grind in a mortar and pestle; set aside.
03 - Add vegetable oil to the pan. Sauté scallion whites, garlic, and ginger for 1 minute until fragrant.
04 - Add ground pork or beef if using and cook, breaking it apart, until browned.
05 - Stir in doubanjiang and dried chilies. Cook for 1 to 2 minutes until oil turns red and aromatic.
06 - Add Shaoxing wine, soy sauce, sugar, and broth. Bring the mixture to a simmer.
07 - Gently slide tofu cubes into the pan. Simmer for 5 minutes, spooning sauce over tofu and stirring gently to avoid breaking.
08 - Stir cornstarch slurry and drizzle into the pan. Stir gently until sauce thickens and coats the tofu evenly.
09 - Sprinkle ground Sichuan peppercorns and half the scallion greens over the tofu.
10 - Serve immediately over steamed jasmine rice, garnished with extra scallions and chili oil if desired.

# Expert Advice:

01 -
  • The tofu becomes impossibly silky, almost melting on your tongue while the sauce clings to every surface.
  • It comes together in 30 minutes flat, yet tastes like you've been simmering it all day.
  • That addictive numbing-spicy sensation is genuinely hard to stop thinking about once you've tasted it.
02 -
  • Never stir the tofu aggressively—it breaks into sad little crumbles if you're rough, so move it gently with barely a breath.
  • The numbing sensation builds, so taste as you go and remember you can always add more chili and peppercorns but you can't take them out.
  • Room-temperature tofu will cool your sauce, so let it sit in the pan for a minute before serving, allowing everything to come to the same temperature.
03 -
  • Drain your tofu well—sitting it on paper towels for ten minutes before cubing prevents excess water from diluting your sauce.
  • Taste the sauce before adding tofu; this is your only chance to adjust seasoning without worrying about breaking the delicate cubes.
Go Back