Authentic Mapo Tofu Recipe – Spicy, Savory & Perfectly Balanced
Authentic Mapo Tofu Recipe – Spicy, Savory & Perfectly Balanced
Introduction
Mapo Tofu (麻婆豆腐) is a spicy, aromatic, and flavorful Sichuan dish made with silky tofu, ground pork (or beef), and a rich, numbing chili sauce. Originating from Sichuan Province, China, this dish is famous for its bold, complex flavors featuring Sichuan peppercorns, fermented bean paste, and chili oil.
The combination of soft tofu and fiery sauce creates a dish that is both comforting and exciting, making it a favorite in Chinese cuisine. Whether served over steamed rice or enjoyed on its own, this authentic Mapo Tofu recipe delivers the perfect balance of heat, umami, and fragrance.
Mapo Tofu Recipe
Ingredients:
🔹 For the Main Dish:
- 1 block (14 oz) soft or silken tofu, cut into cubes
- ½ lb ground pork (or beef)
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons Doubanjiang (fermented Sichuan chili bean paste)
- 1 teaspoon Sichuan peppercorns, toasted and ground
- 1 teaspoon red chili flakes (optional, for extra heat)
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- ½ cup chicken or vegetable broth
- 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
- 2 stalks green onions, chopped
🔹 For Garnish:
- 1 teaspoon chili oil (optional, for extra spice)
- Extra green onions
- Toasted Sichuan peppercorn powder
Instructions:
Step 1: Prepare the Tofu
1️⃣ Cut the soft tofu into cubes and blanch in salted hot water for 2 minutes. This helps firm up the texture.
2️⃣ Drain and set aside.
Step 2: Toast & Grind the Sichuan Peppercorns
1️⃣ In a dry pan, toast Sichuan peppercorns until fragrant (about 1 minute).
2️⃣ Grind into a fine powder using a mortar and pestle or spice grinder.
Step 3: Cook the Meat & Aromatics
1️⃣ Heat vegetable oil in a wok or skillet over medium heat.
2️⃣ Add garlic, ginger, and Doubanjiang. Stir-fry until fragrant (30 seconds).
3️⃣ Add ground pork and cook until browned.
Step 4: Make the Sauce
1️⃣ Stir in soy sauce, sugar, chili flakes, and broth.
2️⃣ Bring to a simmer and let cook for 2-3 minutes.
Step 5: Add the Tofu & Thicken the Sauce
1️⃣ Gently add the tofu cubes, stirring carefully to avoid breaking them.
2️⃣ Pour in the cornstarch slurry and stir gently until the sauce thickens.
Step 6: Final Touch & Serve
1️⃣ Sprinkle with ground Sichuan peppercorns and chopped green onions.
2️⃣ Drizzle with chili oil for extra spice (optional).
3️⃣ Serve hot over steamed rice.
Tips & Variations:
✔ Make It Vegetarian – Swap ground pork for mushrooms or plant-based meat.
✔ Extra Numbing Flavor – Add more Sichuan peppercorn powder.
✔ Mild Version – Reduce Doubanjiang & chili flakes for a less spicy version.
✔ Deep Umami Flavor – Add 1 teaspoon black bean paste for extra richness.
Final Thoughts
Mapo Tofu is a bold, spicy, and flavorful dish that perfectly represents Sichuan cuisine. Whether you like it fiery and numbing or slightly milder, this authentic recipe is easy to customize to your spice level.
Would you like a Pinterest-style image or variations with different proteins? Let me know! 🔥🥢✨
