I’m addicted to the magical combination of silky soft tofu and saucy spicy pork. If you’re in the know, you know what I’m talking about: mapo tofu.
What is mapo tofu?
Mapo tofu is a famous Sichuan tofu dish that has plenty of mala, the signature numbing spiciness of good Sichuan food. If you havenât had Sichuan food before, you might be scared of itâs fire-y red color, but once you get past that fear of heat, youâll be coming back for more, more, more.
I never used to love spicy food, but Iâve always, always loved tofu. As a kid, it would be on the menu two, sometimes even three times a week. Partially because we all loved it, but mostly it was because my brother was a tofu addict. He would beg my mom to cook tofu for him. He didnât even care how it was made, he just had to have tofu. It was one of those funny things that all of our family friends knew about. They even teased him, telling him that his future wife would have to be a tofu maker. Spoiler: sadly, my sister-in-law is not an artisanal tofu maker. But, she likes tofu too, and in particular, mapo tofu.
If you love tofu and you love spicy, youâre going to love mapo tofu too. And, if youâre not so big on spicy, the good thing about this dish is that you can adjust the spiciness level by altering how big of a pinch of Sichuan pepper you finish it with.
If youâre not familiar with it, hereâs a quick breakdown: mapo tofu is a super popular Chinese dish from the Sichuan province. It has soft tofu in a spicy bright red sauce with a bit of ground pork. The name of the dish roughly translates to âpockmarked grandmaâs tofu,â kind of like old grandmaâs tofu. There are lots of mapo tofus out there but this is a traditional, authentic mapo tofu recipe.
What does mapo tofu taste like?
Mapo tofu tastes spicy: both conventionally spicy with heat on your tongue, and mĂĄlĂ , a numbing kind of spicy that is characteristic of Sichuan food. The sauce is pleasingly oily, which ampliflies the spiciness and flavor. It also has a deeply savoriness to it thanks to the umami from the doubanjiang. Also key is the texture play mapo tofu has going on: the silky creaminess from the soft tofu coats your tongue and the crispy-ish bits of pork add a pleasing contrast to the overall softness and sauciness of the dish. Mapo tofu is soul food and maybe the best comfort food out there, especially when paired with perfectly fluffy rice.
Key Ingredients
There are two key ingredients to this tofu: chili bean paste (doubanjiang) and Sichuan peppercorns. You can find both of them at your local Asian grocery store. The other ingredients are pretty standard fare.
- Doubanjiang. Sometimes, with authentic recipes, thereâs that one ingredient that you have to search far and wide for. Youâll be searching the aisles wondering, is this worth it? Iâm here to tell you that it is! Doubanjiang is a spicy fermented mix of soy and broad beans. Itâs been called the soul of Sichuan cooking and itâs what will give your mapo tofu that glorious red hue. When shopping, you want to look for the Pixian (an area in China) variety if you can. Itâs kind of like how, if you can, you want to buy champagne from the Champagne region in France. But, like champagne, if you can only find sparkling wine, donât sweat it, Lee Kum Kee also sells a serviceable easier to find Cantonese style doubanjiang that they call chili bean sauce/toban djan. More about doubanjiang here!
- Sichuan peppercorns. In regards to Sichuan peppercorns, you can buy pre-ground Sichuan peppercorn powder, but if theyâre available, go for whole Sichuan peppercorns and toast and grind them yourself. The spice will be much more fresh and apparent if you do.
- Soft tofu. Soft tofu is key to authentic mapo tofu. The tofu should be smooth, creamy, and soft.
- Ground pork. Thereâs just a bit of ground pork in this dish, just enough to compliment the tofu.
- Ginger and garlic. Ginger and garlic add a punch of aromatics.
- Chicken stock. Chicken stock is what makes up the bulk of the sauce.
- Cornstarch. Weâll use cornstarch as a thickener to make the sauce silky and smooth.
- Soy sauce. Just a touch of soy for some extra umami.
On tofu
I have to say, the most frequently asked questions about mapo tofu are of the following variety: What kind of tofu for mapo tofu? Can you use firm tofu in mapo tofu? It seems like everyone needs to know: which tofu is it! Lots of recipes out there say you can use firm or medium tofu and of course, you can, but if youâre going for an authentic mapo tofu, go for soft tofu. The tofu should be smooth and jiggly and almost break apart the moment your chopsticks touch them. I think a lot of recipes recommend firm or medium firm tofu because soft tofu is notoriously difficult to work with. But I believe in you. Do the soft tofu. Itâs worth it!
Pro tip: to help your tofu stay together when you toss it into the sauce, blanch it. To blanch tofu: simply place in just simmered salted water for a couple of minutes and let it sit. Blanching tofu in salted water will season it and help firm it up. The tofu will become even more creamy and supple while retaining its shape when you mix it into the mapo sauce. It also has the bonus of making the tofu warm so that you donât have to heat it up as much in the sauce.
How to make mapo tofu?
Once you have your ingredients in hand, itâs a pretty simple recipe. You start off by blanching your tofu in salty water. Then, itâs just a question of frying the pork and doubanjiang, adding some chicken stock and thickening it up. Frying the doubanjiang and releasing the oils is what makes everything super tasty and fragrant. The sauce gets a bit of thickening up with cornstarch and everything is glossy and golden and clings perfectly to your tofu cubes. Itâs a match made in heaven for fluffy rice.
- Blanch the tofu. Gently simmer the tofu over low heat in salted water, then remove the pot from the heat and let it hang out in its salty bath.
- Fry. Brown the pork so it crisps up a bit then add the doubanjiang and fry it so that the heat releases its spicy red oils. Stir in the garlic and ginger.
- Sauce. Add the chicken stock and soy sauce and bring everything up to a bubble. Add the drained tofu cubes and stir in a cornstarch slurry. Simmer until the sauce is thick and gloss then youâre ready!
Can mapo tofu be vegetarian/vegan?
Vegan mapo tofu: You can skip out on the ground pork and it will be vegan. If you have some dried shiitake mushrooms on hand, soak them, drain them, chop them up and give them a fry in place of the pork. Switch the chicken stock out for vegetable stock.
What do you eat mapo tofu with?
Traditionally mapo tofu is served with fluffy rice. You can also have mapo tofu with noodles (or zoodles), bread, you name it. Essentially it goes with any carb. Weâve even made mapo tofu pizza and mapo tofu poutine. And of course, it goes great with wonton.
Tastes good on zoodles too!
Mapo Tofu
Ingredients
- 14 oz soft tofu 1 block
- 1 tbsp oil
- 1/4 lb ground pork
- 1.5 tbsp doubanjiang chopped
- 2 cloves garlic minced
- 2 tsp ginger grated or finely chopped
- 1 cup chicken stock sodium free/unsalted preferred
- 1 tbsp soy sauce
- 1 tbsp cornstarch whisked into 2 tbsp water
- 1/2 tsp ground sichuan pepper or to taste
- green onions thinly sliced, to finish
Instructions
- Cut the tofu into small cubes and set aside. Bring a pot of water to a boil and add a pinch of salt. Turn the heat down to a simmer then add the tofu and cook for 2 minutes. Remove from the heat and let soak in the salted water while you prepare the rest of the dish.
- In a wok, heat up the oil over medium heat. Add the pork and cook, breaking up, until the fat renders out and the pork is cooked through. Turn down the heat and add the doubanjiang and cook, stirring, until the oils release from the doubanjiang and everything looks bright red.
- Stir in the garlic and ginger and cook for 1 minute. Add the stock and soy sauce and bring the heat up so everything comes up to a simmer.
- Drain the tofu and add it to the wok, pushing it around gently so you donât break it. Stir in the cornstarch slurry and bring up to a gentle simmer, until the sauce is thick and glossy, about 1 minute.
- Turn off the heat and scoop the tofu with sauce into a serving dish. Finish with a sprinkle of ground Sichuan peppercorn and sliced green onions.
Estimated Nutrition
More chinese food
Crispy Oven Baked Honey Garlic Tofu Bites
Something amazing happened in the past year: Mike started liking tofu. It happened while we were in Tokyo. Tofu is a whole other beast over there. A delicious, delicious beast. This is a BIG deal because while I absolutely LOVE...
16 Comments
Leave a Reply
Did you make this recipe?
Share it on instagram and tag it #iamafoodblog. If you'd like to leave a rating without leaving a comment, you can do so by clicking the stars underneath the recipe name.Thanks for reading as always!
-Steph & Mike
really unique ingredients here, at least for me, tofu AND pork, nice, thank you for another creative recipe
I love tofu. I am always looking for inspirational recipes. Thanks for sharing.
Just curious as to why the tofu was cooked in boiling water before adding to the meat mixture?
i helps the tofu stay together so that when you stir fry it it doesnât crumble as much :)
That looks very flavorful. I don’t often have tofu, but that looks really good.
mapo tofu is the way to go â so flavorful! :)
I prepare mapo tofu on a regular basis with the same ingredients. I was looking for the quantities because I need to be more consistent with the spiciness. Thank you!!
This recipe leaves out some highly desirable ingredients: fermented black beans (douchi) and ginger, most especially. Also best practice is to deglaze with shaoxing rice wine (or sherry) before adding soup base. Dark soy sauce (or a mix of light and dark) is superior here as well.
It says ginger in the recipe lmao
Would this be terrible without the pork?
no! you can use mushrooms instead :)
I usually make mapo tofu without meat, since Iâm a vegetarian. My carnivorous husband likes it. One day, I decided to make it with meat thinking my husband would be pleasantly surprised, but after eating it he said he liked the taste of the vegetarian version better.
Hi!! What brand do you use for Doubanjiang? From Pixian?
yes, the one from pixian, i use the one pictured in this post :)
Thanks so much for the recipe! I’ve been craving mapo tofu for a while and this recipe made it surprisingly easy to make!