Mapo Tofu

Mapo Tofu is in my all-time Top 5. That’s how much I love it. So I am beyond excited to bring you this Sichuan classic that is everything a great, authentic Mapo Tofu should be, fiery, deeply savoury, unapologetically bold and so incredibly delicious, I almost wept with happiness!

Recipe credit: our very own Chef Hannah!

This is another great recipe by our RTM Chef Xiao (Hannah) Huang, born and raised in Sichuan. So she knows a thing or two about Mapo Tofu! See all of Hannah’s recipes here.

Mapo Tofu

I almost can’t believe this day has arrived! After 20+ years of chasing a Mapo Tofu recipe that truly stacks up to the unforgettable bowls I ate in China, we’re finally here. I’ve ordered it every chance I got in my hometown of Sydney, and I’ve cooked countless recipes at home, always convinced the next one would be the one. But they all seemed to be missing that little something. Lack of flavour punch. Or complexity of flavour.

So how fortuitous it is that we have Chef Hannah at RecipeTin Meals who comes from a multi-generational family of chefs in Sichuan, the birthplace of Mapo Tofu! She’s built quite the reputation over the past year with recipes like Beef in Black Bean Sauce and her Chilli Crisp. And today I’m sharing her recipe for the iconic Mapo Tofu!

My eternal thanks to Chef Xiao (Hannah) Huang, and to the generations of chefs in her family for sharing the secrets to truly great Mapo Tofu with us.

Chef Hannah from RecipeTin Meals, at HQ, putting her Mapo Tofu through the paces!

What is Mapo Tofu?

Mapo Tofu is a famous Sichuan dish made with silken tofu gently braised in a fiery, savoury sauce flavoured with chilli bean paste (doubanjiang), Sichuan pepper, minced pork or beef, and aromatics. It’s known for its signature málà flavour, a combination of the tongue-tingling numbing sensation (má) from Sichuan peppercorn and spicy heat from chilli powder (là), and the soft tofu that melts in your mouth, with layers upon layers of fragrant flavour in the sauce.

It’s one of those dishes that’s impossible to forget once you’ve had a really good one, and perfectly captures everything people love about Sichuan cuisine. For me, as a lover of kapow! flavoured food who is known for regularly wailing, “I need a spicy Asian fix!”, this is about as good as it gets. I am completely and utterly besotted with Mapo Tofu, and I can’t tell you how ridiculously happy I am that I can now make it at home anytime I want. I only waited 20 years for this moment!!!!

Ingredients in Mapo Tofu

Here is what you need to make a truly authentic Mapo Tofu with big, bold Sichuan flavours! There are 3 ingredients that will require a trip to the Asian store that won’t cost much more than $10 in total. Everything else are pantry staples or fresh ingredients from regular grocery stores. The total cost of the ingredients to make this was around A$13, which is far cheaper than eating out, if you can even get Mapo Tofu this good outside of China!

1. MAPO TOFU SPECIALITY INGREDIENTS

These are the 3 ingredients that you’ll need to get from an Asian store. Though if you’ve made my Beef in Black Bean Sauce and Sichuan Eggplant with Minced Pork before, your pantry will already stock them!

Preserved black beans (salted black beans)

Salted black beans (aka preserved black beans or fermented black beans), key flavouring for Mapo Tofu sauce.

These are actually fermented soy beans, not black beans the legume! It is the same salted black beans used in everybody’s favourite Beef in Black Bean Sauce. Called dòu chǐ in Mandarin or dau6si6 in Cantonese 豆豉 (thank you for the language lesson Woks of Life!), they have a texture like firm raisins and adds savoury saltiness into the sauce.

Find them at Asian grocery stores alongside pickled and vac packed vegetables. They cost around $2.70 for the smallest packs.

No suitable substitute that I can think of. Jarred black bean stir fry sauce doesn’t have nearly the right intensity of flavour.

Chinese broad bean sauce (doubanjiang)

This is a red fermented paste made from broad beans, soybeans, salt, and often chilli. Savoury, salty, and packed with umami! This is another key flavouring in Mapo Tofu sauce. We use the spicy Sichuan version (Pixian doubanjiang) which is a well known brand.

Find it at Asian grocers, it costs ~$3.50 for a 500g/1lb jar, we only use a small amount in this recipe. It’s also used in Spicy Sichuan Pork and Eggplant. Substitute, None that we have tried, sorry!

Sichuan peppercorns (pink)

The cool, numbing, almost lemony spiciness of Sichuan pepper is a signature characteristic of mapo tofu! It’s completely different to the hot spiciness of powders like cayenne pepper and chilli powder (below). Use pink / red sichuan peppercorns if you can as this is the traditional choice (slightly warmer and more rounded flavour), else the regular green ones are fine too (it is a little sharper, but honestly I’d use it in a pinch).

Pre-ground Sichuan powder, In some recipes, I say it’s ok to use pre-ground where it is not a primary flavouring of a dish (like Xinjiang Cumin Lamb Stir Fry). But for Mapo Tofu, it’s such a key flavour that I really urge you to grind your own as it is so different, so much fresher than using pre-ground! Find Sichuan peppercorns at Asian grocery stores (~$3 for a large packet). As for a substitute, I can’t think of anything for this recipe.

2. silken tofu

Tofu is the main event here, so using the right type makes all the difference!

Silken tofu, The soft, delicate, jiggly silken tofu is a key ingredient in mapo tofu. Find it in tubs labeled “silken tofu” or “silk tofu”, in the refrigerator section.

Salt, Tofu is, speaking frankly, bland! So getting salt in inside the tofu by blanching it before stir frying is a key step.

Dark soy sauce, This stains the tofu a light brown colour, lightly seasons it and adds a touch of flavour. We only use the tiniest amount, just 1/4 teaspoon (dark soy is intense stuff!). Substitute with light or regular soy sauce.

3. mapo tofu sauce ingredients

In addition to Sichuan pepper, broad bean sauce and salted black beans, here are the ingredients that flavour the mapo tofu sauce. Pantry staples!

Chilli powder, This brings spiciness into the dish, it is pure plain dried chilli powder. Not to be confused with US Chili Powder with one “l” which is a Tex-Mex spice blend that is not spicy! If you can’t find chilli powder, use cayenne pepper instead but reduce the amount by half (it’s spicier). Chef Hannah specifically made a batch of Mapo Tofu to check this.

Smoked paprika, Makes the oil the signature red colour, and adds a bit of background smoky flavour. It can be substituted with regular / sweet paprika.

Sesame oil, Use toasted sesame oil (brown) not un-toasted (yellow, less sesame,e flavour).

Light soy sauce, This adds extra salt into the sauce.

White sugar, Just the smallest amount, to balance the sauce.

4. everything else you need

And here’s everything else you need, the meat (pork or beef), braising liquid, aromatics and sauce thickener. You will be surprised how little pork is used, just 100g / 3.5 oz, but it seems like so much more in the finished dish!

Pork, Use 20% fat pork mince (ground pork) if you can find it. Some grocery stores in Australia (like large Woolworths in Asian areas) sell pork with the fat percentage specified. But I’ve also made it with lean pork mince and while it won’t go quite as golden when cooked, I really couldn’t tell the difference in the finished dish.

Beef alternative, Beef is actually the traditional meat used in Mapo Tofu, but pork is widely used as well. I’ve never seen Mapo Tofu with beef. We made it with both, and I prefer pork because it’s softer so it melds with the tofu better.

Garlic and ginger, A good amount of both! 2 tablespoons of garlic and 2 1/2 tablespoons of ginger. Use a knife to finely mince them, don’t use the garlic crusher or a grater as it makes it wet and pasty so it can’t be sautéed.

Cornflour/ cornstarch, This is what thickens the mapo tofu sauce and makes it nice and shiny.

Oil, Use any neutral flavoured oil suitable for cooking. I use canola oil. Vegetable or peanut oil are also suitable.

The recipe calls for 1/3 cup in total, which I know sounds like a lot! But that glossy layer of red chilli oil floating on the surface is a hallmark of great mapo tofu, so you need this much to achieve it. If you decide the cut down, let’s keep it between you and I, don’t tell Chef Hannah! 

Beef stock/broth, This is the liquid used for simmering the mapo tofu. Use low sodium or unsalted. Full salt will make the sauce too salty.

Green onion, This is finely sliced then stirred through, for some freshness.

How to make Mapo Tofu

Once you’ve gathered, chopped and measured out the ingredients, the cooking part is straightforward and takes around 30 minutes. Are you ready to experience the best Mapo Tofu of your life??

1. make fresh sichuan pepper powder

As noted above, there’s nothing like freshly ground Sichuan pepper!! This from the girl who reserves grinding spices for recipes where it genuinely matters. This is one of them!

Toast the peppercorns in a small skill (no oil) over medium heat for 2, 3 minutes until they smell fragrant and some crack open. Take care not to burn them as they will become bitter.

Grind, Transfer into a mortar and pestle or spice grinder, then grind into as fine a powder as you can.

Sift the powder to remove larger bits of touch husk (discard them).

Measure out one teaspoon of powder. This gets added in two parts, half into the mapo tofu, and half sprinkled on the top just before serving.

2. BLANCH TOFU

The purpose of this step is to remove raw beany flavour from the tofu and season the inside. I was skeptical of the necessity of this step so I skipped it once…and regretted it. Chef Hannah knows best! ☺️

Simmer the tofu in water with salt and soy sauce for 3 minutes. Don’t worry, the tofu doesn’t fall apart! In fact, the opposite happens, I noticed that after blanching, the delicate silken tofu is a little less fragile.

Slotted spoon, Remove the tofu into a bowl using a slotting spoon, then set aside. (Don’t drain in a colander, you’ll get more tofu breakage).

3. MAKE THE MAPO TOFU!

Now that the groundwork has been done, the actual making of mapo tofu is just like making a stir fry, with the addition of a little simmer time. 🙂

If you don’t have a wok, use a medium pot rather than a fry pan or skillet. We don’t want to use something with a large surface area, otherwise the liquid will be too shallow for the tofu to properly braise and absorb flavour (OMG, bland tofu, nooo!!). Plus, the sauce will evaporate too quickly.

Golden pork, First, we cook the pork with a little soy sauce until it is golden. Then remove it into a bowl and set aside.

Sauté, Next, the aromatics get sautéed to create the flavour base for the sauce. Garlic and ginger first for 1 1/2 minutes, then the salted black beans and chilli bean paste for a good 3 minutes, then lastly the chilli powder and paprika goes in for 30 seconds.

All this happens on low heat so the garlic and ginger doesn’t burn! Having plenty of oil also helps here. 🙂

10 minute simmer, Add the beef stock, soy sauce and tofu, then simmer for 10 minutes. During this step, the liquid will reduce a bit (but there should still be plenty at the end of this step) and the tofu will absorb all the amazing flavours in the sauce.

Use a rubber spatula to gently scrape across the base of the wok gently every now and then to make sure nothing is sticking. Don’t stir aggressively, you’ll break the tofu! Also, adjust the heat as needed if it starts bubbling too hard, you want it at an average simmer with constant but not rapid bubbles.

Finish, Add the sugar, pork and 1/2 a teaspoon of the Sichuan pepper, and gently stir (I do all my tofu stirring with a rubber spatula, to minimise breakage).

Thicken, Mix the cornflour and water together (this is a cornflour slurry) and pour that all over the surface, don’t dump in one place. Then gently stir and simmer for 2 minutes, the sauce will thicken and become shiny.

Finish, Stir in the green onion and sesame oil then pour rather than spoon into a serving dish (spooning = more tofu breakage). Sprinkle with the remaining 1/2 teaspoon of Sichuan pepper, don’t forget this, a fresh sprinkle really makes the flavours sing.

And finally, garnish with a little green onion if desired, and serve over rice!

Serving over rice is essential, as it is quite a saucy dish. The way the it soaks into the rice and coats every grain so you get mouthfuls of fluffy steamed rice smothered in that flavour-loaded sauce with the soft tofu that melts in your mouth and little golden nuggets of pork littered throughout….. UGH!! I am torturing myself just writing about it!!!

Well, good thing I have multiple tubs of it my fridge! Fair to say it took a few takes to shoot this, and between Hannah, JB and I developing and testing it, we probably made it close to 20 times. Iconic dishes like this always make me nervous leading up to posting day so there’s always a flurry of remakes to check final things, I think it’s 10 minutes simmer not 15, sauce reduces to much. What happens if people can’t find chilli powder and use cayenne instead, if they use the same amount it will blow their head off! Is pre-ground Sichuan pepper acceptable? Let’s try (ANSWER: No!).

I really hope you get a chance to give this a go. It truly is an iconic dish that you will remember for years to come!, Nagi x

Mapo Tofu FAQ

Is this an authentic Mapo Tofu recipe? YES!!!

YES IT IS!! In fact, it doesn’t get any more authentic than this recipe. 🙂 We haven’t substituted any ingredients with Western alternatives, nor dialled down the spiciness or intensity of flavour for the Western palette.

The only ingredient that might be a point of discussion is the use of pork rather than beef. The original Sichuan version is generally made with minced beef (ground beef). That said, pork is also extremely common in China today and is probably the version you’ll encounter most often outside Sichuan, and certainly in Australia.

We tried it with both and to be honest, I personally prefer pork because it has a softer texture that melds beautifully with the silken tofu.

How spicy is Mapo Tofu? Can I make it less spicy?

Mapo Tofu is spicy but it is not “blow your head off” spicy like, say, Vindaloo. I can eat spoonfuls of it without rice and I’m not guzzling down ice water between bites!

The spiciness comes from chilli, not the Sichuan pepper which provides a numbing tingling sensation rather than being hot-spicy. See the recipe card for how to reduce and control the spiciness.

I am having trouble getting some ingredients

This one is rather tricky, I’m afraid. Ordinarily I do my best to offer alternatives, but because Mapo Tofu has such a distinctive and iconic flavour profile that is reliant on a few key ingredients, broad bean sauce (doubanjiang), salted black beans a Sichuan peppercorns, I can’t suggest substitutions for these. They are Asian store staples and collectively cost around $10, and you don’t use very much for each batch so it will go a long way, if that helps convince you too make a trip to an Asian store! 🙂

How long does it keep?

3 to 4 days in the fridge, though I’d add a sprinkle of freshly ground Sichuan pepper to freshen it up. Not suitable for freezing.

Tell me about the development of this recipe!

This is a recipe that was developed by Chef Xiao (Hannah) Huang, one of our chefs at RecipeTin Meals (our food bank). Hannah was born and raised in Sichuan and comes from a long line of chefs, her dad’s a chef, her uncle, her grandfather!

Over a few months, we worked together to translate her family recipe into one that home cooks can make using ingredients that are readily available outside China, without compromising the authentic flavour. We tested countless batches, compared different ingredients (like similar bean sauces), and fine tuned every step to make it as foolproof as possible. For example, I burned my first batch of tofu! I didn’t realise the sauce would catch so easily on the base of the wok, and I was worried about breaking the tofu if I stirred it. So we reduced the stove strength, and added the instruction to “scrape” the base, rather than stir, with a rubber spatula to avoid breaking the tofu.

It was a labour of love, and after more than 20 years of searching for a Mapo Tofu that truly measured up to the unforgettable versions I ate in China, I honestly couldn’t be happier with where we landed. Hannah, we salute you. This Mapo Tofu is EPIC. The flavour punch is unbelievable, and it’s perfectly balanced. YOU ARE A LEGEND!!

Watch how to make it

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Mapo Tofu

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Recipe video above. Mapo Tofu is in my all-time Top 5 foods. That's how much I love it. So I am beyond excited to bring you this Sichuan classic that is everything a great, authentic Mapo Tofu should be, fiery, deeply savoury, unapologetically bold and so incredibly delicious, I almost wept with happiness!

It's a recipe from our RTM Chef Xiao (Hannah) Huang, born and raised in Sichuan. So she knows a thing or two about Mapo Tofu! See all Hannah's recipes here.

See Notes section for spiciness and how to control.

PS I know 100g/3.5oz pork doesn't sound like a lot compared to 600g/21oz tofu, but it seems like so much more in the finished dish! Mapo tofu magic 🙂

Course Mains

Cuisine Chinese, Sichuan

Keyword mapo tofu

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Servings 4, 5 people (or 1 Nagi)

Calories 275cal

Author Nagi

Ingredients

1 tbsp whole pink Sichuan peppercorns (or green), for 1 tsp powder (Note 1)

Blanched tofu:

600g/ 21 oz silken tofu , cut into 1.5cm / 0.6″ squares (Note 2)

2 1/2 cups water

1 tsp cooking salt / kosher salt (halve for table salt, +50% for salt flakes)

1/2 tsp dark soy sauce (Note 3)

Golden pork:

1 tbsp canola oil , or other neutral oil eg. vegetable, peanut

100g/ 3.5 oz pork mince (ground pork), preferably 20% fat but even lean is fine, or beef (Note 4)

1 tsp light soy sauce (or regular / all-purpose soy, not dark soy sauce)

Mapo tofu:

1/4 cup canola oil (Note 5)

2 tbsp garlic , finely minced (4 large cloves)

2 1/2 tbsp ginger , finely minced with a knife

1 tbsp preserved black beans (aka salted black beans, fermented black beans), finely chopped (Note 6)

1 tbsp broad bean sauce/paste , we use Pixian doubanjiang, the spicy Sichuan version (Note 7)

1 tsp light soy sauce (or regular / all-purpose soy, not dark soy sauce)

2 tsp chilli powder , pure, NOT US chili powder blend (Note 8)

1 tsp smoked paprika (substitute regular/sweet paprika)

1 tsp white sugar

1 green onion stem , finely sliced

3/4 cup beef stock/broth , low sodium

1 tsp sesame oil (toasted ie. brown, not un-toasted which is yellow)

Cornflour slurry

2 tsp cornflour / cornstarch

1/4 cup water

Serving

White rice

Cups, Metric

Instructions

ABBREVIATED RECIPE:

Toast, grind and sift Sichuan peppercorns. Blanch tofu 3 min. Cook pork until golden, remove.

Sauté garlic and ginger 90 sec, then black bean and bean sauce 3 min, then chilli and paprika 30 sec. Add beef stock and soy, simmer tofu 10 min. Add sugar, pork, 1/2 tsp Sichuan pepper, then thicken sauce with cornflour slurry. Stir in green onion and sesame, serve garnished with 1/2 tsp Sichuan pepper.

FULL RECIPE:

Sichuan pepper powder:

Toast peppercorns, In a small skillet over medium heat (no oil), toast the peppercorns for 2, 3 minutes until fragrant (some will “pop” and crack open).

Grind and sift, Transfer to a mortar and pestle, or spice grinder. Cool for a few minutes, then grind as finely as possible. Sift through a fine mesh sieve to remove the coarser husks (discard these). Measure out 1 teaspoon to use in the dish.

Blanched tofu:

Blanch, Bring the water, dark soy and salt to a boil in a large saucepan over higher heat. Carefully add the tofu, then once it comes back up to the boil, lower the heat slightly so it’s simmering rapidly and simmer for 3 minutes. This step removes raw beany flavour and seasons the tofu. And don't worry, the tofu won't fall apart!

Remove, Use a slotted spoon to carefully scoop the tofu out into a bowl. Set aside.

Mapo tofu:

Cook golden pork, Heat the oil in a wok over high heat. (Note 9) Cook pork, breaking it up as you go, until you no longer see pink. Then lower the heat to medium and cook for another 2 minutes until the pork has golden bits. Add the light soy sauce, stir for 5 seconds, the remove the pork into a bowl and set aside.

Sauté aromatics, Reduce heat to low. Add the rest of the oil into the wok, then cook the garlic and ginger for 90 seconds. Add black beans and broad bean paste, cook for 3 minutes, stirring constantly. Add chilli powder and paprika, cook for 30 seconds..

Simmer, Add the beef stock and light soy. Turn the heat up to medium high, then once it starts bubbling, gently add the tofu (discard any excess water pooled in the tofu bowl). Simmer gently for 10 minutes (lower heat as needed), gently scraping the base with a rubber spatula every now and then to ensure it doesn’t catch (I push across base, avoid stirring as tofu will break). There should still be plenty of liquid at the end, mapo tofu is saucy.

Cornflour slurry, Mix the water and cornflour together. This will thicken the sauce.

Thicken sauce, Add the sugar, pork mince, 1/2 teaspoon sichuan powder. Stir gently using the rubber spatula. Pour the cornflour slurry all over the surface (not in one place) then gently stir again.

Finish and serve, Stir in most of the green onion (reserve a little for garnish) and sesame oil. Pour into a serving bowl. Sprinkle with remaining Sichuan pepper and garnish with green onion. Serve over rice!

Notes

Spiciness, Mapo tofu is meant to be spicy, but it’s not fiery heat like, say, Vindaloo. I can eat spoonfuls of Mapo Tofu without rice, and I’m not guzzling water down to cool the burn! Spiciness comes from the chilli powder which can be dialled back, then you can add more at the end to taste. Sichuan peppercorns brings a tongue-tingling numbing effect rather than hot spiciness. Highly fragrant and a key flavour element of mapo tofu so I really recommend not reducing the Sichuan pepper!

1. Sichuan peppercorns provides the signature tongue-tingling numbing effect that mapo tofu is famous for! It is not fiery spicy, like chilli. Chef Hannah insists grinding your own is essential for mapo tofu because the flavour is immeasurably better. She even made this using pre-ground at my request, and her verdict was clear, the flavour just wasn’t there.

2. Silken tofu is the really soft, wobbly jelly-like type of tofu. Drain off water before use, and handle with care because it’s fragile! Expect some breakage during cooking, it’s inevitable, and some little bits of broken tofu are a characteristic of mapo tofu.

3. Dark soy has a more intense flavour and colour than regular soy, and it stains the tofu a light brown colour which is characteristic of authentic mapo tofu. It would not be the end of the world to use light soy or a regular all-purpose soy. 🙂

4. Meat, Beef is actually the traditional meat used so it can be used too. But pork is widely used these days and I think it’s the meat that most Westerners associate with Mapo Tofu. I like that it is softer than beef so it melds better with the tofu. I’ve never seen beef in Mapo Tofu here in Sydney.

5. Oil quantity, Authentic mapo tofu has a layer of red oil on the surface, so you need this much to make the real deal! However, you could reduce if desired, but shhh don’t tell Hannah!

6. Salted black beans (preserved black beans), They are actually soy beans! This is a key ingredient for flavour in mapo tofu, so I can’t offer a substitute. Also called fermented black beans and used in Beef in Black Bean Sauce, find it in Asian stores in the pickled/vac packed vegetable aisle, ~$2.70 a pack (long shelf life, or freeze). Wrinkled and a little squishy like raisins, not rock hard, and they are not black beans as in the legume.

7. Chinese broad bean sauce (doubanjiang) is a fermented paste made from broad beans, soybeans, and salt, often with chilli. It’s savoury, salty, and packed with umami. Also used in Spicy Sichuan Eggplant and Minced Pork! We use the spicy Sichuan version (Pixian doubanjiang) which is a well known brand.

8. Chilli powder, Not to be confused with US chill powder (one “l”) which is a Tex-mex spice blend that is not spicy, this is what brings hot spiciness to the dish (reminder: mapo tofu is spicy!). Makes it spicy but not blow-your-head-off. If you’re worried, start with less and stir in more at the end after tasting.

Cayenne pepper substitute, works perfectly but use half.

9. Cooking vessel, If you don’t have a wok, use a medium pot rather than a skillet/fry-pan as else the surface area will be too large and the liquids will evaporate too quickly, plus you’ll find it harder to stir gently without the tofu breaking a lot.

Leftovers, This is a dish best enjoyed freshly made, though leftovers will keep for 3 to 4 days in the fridge, though I’d add a sprinkle of freshly ground Sichuan pepper to freshen it up. Not suitable for freezing.

Nutrition per serving, assuming 5 servings. Excludes rice. (I’m secretly thrilled it’s so low because you know that means I can enjoy MORE guilt-free!!)

Nutrition

Calories: 275cal | Carbohydrates: 8g | Protein: 11g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 806mg | Potassium: 408mg | Fiber: 1g | Sugar: 3g | Vitamin A: 440IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 2mg

Life of Jaffle

Sometimes, exceptions simply have to be made to the “no dogs on couch” rule……. 凉

…especially when I caught Jaffle kissing Dozer’s face. Stay there all day if you want, Jaffle! Never mind your muddy belly! 殺

The Dozer cushion was an incredibly thoughtful gift from a reader. The generosity and kindness of this community never ceases to amaze me.

There was also one with my face on it. My mother sits on it when she’s cranky with me.  

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