An iconic Chinese dish, Mapo Tofu combines the velvety texture of tofu and a savory and spicy bean sauce, creating a burst of flavors. Dinner ready in under 20 minutes!

Whenever I go to a Chinese restaurant or order Chinese takeout, I always see Mapo Tofu on the menu. Everyone makes their mapo tofu in a slightly different way. I want to show you how to make my mom’s homemade Mapo Tofu, and I guarantee it tastes better than takeout! This recipe is quick, and easy. You will have dinner in under 20 minutes, and that is faster than Uber Eats!

WATCH THE MAPO TOFU RECIPE VIDEO BELOW!

WHAT IS MAPO TOFU?

Mapo Tofu is a traditional Chinese dish that originated from the Sichuan province of China. This iconic dish is known for its bold and spicy flavors. Mapo tofu combines cubes of tofu, rich and aromatic sauce made with fermented beans, chili paste, garlic, ginger, and ground pork or beef. It is typically served over steamed rice, perfect for a comforting dinner!

WHAT IS THE DIFFERENCE BETWEEN SILKEN, SOFT, AND FIRM TOFU?

Silken, soft, and firm tofu are all varieties of tofu, but they differ in texture and firmness. Although they are made from the same ingredients, they differ in water content. Silky and soft tofu are commonly used in desserts, smoothies, sauces, and soup. Firm tofu is commonly used in stir-fry recipes, salads, and sandwiches.

WHAT KIND OF TOFU SHOULD I USE TO MAKE MAPO TOFU?

In my opinion, there is no right answer to this. I prefer silken or soft tofu because that is what my mom uses and what I am familiar with. Silk or soft tofu creates a smooth and velvety texture that blends in perfectly with the sauce. However, silky tofu can be very delicate and can crumble when you are cooking it. I have seen restaurants cook Mapo Tofu with medium or firm tofu. Firm tofu can hold its shape better and is less fragile, making it easier for slicing and cubing. Use any tofu that you prefer, it will be just as delicious!

INGREDIENTS:

• Ground pork or beef
• Tofu
• Garlic
• Ginger
• Scallion
• Soy Sauce
• Cooking Wine
• Doubang Sauce
• Sichuan Pepper
• Sugar
• Salt
• White Pepper
• Water or Chicken Stock
• Cornstarch

HOW TO MAKE MAPO TOFU?

Toast and Grind Sichuan Peppercorn

Sichuan Peppercorn is an important ingredient in this dish. You can skip if you don’t like peppercorn or if you can’t find it at your local grocery store. It adds an extra kick to the flavor so I highly recommend adding Sichuan peppercorn when cooking Mapo Tofu. You can usually find Sichuan peppercorns at any Asian grocery stores.

To bring out the aroma, I like to toast the peppercorn first. Then I coarsely grind the peppercorn using a mortar and pestle. You can also find pre-ground Sichuan peppercorn powder in Asian grocery stores.

Cook the Meat

Add 2 tbsp of oil into a large cooking pan or wok. Add ground pork or beef into the pan and cook until the meat is brown and cooked through.

Then add minced garlic, minced ginger, and the chopped scallion (white parts) to the meat. Cook for another 2 minutes.

Add the Sauce

Add soy sauce, cooking wine, Doubang sauce, sugar, Sichuan pepper, salt, and white pepper. Cook over medium heat and keep stirring until the meat is evenly coated with Doubang sauce.

Add Tofu

Add tofu and pour in 1 cup of water or chicken stock. Stir gently. Let it simmer for about 5 minutes. 

Thicken the Sauce

To make cornstarch slurry, mix 1 tbsp cornstarch with 3 tbsp of water in a small bowel. Add cornstarch slurry to the tofu mixture to thicken the sauce. Stir gently a few times with a spatula, let it simmer until sauce thickens.

Serve over rice and garnish with scallion(green part). Enjoy! 

OTHER ASIAN RECIPES YOU MAY ENJOY:

• EASY TOMATO EGG STIR-FRY (番茄炒蛋)
• TAIWANESE POPCORN CHICKEN
• SESAME BALLS RECIPE (5 INGREDIENTS)

If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!

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