Crispy loaded nachos covered in creamy melted cheese and topped with spicy, flavorful mapo tofu for a bold, comforting twist on a classic dish. Perfect for game day appetizers!
If you are looking for a fun and unique appetizer or snack to make for game day, I got the perfect recipe for you! This mapo tofu nachos are out of this world delicious! And the best part? You don't need an oven to make this nachos. You only need one-pan and stovetop to make this bold and savory mapo tofu cheesy nachos recipe!
Looking for more game day appetizers? Check out:
- AIR FRYER SWEET AND SOUR CHICKEN WINGS
- EASY JALAPENO POPPER WONTON CUPS
- AIR FRYER GOCHUJANG HONEY CHICKEN WINGS
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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 Kind of Tofu Should I Use?
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!
Why Mapo Tofu Pairs Perfectly with Nachos?
Mapo Tofu is known for its bold and spicy flavors. When paired with creamy, gooey cheese and crunchy tortilla chips that make up nachos, mapo tofu creates a surprising and delicious contrast of textures and flavors. The cheese helps mellow out the spicy kick from chili bean paste. The combinations is a fun and exciting fusion dish that will keep you coming back for more!
Ingredients
- Tortilla Chips
- Mozzarella Cheese, shredded
- Cheddar Cheese, shredded
- Ground beef
- Tofu (silken or soft)
- Garlic,
- Ginger
- Green Onion
- Soy Sauce
- Cooking Wine
- Doubangjiang (chili bean paste)
- Sichuan Peppercorn
- Sugar
- Salt
- White Pepper
- Water or Chicken Stock
- Cornstarch
- Cilantro (for garnish)
- Jalapenos (for garnish)
See recipe card for quantities.
Instructions
Step 1: In a large pan or wok, heat 2 tablespoon of oil over high heat. Cook ground beef until brown.
Step 2: Add garlic, ginger, and chopped scallion (white part). Cook for another 2 minutes.
Step 3: Then add soy sauce, cooking wine, Doubang sauce, sugar, grinded Sichuan pepper, salt, and white pepper. Cook over medium heat and keep stirring until the meat is evenly coated with Doubangjiang.
Step 4: Add tofu and pour in 1 cup of water or chicken stock. Stir gently. Let it simmer for about 5 minutes.
Step 5: Add cornstarch slurry to the tofu mixture to thicken the sauce. Stir gently a few times with a spatula, let is simmer until sauce thickens.
Step 6: Sprinkle mozzarella and cheddar cheese on top of the meat mixture.
Step 7: Bring the heat to low. Cover the pot with a lid and continue cooking until the cheese is melted.
Step 8: Place tortilla chips on the serving tray, then pour the mapo tofu cheese mixture on top of the chips.
Garnish and Serve
Top with green onions, cilantro, and jalapenos slices. Serve immediately and enjoy!
Recipe Video
Storage
Mapo Tofu Nachos are best served fresh, as the tortilla chips can lose their crispness over time. However, if you have leftovers, you can store them in an airtight container in the fridge for up to 2 days.
To reheat, place the nachos in the oven or an air fryer at 350°F (175°C) for 5-7 minutes.
Recipe
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Mapo Tofu Cheesy Nachos
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
Description
Crispy loaded nachos covered in creamy melted cheese and topped with spicy, flavorful mapo tofu for a bold, comforting twist on a classic dish. Perfect for game day appetizers!
Ingredients
- 1 family size bag tortilla chips
- 1 cup mozzarella cheese, shredded
- 1 cup cheddar cheese, shredded
- 1 - 1.25 lb ground beef
- 1 block of soft or silken tofu, cut into cubes
- 5 clove garlic, minced
- 3 inch knob ginger, minced
- 2 scallion, chopped. (white parts for cooking, and save green parts for garnish)
- 2 tbsp soy sauce
- 1 tbsp cooking wine
- 3 tbsp doubang sauce (chili bean paste)
- 1 tsp sugar
- 1 tbsp sichuan pepper, grinded
- 1 tsp salt
- 1 tsp white pepper
- ½ cup water or chicken stock
- cilantro, for garnish
- jalapeno slices (optional), for garnish
- Cornstarch slurry (1 tablespoon cornstarch + 3 tablespoon water)
Instructions
- In a large pan or wok, heat 2 tablespoon of oil over high heat. Cook ground beef until brown.
- Add garlic, ginger, and chopped scallion (white part). Cook for another 2 minutes.
- Then add soy sauce, cooking wine, Doubang sauce, sugar, grinded Sichuan pepper, salt, and white pepper. Cook over medium heat and keep stirring until the meat is evenly coated with Doubang sauce.
- Add tofu and pour in ½ cup of water or chicken stock. Stir gently. Let it simmer for about 5 minutes.
- To make cornstarch slurry, mix 1 tablespoon cornstarch with 3 tablespoon 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 is simmer until sauce thickens.
- Sprinkle mozzarella and cheddar cheese on top of the meat.
- Bring the heat to low. Cover the pot with a lid and continue cooking until the cheese is melted.
- Place tortilla chips on the serving tray, then pour the mapo tofu cheese mixture on top of the chips.
- Top with green onions, cilantro, and jalapenos slices. Serve immediately and enjoy!
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