Recipe Category: Food & Cooking Recipes

Authentic Mapo Tofu Recipe

Learn how to make Authentic Mapo Tofu Recipe with this easy and delicious recipe. Follow step-by-step instructions, ingredients list, and cooking tips to prepare this dish at home. Discover more tasty recipes on Holplate.

By prasenjit chakraborty• January 20, 2026• 👁 150 views

Holplate

Description

Ingredients

• For the Tofu & Meat:
• 400–500g soft/silken tofu, cut into 1-inch cubes
• 200g ground pork (or beef for richer flavor)
• 2–3 tbsp cooking oil (peanut or vegetable)
• Aromatics & Spices:
• 2 tbsp Sichuan doubanjiang (spicy fermented bean paste – Pixian is best!)
• 1 tbsp fermented black beans (douchi), roughly chopped
• 1–2 tbsp chili oil (or homemade Sichuan chili oil)
• 1–1½ tsp ground Sichuan peppercorns (toasted & ground – key for the numbing!)
• 3 garlic cloves, minced
• 1-inch ginger, minced
• 2–3 scallions, chopped (white + green parts separated)
• Sauce:
• 1 cup chicken stock or water
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1 tsp cornstarch + 2 tbsp water (slurry, for thickening)
• Garnish:
• Extra chopped scallions (green parts)
• More chili oil if you like it extra spicy

Method

1. Step-by-Step Instructions
2. Prep the tofu – Gently place tofu cubes in a bowl of lightly salted hot water for 5 minutes (this removes any raw taste and firms it up slightly). Drain and set aside.
3. Cook the pork – Heat 2 tbsp oil in a wok or large pan over medium-high heat. Add ground pork and stir-fry, breaking it up, until browned and crispy (about 4–5 minutes). Push to the side.
4. Build the flavor base – In the same wok (with pork fat), add remaining oil if needed. Toss in doubanjiang, fermented black beans, garlic, ginger, white parts of scallions, and ground Sichuan pepper. Stir-fry 1–2 minutes until super fragrant and the oil turns red.
5. Add chili oil & liquid – Stir in chili oil, then pour in stock/water, soy sauce, and sugar. Bring to a gentle simmer.
6. Add tofu – Carefully slide in the tofu cubes. Gently stir (don't break them!) and simmer 4–5 minutes so the tofu absorbs the flavors.
7. Thicken & finish – Give the cornstarch slurry a quick stir, then add it to the wok. Gently stir until the sauce thickens and turns glossy (1 minute). Taste and adjust salt/spice.
8. Serve hot – Sprinkle with green scallions and extra chili oil. Serve immediately with plenty of steamed jasmine rice.
9. Pro Tips for the Best Mapo Tofu
10. Sichuan pepper – Toast whole peppercorns lightly first, then grind fresh for maximum numbing magic.
11. Doubanjiang – Use a good-quality spicy one (avoid sweet versions). It’s the soul of the dish!
12. Tofu choice – Soft or silken works best for that classic melt-in-mouth texture.
13. Vegetarian twist – Skip the meat and use shiitake mushrooms or extra fermented beans for umami.
14. Spice level – Start with less chili oil/pepper if you're sensitive — you can always add more at the table.

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