Mapo Tofu

Mapo Tofu is a spicy and flavorful dish that's perfect for those who love bold flavors. Our Mapo Tofu recipe is easy to make and packed with tender tofu, ground meat, and a bold Sichuan-style sauce. The tofu is simmered with a blend of spices, chili paste, and a touch of fermented bean paste, creating a dish that's both flavorful and filling. Serve it with rice or noodles for a complete meal. Whether you're feeding a crowd or just looking for a delicious dinner, this Mapo Tofu recipe is sure to be a hit. It's a great dish to make for a special occasion or as a quick and satisfying weeknight dinner. Give it a try and enjoy the taste of Chinese-style cuisine in your own kitchen!

How to make Mapo Tofu


For 4 Servings:

1 block of firm tofu (14 oz), cut into 1/2 inch cubes

1/2 pound of ground pork

2 tablespoons of vegetable oil

1 tablespoon of Sichuan peppercorns, crushed

2 tablespoons of chili bean paste (doubanjiang)

2 tablespoons of soy sauce

1 tablespoon of fermented black beans, rinsed and mashed (optional)

3 cloves of garlic, minced

1 tablespoon of grated ginger

1 cup of chicken or vegetable broth

2 teaspoons of cornstarch, mixed with 2 tablespoons of water

1 tablespoon of sesame oil

Chopped scallions for garnish (optional)

Note: Mapo Tofu is a spicy and flavorful dish from Sichuan Province in China. If you cannot find Sichuan peppercorns or chili bean paste, you can substitute them with regular peppercorns and chili garlic sauce. Additionally, you can adjust the spiciness of the dish based on your preference. Mapo Tofu is traditionally served with steamed rice, and it can be customized to suit different dietary restrictions, such as vegetarian or gluten-free.

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Recipe Directions

1. In a wok or large, deep skillet, heat the vegetable oil over high heat on the gas stove until shimmering.

2. Add the Sichuan peppercorns to the wok or skillet and stir-fry for about 15-20 seconds or until fragrant.

3. Add the ground pork, garlic, and ginger to the wok or skillet, and stir-fry for 2-3 minutes or until the pork is no longer pink.

4. Add the chili bean paste, soy sauce, and rice wine or dry sherry to the wok or skillet, and stir-fry for 1-2 minutes or until fragrant.

5. Add the tofu cubes to the wok or skillet, along with the chicken or vegetable broth. Stir gently to combine the ingredients.

6. Allow the mixture to come to a simmer and cook for 5-6 minutes, or until the tofu is heated through.

7. Add the cornstarch slurry to the wok or skillet and stir gently to thicken the sauce. Simmer for another minute or until the sauce has thickened to your liking.

8. Serve the Mapo Tofu hot, garnished with sliced green onions, alongside cooked white rice.

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