Sichuan Mapo Tofu Recipe
Sichuan Mapo Tofu is a fiery, deeply savoury classic built on silky tofu simmered in a rich chili bean sauce. The famous mala tingle of Sichuan pepper, fragrant garlic, and savoury minced pork make every spoonful warm, bold, and utterly moreish. Serve it steaming hot over fluffy rice for a weeknight dinner with real attitude.
- Prep time
- 15 mins
- Cook time
- 20 mins
- Total time
- 35 mins
- Servings
- 4 servings
- Calories
- 420
Ingredients
- 400 g soft or medium tofu, cut into 2 cm cubes
- 200 g minced pork
- 2 tablespoons doubanjiang (spicy chili bean paste)
- 1 tablespoon soy sauce
- 1 teaspoon Sichuan peppercorns, toasted and ground
- 3 cloves garlic, finely minced
- 1 tablespoon fresh ginger, finely grated
- 2 spring onions, thinly sliced
- 1 tablespoon chili oil
- 1 teaspoon sugar
- 250 ml chicken stock
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
- 2 tablespoons vegetable oil
Instructions
- Gently simmer the tofu cubes in lightly salted water for 2 minutes, then drain carefully and set aside so they hold their shape.
- Heat the vegetable oil in a wok over medium-high heat and fry the minced pork, breaking it up, until browned and lightly crisp at the edges.
- Stir in the garlic, ginger, and doubanjiang, and fry for about 1 minute until the oil turns red and fragrant.
- Pour in the chicken stock, soy sauce, sugar, and half of the ground Sichuan pepper, then bring the sauce to a gentle simmer.
- Slide in the tofu and simmer for 4 to 5 minutes, spooning sauce over the cubes without stirring too hard.
- Stir the cornstarch mixture once more, drizzle it in, and simmer until the sauce thickens enough to coat the tofu.
- Drizzle over the chili oil, sprinkle with the remaining Sichuan pepper and spring onions, and serve immediately with steamed rice.
Pro tips
- Use medium tofu rather than extra-silken tofu so the cubes survive simmering without breaking apart.
- Toast Sichuan peppercorns in a dry pan until fragrant, then grind them fresh for the brightest numbing flavour.
- Adjust the doubanjiang to taste if you prefer a milder heat, but keep the Sichuan pepper for the signature tingle.
- For a vegetarian version, swap the pork for finely chopped mushrooms and use vegetable stock.
Frequently asked questions
What makes Mapo Tofu taste authentically Sichuan?
The combination of doubanjiang (fermented chili bean paste) and ground Sichuan pepper creates the classic mala flavour: spicy heat plus a gentle numbing tingle.
Can I make Mapo Tofu less spicy?
Yes, use less doubanjiang and chili oil, and add a little extra stock and a pinch more sugar to soften the heat while keeping the savoury depth.
What kind of tofu works best?
Medium or soft tofu gives the silkiest texture. Extra-firm tofu works too but will feel less delicate, so simmer it very gently.
What should I serve with Mapo Tofu?
Plain steamed rice is the classic partner, as it soaks up the rich sauce. A simple stir-fried green vegetable on the side balances the heat nicely.
