Mapo Tofu
Nov 18, 2025 03:44 PM
Mapo Tofu is a classic Chinese Sichuan dish which consists of tofu cooked in a delicious meat sauce. Mapo Tofu is hot, spicy and addictive!
If you are a tofu fan, chances are that you have tried Mapo Tofu. It is one of my favourite dishes to order when we go to a Chinese restaurant, except I rarely order it because none of my family members like (or can tolerate) really spicy food. And as Chinese restaurants are mostly about shared plates, we tend to order more kid-friendly dishes, such as Chinese Lemon Chicken, Potstickers, Chinese Barbecue Pork.
Which is why I love to make Mapo Tofu at home because, well, it is my solitary treat. Plus, making it myself means I can tailor the spices to suit my tastes, as well as use my preferred tofu for this dish.
Mapo Tofu is a Chinese dish of tofu cooked in a spicy meat sauce. The dish originates from the Sichuan province of China, and which uses Sichuan peppercorns for a distinctive spicy taste and numbing sensation. If you love spicy food, chances are that you will love Chinese Sichuan cuisine and its use of Sichuan peppercorns.
Although Mapo Tofu is traditionally served with high spice levels, it can also be tailored to suit more mild palates, and you can also leave out the Sichuan peppercorns if you prefer.
This recipe for Mapo Tofu is quick and easy, making it perfect for busy weeknights. You essentially cook a quick meat sauce, and then add the tofu right at the end to warm it through. The whole dish can be made in less than 20 minutes!
Most of the ingredients are those which you can easily find at most western supermarkets these days; if not, an Asian grocer should stock all of the sauce ingredients.
Ingredients:
For the Mapo Tofu
- 2 tablespoons Sichuan peppercorns
- 2 tablespoons vegetable oil
- 100 g (3 ½ oz) minced pork, (ground pork)
- 3 garlic cloves
- 3 cm (1 inch) ginger, grated
- 1 tablespoon doubanjiang
- 1 ½ teaspoons chilli flakes
- 2 teaspoons soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons Chinese black vinegar
- 1 chicken stock cube or 1 teaspoon chicken stock powder
- 375 ml (1 ½ cups) boiling water
- 1 tablespoon cornflour, (US: cornstarch) mixed with some cold water
- 500 g (1 lb) silken tofu or firm tofu
- spring onions, (scallions) finely chopped
To Serve
- Steamed Jasmine Rice
Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
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