Name: Authentic Mapo Tofu (麻婆豆腐) Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Sichuan
Ingredients: 4 oz ground pork (or chicken, or turkey); 2 teaspoons Shaoxing wine (or dry sherry); 1 teaspoon light soy sauce; 1/2 teaspoon minced ginger; 1 teaspoon cornstarch (optional); 2 teaspoons Sichuan peppercorns; 1 tablespoon peanut oil (or vegetable oil); 3 tablespoons Doubanjiang; 2 green onion, chopped; 1 block firm or medium firm tofu, cut into 1.5cm (1/2 inch) squares; 1 cup chicken stock (or water); 2 teaspoons homemade chili oil; 1/4 teaspoon five-spice powder; 1 teaspoon sugar (or to taste)

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If there’s one dish that makes Sichuan cuisine unforgettable, it’s Authentic Mapo Tofu (麻婆豆腐). There’s just nothing quite like the vibrant scarlet sauce, silky cubes of tofu, and that signature tongue-tingling heat. This recipe masterfully blends aromatic spices, tender ground meat, and the magical numbing notes of Sichuan peppercorns for a meal that packs a flavor punch with every bite. Whether you’re a lifelong tofu devotee or totally new to Sichuan flavors, you’ll find yourself utterly smitten by this classic — and after one bite, you might just crave it every week!

Authentic Mapo Tofu (麻婆豆腐) Recipe - Recipe Image

Ingredients You’ll Need

The magic of Authentic Mapo Tofu (麻婆豆腐) is in its essential ingredients: each brings distinctive taste, aroma, or color, and together they create true comfort-in-a-bowl. Stock your kitchen with a few Asian pantry staples and you’ll be amazed at how quickly this comes together!

Ground pork: Classic Mapo Tofu uses pork for flavor and richness, but chicken or turkey will still give great texture if you prefer a lighter version.
Shaoxing wine: This traditional Chinese rice wine lifts the meat with a savory depth; dry sherry substitutes well if needed.
Light soy sauce: A base of salty, umami-rich seasoning that soaks into the pork.
Minced ginger: Brightens the dish with a fresh zing — don’t skip!
Cornstarch: Gently thickens the glossy sauce, making it cling to every bite of tofu (optional, but worth using!).
Sichuan peppercorns: The source of that iconic tingling numbness — toast them well for maximum aroma!
Peanut oil: Adds a delicate nutty flavor; vegetable oil also works great.
Doubanjiang (spicy fermented bean paste): The heart of authentic flavor and the gorgeous red hue — adjust the amount for your heat tolerance.
Green onion: Provides fresh, oniony crunch and a hit of color as both an ingredient and a garnish.
Firm or medium-firm tofu: Holds its shape through simmering but stays smooth and silky inside.
Chicken stock (or water): Gives richness to the sauce – stock adds more savory flavor.
Homemade chili oil: Brings a deep red sheen and a fragrant, gentle heat; use store-bought if pressed for time.
Five-spice powder: Adds an aromatic warmth and a hint of sweetness in the background.
Sugar: Just a touch balances the spice and savory notes so nothing overwhelms.

How to Make Authentic Mapo Tofu (麻婆豆腐)

Step 1: Marinate the Meat

In a small bowl, combine your ground pork (or your protein of choice), Shaoxing wine, light soy sauce, and minced ginger. Give everything a thorough mix until it’s combined — this quick marinade locks in flavor and keeps the meat juicy as it cooks. If you love a little extra tenderness, add that optional cornstarch here.

Step 2: Prep the Cornstarch Slurry

Mix the cornstarch with a splash (about one tablespoon) of water until it dissolves; this will help you thicken the sauce later, giving your Authentic Mapo Tofu (麻婆豆腐) its signature silky coating. Set it aside for now.

Step 3: Infuse the Oil with Sichuan Peppercorns

Add the peanut oil and Sichuan peppercorns to a large nonstick skillet and warm them over medium-high heat. Let the peppercorns sizzle until they turn dark brown and deeply fragrant (watch for the color change — that’s your cue!). Use a spatula to scoop out the crisped peppercorns, draining them on paper towels. Save them for garnishing later if you love the full-on Sichuan numbing effect.

Step 4: Cook the Meat with Doubanjiang

Now crank up the flavor! Add your marinated meat to the hot skillet along with the Doubanjiang. Break the pork up with a spatula and cook everything together until the meat is browned, coated in red oil, and smells outrageously good. Toss in the chopped green onion, give a quick stir-fry, and let the onions soften for about a minute.

Step 5: Simmer the Tofu

Gently lay the tofu cubes in a single layer atop the cooked meat. Pour in chili oil, sprinkle over five-spice powder and sugar, then add the chicken stock (or water). Cover and let everything simmer on medium-low for 8 to 10 minutes. The sauce should reduce by half, becoming thick and concentrated. Carefully taste — if it’s too spicy, add a bit more sugar to mellow things out!

Step 6: Grind the Peppercorns for Garnish (Optional)

While the tofu simmers, take those fried peppercorns you set aside and crush them into a powder using a mortar and pestle or spice grinder. This step is extra-optional, but it’s a chef’s secret for finishing your Authentic Mapo Tofu (麻婆豆腐) with irresistible aroma.

Step 7: Thicken the Sauce

Give the cornstarch slurry another stir to make sure it’s fully dissolved, then swirl it into the simmering skillet. Use a spatula to gently move things around until the sauce thickens to a glossy, luscious texture that clings to everything. Once perfect, turn off the heat.

Step 8: Garnish and Serve

Spoon everything carefully into a big serving bowl. Shower with chopped green onion and, if you’re feeling adventurous, a tiny sprinkle of ground Sichuan peppercorns. Now your masterpiece is ready to dazzle everyone at the table!

How to Serve Authentic Mapo Tofu (麻婆豆腐)

Garnishes

Finish your Authentic Mapo Tofu (麻婆豆腐) with a scattering of fresh green onion tops and a gentle dusting of the toasted, crushed Sichuan peppercorns you made earlier. This not only brings a vivid burst of color but also ensures every bite has a twinkle of fragrance and gentle heat. For a little freshness, you can add a few cilantro leaves as well.

Side Dishes

This dish is absolute comfort when poured over a bowl of fluffy steamed jasmine rice, which soaks up every drop of that beautiful sauce. Pair it with stir-fried seasonal greens, garlic cucumber salad, or steamed bao buns to make a full Sichuan-inspired feast. You’ll find that a mild, crisp vegetable side perfectly balances the rich flavors of the Mapo Tofu.

Creative Ways to Present

For a fun, modern twist, spoon your Authentic Mapo Tofu (麻婆豆腐) over noodles or even use it as a spicy topping for baked potatoes or fries (trust me, it’s a game changer!). Serve mini portions in small bowls for an elegant appetizer at your next dinner party — your guests won’t stop talking about it!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (not always easy!), store your Authentic Mapo Tofu (麻婆豆腐) in an airtight container in the fridge. It’ll keep well for up to three days, and the flavors deepen beautifully as it sits.

Freezing

While you technically can freeze Mapo Tofu, the texture of the tofu may become a bit spongey after thawing. If you’re okay with that, use a sturdy container, leave a little room for expansion, and freeze for up to a month.

Reheating

To reheat, simply microwave in short bursts, stirring gently, or warm on the stovetop over low heat with a splash of water to revive the sauce. Just take care not to break up the tofu as you stir — gentleness is key!

FAQs

Can I make Authentic Mapo Tofu (麻婆豆腐) vegetarian?

Absolutely! Swap the pork for finely chopped mushrooms or a plant-based ground meat alternative. Use vegetable stock in place of chicken stock, and you won’t lose any of the addictive, bold flavors.

What is Doubanjiang and where can I find it?

Doubanjiang is a spicy, savory fermented broad bean and chili paste, and it is essential for the deep-red color and complex flavor of Authentic Mapo Tofu (麻婆豆腐). Look for it at Asian grocery stores or online — Pixian Doubanjiang is the gold standard if you can find it.

What type of tofu should I use?

Firm or medium-firm tofu holds up wonderfully to simmering and stirring, keeping its shape without becoming crumbly. Silken tofu is delicious, but better for gentler dishes where you won’t be stirring as actively.

How spicy is Authentic Mapo Tofu (麻婆豆腐)?

This dish is meant to have some heat and numbing notes! However, you can adjust the Doubanjiang and chili oil to your preference, and balance things out with a little extra sugar if it becomes too intense for your taste.

Why do my Sichuan peppercorns taste bitter?

If you over-toast or burn Sichuan peppercorns, they can develop a bitter flavor. Watch closely when toasting them, and remove from heat as soon as they turn deep brown and aromatic — that’s when their flavor is at its best for Authentic Mapo Tofu (麻婆豆腐).

Final Thoughts

There’s just something soul-satisfying about a bowl of Authentic Mapo Tofu (麻婆豆腐) — spicy, savory, and truly unforgettable. Give this recipe a try, and you’ll understand why it’s a staple loved around the world. I hope you find as much joy in making and sharing it as I do!

Authentic Mapo Tofu (麻婆豆腐) Recipe

★★★★★

5.1 from 25 reviews

Author: Jack
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Learn to make an authentic and flavorful Mapo Tofu (麻婆豆腐) that combines the perfect balance of spice and umami flavors. This classic Sichuan dish features tender tofu in a savory, aromatic sauce with ground meat and Sichuan peppercorns.

Instructions

Combine ground meat, cooking wine, soy sauce, and ginger in a small bowl. Mix well.

Combine cornstarch with 1 tablespoon of water in a small bowl. Mix well and set aside.

Heat oil and Sichuan peppercorns in a skillet until crispy. Remove peppercorns and set aside.
Cook ground meat and Doubanjiang until fully cooked. Add green onion.
Layer tofu over the meat, add chili oil, five-spice powder, and sugar. Pour in broth and simmer.
Add cornstarch mixture to thicken sauce. Garnish and serve hot.

Notes

Adjust Sichuan peppercorns for desired numbing effect.
Balance spice with sugar to taste.
Garnish with extra green onions and ground Sichuan peppercorns for added flavor.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Sichuan