What Is Mapo Tofu?
Mapo Tofu is one of Sichuan cuisine’s most iconic dishes, known for its bold, spicy, and numbing flavours. This Chinese classic combines soft tofu with minced meat (typically pork or beef), seasoned with doubanjiang (fermented broad bean paste) and Sichuan peppercorns, delivering that unmistakable málà (numbing and spicy) sensation.
The Origin
Originating from Chengdu, Sichuan Province, Mapo Tofu dates back to the late Qing Dynasty. It was created by a woman nicknamed “Mapo,” meaning “pockmarked old woman,” who ran a small restaurant that served this spicy tofu to labourers. Over time, her recipe became famous nationwide for its incredible depth of flavour.
Ingredients
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300g soft or silken tofu, cut into cubes
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150g minced pork or beef
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2 tbsp doubanjiang (chilli bean paste)
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1 tbsp fermented black beans (optional)
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2 cloves garlic, minced
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1-inch piece of ginger, minced
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1 tsp ground Sichuan peppercorns
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1 tbsp soy sauce
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1 tbsp Shaoxing rice wine
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1 tsp sugar
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150ml chicken or vegetable stock
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1 tsp cornflour mixed with 1 tbsp water
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1 tbsp sesame oil
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2 spring onions, finely chopped
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1 tbsp cooking oil
Preparation Instructions
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Prep the tofu: Cut tofu into 2cm cubes. Blanch them gently in salted hot water for 1–2 minutes to firm them up. Drain carefully.
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Toast the peppercorns: Dry-fry Sichuan peppercorns in a pan until fragrant, then grind them coarsely.
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Prepare the aromatics: Mince garlic, ginger, and slice spring onions.
Cooking Steps for Perfect Mapo Tofu
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Heat oil in a wok or large frying pan over medium heat.
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Fry the minced meat until browned and fragrant.
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Add doubanjiang and black beans; stir-fry for 30 seconds until the oil turns red and aromatic.
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Add garlic, ginger, and half the spring onions. Stir well.
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Pour in the stock, soy sauce, Shaoxing wine, and sugar. Bring to a simmer.
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Gently add the tofu cubes, spooning sauce over them without breaking. Simmer for 5 minutes.
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Add cornflour slurry to thicken the sauce slightly.
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Finish with sesame oil and Sichuan peppercorn powder.
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Garnish with the remaining spring onions before serving.
FAQs
1. Can I make Mapo Tofu without meat?
Yes, you can easily substitute the meat with mushrooms, tofu crumbles, or plant-based mince.
2. What’s the best tofu for Mapo Tofu?
Soft or medium-firm tofu works best as it absorbs the sauce while keeping its shape.
3. Is Mapo Tofu very spicy?
Traditionally, yes. However, you can adjust the spice level by reducing doubanjiang and Sichuan peppercorns.
4. Can I freeze Mapo Tofu?
It’s not recommended — tofu tends to change texture when frozen.
5. What can I use instead of Shaoxing wine?
A dry sherry or white cooking wine works well as a substitute
Mapo Tofu Recipe
Ingredients
Method
- Prep the tofu: Cut tofu into 2cm cubes. Blanch them gently in salted hot water for 1–2 minutes to firm them up. Drain carefully.
- Toast the peppercorns: Dry-fry Sichuan peppercorns in a pan until fragrant, then grind them coarsely.
- Prepare the aromatics: Mince garlic, ginger, and slice spring onions.
- Heat oil in a wok or large frying pan over medium heat.
- Fry the minced meat until browned and fragrant.
- Add doubanjiang and black beans; stir-fry for 30 seconds until the oil turns red and aromatic.
- Add garlic, ginger, and half the spring onions. Stir well.
- Pour in the stock, soy sauce, Shaoxing wine, and sugar. Bring to a simmer.
- Gently add the tofu cubes, spooning sauce over them without breaking. Simmer for 5 minutes.
- Add cornflour slurry to thicken the sauce slightly.
- Finish with sesame oil and Sichuan peppercorn powder.
- Garnish with the remaining spring onions before serving.
