mapo tofu

This mapo tofu recipe is the true blue, authentic real deal—the spicy, tongue-numbing, rice-is-absolutely-not-optional mapo tofu that you get in the restaurants!

Mapo Tofu

oil ((divided))

Thai bird chili peppers ((thinly sliced))

red chilies ((roughly chopped))

Sichuan peppercorns ((powdered

ginger ((finely minced))

garlic ((finely minced))

pork ((225 grams))

spicy bean sauce

chicken broth ((or water))

silken tofu ((450 grams, cut into 1 inch cubes))

cornstarch

sesame oil ((optional))

sugar ((optional))

scallion ((finely chopped))

First, we toast the chilies. If you have homemade toasted chili oil, you can skip this step. Heat your wok or a small saucepan over low heat. Add ¼ cup of the oil and throw in the fresh and dried peppers. Stir occasionally and heat until fragrant, about 5 minutes, ensuring that the peppers don’t burn. Remove from heat and set aside.

Heat the remaining ¼ cup of oil in your wok over medium heat. Add your ground Sichuan peppercorns and stir occasionally for 30 seconds. Add the ginger. After 1 minute, add the garlic. Fry for another minute, and then turn up the heat to high and add the ground pork. Break up the meat and fry it until it’s cooked through.

Add the spicy bean sauce to the mixture and stir it in well. Add ⅔ cups of chicken broth to the wok and stir. Let this simmer for a minute or so. While that&#x27;s happening, ready your tofu and also put a ¼ cup of water in a small bowl with your cornstarch and mix until thoroughly combined.

Add the cornstarch mixture to your sauce and stir. Let it bubble away until the sauce starts to thicken. (If it gets too thick, splash in a little more water or chicken stock.)

Then add your chili oil from before—peppers and all! Stir the oil into the sauce, and add the tofu. Use your spatula to gently toss the tofu in the sauce. Let everything cook for 3-5 minutes. Add the sesame oil and sugar (if using) along with the scallions and stir until the scallions are just wilted.

Serve with a last sprinkle of Sichuan peppercorn powder as a garnish if desired.

https://content.jwplatform.com/videos/oNZwI43J.mp4

You might be scared of it’s fire-y red color, but once you get past that fear of heat, you’ll be coming back for more, more, more.

oz soft tofu (1 block)

tbsp oil

lb pork

1.5 tbsp doubanjiang (chopped)

garlic (minced)

tsp ginger (grated

chicken stock (sodium free/unsalted preferred)

soy sauce

tsp ground sichuan pepper (or

green onions (thinly sliced, to finish)

Cut the tofu into small cubes and set aside. Bring a pot of water to a boil and add a pinch of salt. Turn the heat down to a simmer then add the tofu and cook for 2 minutes. Remove from the heat and let soak in the salted water while you prepare the rest of the dish.

In a wok, heat up the oil over medium heat. Add the pork and cook, breaking up, until the fat renders out and the pork is cooked through. Turn down the heat and add the doubanjiang and cook, stirring, until the oils release from the doubanjiang and everything looks bright red.

Stir in the garlic and ginger and cook for 1 minute. Add the stock and soy sauce and bring the heat up so everything comes up to a simmer.

Drain the tofu and add it to the wok, pushing it around gently so you don’t break it. Stir in the cornstarch slurry and bring up to a gentle simmer, until the sauce is thick and glossy, about 1 minute.

Turn off the heat and scoop the tofu with sauce into a serving dish. Finish with a sprinkle of ground Sichuan peppercorn and sliced green onions.

Use this Mapo Tofu packet sauce to create a mapo tofu dish packed with all the flavor, spice, and chili goodness you’d expect from your favorite restaurant.

Cheat’s Mapo Tofu

pork

ginger ((minced))

garlic

mapo tofu sauce packet

water

cornstarch ((mixed with 1 tablespoon water))

tofu

scallion ((chopped))

Sichuan Peppercorn Powder ((optional))

In a wok over medium-high heat, brown the pork, breaking it up with a wooden spatula. When the pork is cooked through, add the ginger and garlic, and stir-fry until lightly crisped. Next, add the contents of the seasoning packet, and stir to combine. If you’re only cooking one box of tofu, you can use half of it and save the other half for another day.

Turn the heat up to high, add the water, and bring to a boil.

While that’s happening, cut your tofu into large 1½-inch cubes and add to the wok. Stir gently to combine. A folding motion works well to avoid breaking up the tofu.

Add the cornstarch slurry and cook until the sauce thickens and becomes glossy, coating the spatula.

Simmer for one more minute, and serve immediately with scallions and the Sichuan peppercorn powder on top and plenty of white rice, and relish the time saved by your shortcut!

Ground pork stir fried with silken tofu in a rich, mildly spicy and deeply flavorsome sauce. Mapo Tofu is a classic Chinese dish full of protein, but this one is healthier as there's less of the chillies and oil. It's very easy to make and great for meal prep too.

Healthy Mapo Tofu

silken tofu

garlic,

tbsp doubanjiang

tbsp miso paste

tsp Sichuan pepper powder

tbsp corn starch

tsp oil

Drain tofu and pat dry, then cut into 0.8 in cubes.

In a bowl, combine doubanjiang, soy sauce, miso paste, Sichuan pepper powder and half of the water.

Heat up oil in a non-stick skillet over medium-high heat. Add garlic and stir fry until fragrant.

Add pork to skillet and stir fry until golden brown.

Add tofu cubes and prepared sauce to skillet. Bring to a boil, then reduce heat to a simmer, stirring gently once in a while. Cook for 2 minutes.

In a small bowl, add corn starch and the remaining water and mix until combined. Add this mixture to skillet and let the sauce cook and thicken slightly or to your preferred consistency.

Taste and add more soy sauce and pepper powder if necessary.

Remove from heat and serve with steamed rice or noodles.

A spicy Sichuan classic for good reason: it's easy to make, delicious, and healthy!

Mapo Tofu With Chicken (麻婆豆腐鸡)

lb tofu

oz chicken

oyster sauce

tbsp bean sauce

tsp sugar

0.5 tsp dark soy sauce

chili peppers

green onion

salt

tsp sesame oil

Mince chicken

Cut the chicken by slicing diagonally. Then, gather the clumps of chicken together, and chop the pieces into even smaller pieces. Gather, flip the clump of chicken, and repeat.

Marinate chicken

Place your newly minced chicken in a bowl, and add cornstarch, oyster sauce, and water. Using your hands and a bit of strength, mix and massage the chicken around until the marinade is fully absorbed. Let the marinade sit for about 5 minutes. 

Cut tofu

Pour the water out of the tofu package, and chop the tofu into cubes. 

Chop garlic, chilies, and green onion

Mince garlic cloves, chili peppers, and green onion. 

Make cornstarch mix

In a bowl, mix together cornstarch and water until you have an even consistency.

Cook garlic, chilies, and chicken

Set your stove to its highest setting, and wait a few minutes for your pan or wok to heat up. Once it's hot enough, add oil, garlic cloves, and chilies. Stir the garlic and chilies around for 20 to 30 seconds.

Add flavors

Add bean sauce to the wok, stirring it around with the chicken for about 1 minute. 

Add tofu & bring to boil

Add the tofu to the wok, gently stir it around, and cover the wok with a lid. Let it sit for about 3 minutes, when the wok starts to boil.

Add cornstarch, sesame oil

Slowly pour the cornstarch mix into the wok, gently stirring the wok around as you go. Be careful not to break the tofu in the process. Next, add sesame oil. Gently stir the wok around to mix the sesame oil in. 

Plate the dish

We're done! You're almost ready to eat your delicious creation. If you're plating the dish, the only caveat is to pour the tofu directly into a bowl or plate WITHOUT using a spatula. This helps keep the tofu intact. 

https://www.youtube.com/watch?v=0O59yp2y_Rw&&list=PLvd5bo3J-_kq4FcYVCOK6ZR87dCGDqrSH&index=2&t=0s

tsp sichuan pepper powder

This easy mapo tofu recipe features soft tofu coated in a spicy and savory sauce with deep aromas from the garlic, green onion, and chilies. This incredibly flavorful tofu dish pairs perfectly with a bowl of steamed rice, and comes together quickly using a simple list of ingredients.

Easy 15-Minute Mapo Tofu

(450 grams) package soft tofu

vegetable oil

onion

chili (crushed)

chicken (pork, beef, or finely chopped mushrooms)

tbsp Doubanjiang (spicy bean paste)

chicken stock (or water)

oyster sauce (or soy sauce)

tsp each dark soy sauce, sugar, and ground sichuan pepper (see notes below)

cornstarch (mixed with 2 tbsp water,

Cut tofu into small 1-inch cubes. Bring a pot of water to a boil and add a generous pinch of salt. Reduce the heat to a gentle simmer, add your tofu, and cook for 1 minute. Drain and set aside.

Heat oil in a wok over medium heat. Add garlic, white parts of green onion, and dried chili and cook for 30 seconds or until fragrant. Add minced meat and cook for about 2 minutes while breaking up the meat with a spatula.

Add doubanjiang and fry for another minute, stirring well to combine. Add chicken stock and season with oyster sauce, dark soy sauce, sugar, and ground sichuan pepper. Stir to combine and cook for 2 minutes.

Add cornstarch slurry and stir continuously until thickened. Season with salt if needed, and carefully stir in your tofu. Remove from heat and add sesame oil to finish.

Transfer to a bowl, sprinkle with reserved green onions, and serve immediately over a bowl of steamed rice. Enjoy!

This spicy Sichuan classic is easy to make, delicious, and healthy!

Mapo Tofu With Chicken (雞肉麻婆豆腐)

Cut the chicken by slicing diagonally. Then, gather the clumps of chicken together, and mince the pieces into even smaller pieces. Gather, flip the clump of chicken, and repeat.

Place your freshly minced chicken in a bowl, and add cornstarch, oyster sauce, and water. Using your hands and a bit of strength, mix and massage the chicken around until the marinade is fully absorbed. Let the marinade sit for about 5 minutes. 

Mince garlic, chili peppers, and green onion.

Set your stove to its highest setting, and wait a few minutes for your pan or wok to heat up. Once it's hot enough, add oil, garlic, and chilies. Stir the garlic and chilies around for 20 to 30 seconds.

Learn how to make this classic Chinese tofu dish!

Mapo Tofu with Pork (麻婆豆腐)

shallots

mini orange sweet pepper

mini red sweet pepper

lb soft tofu

oz pork

bean sauce

tbsp light soy sauce

tbsp dark soy sauce

0.5 tsp chili sauce

Prepare aromatics & garnish

Prepare tofu

Use your knife to cut along the four edges of the tofu package. While the tofu is still in the package, tilt the package to pour out the water that's inside.

Stir-fry aromatics & meat

Heat the wok on high heat. When the wok is just about to start smoking, lower the heat and add oil. Swirl the oil around to evenly coat the wok.

Add seasoning & tofu

To the wok, add ground bean sauce. Let it cook for a few seconds, then pour the water in. Turn the heat to low.

Add slurry & finish

In a small bowl, mix up a slurry with cornstarch and water. Stir thoroughly until the cornstarch is well dissolved.

Sichuan peppercorns

Heat the remaining ¼ cup of oil in your wok over medium heat. Add the ginger. After 1 minute, add the garlic. Fry for another minute, and then turn up the heat to high and add the ground pork. Break up the meat and fry it until it’s cooked through. Add your ground Sichuan peppercorns and stir for about 15-30 seconds, taking care to not let it burn, as it will turn bitter if it does.

Then add your chili oil from before—peppers and all! If you are using homemade chili oil, ONLY use the standing oil, as it&#039;s likely that you have salted it and you only want the oil, not additional salt. Stir the oil into the sauce, and add the tofu. Use your spatula to gently toss the tofu in the sauce. Let everything cook for 3-5 minutes. Add the sesame oil and sugar (if using) along with the scallions and stir until the scallions are just wilted.

Healthy, nutritious popular Sichuan mapo tofu recipe made with minced meat, tender tofu, and savoury spicy mapo sauce. Serve it with a bowl of plain rice or noodles. Super delicious!

Spicy Sichuan Mapo Tofu

200 gram Tofu block (Firm or medium-firm tofu

Chicken mince (Or beef, pork,

tbsp Garlic (Finely chopped)

2-3 Spring onions (Cut thin slices)

Water (Warm water/ low-sodium chicken stock

tbsp Oil (Vegetable or neutral flavour oil)

tsp Corn starch ((mixed it with 2 tbsp of water))

soy sauce ((

Shao Xing wine (Chinese cooking rice wine

Chilli powder (Or paprika powder)

tbsp Crushed chillies (dried crushed chilli flakes)

Sichuan peppercorns (Crushed or grinded)

tbsp Fermented black beans (Douchi

2-3 tbsp Chilli bean paste (La Doubanjiang

tsp Sugar ((optional))

Prepare and gather the ingredients, before you heat the wok. First, heat the wok/pan over medium heat, drizzle oil and saute the garlic and ginger for a few seconds until fragrant.

Next, add the fermented black beans and follow with the crushed chillies and Sichuan peppercorns. Cook for a few seconds until fragrant. Stir in chilli powder and chilli bean paste.

Place the minced meat and stir fry everything well until the meat is dry and crisp up.

Then pour the warm water in and bring it to simmer. Season the dish with soy sauce, Shao Xing wine, and sugar.

Now add the tofu cubes and stir it gently to combine well with the sauce. Continue cook with low medium heat for another 10 minutes or until the tofu is cooked through.

Add cornstarch slurry to the sauce and stir it gently. Once the sauce starts to get thicken, turn off the heat and finish with chopped spring onions.

Serve immediately while hot with plain rice or noodles.

Three key components constitute a great mapo tofu: umami doubanjiang, glossy zingy chili oil, and flavorful tofu. With a slight twist, this recipe hits all three to make your mapo tofu from good to great.

Three Chili Mapo Tofu (Vegan)

tofu,

onion, finely diced

chives onions

salt water

tsp ginger

mushroom broth

tsp potato starch

neutral oil

tbsp doubanjang

tbsp chili oil

chili paste

In a large pot, heat 1L water to blanch the tofu.

Once the water starts to boil, add the salt.

Gently drop the cubed tofu into the salt water.

Blanch the tofu for 1-2 minutes.

Drain the tofu and set aside in a separate bowl.

Blanching

Heat the pot to medium high. Add neutral oil and onion in.

Caramelize the onions until translucent. Then, add the doubanjiang in. Cook out the doubanjiang like you would a tomato paste. This process helps bloom the paste and mellow the saltiness, bringing out the sweetness.

Next, add the broth of your choice. Stir and let simmer.

Once the liquid comes to a rolling simmer, add the tofu. Braise for 5 minutes.

Add chili oil and fresh chili to taste. Grate garlic and ginger as well.

Braising

Top 14 mapo tofu recipes from across the web

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Healthy Mapo Tofu

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Mapo Tofu

Mapo Tofu

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Top 14 mapo tofu recipes from across the web

The most viewed mapo tofu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mapo Tofu

Mapo Tofu

Cheat’s Mapo Tofu

Healthy Mapo Tofu

Mapo Tofu With Chicken (麻婆豆腐鸡)

Healthy Mapo Tofu

Easy 15-Minute Mapo Tofu

Mapo Tofu With Chicken (雞肉麻婆豆腐)

Mapo Tofu with Pork (麻婆豆腐)

Mapo Tofu

Mapo Tofu

Spicy Sichuan Mapo Tofu

Three Chili Mapo Tofu (Vegan)

Easy 20-min. Mapo Tofu

The most viewed mapo tofu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine