mapo tofu recipe

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

pork

garlic,

tbsp doubanjiang

soy sauce

tbsp miso paste

tsp Sichuan pepper powder

water

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.

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

garlic (minced)

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,

tsp sesame oil

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!

Mapo Tofu with Pork Mince is Sichuan soul food. Silky bean curd is infused with a homemade chili mix for the most comforting dish!

Mapo Tofu with Pork Mince (麻婆豆腐)

450 g / 1 lb soft tofu

150 g / 0.33 lb pork neck

g / 0.06 lb pickled ginger

tbsp green sichuan peppercorns

g / 0.02 lb dried hot chili ((roughly sliced))

tbsp chili bean paste ((doubanjiang; we get the Lee Kum Kee version))

tsp dark soy sauce

g / 0.04 lb pickled chili

spring onion

tbsp potato starch ((for the starch slurry))

150 mL / 0.6 US cup water ((for the starch slurry))

US cup cooking oil

tsp sugar ((or

salt ((one

200 mL / 0.8 US cup water

Start by cubing the tofu into cubes roughly 2cm (0.8&quot;) thick.Note: If you&#039;re using a softer tofu, be very gentle to avoid any unnecessary breaking.

Bring a wok of water to a boil with the 1 tsp salt and slide the bean curd cubes in. Cook for 2-3 minutes to remove the excess liquid.

Drain the tofu in a colander as you work on the other ingredients.

Hammer at the meat with a cleaver until it resembles mince.

Finely chop the pickled ginger, pickled chili and spring onions.

Heat up a wok on medium heat and add 2 tbsp oil. Turn the heat to low, then pour the peppercorns and dried chili in for 10 seconds. Scoop the aromatics out and put them on a chopping board.

Use a cleaver to crush the aromatics.

Finely chop the green peppercorn and dried chili mix, then set aside for later.

Pour oil into the wok and turn the heat to high. Add the mince in to cook for 2 minutes.

Add the chili bean paste, pickled ginger and pickled chili and stir fry for 1 minute, then add 1 tsp of the peppercorn and chili mix and stir until combined.Note: The amount of peppercorn and chili mix you add will affect how spicy this Mapo Tofu will get. Make sure to taste as you go and add to preference.

Pour the water into the wok and add the sugar, 1 tsp salt and dark soy sauce. Mix until well combined, then slide the tofu in.

Scoop the bean curd carefully so it is mostly covered by the sauce, then let it simmer for 5 minutes on medium heat.

Mix the corn starch slurry until combined, then add 1/3 of it and stir through. Repeat until it is all finished.

Garnish with chopped spring onions and serve hot as is!

This easy Mapo Tofu recipe 麻婆豆腐 has the bursting and mouth-numbing flavor that you must try.Mapo tofu is such a favorite dish due to its simplicity in preparation but offers the flavor of the complex interplay of spices and flavor.

Authentic Mapo Tofu Recipe

medium firm tofu

g minced meat

Shaoxing wine

ginger

(about 3 tablespoons full) chili bean paste doubanjiang or 辣豆瓣酱

Chinese chili oil

120 ml (half cup) chicken stock

five-spice powder

sugar

cornflour slurry (1 teaspoon of cornflour with 2 teaspoons of water)

Sichuan peppercorn (ground)

scallion,

Mince the meat finely. Marinate with light soy sauce...

Mince the meat finely. Marinate with light soy sauce land Shaoxing wine.

Cut the tofu into 2cm squares.

Add the vegetable oil to the pan. Add...

Add the vegetable oil to the pan. Add the minced ginger, chopped garlic, and the marinated meat. Stir-fry until aromatic.

Add all the ingredients in C. 

Add the chicken stock, chili bean paste, chili...

Add the chicken stock, chili bean paste, chili oil, five-spice powder, sugar. Combine all the ingredients.

Add the tofu carefully, not to break them.

Cook the tofu over low heat for five...

Cook the tofu over low heat for five minutes. Let the tofu absorb the flavor of the seasoning ingredients. 

Be gentle as the tofu can break easily.

Add 1 tablespoon of cornflour slurry to the...

Add 1 tablespoon of cornflour slurry to the tofu over medium heat. Combine the slurry with the sauce so that the gravy is thick enough to adhere to the tofu.

Finally, add 1 teaspoon ground Sichuan peppercorn

Add the scallion on top. Served.

https://mediavine-res.cloudinary.com/video/upload/b9ibeqtvxultswzun07f.mp4

This easy Mapo Tofu recipe 麻婆豆腐 has the bursting and mouth-numbing flavor that you must try.

Mapo tofu is such a favorite dish due to its simplicity in preparation but offers the flavor of the complex interplay of spices and flavor.

Mapo Tofu recipe - How to make the traditional way

A deeply-savoury, bewitchingly-fragrant dish suffused with the numbing warmth of toasted Sichuan peppercorns.

Vegan Mapo Tofu

Sichuan peppercorns

Sesame oil ((for cooking))

mushrooms

onion, finely diced

garlic, finely-chopped

¼-½ tsp Chinese five spice

tbsp doubanjiang ((fermented broad bean paste;

tbsp rice vinegar

½ tbsp light soy sauce

½ tbsp dark soy sauce

tsp sugar

stock ((or just add water))

silken-firm tofu

½ tbsp corn flour ((mixed

scallions

Crush the Sichuan peppercorns in a mortal and pestle, then gentle toast the peppercorns until fragrant (but not burnt!) and set aside.

Add a splash of sesame oil to a wok/ large pan. To this add, the mushrooms and cook until the water has evaporated. 

Then add the onion, garlic and ginger. Cook for a few minutes until fragrant.

Stir in the Chinese five spice , toasted Sichuan peppercorns and the chilli paste. Sauté for a few minutes until your kitchen smells oh-so-cosy!

Stir in the rice vinegar, soy sauce sand sugar. Mix well to evenly combine.

Add the stock/ water. Bring to a boil, then turn the heat down and add cubed pieces of silken-firm tofu. Gently fold in the tofu, being careful not to break the pieces.

While stirring, pour in a corn flour slurry ( 1/2 tbsp cornstarch mixed with 1 tbsp cold water). 

Let it simmer for 5-10 minutes for the sauce to thicken and absorb all those savoury flavours. 

Serve hot, over rice or noodles and DIVE IN

https://videos.files.wordpress.com/sadKXWXc/cadabc6a022d4b97bb8c765aa42473bc.mp4

vegan mapo tofu recipe

Silky soft tofu simmered in a savory, spicy bean sauce with minced meat and aromatics! This quick and easy mapo tofu is packed with umami flavor and it's a delicious main ready in 20 minutes. This is restaurant-quality saving you money!

Easy 20-min. Mapo Tofu

lb (block) soft tofu (aka silken tofu or sub with medium-firm tofu)

lb ground pork (or

chicken stock (low-sodium or sub with cold water)

scallion (finely

tsp ginger (finely minced)

tbsp vegetable oil (or any neutral oil)

salt (to cook tofu)

tbsp doubanjiang ((aka spicy broad bean paste, chili bean paste

tsp chili oil (or sub with red chili flakes)

chicken bouillon powder

tsp dark soy sauce (or regular soy sauce)

tsp white granulated sugar

tsp ground sichuan peppercorn (optional)

tsp sesame oil (toasted)

cornstarch (or potato starch)

water (cold

In a small bowl, combine cornstarch and 2 tbsp cold water to make a cornstarch slurry. Set aside.

Next dice soft tofu with a sharp knife into 1-inch cubes by horizontally gliding it through the middle of the block of tofu first. Then make vertical and horizontal slices across the block. This will give you about 1-inch cubes.

Fill a medium-sized pot with enough water and season with salt. Bring to a boil and blanch diced tofu for 60 seconds.

Gently strain tofu into a colander. Do not rinse off with cold water.

Heat vegetable oil in a large non-stick pan on medium heat and cook minced meat for about 4-5 minutes until liquids have evaporated.  Add minced garlic, ginger and scallion whites and stir fry with meat.

Season meat with chicken bouillon powder, doubanjiang sauce, chili oil, dark soy sauce, sugar, and ground sichuan peppercorn.  Mix in the chicken broth or water.  Pour in the cornstarch slurry and allow the sauce to simmer and thicken.

Add in diced tofu and gently toss it with sauce using a spatula by lifting from the bottom.

Season with sesame oil and garnish with scallion greens. Serve and enjoy with rice!

Wow this was incredibly tasty! Will be making it again. Thank you!

Oh I like Mapo Tofu,it's so delicious will never stopped cooking Mapo Tofu

https://mediavine-res.cloudinary.com/video/upload/t_original/v1715275348/i5rik6jbhczxhctxlznl.mp4

Silky soft tofu simmered in a savory, spicy bean sauce with minced meat and aromatics! This quick and easy mapo tofu is packed with umami flavor and it's a delicious main with steamed rice. This restaurant-quality and will save you money!

Top 6 mapo tofu recipe recipes from across the web

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

Top Tags

Healthy Mapo Tofu

Easy 15-Minute Mapo Tofu

Mapo Tofu with Pork Mince (麻婆豆腐)

Authentic Mapo Tofu Recipe

Vegan Mapo Tofu

Easy 20-min. Mapo Tofu

Top 6 mapo tofu recipe recipes from across the web

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

Top Tags

Healthy Mapo Tofu

Easy 15-Minute Mapo Tofu

Mapo Tofu with Pork Mince (麻婆豆腐)

Authentic Mapo Tofu Recipe

Vegan Mapo Tofu

Easy 20-min. Mapo Tofu

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