• Post by Jhon Abraham
• Mar 03, 2025

Introduction

Mapo Tofu (麻婆豆腐) is a beloved dish from Sichuan cuisine, known for its bold, spicy, and numbing flavors. Featuring soft tofu, ground pork (or a vegetarian alternative), and a rich, spicy sauce, this dish is a staple in Chinese households.

Ingredients

For the Sauce:

• 2 tbsp doubanjiang (fermented chili bean paste)

• 1 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tsp sugar

• ½ cup chicken broth or water

• 1 tsp cornstarch (mixed with 2 tbsp water)

For the Dish:

• 1 block silken tofu (cut into cubes)

• 200g ground pork (or mushrooms for vegetarian)

• 1 tbsp Sichuan peppercorns (crushed)

• 2 cloves garlic (minced)

• 1-inch ginger (grated)

• 2 scallions (chopped)

• 1 tbsp vegetable oil

Instructions

1. Prepare the Tofu

• Cut the tofu into cubes and gently blanch in hot water for 2 minutes. Drain and set aside.

2. Cook the Pork and Aromatics

• Heat oil in a wok over medium heat. Add garlic, ginger, and Sichuan peppercorns. Stir-fry for 30 seconds.

• Add ground pork and cook until browned.

3. Add the Sauce

• Stir in doubanjiang, soy sauce, oyster sauce, sugar, and broth. Mix well and simmer for 2 minutes.

4. Simmer with Tofu

• Gently add the tofu cubes and coat them with the sauce. Simmer for another 3–5 minutes.

5. Thicken the Sauce & Serve

• Pour in the cornstarch mixture and stir until the sauce thickens. Garnish with chopped scallions.

• Serve hot with steamed rice!

Tips for Perfect Mapo Tofu

✅ Use fresh Sichuan peppercorns for an authentic numbing effect.

✅ Adjust spice levels by adding more or fewer chili bean paste and peppercorns.

✅ Substitute tofu with eggplant for a different texture.