Mapo Tofu Recipe (Chinese Takeout)

This post may contain affiliate links. Please read my disclosure.

This Mapo Tofu Recipe hot, spicy, numbing, and just filled with the most incredible flavor. Plus it’s on the table in under 30 minutes!

This recipe was originally published in September 2017. It has been updated for content and photos. Scroll down below the recipe card to see the old photos – it’s definitely worth a laugh!

On a cold day like today, what can be better than a steaming hot and spicy bowl of braised pork and tofu? Not a whole lot, let me tell you. 

This Mapo Tofu recipe is just incredible. The flavors are intense and spicy, with a touch of numbing quality from the Sichuan peppercorns…it’s like pure gold. 

And if you’re one of those tofu haters, you won’t be after you try this. If you don’t like super spicy dishes, I’ve included some tips below to reduce the spice level of the dish. However, note that this dish is meant to be spicy and you won’t be able to remove all the spice (why would you want to really??). 

Where is Mapo Tofu From?

Mapo tofu originated from the Sichuan province of China. It is incredibly popular both in China and in US based restaurants. It is typically a very spicy dish, however, is usually toned down in restaurants in the US. 

The Ingredients for Mapo Tofu

Don’t be intimidated by the long list of ingredients. This dish is actually incredibly easy to make. Most of the ingredients can be found at your local market, and the remaining are very easy to get on Amazon. I’ve included links in the recipe card for buying the ingredients. 

• Tofu
• Ground pork
• Sugar
• Ginger 
• Sake
• Broad bean paste
• Chicken broth
• Soy sauce
• Garlic
• Sesame oil 
• Sichuan peppercorns
• Cornstarch
• Chili oil

Sichuan Peppercorns

The Sichuan peppercorns used offer this delightful spicy, tongue numbing quality that is very common among many Szechuan (Sichuan) style dishes. It’s not traditionally spicy like you would find in other peppers, but has a slight numbing effect that is very common in Sichuan cuisine. 

Broad Bean Paste

The broad bean paste is a much needed staple if you’re going to be regularly cooking Sichuan cuisine. It is SOOO amazing filled with this intensely spicy, salty umami flavor. It is delicious and you should definitely keep a jar in your fridge at all times.

The best broad bean paste is Pi Xian broad bean paste. It comes straight from an area called Pixian within the Sichuan province and is widely known as the best. You can get it on Amazon HERE or I’ve provided a link in the recipe card or you can click the photo below (affiliate link).

Chili Oil

Chili oil is an important part of Mapo Tofu. It provides the much sought after spice in the dish. You can buy it (I included a link in the recipe card), or you can make your own. I absolutely LOVE this Chili Oil from The Woks of Life. I find the fresh made to be much tastier, and it’s super easy to make. 

How to Make Mapo Tofu

Mix the broth, broad bean paste, soy sauce, salt, sugar, sake, 1 tbsp. ground Sichuan peppercorns, 1 tbsp. chili oil and sesame oil in a bowl. Set aside.

In a large skillet, stir fry the pork until it is no longer pink. Break it up into small pieces while cooking. Add the garlic when halfway done.

Add the sauce mixture and stir to combine.

Add the cubed tofu to the top of the pork mixture in an even layer, reduce the heat to medium low, cover and cook for 10 minutes.

Remove the lid and stir the tofu into the pork mixture very gently. Add the cornstarch mixture (mix the cornstarch with the water with a spoon), a little at a time, until the sauce is thick and glossy.

Stir in the remaining chili oil at this point. If you want a spicier dish, add more chili oil. Add less for a less spicy dish (note it will still be spicy).

Remove from heat and serve with steamed rice, or with this incredibly easy to make restaurant style Fried Rice. Garnish with the chopped scallions, ground peppercorns and chili oil. 

If you’d like a less spicy version, try this Japanese Mapo Tofu from Just One Cookbook. 

Expert Tips

1. How to adjust the spice level: This dish is spicy by nature. I adjust the heat of the dish by using more or less chili oil. The Sichuan peppercorns add more of a numbing quality instead of spice to the dish. You can reduce the amount used, but I highly recommend using the amount called for in the recipe as it acts as a wonderful flavor enhancer.
2. Stir the tofu very gently to prevent it from breaking up and becoming mush. We want the cubes to stay intact. 
3. Add the cornstarch mixture slowly while gently stirring over medium heat. If your sauce is still to thin, make more cornstarch slurry (1 part cornstarch to 2 parts water) and slowly add it until the desired consistency has been reached (should be thick and slightly glossy). If it’s a too thick, add a touch of chicken broth to thin it add. 

More Chinese Recipes

• Twice Cooked Pork;
• Shrimp Lo Mein;
• Wonton Noodle Soup;
• Mongolian Beef;
• Fried Rice;
• Browse all the Chinese Recipes!

You may also want to try these other recipes using tofu:

• Bak Kut Teh (Pork Ribs Soup);
• Singapore Laksa;
• Pan Fried Sesame Garlic Tofu from Table for Two Blog;
• Baked Tofu from Gimme Some Oven;
• Kimchi Stew Recipe.

Did you make this Mapo Tofu recipe? Rate the recipe and leave a comment to let me know how it turned out!

Mapo Tofu recipe

This Mapo Tofu Recipe hot, spicy, numbing, and just filled with the most incredible flavor. Plus it's on the table in under 30 minutes!

5 from 4 votes

Print Rate

Course: Main Course

Cuisine: Chinese

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 6 servings

Calories: 197kcal

Author: Danielle Wolter

Ingredients

• 1 pound medium tofu cubed1 pound medium tofu cubed
• 1/2 pound ground pork1/2 pound ground pork
• 1 teaspoon sugar1 teaspoon sugar
• 1 tablespoon ginger paste 1 tablespoon ginger paste
• 2 teaspoon sake2 teaspoon sake
• 2 tablespoon broad bean paste2 tablespoon broad bean paste
• 1/2 cup chicken broth1/2 cup chicken broth
• 2 tablespoon soy sauce2 tablespoon soy sauce
• 2 garlic cloves minced2 garlic cloves minced
• 1 teaspoon sesame oil1 teaspoon sesame oil
• 2 tablespoon Sichuan peppercorns toasted and ground2 tablespoon Sichuan peppercorns toasted and ground
• 1 tablespoon cornstarch mixed with 2 tbsp. water1 tablespoon cornstarch mixed with 2 tbsp. water
• 1-2 tablespoon chili oil (depending on desired spiciness)1-2 tablespoon chili oil (depending on desired spiciness)
• chopped green onions for garnishchopped green onions for garnish

Instructions

• Mix the broth, broad bean paste, soy sauce, salt, sugar, sake, 1 tbsp. ground Sichuan peppercorns, 1 tbsp. chili oil and sesame oil in a bowl. Set aside.
• Stir fry the pork in a large skillet over medium heat until no longer pink, breaking up the pieces as it cooks. Add the garlic when the pork is halfway done.
• Stir in the sauce. 
• Add the cubed tofu to the top of the pork mixture in an even layer, reduce the heat to medium low, cover and cook for 10 minutes.
• Remove lid and stir carefully to fully coat the tofu in the sauce.
• Add cornstarch mixture slowly to thicken. Stir carefully until thick and glossy. 
• Remove from heat and serve, garnished with scallions, chili oil and the remaining ground Sichuan peppercorns.
• Serve with steamed rice.

Expert Tips:

1. How to adjust the spice level: This dish is spicy by nature. I adjust the heat of the dish by using more or less chili oil. The Sichuan peppercorns add more of a numbing quality instead of spice to the dish. You can reduce the amount used, but I highly recommend using the amount called for in the recipe as it acts as a wonderful flavor enhancer.
2. Stir the tofu very gently to prevent it from breaking up and becoming mush. We want the cubes to stay intact. 
3. Add the cornstarch mixture slowly while gently stirring over medium heat. If your sauce is still to thin, make more cornstarch slurry (1 part cornstarch to 2 parts water) and slowly add it until the desired consistency has been reached (should be thick and slightly glossy). If it's a too thick, add a touch of chicken broth to thin it add. 
4. You can add additional salt to taste if desired. I don't typically find this necessary, but everyone's tastes are different. 

Nutrition

Serving: 0.5cups | Calories: 197kcal | Carbohydrates: 6g | Protein: 13g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 596mg | Potassium: 163mg | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 2.7mg | Calcium: 102mg | Iron: 1.4mg

Tried this recipe?Mention @went_here_8_this or tag #wenthere8this!

Check out the old photo! It was kinda a disaster…