Quick and Easy Mapo Tofu

This savory mapo tofu transforms humble tofu into an umami-packed dish that rivals any restaurant version. The silky soft tofu simmered in a rich, spicy sauce creates a perfect balance of textures and flavors that will satisfy your Chinese food cravings without the takeout price.

I first made this recipe when I was craving authentic Chinese food but didn't want to leave the house. My family was skeptical about tofu at first but now they request this dish weekly it's that good.

Ingredients

• Soft tofu: Brings the silken texture that absorbs all the flavors while maintaining its delicate consistency
• Ground pork: Adds richness and substance; choose 80/20 for best flavor
• Doubanjiang: Gives authentic depth and spice; look for it in Asian markets for the most authentic flavor
• Sichuan peppercorns: Provide that distinctive numbing sensation that defines authentic mapo tofu
• Chicken stock: Creates a flavorful base better than water for developing complex taste
• Cornstarch: Thickens the sauce to the perfect consistency that clings to the tofu
• Sesame oil: Rounds out the flavors with a nutty finishing touch; use toasted for best results
• Scallions: Provide fresh contrast to the rich sauce; separate whites and greens for proper cooking

Step-by-Step Instructions

Prepare the cornstarch slurry:

Combine 1 tablespoon cornstarch with 2 tablespoons cold water in a small bowl until completely smooth with no lumps. Set aside as this will be used later to thicken the sauce.

Dice and blanch the tofu:

Cut tofu into 1-inch cubes using a sharp knife with gentle slicing motions to prevent crumbling. Bring salted water to a boil in a medium pot and carefully add tofu cubes. Blanch for exactly 60 seconds. This step firms up the exterior while keeping the inside silky. Gently strain without rinsing to preserve flavor.

Cook the meat base:

Heat vegetable oil in a large nonstick pan over medium heat until shimmering. Add ground pork and cook for 4–5 minutes breaking it apart with a spatula until no pink remains and the meat is slightly caramelized. The meat should be cooked until any liquid has evaporated which concentrates the flavor.

Add aromatics and seasonings:

Add minced garlic, ginger, and scallion whites to the cooked meat and stir constantly for 30 seconds until fragrant. Be careful not to burn the garlic. Add doubanjiang, chili oil, dark soy sauce, chicken bouillon powder, sugar, and Sichuan peppercorn if using. These ingredients create the complex flavor profile that makes this dish special.

Create the sauce:

Pour in chicken broth and stir to combine all flavors. Bring to a gentle simmer then add the cornstarch slurry while stirring constantly. Allow the sauce to bubble gently for 1–2 minutes until it thickens to a silky consistency that will coat the back of a spoon.

Combine with tofu:

Gently add the blanched tofu cubes to the sauce. Using a folding motion, lift the sauce from the bottom of the pan to coat the tofu rather than stirring which would break the cubes. Let simmer for 2 minutes to allow tofu to absorb the flavors.

Finish and serve:

Drizzle with sesame oil and scatter scallion greens over the top. Serve immediately with steamed rice to capture all the delicious sauce.

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The doubanjiang broad bean paste is truly the soul of this dish. I once tried making mapo tofu without it and my Chinese neighbor laughed saying it was like making spaghetti without tomatoes. I never skip it now and keep a jar permanently in my refrigerator.

Selecting The Right Tofu

The type of tofu you choose dramatically affects the final dish. Traditional mapo tofu uses soft or silken tofu for its melt-in-your-mouth texture. However, if you prefer tofu that holds its shape better, medium firm tofu works wonderfully too. The key is to handle it gently during cooking regardless of which type you choose. When shopping, look for fresh tofu with a clean smell and avoid packages with excess liquid or yellowing which indicates age.

Spice Level Adjustments

One of the beautiful aspects of homemade mapo tofu is controlling the heat level. For a mild version that children or spice-sensitive adults will enjoy, reduce the doubanjiang to just 1 teaspoon and omit the chili oil completely. For extra heat lovers, add 1 teaspoon of crushed red pepper flakes or 1 tablespoon of chili crisp oil at the end. The Sichuan peppercorns contribute a unique numbing sensation rather than heat, so adjust separately based on your preference for this distinctive flavor.

Authentic Variations

Traditional Sichuan mapo tofu typically uses beef rather than pork and incorporates fermented black beans for added complexity. Some regional variations include adding mushrooms for an earthy note or doubling the amount of doubanjiang for intense flavor. In vegetarian versions, the meat is replaced with finely diced shiitake mushrooms or crumbled firm tofu that mimics the texture of ground meat. Each household in China has their own special approach, making this dish wonderfully adaptable to your personal taste.

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Serving Suggestions

While steamed white rice is the classic pairing for mapo tofu, consider serving it with alternatives like brown rice for added nutrition or cauliflower rice for a lower carb option. For a complete meal, pair with simple stir-fried vegetables like bok choy or Chinese broccoli to balance the rich savory flavors of the main dish. In many Chinese households, mapo tofu is just one of several dishes served family style alongside cold appetizers, soups, and other main courses for a varied meal experience.

Frequently Asked Questions

→ Can I use firm tofu instead of soft tofu?

Yes, you can substitute medium-firm tofu, but soft tofu provides the best texture for traditional Mapo Tofu.

→ What can I use instead of ground pork?

Ground chicken or beef works well as alternatives to ground pork in this dish.

→ How spicy is this dish?

The spice level is moderate due to doubanjiang and chili oil, but you can adjust the heat by reducing or increasing these ingredients.

→ Can I make this dish vegetarian?

Absolutely! Replace the meat with chopped mushrooms or plant-based ground meat, and use vegetable stock instead of chicken stock.

→ What’s the purpose of blanching tofu?

Blanching tofu before cooking removes its raw flavor, firms up its texture, and helps it better absorb the sauce.