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. It's a delicious main ready in 20 minutes, restaurant-quality and saving you money!
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Mapo Tofu features diced soft tofu tossed in a spicy, savory sauce made of ground pork (chicken or beef), doubanjiang, chili oil, Sichuan peppercorn, soy sauce, sesame oil, garlic, ginger and green onions!
It's best served steamed rice with vegetables for a complete meal. This popular Chinese dish hails from Sichuan, China and it's known for it's comforting taste and aroma!
Doubanjiang (豆瓣酱) is a thick, red, salty, spicy broad bean paste and known as the "soul of Sichuan Cuisine". It's used in many Sichuan dishes like noodles, meat dishes, vegetable stir-fries, seafood, marinades, in sauces and more!
The paste is made of fermented broad beans, soybeans, chili peppers, rice or flour and salt. Different brands vary in spice and fermentation. I also share which brand I recommend in the FAQ section below.
The best part about this dish is it comes together quickly making it great for busy weeknights or meal prep. It's even tastier next day as the tofu soaks in the surrounding flavors!
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Soft Tofu Block (or Silken Tofu). It's best to use the kind that comes in a square plastic box. Most Asian grocery stores and many Western grocers will carry it. Or substitute with medium tofu.
- Lean Ground Pork: or substitute with lean ground chicken, or ground beef. Avoid using ground turkey if possible as it has a competing taste.
- Chicken Stock: or substitute with cold water.
- Fresh Garlic Cloves
- Green Onions: or substitute with ¼ cup of onions but cook them with the garlic until softened.
- Ginger
- Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.
- Cornstarch: or substitute with potato starch to thicken the sauce.
- Cold Water: for the cornstarch slurry.
- Salt: to season tofu during blanching process and also draws out some of the water in the tofu.
Seasoning
- Doubanjiang: a red spicy fermented bean paste is sold at many Asian markets. It's also known as "Tobanjiang", "Pixian chili bean paste", "spicy bean paste", "spicy broad bean paste" or "spicy fermented paste".
- Chinese Chili Oil or Chili Crisp: homemade or store bought both work fine! I like the brand Lao Ga Ma if you're using chili crisp. Or substitute with red chili flakes or red pepper flakes.
- Chicken Bouillon Powder: for extra depth of flavor.
- Dark Soy Sauce: this is thicker and darker than regular soy sauce. Or substitute with regular soy sauce.
- White Granulated Sugar: or substitute with cane sugar.
- Ground Sichuan Peppercorn: if you're not a fan of the tongue-tingling sensation, omit completely or add less.
- Sesame Oil: for that nutty flavor! If you're allergic to sesame oil, please omit.
Note: Most Asian grocery stores will carry most of the Asian specific ingredients or check Amazon.
Expert Tips
- Get soft tofu that is easily removable from the package to make it easier. This is usually a square block of tofu that sits in water and it's not sticking to the container.
- If you're using soft tofu that is stuck to the container: remove the plastic film with a sharp knife, flip the package over onto a cutting board, slice off the four corners of the package (just tiny holes to allow air in) and slowly lift off the tofu container.
- Dice the soft tofu with a sharp knife by horizontally gliding it through the middle of the tofu block first. Then make vertical and horizontal slices across the block for 1-inch cubes.
- Use a dough cutter, flat knife or thin bladed spatula to transfer tofu into the boiling water. Do not sweep it off the cutting board or it'll break apart.
- Strain the tofu with a steel colander or slotted spoon to remove as much excess water. Avoid using a fine sieve to strain the tofu as it leaves tiny imprints on the tofu.
- Use a non-stick pan! This prevents the tofu from sticking and breaking apart.
- Don't overcook the pork. Cook just until the liquids have evaporated otherwise the pork may be too crispy if browned.
Instructions
Below are step-by-step instructions on how to make mapo tofu:
- First in a small bowl, combine cornstarch and 2 tablespoon 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.
- Next fill a medium-sized pot with enough water and season with salt. Bring to a boil and blanch diced tofu for 60 seconds.
- Then 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. Then add minced garlic, ginger and scallion whites and stir fry with meat.
- Next season meat with chicken bouillon powder, doubanjiang sauce, chili oil, dark soy sauce, sugar, and ground Sichuan peppercorn. Then mix in the chicken broth. Pour in the cornstarch slurry and allow the sauce to simmer and thicken.
- Then add in diced tofu and gently toss it with sauce using a spatula by lifting from the bottom. Next season with sesame oil and garnish with scallion greens.
- Serve hot and enjoy with rice!
Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? I don't recommend freezing mapo tofu as the freezer will extract the moisture from the tofu causing it to split and the excess moisture will dilute the sauce.
Pairing Suggestions
Mapo tofu serves well with:
- white or brown rice, cauliflower rice
- starters like egg rolls, crab rangoons, egg drop soup, hot and sour soup
- fried rice, chow mein, lo mein, chicken lo mein or plain noodles
- cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves
- protein dishes like Mongolian Chicken, Mongolian Beef, Honey Walnut Shrimp, Soy Garlic Tofu, Chinese Braised Tofu, Chinese Silken Tofu, Crispy Soy Garlic Tofu and more!
FAQ
Mapo tofu can be made in advance and stored in an airtight container in the fridge for up to 4 days. To enjoy, reheat it in the microwave or in a pan on the stovetop on medium heat.
Doubanjiang can last for up to 1 year when stored in an airtight container in the fridge and not contaminated because it's fermented. If you notice that is has an off putting sour smell, is growing mold or doesn't taste right then discard it.
I recommend using "Pixian Broad Bean Paste with chili oil" as it has a wonderful umami flavor and below is an image of it below. You can find it at most Asian supermarkets or online. If you can't find this brand, feel free to use any doubanjiang paste that is available to you. 
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📖 Recipe
Easy 20-min. Mapo Tofu
Ingredients
- 1 lb (block) soft tofu aka silken tofu or sub with medium-firm tofu
- ½ lb ground pork or lean ground chicken or beef
- 1 cup chicken stock low-sodium or cold water
- 3 cloves garlic minced
- 1 scallion finely chopped, separated into scallion whites and greens
- ¼ teaspoon ginger finely minced
- 1 tablespoon vegetable oil or any neutral oil
- 2 teaspoon salt to cook tofu
- 1 ½ tablespoon doubanjiang (aka spicy broad bean paste, chili bean paste or tobanjang)
- 2 teaspoon chili oil or red chili flakes
- 1 teaspoon chicken bouillon powder
- ½ teaspoon dark soy sauce or regular soy sauce
- ½ teaspoon white granulated sugar or cane sugar
- ½ teaspoon ground sichuan peppercorn optional
- 1 teaspoon sesame oil toasted
Cornstarch slurry
- 1 tablespoon cornstarch or potato starch
- 2 tablespoon water cold
Instructions
- In a small bowl, combine cornstarch and 2 tablespoon 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!
Marie M Webb
Ms Christie would you by chance have Sichuan recipes without salt? I'm on strick diet of no salt! I love chinese eggplant recipes but, most recipes contain alot of salt! I would appreciate very much!
Thank you-- Marie M Webb
Christie Lai
Hi Marie, thanks for your inquiry! Unfortunately, in all transparency, I don't have Sichuan recipes without salt on my blog. Sorry I can't be of further help.
Jd
Your recipe is just so perfect, and I like it so much
Jessica Davis
My husband loves it thank you so much 🙏🏾
Christie Lai
I am so glad to read this, thanks so much for making it!
Mg lwin
I love this recipe
Christie Lai
Thanks for making my recipe and sharing this positive review!
Maria
Wow this was incredibly tasty! Will be making it again. Thank you!
Jd
Oh I like Mapo Tofu,it's so delicious will never stopped cooking Mapo Tofu