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!
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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!
The red sauce has a numbing or "mala" effect on your tongue due to the Sichuan peppercorn and it's rich in umami flavor thanks to the doubanjiang!
Doubanjiang (豆瓣酱) is a spicy broad bean paste that is thick, red and salty. It's known as the "soul of Sichuan Cuisine" as it's often used in many Sichuan dishes.
The paste is made of fermented broad beans, soybeans, chili peppers, rice or flour and salt. Different brands vary in spice and fermentation. Below is an image of the brand I used called "Pixian Broad Bean Paste with chili oil".
The best part about this mapo tofu recipe 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.
- Ground Meat: such as minced pork, chicken or beef. I'm using ground pork. Avoid using ground turkey since it has a certain taste that doesn't suit the dish well.
- Chicken Stock: or substitute with cold water.
- Fresh Garlic Cloves
- Green onions: separated into scallion whites and greens.
- 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: to make 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 aka "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 Cauce: this is thicker and darker than regular soy sauce. You may substitute with regular soy sauce.
- White granulated 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 can easily be removed from the package. This type is usually a square block that sits in liquids and the tofu is not sticking to the edges of the packaging.
- If you're using soft or silken tofu that is stuck to the packaging because it's entirely filled, see below instructions on how to remove it step by step.
- Dice the soft tofu with a very sharp knife by horizontally gliding it through the middle of the tofu block first. Then make vertical and horizontal slices across the block. This will give you 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.
To Easily Remove Tofu from Package
If you're using soft or silken tofu that fills the plastic box to the brim, follow these steps:
- Run a sharp knife along the edges of the tofu to remove the plastic seal.
- Turnover the package onto a cutting board so the tofu is facing down.
- Cut a tiny piece of each corner on the plastic box with scissors (see video for visuals).
- Slowly lift the plastic container off and do not shake the tofu out or it'll break.
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.
- Finally serve 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, 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
This 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.
If you're not a fan of spice, you can reduce the amount of doubanjiang or chili oil to your preference.
Doubanjiang can be used in many Chinese dishes like noodles, meat or vegetable stir-fries, as a meat marinade, with seafood, in sauces and much more!
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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 sub with 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 sub with red chili flakes
- 1 teaspoon chicken bouillon powder
- ½ teaspoon dark soy sauce or regular soy sauce
- ½ teaspoon white granulated sugar
- ½ teaspoon ground sichuan peppercorn optional
- 1 teaspoon sesame oil toasted
Cornstarch slurry
- 1 tablespoon cornstarch or potato starch
- 2 tablespoon water cold for cornstarch slurry
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!
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