Mapo Tofu (Mapo Doufu)

Alt text: Mapo tofu served in a white bowl, with soft tofu and crumbled meat in a glossy red chile-bean sauce, finished with scallion and ground Sichuan pepper.

Cultural Context

Mapo tofu comes from Chengdu in China's Sichuan province. The dish pairs tender tofu and a small amount of minced meat with doubanjiang, fermented black beans, and Sichuan peppercorns. Together they produce mala: the chile heat and citrusy, tongue-tingling quality central to this Sichuan favorite. It is traditionally spooned over plain steamed rice.

Ingredients

Main Components

• 450 g (16 oz) soft tofu, cut into 2 cm (3/4-inch) cubes
• 115 g (4 oz) ground pork
• 30 ml (2 tbsp) neutral cooking oil, such as canola or sunflower oil
• 360 ml (1 1/2 cups) unsalted chicken stock or water
• 2 scallions, white and green parts separated and thinly sliced

For the Sauce/Garnish

• 22 g (1 1/2 tbsp) Pixian doubanjiang (Sichuan chile broad-bean paste), roughly chopped
• 8 g (1/2 tbsp) douchi (fermented black soybeans), rinsed and roughly chopped
• 2 garlic cloves, finely minced
• 5 g (1 tsp) fresh ginger, finely minced
• 5 ml (1 tsp) light soy sauce
• 1 tsp ground dried Sichuan chile or red chile flakes
• 1 tsp granulated sugar
• 8 g (1 tbsp) cornstarch mixed with 30 ml (2 tbsp) cold water
• 1 tsp toasted sesame oil
• 1 tsp Sichuan peppercorns, toasted, black seeds discarded, and finely ground

Substitutions:

• Soft tofu → Medium tofu; avoid extra-firm tofu, which will not take on the sauce as readily
• Ground pork → Ground beef for another traditional preparation; cook it to the same 160°F (71°C) minimum
• Garlic greens → Scallions, as used here, when garlic greens are unavailable

Equipment

• Wok or 12-inch skillet with high sides
• Medium saucepan
• Fine-mesh strainer or slotted spoon
• Instant-read thermometer
• Small bowl

Instructions

Preparation (Active time: 10 min)

1. Prepare the tofu and seasonings: Cut the tofu and chop the doubanjiang, douchi, garlic, ginger, and scallions. Stir the cornstarch with 30 ml (2 tbsp) cold water until smooth. Keep everything beside the stove; the cooking moves quickly.

2. Blanch the tofu: Bring a medium saucepan of water to a gentle boil. Slide in the tofu and cook for 1 minute. Drain carefully. This firms the surface so the cubes are less likely to break in the wok.

Cooking (Active time: 15 min)

3. Brown the pork: Heat the wok over medium-high heat, then add the neutral oil and pork. Break the meat into fine crumbles and stir-fry for 3 to 4 minutes, until browned and the center reaches 160°F (71°C). Transfer half of the pork to a clean bowl, leaving the oil and remaining pork in the wok.

4. Fry the chile-bean base: Reduce the heat to medium-low. Add the doubanjiang and fry for 45 to 60 seconds, stirring, until the oil turns brick red. Add the douchi, garlic, ginger, scallion whites, and ground chile. Stir for 30 seconds, just until fragrant; do not let the chile or garlic scorch.

5. Simmer the tofu: Pour in the stock, then add the soy sauce and sugar. Bring to a simmer and gently slide in the tofu. Simmer uncovered over low heat for 6 to 8 minutes. Instead of stirring, nudge the tofu from the edge with a spatula so the cubes stay intact.

Assembly & Finishing

6. Thicken in two additions: Stir the cornstarch slurry again. Drizzle in half while gently swirling the wok; simmer for 30 seconds, then add enough of the remainder for a glossy sauce that clings to the tofu. Fold in the reserved pork and sesame oil, and heat for 30 seconds.

7. Garnish and serve: Spoon the mapo tofu into a warm serving bowl. Scatter with the scallion greens and ground Sichuan peppercorns. Serve at once with steamed rice.

Food Safety & Storage

• Minimum safe internal temperature: Cook ground pork or ground beef to 160°F (71°C), checked in the center of a larger crumble
• Cross-contamination: Put cooked pork only into a clean bowl, never the plate or bowl that held it raw; wash hands and utensils after handling raw meat
• Storage: Refrigerate within 2 hours in a shallow airtight container for up to 3 days
• Freezing: Not recommended; thawed soft tofu becomes porous and loses its delicate texture
• Reheating: Warm gently in a covered skillet over medium-low heat, adding a splash of water if needed, until the center reaches 165°F (74°C)

Serving Suggestions

• Serve over plain steamed short-grain or medium-grain rice, which balances the salty, chile-hot sauce
• Add a lightly dressed cucumber salad or blanched leafy greens on the side
• Traditional serving style: Bring the mapo tofu to the table hot in a serving bowl and let diners spoon it over their own rice

Scaling Notes

Half recipe (½×): Use a 10-inch skillet and keep the simmering time the same. Mix the full 1 tbsp cornstarch with 2 tbsp water, but add only as much slurry as the sauce needs.

Double recipe (2×): Brown the meat in two batches and use a wide wok or Dutch oven. Crowding cools the pan and prevents crisp crumbles. Begin with 1 1/2 times the cornstarch slurry and add more only if needed.

Chef's Notes

• Sourcing: Pixian doubanjiang and douchi are sold in Chinese markets and online. Check the doubanjiang label: many brands contain wheat, and both seasonings contain soy or fermented beans.
• Make-ahead: Chop the aromatics and mix the slurry up to 4 hours ahead; refrigerate the aromatics and stir the slurry again before using.
• Variations: Ground beef is common in older Chengdu-style accounts. Garlic greens can replace the scallions when available.
• Common pitfalls: High heat can scorch doubanjiang and make Sichuan peppercorns bitter. Keep the sauce at a gentle simmer, discard the peppercorns' hard black seeds, and push the tofu rather than repeatedly stirring it.
• Nutrition note: This is a salty, full-flavored dish by design. Doubanjiang, douchi, and soy sauce contribute roughly 700 to 900 mg sodium per serving depending on brand; unsalted stock and plain rice keep the meal from becoming saltier.

Nutrition Information (Optional)

Per serving, excluding rice: approximately 330 kcal

• Protein: 20g | Fat: 23g | Carbohydrates: 12g | Fiber: 2g

---

Sources

• Recipe research and technique: China Sichuan Food - Mapo Tofu Recipe
• Recipe research and technique: The Woks of Life - Mapo Tofu: The Real Deal
• Recipe research and comparison: PBS Food - Mapo Tofu
• Image source: Wikimedia Commons - Authentic Mapo Tofu

Version History:

• v1 (2026-08-21): Initial recipe by @Codex

Credits:

• Recipe development: @Codex, synthesized from the sources above
• Testing: @Codex
• Verification: @Coordinator
• Photography: Sichuanfoodlover, "Authentic Mapo Tofu," licensed under CC BY-SA 4.0, via Wikimedia Commons

---

Recipe Location: /Recipes/east-asian/east-asian_mapo-tofu_v1.md
Images Location: /Images/mapo-tofu/