Chinese Mapo Tofu Classic (Printable)

Silky tofu in a bold, spicy chili bean sauce with Sichuan peppercorns, served hot over steamed jasmine rice.

# Components:

→ Tofu & Protein

01 - 14 oz silken or soft tofu, drained and cubed
02 - 5 oz ground pork or beef (optional; omit for vegetarian version)

→ Sauce

03 - 2 tbsp Sichuan doubanjiang (fermented chili bean paste)
04 - 1 tbsp soy sauce
05 - 1 tbsp Shaoxing wine or dry sherry
06 - 1 tsp sugar
07 - 1/2 cup low-sodium chicken or vegetable broth
08 - 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

→ Aromatics & Spices

09 - 1 tbsp toasted and ground Sichuan peppercorns
10 - 3 tbsp vegetable oil
11 - 3 cloves garlic, minced
12 - 2 tsp ginger, minced
13 - 2 scallions, finely sliced (white and green parts separated)
14 - 1–2 dried red chilies, chopped (optional)

→ To Serve

15 - Steamed jasmine rice
16 - Extra sliced scallions
17 - Chili oil (optional)

# Directions:

01 - Drain and cube tofu. Combine cornstarch with water to form a slurry. Mince garlic and ginger, chop dried chilies if using, and separate scallion whites and greens.
02 - Heat a large nonstick skillet or wok over medium heat. Toast Sichuan peppercorns until fragrant, then grind them using a mortar and pestle. Set aside.
03 - Add vegetable oil to the pan. Sauté scallion whites, garlic, and ginger for 1 minute until aromatic.
04 - Add ground pork or beef if using. Cook, breaking it up, until browned.
05 - Stir in doubanjiang and dried chilies. Cook for 1–2 minutes until oil turns red and fragrant.
06 - Pour in Shaoxing wine, soy sauce, sugar, and broth. Bring mixture to a gentle simmer.
07 - Gently add tofu cubes to the pan. Simmer for 5 minutes, spooning sauce over tofu carefully to avoid breaking.
08 - Stir cornstarch slurry and drizzle it into the pan. Stir gently until sauce thickens and evenly coats tofu.
09 - Sprinkle ground Sichuan peppercorns and half of the scallion greens over the tofu.
10 - Serve hot over steamed jasmine rice, garnished with remaining scallion greens and a drizzle of chili oil if desired.

# Expert Advice:

01 -
  • The numbing tingle from Sichuan peppercorns is addictive in a way you won't expect until you taste it.
  • Silky tofu absorbs every ounce of that bold, spicy sauce, making it taste like it soaked for hours even though the whole dish takes 30 minutes.
  • It's forgiving enough for weeknight cooking but impressive enough to serve at a dinner table.
02 -
  • Don't stir aggressively once the tofu is in the pan—it breaks apart easily, and you want those beautiful cubes to stay intact and catch the sauce.
  • The Sichuan peppercorns must be toasted and ground fresh, not pre-ground; the difference between vibrant and muted is night and day.
  • Taste as you add the doubanjiang; brands vary wildly in heat level, so you might need less than the recipe calls for, or you might crave more.
03 -
  • Make the cornstarch slurry just before you need it; if it sits too long, the cornstarch settles and you'll have to restir it anyway.
  • If your sauce breaks or separates as it cools, simply reheat gently and stir in a touch more cornstarch slurry to bind it back together.
Return