Classic Mapo Tofu Done In 5 Easy Steps

Mapo tofu is renowned for its saucy texture, spicy kick, rich umami flavor, and distinctive mouth-numbing sensation, making it a truly unforgettable dish. Each bite is silky, soft tofu with bits of juicy meat or plant-based protein if you like. Serve it for lunch or dinner with plain white rice to fully experience the diverse flavor combinations and aroma.

What Is Mapo Tofu?

Mapo tofu (麻婆豆腐) is a staple Sichuan dish loved for its distinct spicy, sweet, and umami taste. It has become a crowd-favorite dish in Chinese restaurants, and various versions of the dish have been created.

For my take on mapo tofu, I used minced meat stir-fried with green onions, garlic, chili peppers, and the special ingredient doubanjiang (sweet soybean paste). Then, to make the sauce, I added Shaoxing rice wine and water and seasoned it with salt, chicken bouillon powder, and ground Sichuan pepper.

After that, let it simmer with the tofu for 5 minutes, and add the cornstarch slurry to make the sauce thick and creamy. What’s great about mapo tofu is you can personalize it according to your taste, whether you like it ultra spicy or mild. Enjoy the soft, silky tofu with the signature mapo tofu sauce over a bed of rice.

If you love to make tofu dishes, check out these tofu-based recipes:

• Tofu Skin Rolls With A Versatile Filling (Meaty Or All-Veggie)
• Century Egg Tofu Recipe (3 Super Easy Steps!)
• Homemade Teriyaki Tofu
• Tofu And Eggs With Umami Sauce
• Crispy Salt And Pepper Tofu
• Tofu With Minced Pork & Mushrooms
• Hotplate Tofu

How To Customize Mapo Tofu

Here is a breakdown of the ingredients I used for mapo tofu and how each is essential for the recipe. Moreover, I share some tips on how to prepare and substitute an ingredient.

• Tofu: Mapo tofu typically uses silken tofu, which is the softest and silkiest type. It is also known as kinu, nèndòufu, or yeon-dubu. Since it is super soft that melts in your mouth, you have to be extra careful when chopping and handling it. So, one technique I like to do with soft tofu is blanching it in salt water for 2 minutes. This technique enhances its texture and flavor. If you want the texture to be a bit firmer than silken tofu, use firm or extra firm tofu. Firm tofu is also called momen, cotton, or aang dou fu. It is still soft but with a slight chew to it.
• Minced meat: Use your choice of minced meat, such as minced pork, beef, or chicken. If using meat cuts, simply blend them in a food processor to make minced meat. For our vegetarian and vegan friends, I recommend replacing it with crumbled extra firm tofu, minced soy meat, or finely chopped mushrooms. If using mushrooms, the best option for that extra umami and “meaty” taste is rehydrated dried shiitake mushrooms.  
• Green onion: Green onions are great for a mild, sweet, oniony taste. If you don’t have green onions, you can substitute this ingredient with chives, shallots, white onions, yellow onions, or red onions.
• Garlic: Garlic with green onions is the perfect combo. It adds a nutty, earthy, and pungent taste. If you don’t have garlic but want the garlicky flavors, you can substitute 1 clove of garlic with 1/8 tsp of garlic powder or 1/4 tsp of granulated garlic. You can also use pre-cooked crispy fried garlic if you have one on hand.
• Chili pepper: Mapo tofu is usually spicy, so I added some chopped red chili peppers. Chili pepper lends a spicy, sweet, and smoky flavor. Add as much as you want depending on your heat tolerance. Alternatively, you can use chili flakes, dried red chilies, or chili oil, such as my chili oil recipe.
• Sweet soybean paste: Doubanjiang is also known as sweet soybean paste or broad bean paste made from fermented soybeans. It is a special ingredient for mapo tofu because of its distinct nutty and funky taste. It is commonly sweet and spicy. Although not exactly the same flavor profile, you can swap it with fermented black beans, miso paste, or hoisin sauce.
• Cooking wine: Cooking wine or Shaoxing wine imparts a slightly sweet and briny taste. You can substitute it with alcohol-free wine if you need a non-alcohol option. Other excellent alternatives are sake, sherry, stock or broth, or red wine vinegar.
• Water: The seasonings are diluted in water for the simmering step. Adjust the amount of water according to how diluted you want the sauce to be. Aside from water, you can add more flavor by swapping it with chicken stock or vegetable stock.
• Salt: Salt is key to bringing out the flavors of the seasonings, letting the meat and tofu absorb the seasonings better. Use any type of salt, such as sea salt, pink salt, and kosher salt.
• Bouillon powder: Bouillon powder adds a kick of flavor. You can use chicken bouillon powder or vegetable powder. However, if you prefer, you can omit this from the recipe.
• Ground Sichuan pepper: Sichuan pepper adds a unique numbing and tingling sensation to the dish, which is characteristic of Sichuan cuisine. This sensation, known as “ma la” in Chinese, enhances the overall sensory experience of eating mapo tofu. In this recipe, I opt for ground Sichuan pepper instead of whole peppercorns to ensure consistent flavor and convenience in preparation.
• Cornstarch slurry: Lastly, you will need cornstarch slurry to thicken the sauce. It will make it creamy and slightly sticky. The cornstarch slurry is a mix of 1 tbsp of cornstarch and 2 tbsp of water (1:2 ratio). If you don’t have cornstarch, you can substitute 1 tbsp of cornstarch with 2 tbsp of tapioca flour or 1 tbsp of potato starch.

Ingredients And Kitchenware To Prepare

Here’s what you need to get started with mapo tofu:

Kitchenware:

• Knife   
• Cooking pot
• Ladle strainer
• Spatula
• Serving bowl

Ingredients:

• 1 block of tofu (300-400g)
• 1 tsp salt for blanching the tofu
• 1 pot of water
• 200g of minced meat
• 10g of chopped green onion
• 10g of minced garlic
• 10g of chopped red chili peppers
• 1 tbsp of doubanjiang
• 2 tbsp of Shaoxing rice wine
• 500 ml of water
• 1 tsp of salt
• 1 tsp of chicken bouillon powder, optional
• 1/2 tsp of ground Sichuan pepper
• 2 tbsp of cornstarch slurry  

5 Easy Steps To Make Mapo Tofu

This recipe is super quick and easy and you can finish it in less than 30 minutes. Simply prepare the tofu, stir-fry the ingredients, and combine the tofu and sauce–and that’s it! Learn more about the steps by watching my Instagram or TikTok tutorial video.

Did you like this mapo tofu rendition? If you have any tips and recommendations, remember to leave a comment in the comments section. If you have finished making this recipe, snap a photo and share it with me with the tag @kitchenmisadventures.

1. Drain excess water from the tofu and cut the tofu into cubes.
2. Blanch the tofu cubes in salted water to bring out a better taste and texture. After 2 minutes, take out the tofu cubes carefully with a strainer and drain off the excess water.
3. Then, heat oil in a pan and sauté minced meat until lightly brown. Add chopped green onions, minced garlic, chopped chili peppers, and doubanjiang. Mix well until the ingredients are fully incorporated into the meat. The meat should turn reddish, taking the color of doubanjiang.
4. Pour Shaoxing rice wine and water, then season with salt, chicken bouillon powder (if using), and ground Sichuan pepper. Carefully add the tofu cubes and let them simmer for 5 minutes.
5. Thicken the sauce with cornstarch slurry for a smooth, creamy consistency. Keep stirring until the sauce thickens. Make sure to do a gentle stir to prevent breaking the tofu cubes since these are delicate.
   

   Classic Mapo Tofu Done In 5 Easy Steps

   Mapo tofu is renowned for its saucy texture, spicy kick, rich umami flavor, and distinctive mouth-numbing sensation, making it a truly unforgettable dish. Each bite is silky, soft tofu with bits of juicy meat or plant-based protein if you like. Serve it for lunch or dinner with plain white rice to fully experience the diverse flavor combinations and aroma.

   Print Recipe Pin Recipe

   Prep Time 10 minutes mins

   Cook Time 10 minutes mins

   Course Main Course

   Servings 4

   Calories 171 kcal

   Ingredients

     

   1x2x3x

   • 1 block of tofu 300-400g
   • 1 tsp salt for blanching the tofu
   • 1 pot of water
   • 200 g of minced meat
   • 10 g of chopped green onion
   • 10 g of minced garlic
   • 10 g of chopped red chili peppers
   • 1 tbsp of doubanjiang
   • 2 tbsp of Shaoxing rice wine
   • 500 ml of water
   • 1 tsp of salt
   • 1 tsp of chicken bouillon powder optional
   • 1/2 tsp of ground Sichuan pepper
   • 2 tbsp of cornstarch slurry

   Instructions

    

   • Drain excess water from the tofu and cut the tofu into cubes.
   • Blanch the tofu cubes in salted water to bring out a better taste and texture. After 2 minutes, take out the tofu cubes carefully with a strainer and drain off the excess water.
   • Then, heat oil in a pan and sauté minced meat until lightly brown. Add chopped green onions, minced garlic, chopped chili peppers, and doubanjiang. Mix well until the ingredients are fully incorporated into the meat. The meat should turn reddish, taking the color of doubanjiang.
   • Pour Shaoxing rice wine and water, then season with salt, chicken bouillon powder (if using), and ground Sichuan pepper. Carefully add the tofu cubes and let them simmer for 5 minutes.
   • Thicken the sauce with cornstarch slurry for a smooth, creamy consistency. Keep stirring until the sauce thickens. Make sure to do a gentle stir to prevent breaking the tofu cubes since these are delicate.

   Video

   Nutrition

   Calories: 171kcalCarbohydrates: 7gProtein: 9gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 36mgSodium: 1408mgPotassium: 173mgFiber: 0.4gSugar: 1gVitamin A: 52IUVitamin C: 5mgCalcium: 16mgIron: 1mg

   Tried this recipe?Let us know how it was!