Mapo Tofu

Mapo tofu is a dish with extraordinary flavors; it is made with Sichuan peppercorns, minced meat, and soft tofu. The result is a meal that is deeply savory and irresistibly delicious.

Despite its bold flavors, it is incredibly easy to make at home, and the best part is that it takes less than 20 minutes to be ready. Whether you are looking for an authentic Chinese recipe to add to your collection, this mapo tofu has the right balance of heat, silkiness, and flavor.

Why You’ll Love This Recipe

It is ready in less than 20 minutes; it uses Sichuan peppercorns that give this dish its signature flavor. It is high in protein and ideal for weeknights where you want to enjoy a comforting meal. It pairs well with rice or noodles.

You can also transform this dish into a vegetarian mapo tofu; simply swap out the mince meat for mushrooms. This dish can be made in advance and enjoyed throughout the week, making it suitable for meal prep.

What is Mapo Tofu

It is a dish made with soft tofu that is simmered in a spicy sauce that uses beef mince, fermented bean paste, Garlic, ginger, chili, and Sichuan peppercorns.

The defining characteristic of this dish is the mala sensation that comes from the Sichuan peppercorns. Mala is the combination of the heat of chili peppers as well as the numbing effect of Sichuan peppercorns. Together, they create a medley of flavors that is unique to this dish.

Ingredients

Tofu, Beef mince, Doubanjiang, Sichuan peppercorns, Garlic & Ginger, Soy sauce, chicken stock, green onions.

Soft or medium-firm tofu is recommended for this recipe. It absorbs the sauce whilst maintaining its soft texture. If you can’t find soft tofu, use firm tofu. You will find tofu in most supermarkets. Mince beef adds richness to the savory broth. You can also use chicken or ground turkey.

Doubanjiang is an integral ingredient for Mapo tofu. If it sounds foreign or seems hard to find, you will be pleased to know it is sold online as well as in many supermarkets. Doubanjiang is a fermented chili bean paste that is a popular Chinese ingredient.

It is similar to the Korean Doenjangiggae; however, Doubanjiang has sweet notes, along with the chili. The great thing about this ingredient is that you can use it for a wide variety of things, including stir-fries. It adds a unique flavor to the dish. Sichuan peppercorns give this dish a tingling sensation that a lot of people enjoy. If you have ever come across this ingredient in the supermarket or online and wondered how long it will last?

The peppercorns will last a long time. Interestingly, Most people assume you need a large quantity of Sichuan peppercorns to create that tingling sensation; however, you only need a small amount, such as 1 teaspoon.

Apart from the tingling sensation, Sichuan peppercorns have strong floral notes; if you over-indulge and add more than 1 1/2 teaspoons, the Mapo tofu will be overly floral and a little soapy-tasting. Ginger & Garlic paste adds warmth and aromatic depth. You can also use three to four garlic cloves, roughly chopped, along with 5 grams of ginger, which is the equivalent of 2 teaspoons.

Soy sauce enhances the dish’s savory notes; if you are making it vegetarian, swap soy sauce for mushroom soy sauce. Cornstarch will thicken the sauce; it also gives the sauce a more wholesome taste. Green onions are crucial for this dish; they brighten up the flavor of the beef mince.

Ingredient substitutes

You can use vegetable stock in place of chicken stock. There are different types of doubanjiang. Pixian doubanjiang is fermented for a few months and sometimes for a few years.

This type of doubanjiang gives the dish a rich red color and a deeper flavor. Regular doubanjiang is more widely available; you can use one or the other for Mapo tofu. If you can’t find doubanjiang, there are several ways you can make something similar; you can use gochuchang in its place, which is a fermented Korean chili paste.

Doenjang can also be used; this is a Korean fermented soy bean paste. You can add a teaspoon of gochuchang, a teaspoon of doenjang, and a teaspoon of honey to create a taste similar to regular doubanjiang.  

When it comes to the Sichuan peppercorns, there is no real substitute for that tingling sensation that comes with this particular ingredient. However, if you are eager to try this dish and willing to skip the tingling sensation to get a sense of what Mapo tofu tastes like, you can use ground black pepper instead.

Instructions

Prepare the tofu. Open the container of tofu and drain out the liquid. Place the tofu on a side plate and cut the tofu into cubes. Many people like to blanch the tofu in water so that it does not break up during the cooking process. However, you can skip this step if you are using firm tofu or frozen tofu.

If you want to create an aesthetically pleasing dish and you are serving guests, you can blanch the tofu by bringing a small pot of salted water to a boil, adding the tofu for about one minute, then scooping it out of the hot water and letting it rest.

Toast the Sichuan peppercorns; heat a dry skillet on medium heat and toast for one minute. Resist the urge to move away from the stove during this time; the peppercorns can burn easily, and if they do, they will turn bitter. Make sure to take the pan off the heat as soon as that one minute is up. Grind them coarsely using a mortar and pestle.

Heat oil in a wok on medium-high heat. Add oil, sliced onions, and ginger and garlic paste. Saute until the aromatics are caramelized. Add the beef mince and cook until it is brown and slightly crispy.

Break the mince apart as it cooks. Add the doubanjiang and cook for one minute until the oil takes on a slightly red color. If using a chicken stock cube, add it to the pot along with soy sauce and water, stir to combine, then simmer on low heat.

Add the cornstarch to the water and slowly stir it into the pan. Simmer for one minute until the sauce thickens. Sprinkle the ground Sichuan peppercorns and mix into the beef mince. Add the tofu and gently stir the mixture.

After five minutes, the tofu will have absorbed the flavors of the sauce. Add chopped green onions and serve immediately. Mapo Tofu is one of those simple and delicious meals that can be enjoyed often throughout the month.

What can you serve with Mapo Tofu?

Mapo tofu is a rich and flavourful dish; it is best served alongside simple side dishes such as Jasmine rice, regular white rice, stir-fried bok choy, cucumber salad, and Sauteed green beans. Explore more Chinese recipes.

How to Store Mapo Tofu?

Store in the fridge for three days; reheat on the stovetop over low heat. Stir carefully to ensure that the tofu maintains its shape. You can freeze Mapo tofu for up to three months; the texture of the tofu will change and become spongy and porous. When reheated, it will absorb more sauce, so make sure to add a splash of water to ensure that the dish has a sufficient amount of liquid.

All the things you wanted to know about Mapo Tofu

Is mapo tofu spicy?

Traditional mapo tofu is spicy, but the heat level can easily be adjusted with the doubanjiang. You can use less doubanjiang to create a mild version of the dish.

Can I make mapo tofu without Sichuan peppercorns?

Yes, although the flavor will be different. Sichuan peppercorns create the signature numbing sensation that defines the dish. Black peppercorns can be used in its place.

What type of tofu is best for mapo tofu?

Soft or medium tofu is the traditional choice because of its silky texture, but firm tofu works well if you prefer a heartier bite.

Is mapo tofu authentic Chinese cuisine?

Absolutely. Mapo tofu originated in Sichuan province and is one of the region’s most famous dishes.

Can mapo tofu be made vegetarian?

Yes. Use Mushrooms and vegetable stock; they make excellent substitutes for meat while preserving the dish’s rich, savory flavor.