Mapo Tofu Recipe (Spicy and Flavorful)
This post may contain affiliate links.This Mapo Tofu is packed with flavor! Tender tofu and ground pork are simmered in a rich, spicy sauce made with Taiwanese chili bean paste, Sichuan peppercorns, and homemade chili oil. It’s savory, a little numbing, and so delicious served over hot steamed rice!
A Quick Look at the Recipe
🏷️ Recipe Name: Mapo Tofu
⏱️ Ready In: ~ 15 minutes
🍽️ Serves: 4 portions
🔥 Calories: 224 kcal per portion (estimate)
🧾 Main Ingredients: Tofu, ground pork, green onion, chilis, garlic, ginger, oyster sauce, chili oil, chili bean sauce, soy sauce, Shaoxing wine, Sichuan peppercorn, mushroom powder.
🥗 Dietary Info: Gluten free
🧠 Difficulty: Easy with simple step-by-step guide.
Have a question? Ask AI!
Mapo Tofu is one of my favorite Chinese dishes, especially when served over a bowl of hot steamed rice. I love the combination of tender tofu, savory ground pork, and that rich, spicy sauce with a little numbing sensation from Sichuan peppercorns.
I developed this recipe based on the Mapo Tofu I used to eat in Taiwan. After several adjustments, I finally got the flavor just the way I remembered it! I use Taiwanese chili bean paste, Sichuan peppercorns, and my homemade chili oil to give the sauce its wonderful flavor.
If you prefer something milder, try my Mun Tahu, a comforting tofu and ground pork dish with a savory sauce. You might also enjoy my Sichuan-Style Ground Pork Tofu with Mushrooms for another flavorful tofu dish.
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
- Tofu: The main ingredient of this dish. Choose soft or medium-firm tofu for a tender texture that holds its shape during cooking.
- Taiwanese Chili Bean Paste (Doubanjiang): Gives the sauce its rich, savory, fermented flavor and a little heat. You can also use Sichuan doubanjiang, but the saltiness and spiciness may vary between brands.
- Sichuan Peppercorns: Give Mapo Tofu its signature tingling, numbing sensation. Start with a smaller amount if you’re not used to the flavor.
How to Make Mapo Tofu
STEP 1. Prepare the sauce and cook the ground pork. Start by preparing the Mapo Tofu sauce so you have everything ready before cooking. In a small bowl, combine the oyster sauce, soy sauce, Shaoxing wine, chili bean paste, and chili oil (Image 1). Mix well and set aside.
Heat some cooking oil in a wok over medium heat. Add the minced garlic and ginger (Image 2), and stir-fry until fragrant. Add the ground pork (Image 3) and cook until it changes color, breaking it into smaller pieces as you stir. Pour in the prepared sauce (Image 4) and mix well until the pork is evenly coated.
STEP 2. Add the tofu and seasonings. Add the chopped chilies if you prefer a spicier Mapo Tofu (Image 5). Gently add the tofu cubes to the wok (Image 6), followed by the mushroom powder and Sichuan peppercorns (Images 7, 8). Stir gently to combine, being careful not to break the tofu.
STEP 3. Thicken the sauce and serve. Pour in the water (Image 9), followed by the cornstarch slurry (Image 10). Gently stir and let the sauce simmer until it thickens and coats the tofu nicely. Add the chopped green onions (Image 11) and give everything one final gentle stir. Turn off the heat and serve your Mapo Tofu hot with steamed rice (Image 12).
Pro Tips
- Prepare the sauce ahead of time. Mix all the sauce ingredients in a small bowl before you start cooking. This makes the stir-frying process much easier, and you won’t forget any ingredients along the way.
- Cook the ground pork properly. Break the pork into small pieces as you stir-fry and cook until it’s no longer pink and starts to brown slightly. This gives the dish a richer, more savory flavor.
- Be gentle with the tofu. Once you add the tofu cubes, stir gently to avoid breaking them. You can also gently shake the wok to help distribute the sauce without damaging the tofu.
- Adjust the spiciness to your liking. You can reduce or increase the amount of fresh chilies and chili oil depending on how spicy you want your Mapo Tofu. Keep in mind that the chili bean paste also adds some heat.
- Adjust the Sichuan peppercorns. Sichuan peppercorns give Mapo Tofu its signature tingling, numbing sensation. If you’re not familiar with this flavor, start with a smaller amount and adjust to your preference.
- Mix the cornstarch slurry before adding it. Cornstarch tends to settle at the bottom, so give the slurry a quick stir before pouring it into the wok. Let the sauce simmer gently until it thickens and coats the tofu nicely.
- Serve immediately. Mapo Tofu tastes wonderful when it’s freshly cooked and served hot over steamed rice. The rice absorbs the rich, savory sauce beautifully!
Serving Suggestions
Serve this Mapo Tofu hot over a bowl of steamed rice to soak up the rich, savory sauce. Pair it with crispy side dishes like fried wontons or fried shrimp balls for some extra crunch.
Add some vegetables like bok choy stir fry or garlic green beans for a balanced meal with extra fiber.
Finish with a refreshing drink like lychee tea or pineapple mint soda to balance the spiciness of the dish.
Mapo Tofu FAQs
Soft or medium-firm tofu works best for Mapo Tofu because it has a tender, smooth texture while still holding its shape during cooking. Silken tofu can also be used, but it’s more delicate and may break easily when stirred.
Yes! You can reduce or omit the fresh chilies and use less chili oil to make the dish milder. Keep in mind that chili bean paste also contains some heat, so adjust the amount if needed. Sichuan peppercorns add a tingling, numbing sensation rather than regular chili heat.
Absolutely! You can substitute ground pork with ground chicken or beef. For a meatless version, try finely chopped mushrooms or crumbled firm tofu. The flavor will be slightly different, but it will still be delicious.
Sichuan doubanjiang is a good alternative to Taiwanese chili bean paste, although it may be saltier and spicier. Start with a smaller amount, taste the sauce, and adjust the seasoning as needed.
Yes, you can leave them out if you don’t have any or prefer a dish without the numbing sensation. Your Mapo Tofu will still have plenty of savory and spicy flavor from the chili bean paste and chili oil, although it won’t have the characteristic tingling flavor of traditional Mapo Tofu.
Storage
Store leftover Mapo Tofu in an airtight container in the refrigerator for up to 3 days. If you’re making it ahead of time, leave out the green onions and add them just before serving to keep them fresh.
Reheat gently in a pan over low heat or in the microwave until heated through. Add a splash of water if the sauce becomes too thick, and stir carefully to avoid breaking the tofu.
More Stir Fry Recipes
- Three Cup Chicken (San Bei Ji) – A delicious Taiwanese chicken dish cooked with soy sauce, sesame oil, rice wine, and fragrant basil.
- Ants Climbing a Tree – A classic Sichuan dish made with ground pork, glass noodles, and a savory, slightly spicy sauce.
- Kung Pao Chicken – A flavorful chicken stir-fry with dried chilies, crunchy peanuts, and a savory sauce.
- Szechuan Chicken (La Zi Ji) – Crispy chicken tossed with dried chilies and Sichuan peppercorns for a bold, spicy flavor.
- Ground Pork and Potato Stir Fry – A comforting, savory dish made with ground pork and tender potatoes.
Mapo Tofu
Equipment
- 1 wok
Ingredients
- 12 oz tofu
- 150 g ground pork
- 1 stalk green onion
- 3 chilis optional
- 3 cloves garlic minced
- 3 cm ginger minced
- 150 ml water
- 1 tbsp cornstarch
Mapo Tofu Sauce
- 1 tbsp oyster sauce
- 1 tbsp chili bean sauce
- 1 tbsp Shaoxing wine
- 1 tbsp soy sauce
- 2 tsp chili oil
- 1 tsp Sichuan peppercorn
- 1 tsp mushroom powder optional
Instructions
- Start by preparing the Mapo Tofu sauce so you have everything ready before cooking. In a small bowl, combine the oyster sauce, soy sauce, Shaoxing wine, chili bean paste, and chili oil. Mix well and set aside.
- Heat some cooking oil in a wok over medium heat. Add the minced garlic and ginger, and stir-fry until fragrant. Add the ground pork and cook until it changes color, breaking it into smaller pieces as you stir. Pour in the prepared sauce and mix well until the pork is evenly coated.
- Add the chopped chilies if you prefer a spicier Mapo Tofu. Gently add the tofu cubes to the wok, followed by the mushroom powder and Sichuan peppercorns. Stir gently to combine, being careful not to break the tofu.
- Pour in the water, followed by the cornstarch slurry. Gently stir and let the sauce simmer until it thickens and coats the tofu nicely. Add the chopped green onions and give everything one final gentle stir. Turn off the heat and serve your Mapo Tofu hot with steamed rice.
Notes
- Prepare the sauce ahead of time. Mix all the sauce ingredients in a small bowl before you start cooking. This makes the stir-frying process much easier, and you won’t forget any ingredients along the way.
- Cook the ground pork properly. Break the pork into small pieces as you stir-fry and cook until it’s no longer pink and starts to brown slightly. This gives the dish a richer, more savory flavor.
- Be gentle with the tofu. Once you add the tofu cubes, stir gently to avoid breaking them. You can also gently shake the wok to help distribute the sauce without damaging the tofu.
- Adjust the spiciness to your liking. You can reduce or increase the amount of fresh chilies and chili oil depending on how spicy you want your Mapo Tofu. Keep in mind that the chili bean paste also adds some heat.
- Adjust the Sichuan peppercorns. Sichuan peppercorns give Mapo Tofu its signature tingling, numbing sensation. If you’re not familiar with this flavor, start with a smaller amount and adjust to your preference.
- Mix the cornstarch slurry before adding it. Cornstarch tends to settle at the bottom, so give the slurry a quick stir before pouring it into the wok. Let the sauce simmer gently until it thickens and coats the tofu nicely.
- Serve immediately. Mapo Tofu tastes wonderful when it’s freshly cooked and served hot over steamed rice. The rice absorbs the rich, savory sauce beautifully!
I love making this Mapo Tofu because it reminds me of the ones I used to eat in Taiwan! The combination of Taiwanese chili bean paste, Sichuan peppercorns, and homemade chili oil gives it such a rich, savory flavor. You can adjust the spiciness to your liking, and it’s so good with a bowl of hot steamed rice!