Mapo Tofu

5 from 1 vote

This homemade Mapo Tofu recipe combines tender tofu and ground pork in a rich, spicy, savory sauce. Made with Taiwanese chili bean paste, Sichuan peppercorns, and chili oil, it's full of flavor and perfect with a bowl of steamed rice.

Prep Time5

Cook Time10

Total Time15

Course: Dinner, Lunch

Cuisine: Chinese

Diet: Gluten Free

Servings: people

Calories: 224kcal

Author: Claudia

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!

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