Silky tofu in a fiery, numbing Sichuan pork sauce
Mapo Tofu
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
3
About 4 cups
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
Pillowy soft tofu swimming in a boldly flavored sauce of ground pork, doubanjiang, Sichuan peppercorns, and fermented black beans. The iconic dish of Sichuan cuisine — numbing, spicy, and deeply savory.
Cuisine: Chinese
Category: Main Course
Difficulty: Easy
Cost: $
Dietary: Dairy-Free
Quick Summary
25 min total time|3 servings|Easy difficulty
Pillowy soft tofu swimming in a boldly flavored sauce of ground pork, doubanjiang, Sichuan peppercorns, and fermented black beans. The iconic dish of Sichuan cuisine — numbing, spicy, and deeply savory.
ChineseDairy-Free
Sarah Chen
(Updated )
Mapo tofu is the flagship dish of Sichuan cuisine. Created in the 1860s by a pockmarked old woman (ma po) in Chengdu, this dish has become one of China's most recognized culinary exports. The combination of silky tofu and a sauce that is simultaneously spicy, numbing, savory, and slightly sweet is nothing short of genius.
The heat comes from doubanjiang (fermented chili bean paste) and dried chili flakes. The numbing sensation — the hallmark of Sichuan cooking — comes from Sichuan peppercorns, which create a tingling, almost electric feeling on the tongue.
Spooned over steamed white rice, mapo tofu is a dish of extraordinary power.
Ingredients
- 1 block (400g) soft or medium-firm tofu, cubed
- 150g ground pork
- 2 tbsp doubanjiang (Pixian chili bean paste)
- 1 tbsp fermented black beans, rinsed and chopped
- 1 tsp Sichuan peppercorns, toasted and ground
- 1 tbsp chili flakes in oil
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 green onions, chopped (white and green parts separated)
- 1 cup chicken broth or water
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp cornstarch mixed with 2 tbsp water
- 2 tbsp vegetable oil
Instructions
- 1
Gently place tofu cubes in a pot of salted simmering water for 3 minutes to firm up. Drain carefully and set aside.
- 2
Heat oil in a wok over high heat. Add ground pork and cook, breaking apart, until browned and crispy, about 3-4 minutes.
- 3
Push pork to the side. Add doubanjiang and stir-fry for 1 minute until the oil turns red. Add fermented black beans, garlic, ginger, and green onion whites. Stir for 30 seconds.
- 4
Add broth, soy sauce, sugar, and chili flakes. Bring to a simmer.
- 5
Gently slide in the blanched tofu. Simmer for 3-4 minutes, gently swirling the pan (do not stir aggressively or the tofu will break).
- 6
Add cornstarch slurry and gently swirl until the sauce thickens and becomes glossy, about 1 minute.
- 7
Transfer to a serving bowl. Sprinkle generously with freshly ground Sichuan peppercorn and green onion greens. Serve immediately over steamed rice.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Ground porkCrumbled firm tofu or minced mushrooms
For vegetarian; mushrooms add excellent umami
DoubanjiangGochujang plus 1 tsp miso
Different flavor profile but provides fermented chili flavor
Sichuan peppercornsNo real substitute
The numbing quality is unique; black pepper is not the same
Tips & Storage
Pro Tips
Doubanjiang is the soul of this dish — do not substitute with generic chili paste. Pixian brand is the gold standard.
Toast and grind Sichuan peppercorns fresh for the most potent numbing effect.
Swirl the pan gently rather than stirring — aggressive stirring will break up the soft tofu.
For a vegetarian version, omit the pork and use mushroom broth. The doubanjiang and fermented black beans provide plenty of umami.
Storage
Refrigerate for up to 2 days. The tofu will absorb the sauce and become more flavorful.
Reheating
Reheat gently on the stovetop. Add a splash of water as the sauce thickens upon cooling.
Nutrition Facts
Per serving (1.3 cups) · 3 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein18g
Carbohydrates10g
Fat20g
Fiber2g
Sugar3g
Sodium920mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is doubanjiang?
- Doubanjiang (also written dou ban jiang) is a fermented chili bean paste from Sichuan province. It is made from broad beans, chili peppers, and salt, and is the essential ingredient in Sichuan cooking.
- Why does my tongue feel numb?
- That is the Sichuan peppercorn doing its job. The compound hydroxy-alpha-sanshool stimulates nerve endings to create a tingling, numbing sensation called ma (numbing) in Chinese.
- Can I make this without pork?
- Yes — use crumbled firm tofu or minced mushrooms instead. Many Buddhist versions exist that are completely vegetarian.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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