Mapo Tofu (麻婆豆腐) is one of the most iconic dishes of Sichuan cuisine, celebrated for its fiery heat, bold flavors, and that unmistakable numbing sensation from Sichuan peppercorns. I first shared a version of this recipe a few years ago, but since then, I’ve refined it with two simple techniques: adding fermented black beans and blanching the tofu before cooking. These steps elevate the flavor, presentation, and consistency, making this Mapo Tofu recipe even more satisfying while still easy to prepare at home.

So what makes Mapo Tofu so distinctive? Authentic versions from Sichuan are built on layers of flavor, each one adding to the dish’s complexity:

• A numbing spiciness (麻 má)) from Sichuan peppercorns
• A fiery heat (辣 là) from dried chili powder or chili oil
• Served piping hot (烫 tàng) and made with fresh ingredients (鲜)
• Soft and silky tofu (嫩 nèn)
• A sauce made with doubanjiang that is deeply aromatic (香 xiāng )
• Minced meat finely chopped and sautéed until fragrant (酥 sū)

 Let’s take a look at the list of ingredients used in this easy Mapo Tofu recipe

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Key Ingredients of Mapo Tofu & Why They Matter

Doubanjiang (Chili bean paste / 豆瓣酱)

Doubanjiang (豆瓣酱) is also called fermented broad bean paste, Toban Djan, or chili bean paste, which can be confusing due to inconsistent translations. To avoid mistakes, show the shopkeeper the three characters 豆瓣酱 when buying it.

Chili bean paste is to Sichuan cuisine what soy sauce is to Cantonese cooking: essential and irreplaceable. It is the key seasoning ingredient for the authentic flavor of Mapo Tofu. Made from fermented broad beans (蚕豆) and chili, it delivers an intense, savory flavor that’s spicy, salty, and slightly funky.

When cooking, please adjust the amount of salt or even omit it to let the rich taste of doubanjiang shine. Always choose a brick-red paste with whole beans visible, not a smooth, bright-red sauce. The best-known variety comes from Pixian (郫县), Sichuan, and is considered the soul of many classic Sichuan dishes. These days, it’s pretty easy to find, and you should be able to pick it up at the local Asian grocery stores.

Douchi (豆豉  Fermented black beans)

Use fermented black beans, not fresh ones, in this recipe. They do enhance the taste and richness of the flavor, but they are not absolutely necessary. Some Sichuan restaurants use only doubanjiang for the bean paste flavor.

Sichuan Peppercorns (花椒, Huājiāo)

Szechuan peppercorn creates a numbing sensation on the tongue. It is very different from other types of peppercorns, so there’s really no substitute. Black pepper cannot replace it because it lacks that unique numbing effect.

Ground meat

Ground meat is used to enhance the flavor of the tofu, and it is not the main ingredient. When choosing ground meat, it is best to include about one-quarter to one-third fat, as lean meat is usually too dry and tough compared to ground meat that contains some fat.

Tofu

Authentic mapo tofu is made with tender tofu that is delicate and silky. The dish highlights the contrast between the smooth, soft tofu and the spicy and savory sauce. Firm tofu is not suitable for this style of cooking. Ideally, choose tofu that is reasonably soft and silky (silken tofu), but not so fragile that it falls apart when cut into pieces. This type of tofu is often sold in individual portions, packaged in plastic boxes, and sealed with a transparent film.

How to Make Authentic Mapo Tofu (Step-by-Step)

a. Preparation

Cut the tofu into small cubes, about 1 inch (2.5 cm) each. Bring a pot of water to a boil, add enough salt as if you are cooking pasta, and gently slide in the tofu cubes. Let them simmer for 2–3 minutes, then drain thoroughly in the colander. 

Heat 2 tablespoons of cooking oil in a pan or wok over low to medium heat. Add 1 tablespoon of whole Sichuan peppercorns and fry for about 1 minute, until fragrant. Remove and discard the peppercorns. Be careful not to overheat the oil, as burnt peppercorns will taste bitter.

Using the peppercorn-infused oil, add the ground meat and stir-fry over medium heat. Break it into small pieces and cook until it is no longer pink and turns slightly crispy. Add the chopped garlic during this stage and stir-fry it together with the meat.

Stir in the chili bean paste and fry for 1–2 minutes, until the oil turns a deep, vibrant red and the paste becomes intensely fragrant. This step, known as “bringing out the red oil” (出红油), is essential for building flavor.

Add the fermented black beans and chili oil, then stir to combine. Pour in the chicken broth, bring it to a boil, and gently slide the tofu cubes back in. Simmer over low heat for 4–5 minutes to let the tofu absorb all the flavors. Handle the tofu gently to prevent it from breaking.

Prepare a cornstarch mixture by mixing 2 teaspoons of cornstarch with 2 tablespoons of cold water. Slowly add the slurry to the tofu, stirring gently until the sauce thickens enough to coat the tofu. You don’t have to use all the cornstarch mixture.  Add enough sauce until it reaches the desired consistency, and the ground meat clings to the tofu cubes.

Turn off the heat. Drizzle with sesame oil, then garnish with green parts of the scallions (green onions) before serving. Since it has a bold, savory flavor, it’s best enjoyed with plain steamed white rice.

Cook’s Notes and Tips for the Easy Mapo Tofu Recipe

1. Ground pork can be substituted with ground beef or chicken if you don’t eat pork.
2. Chili oil is optional; it mainly adds extra spiciness. You can replace it with chili flakes or dried chilies.
3. Blanching the tofu in salty water is an important step. The salt draws out excess moisture, making the tofu slightly firmer and less likely to break during cooking. It also removes the internal water of the tofu, so they won’t release too much water and dilute the sauce later.
4. For the best flavor, simmer the tofu with the spicy sauce of chili bean paste and other seasonings for at least five minutes. This allows the tofu to fully absorb the flavors.
5. Since tofu continues to release water even after cooking, you may want to add a bit more cornstarch slurry to keep the sauce thicker and less watery.
6. Fermented black beans add depth and a more wholesome flavor. However, they are optional, as some cooks prefer to rely solely on chili bean paste.
7. Because both chili bean paste and fermented black beans are salty, there is no need to add extra salt.
8. There are a few ways to use Sichuan peppercorns. I prefer to fry them in oil for about one minute, then remove them. This infuses the oil with their unique flavor. The infused oil can then be used to sauté garlic and ground meat. Alternatively, you can grind the peppercorns and use them just like ground black pepper.
9. For a vegetarian option, you can substitute the ground meat with dried shiitake mushrooms.
   

More about  Sichuan Peppercorns and Chili Oil

Sichuan peppercorns

You can buy ground Sichuan peppercorns, or roast the whole peppercorns and grind them yourself. Heat the peppercorns in a pan over low heat. After about a minute, they will dry out and release a strong fragrance. Crush them into a powder using a rolling pin or a mortar and pestle. Another method I prefer is to sauté the Sichuan peppercorns in oil for a minute to extract their flavor, then remove them so I will not accidentally bite into one.

Chili Oil

You can buy ready-made chili oil, but if it’s not available, you can prepare the homemade chili oil with these steps:

1. Place 2 tablespoons of chili flakes, 1 teaspoon of five-spice powder, ½ teaspoon of Szechuan peppercorns, 1 bay leaf, and 1 small star anise in a heatproof bowl.
2. Heat 125 ml of vegetable oil in a pan. Add a slice of ginger to the oil. When the ginger turns golden brown and starts to shrivel, the oil has reached the right temperature.
3. Carefully pour the hot oil over the spices in the bowl. Stir gently to mix everything well.
4. Remove the star anise and bay leaf. Your chili oil is ready.