This Sichuan mapo tofu recipe is an elegant tofu dish from the Sichuan province in China. There are three taste dimensions which make it the ultimate “experience” dish.
This is our favorite mapo tofu recipe, highlighting its simplicity and authenticity, making it easy to replicate the flavors of Sichuan cuisine at home.
When you first taste mapo tofu, you are welcomed with a spicy chili kick which is then softened by a numbing sensation from the Sichuan peppercorn. Finally, you feel the soft and creamy texture of the silken tofu and the aromatics of the steamed jasmine rice.
What is Mapo Tofu?
Mapo tofu is a beloved Chinese dish that hails from the Sichuan province, known for its bold and spicy cuisine. This dish features soft tofu and ground pork, cooked in a rich, spicy sauce that includes Sichuan peppercorns, chili peppers, and fermented soybeans. The hallmark of mapo tofu is its unique combination of flavors: the heat from the chili peppers, the numbing sensation from the Sichuan peppercorns, and the savory depth from the fermented soybeans. Typically served with steamed rice, mapo tofu is a staple in many Chinese restaurants and a favorite among those who enjoy Sichuan cuisine.
The Sichuan Peppercorn
The Sichuan peppercorn, also known as the Szechuan peppercorn, is a type of spice commonly used in Chinese cuisine. It is native to the Sichuan province of China, where it has been used for centuries as a key ingredient in many dishes. The peppercorn is actually the dried berry of a type of plant known as the Zanthoxylum piperitum. It has a unique flavor that is both spicy and numbing and is often used in combination with chili peppers to create the signature spicy-numbing taste of Sichuan cuisine. This combination provides a complex flavor profile that is both invigorating and comforting, making it a favorite among spice enthusiasts. Ground Sichuan peppercorns can be used to enhance the flavor of dishes, particularly in recipes involving ground meat and tofu. Learn more about Sichuan Peppercorns.
The History of Sichuan Mapo Tofu Recipe
Mapo tofu is believed to have been created by a woman named Chen Mapo, who lived in the 19th century. The dish consists of tofu that is cooked in a spicy sauce made from chili peppers and Sichuan peppercorns. It is typically served over rice and garnished with green onions and minced meat, such as pork or beef. The name “Mapo” translates to “pockmarked old woman,” referring to the dish’s creator, who was known for her pockmarked face. Despite its humble origins, mapo tofu has become a beloved dish worldwide, celebrated for its bold flavors and unique texture. Firm tofu, while not the ideal choice, can still be utilized by those who enjoy its denser texture and bean flavor. Read more about the history of Mapo Tofu.
Mapo tofu is an authentic dish not to be missed! Proceed with caution and start with less spice than you think – you can always add more. The combination of spicy, numbing, and aromatic flavors makes this dish a true culinary adventure. Enjoy the journey of creating and savoring this traditional Sichuan delight in your own kitchen. Whether you are a seasoned spice lover or new to Sichuan cuisine, mapo tofu offers a memorable and delicious experience. Explore more Sichuan recipes.
Ingredients
To cook authentic mapo tofu, you’ll need the following ingredients:
- Soft tofu
- Ground pork
- Sichuan peppercorns
- Chili peppers
- Fermented soybeans
- Garlic
- Ginger
- Soy sauce
- Light soy sauce
- Sugar
- Cornstarch
- Water
- Vegetable oil
These ingredients come together to create a dish that is both flavorful and satisfying, with the soft tofu providing a creamy contrast to the spicy, savory sauce.
The Sauce
The sauce for mapo tofu is a symphony of flavors, made with a blend of:
- Ground bean sauce (面豉酱)
- Chili sauce
- Oyster sauce
- Light soy sauce
- Dark soy sauce
- Sugar
This mixture is stir-fried with ground pork and aromatics like garlic and ginger, then simmered with tofu and seasonings to create a rich, savory sauce that coats every bite. The combination of light and dark soy sauces adds depth and complexity, while the chili sauce brings the heat.
Variations and Adaptations
Mapo tofu is a versatile dish that can be adapted to suit various tastes and dietary preferences. Some popular variations include:
- Vegetarian and Vegan Versions: Substitute the ground pork with mushrooms or other plant-based ingredients for a meat-free option.
- Spicier Versions: Increase the amount of chili peppers or Sichuan peppercorns for an extra kick.
- Milder Versions: Reduce the chili peppers or Sichuan peppercorns for a less intense heat.
- Regional Variations: Experiment with different types of soy sauce or local ingredients to create unique twists on the classic recipe.
Some specific adaptations you might enjoy are:
- Twice-Cooked Pork Mapo Tofu: Add twice-cooked pork to the dish for an extra layer of flavor.
- Mushroom Mapo Tofu: Use mushrooms instead of ground pork for a vegetarian-friendly version.
- Silken Tofu Mapo Tofu: Swap out the soft tofu for silken tofu to achieve an even creamier texture.
No matter how you choose to prepare it, mapo tofu is a dish that can be tailored to your preferences, making it a versatile addition to your culinary repertoire.
Top Tips
To cook mapo tofu, gently simmer the tofu to maintain its shape and avoid over-stirring.
Cooking mapo tofu involves a rich, spicy flavor profile. Authentic recipes often suggest serving it with jasmine rice and adjusting ingredients for dietary needs.
Sichuan Mapo Tofu & Jasmine Rice Recipe
Equipment
- 1 Wok optional
- 1 Rice cooker optional
- 1 Spice grinder optional
Ingredients
- 24 oz Soft Tofu
- 1.5 cups Jasmine rice
- 3 tablespoon Doubanjiang (broad bean chili paste)
- 2-3 tablespoon Chili oil
- 2 teaspoon Sichuan peppercorn (ground)
- ¼ cup Green onions (chopped)
- 1 tablespoon Potato starch
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (minced)
- 1 cup Vegetable broth
Proteins (choose one):
- ½ lb Ground pork
- ½ lb Ground beef
- ½ lb Ground chicken
- ½ lb Mushrooms
Side (optional):
- 2 cups Fried garlic green beans
Instructions
Cook Rice
- Place jasmine rice in a rice cooker or medium pot with lid.
- Rinse rice by adding cold water to pot, swirling, and carefully draining 2-3 times until the water runs clear.
- Add 1.5 cups of water to rice. For rice cooker, press start/cook. For stovetop, bring rice to a boil on medium-high heat, cover, reduce heat to low, and cook for 20 minutes.
- Continue with recipe while the rice cooks…
Prep
- Open tofu, drain, carefully remove, and slice into 1 inch cubes.
- Bowl 1: measure out 3 Tbsp. of doubanjiang.
- Bowl 2: in a larger bowl, mix 1 cup of vegetable broth, garlic, and ginger.
- Bowl 3: mix potato starch with ¼ cup water.
Fry Chili Paste & Ground Sichuan Peppercorns
- If adding ground protein or mushrooms, cook it now on medium heat in a large wok or stockpot, drain any fat and set aside. Continue with the recipe.
- In a large stockpot or wok heat chili oil over medium heat.
- Fry the contents of Bowl 1 for 2-3 minutes.
Add Tofu & Vegetables
- Add Bowl 2 and cubed tofu. Stir fries are a versatile and healthy method of preparing tofu, making it an appealing option among various dishes.
- (Optional) if you like spicy food, add Sichuan peppercorns now. Otherwise, add to taste in step 6.
- Turn heat up to high, and wait for the sauce to boil.
Develop Sichuan Flavors
- Add Bowl 3 and green onions. Simmer for 2 minutes or until the sauce thickens.
- When jasmine rice has finished cooking, fluff with a fork to de-clump and release excess moisture.
Plate & Enjoy!
- Divide jasmine rice between 4 small bowls. Serve mapo tofu family style from a large serving bowl.
- Optional: top with Sichuan peppercorns (spicy!).
- “Chī hăo hē hăo” eat well and drink well!
Loved this recipe? Check out our other international dishes here.
Rachael says
One of my go-to recipes. I’ve spent time in Chengdu, China and appreciate the authenticity.