Sichuan Recipe

Mapo Tofu

Sichuan · Serves 2–3 · 30 minutes

Mapo tofu is a Sichuan benchmark dish built around tofu, chile broad bean paste, Sichuan peppercorn, garlic, ginger, and a glossy sauce.

Why this dish works

Mapo tofu teaches one of the most important menu lessons in Sichuan cooking: the dish is not just spicy. It should be savory, fermented, numbing, aromatic, and soft enough to eat with rice.

Recipe at a glance

Item Detail
Serves 2–3
Time 30 minutes
Core technique Sauced braise
Heat level Medium to hot
Best with Plain rice and a simple green vegetable

Ingredients

  • 14 oz soft or medium tofu, cut into 3/4-inch cubes
  • 4 oz ground pork or beef, optional
  • 2 tablespoons doubanjiang, preferably Pixian-style
  • 1 tablespoon fermented black beans, rinsed and chopped
  • 2 teaspoons minced garlic
  • 2 teaspoons minced ginger
  • 1 cup chicken stock, vegetable stock, or water
  • 1 tablespoon light soy sauce
  • 1 teaspoon sugar
  • 1–2 teaspoons ground toasted Sichuan peppercorn
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 2 scallions, thinly sliced
  • 2 tablespoons neutral oil
  • Chile oil to taste

Method

  1. Gently simmer the tofu cubes in lightly salted water for 2 minutes, then drain. This firms the tofu and warms it through.
  2. Heat oil in a wok or skillet. Add the ground meat, if using, and cook until lightly browned.
  3. Add doubanjiang, fermented black beans, garlic, and ginger. Stir until the oil turns red and aromatic.
  4. Add stock, soy sauce, and sugar. Bring to a simmer.
  5. Slide in the tofu and simmer gently for 4–5 minutes. Avoid aggressive stirring.
  6. Stir in the cornstarch slurry a little at a time until the sauce lightly coats the tofu.
  7. Finish with Sichuan peppercorn, scallions, and chile oil. Serve immediately with rice.

Menu-literacy notes

  • 麻辣 / ma-la: the dish should have both chile heat and numbing peppercorn aroma.
  • 豆瓣酱 / doubanjiang: this fermented paste is the main flavor base, not optional hot sauce.
  • Tofu texture matters: the tofu should remain soft and intact.
  • Rice is structural: mapo tofu is designed to be eaten with rice.

Variations and substitutions

  • Use mushrooms instead of meat for a vegetarian version, but check that the doubanjiang is vegetarian if that matters.
  • Use less doubanjiang and chile oil for a milder version, but keep the Sichuan peppercorn.
  • Add a small handful of peas or leeks only if you want a nonstandard home-style version.
  • For a stronger flavor, bloom extra ground Sichuan peppercorn in the oil before adding the sauce.

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