If you’re craving something bold, savory, and full of flavor, this mapo tofu recipe is the ultimate comfort meal you can make in just about 15 minutes!
It’s rich, spicy, and perfectly balanced with tender ground pork, silky tofu, and a tongue numbing Sichuan-style sauce that’s totally irresistible.
This easy mapo tofu recipe is one of those dishes that never fails to impress, whether it’s a busy weeknight dinner or a cozy weekend meal with family.
What is Mapo Tofu?
Mapo tofu is a classic Chinese Sichuan dish that combines ground pork (or beef) with soft tofu in a spicy, umami-packed sauce. The name roughly translates to “pockmarked grandmother's tofu,” named after the Chengdu chef who first created it.
Don’t let the name fool you though — this easy mapo tofu recipe is punchy, aromatic, and full of addictive flavors from chili bean paste, Sichuan peppercorn, ginger, and garlic. The best part? It’s quick, hearty, and pairs perfectly with a bowl of fluffy white rice.
Keep scrolling down to see how to make mapo tofu!
Why You’ll Love This Mapo Tofu Recipe
- Quick and easy: Ready in about 15 minutes, making it perfect for busy weeknights.
- Irresistible flavors: A mouth-watering mix of spicy, savory, and slightly numbing notes that hit every craving.
- Comforting texture: The silky tofu absorbs all the rich sauce while the ground pork adds a meaty bite. You can also omit the meat if you prefer this vegetarian!
- Restaurant-style at home: You can make this easy mapo tofu recipe right in your own kitchen — no fancy equipment needed.
- Versatile and satisfying: Great on its own or served over rice and noodles.
Ingredients
- Neutral Oil: Helps sauté the garlic and ginger without overpowering the flavor.
- Garlic: Adds depth and aromatic richness to the sauce.
- Ginger: Brightens the dish and complements the heat from the chili bean paste.
- Ground Pork: Traditional protein that adds savory umami flavor and richness. You can omit this if you prefer a vegetarian version of this mapo tofu recipe!
- Chili Bean Sauce (Doubanjiang): The key to authentic mapo tofu flavor — spicy, salty, and deeply flavorful. I found this at my local Asian grocery store but I also included a link here to purchase on Amazon.
- Soy Sauce: Adds saltiness and umami to balance the spice.
- Oyster Sauce: Brings a touch of sweetness and depth to the sauce.
- Sugar: Helps balance the bold flavors of chili and peppercorn.
- Ground Sichuan Peppercorn: Adds that signature numbing tingle that makes Sichuan dishes so unique. You can omit this ingredient if you prefer.
- Chili Oil: Gives the sauce richness, heat, and a beautiful red color.
- Chicken Stock: Helps create the saucy base that coats every bite of tofu.
- Cornstarch Slurry: Thickens the sauce just enough to cling beautifully to the tofu.
- Soft Tofu: The star of the dish — silky, delicate, and perfect for soaking up the spicy sauce.
- Green Onions: Adds freshness and a pop of color to finish the dish.
- White Rice: The perfect base for serving this spicy and flavorful dish.
- Sesame Seeds: Adds a subtle nutty crunch to balance the softness of the tofu.
Customizations
- Swap the protein: You can substitute ground pork with ground chicken, beef, or turkey for a leaner version.
- Adjust the spice: Use less chili oil or chili bean sauce if you prefer a milder flavor.
- Make it vegetarian: Replace the ground pork with finely diced mushrooms or plant-based meat.
How to Make this Mapo Tofu Recipe
Sauté the Aromatics
In a wok over medium-high heat, add oil, garlic, and ginger. Stir until aromatic, about 30 seconds.
Cook the Pork
Add the ground pork and break it apart as it cooks. Sauté until browned and no longer pink, about 2–3 minutes.
Build the Sauce
Stir in the chili bean sauce, soy sauce, oyster sauce, sugar, ground Sichuan peppercorn, and chili oil. Mix well for about 20 seconds until fragrant.
Simmer the Sauce
Add chicken stock then bring to a simmer, continuing to stir, until flavors are incorporated.
Add the Tofu and Cornstarch Slurry
Lower the heat to medium-low then add the soft tofu and cornstarch slurry and stir gently to incorporate into the sauce ensuring the tofu doesn’t break. Simmer the sauce for 1-2 minutes until thickened.
Once the sauce is thickened and glossy, toss in the chopped green onions and turn off the heat.
Serve
Enjoy this mapo tofu recipe over warm white rice and garnish with sesame seeds and more green onions.
Storage
Store any leftover mapo tofu in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave before serving.
Tips
- Handle tofu gently: Soft tofu can break easily, so use a spatula or spoon to fold it into the sauce.
- Use authentic chili bean paste: Doubanjiang is key to achieving that signature Sichuan flavor for this mapo tofu recipe.
- Simmer for flavor: Letting the sauce simmer for a few extra minutes helps deepen the flavor and thicken the consistency.
FAQs About Mapo Tofu Recipe
Can I make Mapo tofu without Sichuan peppercorns?
Yes, though you’ll miss the numbing flavor. Try using black pepper for mild heat.
How spicy is Mapo Tofu?
It’s moderately spicy but customizable by adjusting chili oil and paste.
What’s the best type of tofu for Mapo Tofu?
Soft or medium-firm tofu works best — they absorb the sauce while maintaining structure.
Can I make Mapo Tofu gluten-free?
Yes! Use gluten-free soy sauce and Doubanjiang.
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Mapo Tofu
Equipment
Ingredients
Main Ingredients
- 1 tablespoon neutral oil
- 4 cloves garlic minced
- 1 tablespoon minced ginger
- 8 oz. Ground pork
- 2 tablespoon chili bean sauce dobanjiang
- 2 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon ground Sichuan peppercorn
- 3 tablespoon chili oil
- 1 cup chicken stock
- 1.5 tablespoon cornstarch + ¼ cup water cornstarch slurry
- 1 package soft tofu (14 oz.), cut in 1-inch cubes
- 2 green onions chopped
For Serving
- white rice
- sesame seeds
- chopped green onions
Instructions
- In a wok over medium-high heat, add oil, garlic, and ginger and cook until aromatic, about 30 seconds. Then add ground pork, break it up, and cook until browned, about 2-3 mins.
- Add chili bean sauce, soy sauce, oyster sauce, sugar, ground Sichuan peppercorn, and chili oil to the pork and stir to combine, about 20 seconds.
- Add chicken stock then bring to a simmer, continuing to stir, until flavors are incorporated. Lower the heat to medium-low then add the soft tofu and cornstarch slurry and stir gently to incorporate into the sauce ensuring the tofu doesn’t break. Simmer the sauce for 1-2 minutes until thickened.
- Once the sauce is thickened and glossy, add chopped scallions, quickly toss again and turn off the heat.
- To serve, pour the mapo tofu over white rice then garnish with sesame seeds and more chopped scallions.
Hansen says
You can also substitute the ground pork with impossible meat since a regular block has 20% fat.
Herman says
Yes! I do that sometimes to make this a vegetarian meal as well.