Authentic Mapo Tofu (麻婆豆腐)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
2 to 4 servings
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Calories
194 kcal
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Course
Main Course
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Cuisine
Chinese
Authentic Mapo Tofu (麻婆豆腐)
Description
Mapo Tofu starts by marinating ground pork with Shaoxing wine, light soy sauce, and minced ginger for depth. Sichuan peppercorns are fried in peanut oil until crisp and removed, their oil infused with a unique numbing aroma. Ground pork is cooked with doubanjiang, a spicy fermented bean paste, coating the meat in a rich, salty, and spicy flavor. Green onions add freshness before evenly distributing medium firm tofu cubes atop the pork. Chili oil provides heat, and five-spice powder and sugar balance spice and saltiness. Chicken stock is added to simmer the mixture, reducing the sauce to concentrate flavors. The option to use cornstarch slurry or reducing the broth changes the sauce thickness and the tofu’s flavor absorption.
This dish offers a combination of tender tofu with minced meat in a balanced, spicy sauce with characteristic Sichuan peppercorn numbing sensation. The fried peppercorns can be reserved as garnish to add aroma and texture when serving.
The recipe allows meat substitution with mushrooms for a vegetarian version and suggests adjusting spice levels and cooking steps based on preference for brothiness or sauce density.
Ingredients
Marinating
- 4 oz ground pork (or chicken, or turkey) (*Footnote 1)
- 2 teaspoons Shaoxing wine (or dry sherry)
- 1 teaspoon soy sauce light
- 1/2 teaspoon ginger minced
For braising
- 1 teaspoon cornstarch (optional) (*Footnote 2)
- 2 teaspoons Sichuan peppercorn increase to 3 teaspoons if you like your dish extra numbing, or reduce to 1 teaspoon if your Sichuan peppercorns are extra fresh
- 1 tablespoon peanut oil (or vegetable oil)
- 3 tablespoons doubanjiang , reduce to 2 tablespoons for a less saltier and less spicy taste
- 2 green onion , chopped
- 1 block firm tofu cut into 1.5cm (1/2 inch) squares, or medium firm
- 1 cup chicken stock (or water)
- 2 teaspoons Chili oil Footnote 3, homemade
- 1/4 teaspoon five-spice powder
- 1 teaspoon sugar (or to taste)
Instructions
- Combine ground meat, cooking wine, soy sauce, and ginger in a small bowl. Mix well.
- Combine cornstarch with 1 tablespoon of water in a small bowl. Mix well and set aside.
- Heat the oil and Sichuan peppercorns in a large nonstick skillet over medium-high heat. When the Sichuan peppercorns turn dark brown and crispy, scoop them out with a spatula and transfer into a bowl layered with paper towels to soak extra oil. Save to use for garnishing the dish (Optional).
- Add the ground meat and Doubanjiang. Cook over medium heat and chop the ground meat into small bits with a spatula, until pork is evenly coated with Doubanjiang and fully cooked through. Add green onion and stir fry for another minute.
- Spread tofu evenly on top of ground pork (*Footnote 4). Add chili oil, five-spice powder, and sugar. Pour in the broth and cook until brought to a simmer. Simmer, covered, over medium-low heat for 8 to 10 minutes, or until the sauce has reduced to half the original amount. Taste the tofu with some broth (be careful, it will be very hot!). Adjust seasoning by adding salt if needed. If the dish is too spicy, add another teaspoon of sugar to balance it out. Gently mix well with spatula.
- (Optional) Meanwhile, grind the fried Sichuan peppercorns (you used when heating up the oil) in a coffee grinder or using mortar and pestle.
- Mix cornstarch water again until fully dissolved and swirl it into the skillet. Gently stir a few times with a spatula, until sauce thickens. Turn off heat and transfer everything to a bowl.
- Garnish with extra green onion and a small pinch of the ground Sichuan peppercorns, if using (*Footnote 5), if using. Serve hot over steamed rice or by itself as main.
Notes
- For a vegetarian version, replace meat with mushrooms such as rehydrated dried shiitake for flavor depth.
- To retain more broth, braise tofu for less time and use cornstarch slurry to thicken the sauce.
- Pour extra chili oil on top for a traditional presentation.
- Do not stir tofu immediately after adding to keep the pieces intact; you can stir after braising when firmer.
- Fried Sichuan peppercorns provide a numbing aroma and can be saved for garnishing or salads; store them airtight for up to one month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2to 4 servings
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 194kcal | 10% |
| Carbohydrates | 5.1g | 2% |
| Protein | 13.6g | 27% |
| Fat | 14.1g | 22% |
| Saturated Fat | 3.3g | 17% |
| Cholesterol | 19mg | 6% |
| Sodium | 605mg | 25% |
| Potassium | 173mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2.6g | 5% |
| Calcium | 206mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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