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Authentic Mapo Tofu (麻婆豆腐)
4.9 from 143 votes

Authentic Mapo Tofu (麻婆豆腐)

Authentic Mapo Tofu blends ground pork seasoned with Shaoxing wine, soy sauce, and ginger, cooked with Sichuan peppercorns, doubanjiang, and tofu cubes simmered in chicken stock. The dish balances spicy, numbing, and savory flavors with a slightly thickened sauce accented by chili oil, five-spice powder, and green onion.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 2 to 4 servings
Calories: 194 kcal
Course: Main Course
Cuisine: Chinese

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

    Cup of Yum
  1. Combine ground meat, cooking wine, soy sauce, and ginger in a small bowl. Mix well.
  2. Combine cornstarch with 1 tablespoon of water in a small bowl. Mix well and set aside.
  3. 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).
  4. 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.
  5. 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.
  6. (Optional) Meanwhile, grind the fried Sichuan peppercorns (you used when heating up the oil) in a coffee grinder or using mortar and pestle.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 2 to 4 servings

Amount Per Serving

Calories 194

% 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.