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Mapo Tofu Recipe

Famous Mapo Tofu Recipe From Sichuan Cuisine. Recipe video below.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 2
Calories: 501 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 450 g soft tofu ,I am using Szechuan tender lushui tofu
  • 100 g minced meat-beef or pork
  • 1/2 tbsp. sesame oil
  • 1/2 tsp. salt
  • 3 tbsp. cooking oil , divided
  • 1.5 tbsp. doubanjiang ,roughly chopped
  • 1/2 tbsp. fermented black beans ,also known as dou-chi and fermented soya beans, roughly chopped
  • 1 tbsp. pepper flakes or powder ,optional
  • water or broth for braising ,I use 400ml this time
  • 1 tbsp. light soy sauce
  • 1 tsp. sugar ,optional for reducing the spiciness
  • 2 scallion whites ,finely chopped
  • 4 garlic greens or scallion greens ,finely chopped
  • 2 garlic cloves ,finely chopped
  • 5 ginger slices ,finely minced (around 1 teaspoon)
  • 1/2 tbsp. Sichuan pepper for making fresh ground powder
Water starch
  • 2 and 1/2 tablespoon water
  • 1 tbsp. cornstarch
Serving
  • steamed rice for serving

Instructions

Marinate the beef or pork
    Cup of Yum
  1. Add a small pinch of salt and ground pepper in minced beef or pork. Mix well and set aside.
Blanch tofu in water
  1. Cut tofu into square cubes (around 2cms). Bring a large amount of water to a boil and then add a pinch of salt. Slide the tofu in and cook for 1 minute. Move out and drain. This helps to remove the raw soy flavor form tofu.
Get the "mapo" flavor
  1. Get a wok and heat up around 2 tablespoons of oil, fry the minced meat until crispy. Transfer out and leave the oil in.
  2. Add another 1 tablespoon of vegetable cooking oil and fry doubanjiang for 1 minute over slow fire until the red turns red (bring us a lovely red color dish) and add fermented black beans,  garlic, scallion white and ginger, cook for 30 seconds until aroma. Optionally mix pepper flakes in. Pepper flakes should be added at the end because it contains little water and can be burnt easily.  
  3. Pour in water or stock. Add light soy sauce, sugar and half of the cooked beef (providing more flavors to the soup) after the broth boils and let it continue simmering for 2-3 minutes. Place the tofu in, simmer for another 6-8 minutes. The longer time of simmering helps the tofu to absorb the flavors.  
Prepare the starch water and thicken the sauce
  1. During the process of simmering, mix 1 tablespoon of cornstarch with 2.5 tablespoons of water in a small bowl to make water starch. Stir the water starch and then pour half of the mixture to the simmering pot. Back push and wait for around 30 seconds and then pour the other half. You can slightly taste the tofu and add pinch of salt if not salty enough.  Add cooked beef to creates some crispy texture and then drizzle sesame oil. Mix well. 
Add a numbing feeling and serve!
  1. Transfer out when almost all the seasonings stick to tofu cubes. Sprinkle Szechuan peppercorn powder (to taste)and chopped garlic greens if using.
  2. Serve immediately with steamed rice.

Nutrition Information

Calories 501kcal (25%) Carbohydrates 21g (7%) Protein 22g (44%) Fat 35g (54%) Saturated Fat 6g (30%) Cholesterol 35mg (12%) Sodium 1072mg (45%) Potassium 769mg (22%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 2390IU (48%) Vitamin C 6.1mg (7%) Calcium 137mg (14%) Iron 4.7mg (26%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 501

% Daily Value*

Calories 501kcal 25%
Carbohydrates 21g 7%
Protein 22g 44%
Fat 35g 54%
Saturated Fat 6g 30%
Cholesterol 35mg 12%
Sodium 1072mg 45%
Potassium 769mg 16%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 2390IU 48%
Vitamin C 6.1mg 7%
Calcium 137mg 14%
Iron 4.7mg 26%

* Percent Daily Values are based on a 2,000 calorie diet.