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Mapo Tofu, the Authentic Way (麻婆豆腐)
5 from 201 votes

Mapo Tofu, the Authentic Way (麻婆豆腐)

Mapo Tofu, prepared authentically, features soft or medium-firm tofu cubes cooked in a spicy, fragrant sauce made from minced beef or pork, Sichuan chili bean paste, fermented black beans, garlic, ginger, and Sichuan peppercorn. The sauce thickens with cornstarch, resulting in a vibrant, numbing, and flavorful dish that shows the characteristic colors and textures of traditional Sichuan cuisine.

Prep Time
8 mins
Cook Time
12 mins
Total Time
20 mins
Servings: 2 servings
Calories: 584 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

For the tofu
  • 600 g tofu soft or medium firm (see note 1, regular
  • 1 teaspoon salt
For the sauce
  • 2 tablespoon neutral cooking oil
  • 100 g beef or pork, minced
  • 1 teaspoon ginger minced
  • 2 tablespoon Sichuan chili bean paste see note 2
  • 1 tablespoon fermented black beans rinsed and chopped
  • 1 tablespoon ground chili or chilli flakes (or to taste
  • 1 tablespoon garlic minced
  • 1 tablespoon Shaoxing rice wine
  • 400 ml water or unsalted stock
  • 2 tablespoon cornstarch mixed with 3 tablespoons water
You also need
  • ½ teaspoon Sichuan peppercorn or to taste, ground
  • 1 talk scallions finely chopped

Instructions

Blanch
    Cup of Yum
  1. Cut the tofu into 2.5cm/1 inch cubes. Gently slide them into a wok/pot filled with water. Add the salt. Bring the water to a boil then simmer for 1 minute. Drain the tofu and set it aside.
Fry
  1. Heat up an empty wok until hot then add the oil. Put in minced meat, along with minced ginger. Stir fry over high heat until the meat becomes pale.
  2. Add Sichuan chilli bean paste, fermented black beans, chilli powder/flakes and minced garlic. Fry until fragrant.
Braise
  1. Pour in Shaoxing rice wine and 400ml (1¾ cup) of water or unsalted stock. Bring to a boil then gently slide in the tofu. Leave to boil for about 5 minutes (uncovered).
  2. Turn the heat down to medium. Add half of the cornstarch water mixture (make sure to stir it well beforehand). Leave to simmer for 10 seconds or so, then pour in the remaining half.
  3. Once the sauce becomes just thick enough to coat the spatula, add ground Sichuan pepper and chopped scallions. Give everything a gentle mix then turn off the heat immediately. Serve it hot with plain steamed rice.

Notes

  • Use medium-firm or firm tofu; silken tofu is acceptable but avoid soft silken varieties.
  • Adjust the amount of Sichuan chili bean paste and ground chili according to taste and saltiness of the paste used.
  • Modify ground chili and Sichuan peppercorn levels to control heat and numbing effect.
  • Adding a small amount of sugar can balance intense spiciness and saltiness if desired.

Nutrition Information

Serving 1serving Calories 584kcal (29%) Carbohydrates 16g (5%) Protein 40g (80%) Fat 40g (62%) Saturated Fat 7g (35%) Polyunsaturated Fat 12g (71%) Monounsaturated Fat 8g (40%) Trans Fat 1g (50%) Cholesterol 36mg (12%) Sodium 1164mg (49%) Potassium 278mg (6%) Fiber 8g (32%) Sugar 3g (6%) Vitamin A 1246IU (25%) Vitamin C 2mg (2%) Calcium 396mg (40%) Iron 2mg (11%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 584

% Daily Value*

Serving 1serving
Calories 584kcal 29%
Carbohydrates 16g 5%
Protein 40g 80%
Fat 40g 62%
Saturated Fat 7g 35%
Polyunsaturated Fat 12g 71%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 36mg 12%
Sodium 1164mg 49%
Potassium 278mg 6%
Fiber 8g 32%
Sugar 3g 6%
Vitamin A 1246IU 25%
Vitamin C 2mg 2%
Calcium 396mg 40%
Iron 2mg 11%

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