🇨🇳 Chinese

Mapo Tofu

Name: Mapo Tofu
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 14 oz (400 g) firm tofu, cut into small cubes; 2 tbsp vegetable oil; 3 cloves garlic, minced; 1 tbsp ginger, minced; 2 tbsp doubanjiang (fermented broad bean chili paste); 1 tbsp soy sauce; 1 tsp sesame oil; 1/2 cup chicken broth or water; 1 tbsp cornstarch mixed with 2 tbsp water; 1 tsp Sichuan peppercorns, toasted and ground; 2 green onions, sliced; 1 tsp sugar; 1/4 tsp crushed chili flakes (optional for extra heat); Salt to taste

Prep time10 min

Cook time15 min

Total time25 min

Calories250 kcal

Mapo Tofu (麻婆豆腐).jpg by NeoBatfreak · CC BY-SA 4.0

Mapo Tofu is a beloved dish from Sichuan cuisine, renowned for its bold flavors and silky texture. The combination of tender tofu, spicy chili bean paste, and fragrant Sichuan peppercorns creates a harmonious explosion of heat and numbing sensations that make it irresistible. Perfect for a comforting weeknight dinner or a flavorful family meal, Mapo Tofu is both satisfying and easy to prepare.

Originating from the Sichuan province in China, Mapo Tofu's name translates to 'Pockmarked Aunt's Tofu,' a nod to its legendary creator, a Sichuan woman who sold tofu along a pockmarked road. Over time, it gained popularity beyond its regional roots, becoming a staple in Chinese households and a favorite among spicy food enthusiasts worldwide. Its rich history and dynamic flavors make Mapo Tofu a classic that continues to delight diners everywhere.

Ingredients

14 oz (400 g) firm tofu, cut into small cubes
2 tbsp vegetable oil
3 cloves garlic, minced
1 tbsp ginger, minced
2 tbsp doubanjiang (fermented broad bean chili paste)
1 tbsp soy sauce
1 tsp sesame oil
1/2 cup chicken broth or water
1 tbsp cornstarch mixed with 2 tbsp water
1 tsp Sichuan peppercorns, toasted and ground
2 green onions, sliced
1 tsp sugar
1/4 tsp crushed chili flakes (optional for extra heat)
Salt to taste

Instructions

1
Heat the vegetable oil in a wok or large skillet over medium-high heat.
2
Add the minced garlic and ginger, sauté for about 30 seconds until fragrant.
3
Stir in the doubanjiang and cook for another minute to release its aroma.
4
Pour in the chicken broth or water, soy sauce, and sugar; bring to a simmer.
5
Gently add the tofu cubes, being careful not to break them, and simmer for 5 minutes to soak up the flavors.
6
Thicken the sauce by stirring in the cornstarch mixture and cook until the sauce thickens, about 1-2 minutes.
7
Sprinkle with ground Sichuan peppercorns, sliced green onions, and crushed chili flakes if using.
8
Drizzle with sesame oil for added aroma and complexity.
9
Serve hot, ideally over steamed rice.