Mapo Tofu

4.93 from 13 votes

This warm and comforting Mapo Tofu is a savory, spicy dish that's perfect served with freshly steamed rice on a cold day!

Prep Time10

Cook Time10

Course: Main Course

Cuisine: Chinese

Servings:

Author: Chris Joe

Ingredients

1 lb firm or extra firm block tofu cut into 1" - 1.5" cubes, depending on your preference
8 oz ground pork
2 tbsp doubanjiang (chili bean paste)
4 cloves garlic minced
1 tbsp ginger minced

Sauce

1/3 cup chili oil adjust to your spice preference
1 tbsp toasted ground sichuan peppercorn
1 tbsp sugar
1/4 tsp msg
1 tsp dark soy sauce
1 tbsp shaoxing wine
2 cup chicken stock
salt to taste

Cornstarch Slurry

1 tbsp cornstarch
1/4 cup water

US Customary - Metric

Instructions

Cut the tofu block into desired width. I prefer bigger pieces so I slice the block in half width-wise then into 2 inch cubes. To a pot of boiling water, add 1 tbsp kosher and the tofu and blanch until just before the water begins to boil (2-3 min). Drain and set aside.
Over high heat, fry ground pork in 2 tbsp neutral oil, or until the water has evaporated from the meat and fat is rendered and slightly crispy, about 3-4 minutes. Add in doubanjiang, garlic, and ginger - continue cooking until aromatics have softened, chili bean paste has cooked through, and oils have been extracted, about 2-3 minutes.
To the pork, add chili oil, chicken stock, toasted sichuan peppercorn, dark soy, shaoxing wine, sugar, and msg. Stir to combine.
Add back your tofu and simmer for 5 minutes over medium heat.
Add your cornstarch slurry to thicken and stir until it reaches your desired consistency. Salt to taste. Garnish with fresh scallions and serve with rice - enjoy!

Notes

Tofu Tips - Restaurants use different levels of firmness for their Mapo Tofu, so there is no right or wrong answer - pick the right tofu for YOUR preference.

I recommend using firm or extra firm tofu - I like my tofu to maintain its shape while cooking in the Mapo Tofu.

If you prefer a softer texture, go with silken or soft tofu. Note that the tofu will likely fall apart.

Medium tofu is a great compromise if you want a tofu that is softer but holds up in the Mapo Tofu.

Blanch Your Tofu - This is OPTIONAL but I like to blanch my tofu after cubing it. Blanching my tofu helps firm it up even further, which gives it a nicer texture when cooked in the Mapo Tofu sauce. You can skip this if you want!

Getting the Right Consistency - If you are almost done cooking your Mapo Tofu but do not think it's the right consistency, follow these two tips:

If the Mapo Tofu sauce is too watery, add more cornstarch slurry.

If the Mapo Tofu sauce is too thick, thin the sauce out with more chicken stock.

Storage - Mapo Tofu can be stored in an airtight container in the refrigerator for 3-4 days. The flavors will continue to develop and meld together, so you may find that the leftovers taste even better than when it was fresh!

You can reheat this in the microwave or in a pan or pot over medium heat. If it's too thick, add a little bit of chicken stock to loosen it up to your desired consistency.

Nutrition