🇨🇳 China · Food
Authentic Mapo Tofu
By eatmundo · August 3, 2026
A fiery and aromatic Sichuan classic that defines the numbing-spicy profile. Silken tofu cubes bathe in a rich, vibrant sauce infused with fermented broad bean paste.
Ingredients
check them off as you prepareHow to Make It
- 1
Cube the tofu into 2cm pieces, then blanch in boiling water with a pinch of salt for 2 minutes to firm up.
- 2
Heat 2 tablespoons of oil in a wok over medium heat, add minced pork and stir-fry until crispy and golden.
- 3
Add the doubanjiang and cook for 30 seconds until the oil turns a deep red color.
- 4
Stir in the chopped garlic and ginger, cooking until fragrant for 20 seconds.
- 5
Pour in 200ml of water or stock and bring to a simmer over medium heat.
- 6
Add the blanched tofu cubes gently; simmer for 3 minutes to allow the flavors to penetrate.
- 7
Thicken the sauce with a cornstarch slurry until it clings to the tofu.
- 8
Sprinkle with Sichuan peppercorn powder just before serving for that signature numbing sensation.
Frequently Asked Questions
Can I use silken or firm tofu?+
Silken tofu is traditional for its smooth, custard-like texture, but soft tofu works as a stable alternative.
What if I cannot find Sichuan peppercorns?+
Sichuan peppercorns provide the unique numbing 'ma' flavor; without them, it is just a spicy tofu dish.
Is doubanjiang replaceable?+
Doubanjiang is essential for the depth of flavor; no other paste mimics the fermented bean profile accurately.
Should I stir the tofu vigorously?+
No, always handle the tofu with a gentle spatula to prevent it from breaking into small pieces.
Mundo algorithm is scanning the globe for a +50% match...🌍
