🇨🇳 China · Food
Classic Mapo Tofu
By eatmundo · August 3, 2026
This iconic Sichuan dish features silky cubes of tofu bathed in a spicy, numbing sauce of fermented beans and minced meat. It is a masterpiece of texture and bold flavor.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut 400g tofu into 2cm cubes and blanch in salted boiling water for 2 minutes to firm them up.
- 2
Heat 2 tbsp oil in a wok and fry 100g minced pork until crisp and golden brown.
- 3
Add 2 tbsp chili bean paste and sauté until the oil turns a vibrant red color.
- 4
Stir in minced garlic and ginger until fragrant, about 30 seconds, being careful not to brown them.
- 5
Pour in 200ml of water or stock and bring to a gentle simmer.
- 6
Gently slide the tofu cubes into the sauce and simmer for 5 minutes so they absorb the spice.
- 7
Whisk 1 tbsp starch with 2 tbsp water and pour into the wok to thicken the sauce until glossy.
- 8
Finish by sprinkling 1 tsp ground Sichuan peppercorns and chopped scallions over the top.
Frequently Asked Questions
Why blanch the tofu?+
Blanching removes the raw beany smell and helps the tofu hold its shape during the braising process.
Can I make this vegetarian?+
Yes, simply omit the minced pork or replace it with finely chopped mushrooms for an umami-packed alternative.
Is the numbing sensation necessary?+
Absolutely, the 'mala' (numbing and spicy) profile from the Sichuan peppercorns is the defining characteristic of this dish.
How do I avoid breaking the tofu?+
Use a gentle touch, slide the tofu in, and instead of stirring aggressively, shake the wok or stir very carefully.
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