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China · Food

Classic Mapo Tofu

30 min
470 kcal
2 servings

By eatmundo · August 3, 2026

Classic Mapo Tofu🇨🇳AI-generated image

Same ingredients, elsewhere in the world

4 matches

Dishes from other countries' kitchens, made from the same core ingredients as Classic Mapo Tofu. The percentage is the share of ingredients the two recipes have in common.

Same technique: Stew404 recipes from 26 countriesSee all 4 matches

This iconic Sichuan dish features silky cubes of tofu bathed in a spicy, numbing sauce of fermented beans and minced pork. It is a masterpiece of texture and bold flavor.

According to eatmundo's ingredient comparison, the closest dish to Classic Mapo Tofu from another cuisine is Braised Tofu with Minced Meat (Malaysia): the two share 62% of their ingredients.

Ingredients

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Adapt this recipe:
2 servings

How 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

What is Mapo Tofu?

Mapo Tofu is a spicy Sichuan dish consisting of soft tofu set in a pungent, oily, and bright red sauce of fermented chili bean paste and minced pork. It is seasoned with Sichuan peppercorns and typically served as a main course alongside steamed rice.

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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