Easy Mapo Tofu Recipe for Spicy Tofu Lovers

If you love bold, spicy flavors and silky tofu, this easy mapo tofu recipe is for you! A classic Sichuan dish, mapo tofu combines tender tofu cubes with a fiery, umami-rich sauce made with fermented bean paste, chili oil, and ground pork (or mushrooms for a vegetarian twist). Ready in under 30 minutes, this dish is perfect for weeknight dinners yet impressive enough for guests. Below, you’ll find step-by-step instructions, ingredient swaps, and pro tips to nail this iconic Chinese dish at home.

Why You’ll Love This Recipe

• Quick & easy – Ready in 30 minutes or less.
• Customizable heat – Adjust the spice level to your liking.
• Versatile protein – Use pork, beef, or plant-based substitutes.
• Rich in flavor – A perfect balance of spicy, savory, and numbing (from Sichuan peppercorns).

Mapo Tofu Ingredients

Makes 4 servings. Prep time: 10 mins | Cook time: 15 mins | Total time: 25 mins

• 14 oz (400g) soft or medium tofu – Cut into 1-inch cubes
• 4 oz (120g) ground pork – Substitute with mushrooms or crumbled tofu for vegetarian
• 2 tbsp Sichuan chili bean paste (doubanjiang) – Essential for authentic flavor
• 1 tbsp fermented black beans (douchi) – Optional but recommended
• 2 cloves garlic – Minced
• 1-inch ginger – Grated
• 1 tbsp Sichuan peppercorns – Lightly crushed for that signature numbing heat
• 1 cup chicken or vegetable broth
• 1 tbsp soy sauce
• 1 tsp sugar – Balances the heat
• 2 tsp cornstarch + 2 tbsp water – For thickening the sauce
• 2 tbsp neutral oil – Like vegetable or peanut oil
• Green onions – Thinly sliced for garnish

Easy Mapo Tofu Recipe: Step-by-Step

1. Prep the tofu: Gently boil tofu cubes in salted water for 2 minutes to firm them up. Drain and set aside.
2. Toast the Sichuan peppercorns: Heat a dry pan over medium heat, add peppercorns, and toast for 1 minute until fragrant. Crush lightly and set aside.
3. Cook the aromatics: Heat oil in a wok or skillet. Add garlic, ginger, and chili bean paste. Stir-fry for 1 minute until fragrant.
4. Brown the pork: Add ground pork, breaking it up with a spatula. Cook until no longer pink (skip for vegetarian version).
5. Simmer the sauce: Pour in broth, soy sauce, sugar, and black beans (if using). Bring to a gentle simmer.
6. Add tofu: Carefully stir in tofu cubes. Simmer for 5 minutes on low heat.
7. Thicken the sauce: Mix cornstarch with water, then drizzle into the pan while stirring. Cook until the sauce coats the tofu.
8. Finish & serve: Sprinkle with crushed Sichuan peppercorns and green onions. Serve hot over steamed rice!

Nutrition Info (Per Serving)

Pro Tips for the Best Mapo Tofu

• Do use soft or medium tofu for the silkiest texture.
• Don’t skip toasting Sichuan peppercorns—it enhances their aroma.
• Do adjust spice levels by reducing chili bean paste or adding fresh chilies.
• Don’t stir too vigorously after adding tofu to prevent breaking.

Ingredient Substitutions

FAQs

Can I make mapo tofu vegetarian?

Absolutely! Swap pork for mushrooms, crumbled tofu, or textured vegetable protein (TVP). Use vegetable broth and check that your doubanjiang is vegan (some contain animal products).

How do I reduce the spiciness?

Use half the amount of chili bean paste or opt for a mild version. You can also add a splash of coconut milk or extra sugar to balance the heat.

What’s the best tofu type for mapo tofu?

Soft or medium tofu works best for a melt-in-your-mouth texture. Firm tofu holds its shape better but lacks the classic silkiness.