Mapo Tofu 麻婆豆腐

Ingredients

• 100 gminced meat
• 450 g (1 box)white soft tofu
• 2 tbspvegetable oil
• 2 tbspdoubanjiang (spicy fermented broad bean and chilli paste)
• 1/2 tbspfermented black beans (douchi)
• 2spring onions, chopped
• 5 clovesgarlic, chopped
• 1/2 tbspground Sichuan peppercorn
• 1 tspsoy sauce
• 400 mlwater
• 1/2 tbspsesame oil
• 1/4 tspsalt
• 1 tbspcornflour
• 3 tbspwater

Instructions

1. 1

   Prepare ingredients

   Chop the spring onions and garlic, keeping the green and white parts of the spring onions separate. Cut the tofu into cubes, and have the minced meat, doubanjiang, fermented black beans and ground Sichuan peppercorn ready.

2. 2

   Season the meat

   Mix the minced meat with the sesame oil and salt in a bowl. In a small bowl, stir together the cornflour and 3 tbsp water to make a slurry; set it aside.

3. 3

   Blanch the tofu

   Bring water to the boil in a saucepan and cook the tofu cubes for about 1 minute. Drain thoroughly in a large sieve and set aside.

4. 4

   Fry the meat

   Heat the vegetable oil in a frying pan over medium heat. Fry the seasoned meat until just cooked, then remove it from the pan and set it aside.

5. 5

   Cook the aromatics

   Use the same oil to fry the doubanjiang until fragrant. Add the spring onion, garlic, fermented black beans and ground Sichuan peppercorn, and stir-fry until their aromas are released. Pour in 400 ml water.

6. 6

   Simmer the tofu

   When the liquid boils, add the tofu and stir gently so the cubes stay intact. Add the soy sauce and cooked meat, then stir gently to combine.

7. 7

   Thicken the sauce

   Bring the sauce back to the boil, then lower the heat and simmer for 5–10 minutes. Stir the cornflour slurry, add it in batches and gently stir until the sauce thickens. Turn off the heat and transfer the tofu mixture to a serving bowl.

8. 8

   Serve immediately

   Serve warm over hot steamed rice.

What is mapo tofu?

Mapo tofu is a Sichuan dish traditionally built around soft tofu, minced meat and a richly seasoned sauce. Its defining flavours come from chilli bean paste, fermented beans and the tingling, fragrant character of Sichuan pepper.

This version uses a brief tofu blanch and a cornflour slurry to help the delicate cubes hold together while the sauce becomes glossy. Serve it straight from the pan with steamed rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 425 calories, 25g protein, 14g carbs, 31g fat.

The tofu and minced meat provide most of the protein, while the rice usually served alongside contributes much of the meal’s carbohydrate. The vegetable oil, sesame oil and meat contribute most of the fat; serve with a generous portion of greens and a measured serving of rice to balance the plate.

The fermented flavour base

Doubanjiang: Fry it in the oil until fragrant before adding the other aromatics. This helps its savoury chilli flavour spread through the sauce.

Black beans: Fermented black beans add a deep, salty savouriness. They are potent, so chop or crush them lightly if you want their flavour distributed more evenly.

Keep the tofu intact

Soft tofu: Cut it into cubes and blanch for about a minute, then drain it well. Handle the cubes gently when stirring so they do not break apart.

Gentle movement: Fold the tofu through the sauce rather than stirring vigorously. A wide spatula or spoon makes it easier to lift and turn the cubes.

Build the aroma

Aromatics: Add the spring onions, garlic, black beans and ground Sichuan pepper after frying the doubanjiang. Stir-fry until fragrant, without letting the garlic scorch.

Sichuan pepper: The ground peppercorn brings a distinctive tingling quality as well as fragrance. If you prefer a gentler effect, use less than the listed amount.

Get the sauce consistency right

Simmer: Let the tofu and meat simmer for 5–10 minutes after the sauce returns to the boil. Keep the heat low enough for a gentle simmer rather than a vigorous boil.

Cornflour slurry: Stir the mixture of cornflour and water again just before using, as the starch can settle. Add it in batches and stop once the sauce coats the tofu.

Serve with rice

Steamed rice: Plain hot rice balances the salty, spicy sauce and catches the gravy. Keep it ready before finishing the tofu so you can serve the dish warm.

On the side: A simple green vegetable or lightly dressed cucumber can add freshness alongside the rich sauce.

Recipe notes & tips

• Prepare and chop the aromatics before heating the pan, as the sauce comes together quickly.
• Drain the blanched tofu thoroughly so excess water does not dilute the sauce.
• Use the same pan for the meat and aromatics to retain the flavour left in the cooking oil.
• Stir the cornflour slurry again immediately before adding it to the pan.
• Taste the sauce before serving, as doubanjiang and fermented black beans can both be salty.

Variations

• Adjust the heat: Use less ground Sichuan peppercorn for a milder tingling effect.
• Change the meat: Use minced pork, beef or chicken to suit your preference.
• Add greens: Fold in a handful of chopped leafy greens during the simmer.
• Boost the garlic: Add extra garlic if you like a more pronounced savoury aroma.
• Make it meat-free: Leave out the minced meat and use the tofu as the main ingredient.

Common mistakes to avoid

• Breaking the tofu: Stir gently and lift the cubes rather than mixing vigorously.
• Scorching the garlic: Add it with the other aromatics and keep stirring over medium heat.
• Diluting the sauce: Drain the tofu well before adding it to the pan.
• Lumpy thickener: Mix the cornflour with water until smooth and stir again before pouring.
• Over-thickening: Add the slurry in batches and stop when the sauce coats the tofu.

How to store

Refrigerate leftovers in an airtight container and use within 2–3 days. Reheat gently in a pan until piping hot, adding a small splash of water if the sauce has thickened too much.

Frequently asked questions