cooking/recipes/chinese/mabu-tofu/mapo-tofu.md

title	slug	date	lastUpdated	category	tags	cookTime	prepTime	servings	author	description	featured	display	displayPhoto
Mapo Tofu	mapo-tofu	2026-02-10	2026-02-20	chinese	chinese	60	20	8	jake	My variant of the classic Sichuan Mapo Doufu/Mapo Tofu dish.	false	true	./assets/mapo-tofu.jpg

:::photos :::

:::ingredients

Chili Oil

• 1/2 cup oil, divided
• 1-2 fresh Thai bird chili peppers, thinly sliced
• 6-8 dried red chilies, roughly chopped
• 1/2-1 1/2 tablespoons Sichuan peppercorns

Gravy

• 3 tablespoons ginger, finely minced
• 3 tablespoons garlic, finely minced
• 8 oz ground pork
• 1-2 tablespoons spicy bean sauce (doubanjiang)
• 2/3 cup low sodium chicken broth
• 1 lb silken tofu, cut into 1-inch cubes
• 1/4 cup water
• 1 1/2 teaspoons cornstarch
• 1/4 teaspoon sesame oil (optional)
• 1/4 teaspoon sugar (optional)
• 1 scallion, finely chopped :::

:::instructions

Chili Oil

1. Heat half the oil in a wok over low heat. Add fresh and dried chili peppers, stirring occasionally for about 5 minutes until fragrant. Do not let them burn.
2. Remove peppers and oil and set aside.

Gravy

1. Heat remaining oil in the wok over medium heat. Add ginger and fry for 1 minute. Add garlic and fry another minute.
2. Increase heat to high and add ground pork. Break up and cook through.
3. Add ground Sichuan peppercorns, stir for 15-30 seconds — do not burn.
4. Stir in spicy bean sauce (doubanjiang) and mix well.
5. Add chicken broth and bring to a simmer.
6. Mix water and cornstarch in a small bowl. Add to the wok and stir until the sauce thickens.
7. Add the reserved chili oil with peppers back to the wok.
8. Gently fold in tofu cubes and cook for 3-5 minutes.
9. Stir in sesame oil, sugar, and scallions. Cook until scallions just wilt.
10. Serve immediately over steamed rice, garnished with extra Sichuan peppercorn powder if desired. :::

:::notes

Ingredients

• If using bottled pastes, consider the amount of salt coming from them and your chicken broth. If everything is salted the dish will definitely be on the saltier end.
• Sichuan (málà) peppercorns are worth getting for this recipe if you want a true Sichuan experience.
• I much prefer silken (soft) tofu for this recipe. :::

:::references

• Reference Recipe HERE :::

::card