Chinese Mapo Tofu Classic (Printable)

Silky tofu in bold, spicy chili bean sauce, flavored with Sichuan peppercorns and aromatics.

# What You’ll Use:

→ Tofu & Protein

01 - 14 oz silken or soft tofu, drained and cubed
02 - 5 oz ground pork or beef (optional, omit for vegetarian option)

→ Sauce

03 - 2 tbsp Sichuan doubanjiang (fermented chili bean paste)
04 - 1 tbsp soy sauce
05 - 1 tbsp Shaoxing wine or dry sherry
06 - 1 tsp sugar
07 - 1/2 cup (4 fl oz) low-sodium chicken or vegetable broth
08 - 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

→ Aromatics & Spices

09 - 1 tbsp toasted and ground Sichuan peppercorns
10 - 3 tbsp vegetable oil
11 - 3 cloves garlic, minced
12 - 2 tsp ginger, minced
13 - 2 scallions, finely sliced (white and green parts separated)
14 - 1–2 dried red chilies, chopped (optional, to taste)

→ To Serve

15 - Steamed jasmine rice
16 - Extra scallions, sliced
17 - Chili oil (optional)

# How-To:

01 - Drain and cube the tofu. Mix cornstarch with water to make a slurry. Mince garlic and ginger. Separate scallion whites and greens and finely slice them.
02 - Heat a wok or large nonstick skillet over medium heat. Toast Sichuan peppercorns until fragrant, then grind using a mortar and pestle. Set aside.
03 - Add vegetable oil to the pan, then sauté scallion whites, garlic, and ginger for one minute until aromatic.
04 - If using, add ground pork or beef and cook, breaking it apart, until browned and cooked through.
05 - Stir in doubanjiang and dried red chilies; cook for 1–2 minutes until the oil turns red and fragrant.
06 - Pour in Shaoxing wine, soy sauce, sugar, and broth; bring to a gentle simmer.
07 - Carefully slide tofu cubes into the pan. Simmer for five minutes, spooning sauce over tofu while stirring gently to avoid breaking it.
08 - Stir the cornstarch slurry and drizzle into the pan. Stir gently until the sauce thickens and evenly coats the tofu.
09 - Sprinkle ground Sichuan peppercorns and half of the sliced green scallions over the tofu.
10 - Serve hot over steamed jasmine rice, garnished with remaining scallions and a drizzle of chili oil if desired.

# Expert Advice:

01 -
  • That addictive numbing-spicy sensation comes from real Sichuan peppercorns, not just heat that burns your mouth.
  • The silky tofu holds up beautifully in the sauce without falling apart, making it forgiving enough for weeknight cooking.
  • It's faster than you'd expect—barely thirty minutes from craving to steaming bowl.
02 -
  • Don't stir the tofu aggressively—I learned this the hard way when I broke half my tofu into sad, mushy pieces and had to start over with a lighter hand.
  • The numbing sensation from Sichuan peppercorns is real and can surprise you; if you've never experienced it before, this dish is your introduction, and it's worth the discovery.
03 -
  • Toast your Sichuan peppercorns fresh each time you make this dish—pre-ground loses its numbing power within weeks, and the difference is noticeable.
  • If your tofu breaks apart despite your gentleness, embrace it and call it a rustic version; the taste won't suffer, only the presentation.
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