# Mapo Tofu > Cut 500 g soft or medium-firm tofu into 2 cm cubes and blanch in salted water for 2 minutes. Brown 200 g ground beef until no pink remains, fry 2 tbsp Sichuan chili bean paste with garlic and ginger, then add stock, soy sauce and sugar. Simmer the tofu for 5 minutes, thicken with cornstarch, and finish with ground Sichuan pepper and green onions. Source: https://savourrecipes.com/recipe/mapo-tofu Author: Mei Lin Tan | Published: Oct 17, 2026 Categories: Chinese Recipes Collections: Quick Weeknight Dinners Tags: 30-Minute Meals, Low Calorie Mapo tofu is one of the best-known dishes from Sichuan: soft cubes of tofu simmered in a glossy red sauce with browned beef, fermented chili bean paste and ground Sichuan pepper. It is spicy, deeply savoury and a little numbing on the lips. Traditional Chengdu versions use minced beef, and pork is just as common at home. Serve it over plenty of rice to soak up the sauce. ## Key facts - Prep time: 10 mins - Cook time: 20 mins - Total time: 30 mins - Yield: 4 servings - Difficulty: Easy - Cuisine: Chinese - Method: Simmering - Calories: 315 per serving ## Ingredients ### Tofu - 500 g soft or medium-firm tofu, drained and cut into 2 cm cubes - 1 tsp salt, for the blanching water ### Sauce - 2 tbsp vegetable oil - 200 g lean ground beef, or ground pork - 2 tbsp Sichuan chili bean paste (doubanjiang), see the FAQ for a substitute - 1 tbsp fermented black beans, rinsed and roughly chopped (optional) - 3 cloves garlic, minced - 1 tbsp fresh ginger, minced - 1–2 tsp red chili flakes (optional) - 1 tbsp Shaoxing wine or dry sherry - 250 ml low-sodium chicken stock or water, 1 cup - 1 tbsp low-sodium soy sauce - 1 tsp sugar - 1 tbsp cornstarch, mixed with 3 tbsp cold water ### To finish - 1–2 tsp Sichuan peppercorns - 1 tsp toasted sesame oil - 3 green onions, thinly sliced - steamed rice, for serving ## Equipment - Wok or large skillet - Medium saucepan - Slotted spoon - Spice grinder or mortar and pestle - Small bowl ## Instructions 1. **Toast the Sichuan pepper.** Put a medium saucepan of water on to boil for the tofu. Toast the Sichuan peppercorns in a dry wok over medium heat for 1-2 minutes, shaking the pan, until fragrant and a shade darker. Tip them out, let them cool for a minute, then grind finely with a spice grinder or mortar and pestle. 2. **Blanch the tofu.** Add the salt to the water and lower the heat to a gentle simmer. Slide in the tofu cubes and simmer for 2 minutes. This seasons the tofu and firms the outside so the cubes hold together in the sauce. Leave the tofu in the hot water while you start the sauce. 3. **Brown the beef.** Heat the oil in the wok over medium-high heat. Add the beef and break it up with a spatula. Cook for 4-5 minutes until browned and a little crisp in places, with no pink left. Ground beef should reach 71°C (160°F). 4. **Fry the chili bean paste.** Turn the heat down to medium. Push the beef to one side, add the chili bean paste to the oil and stir-fry it for about 1 minute, until the oil turns red and smells rich. Add the black beans (if using), garlic, ginger and chili flakes, and stir everything together for 30 seconds. 5. **Simmer the tofu.** Pour in the Shaoxing wine, then the stock, soy sauce and sugar, and bring to a simmer. Lift the tofu out of its water with a slotted spoon and add it to the wok. Simmer gently for 5 minutes. Nudge the cubes with the back of the spatula rather than stirring, so they stay whole while they soak up the sauce. 6. **Thicken the sauce.** Stir the cornstarch mixture again and pour about a third of it around the edge of the wok. Gently push the tofu around to mix it in and let it bubble for 20-30 seconds. Repeat twice more, until the sauce is glossy and clings to the tofu. 7. **Finish and serve.** Turn off the heat. Drizzle over the sesame oil, then sprinkle with most of the ground Sichuan pepper and the green onions. Taste the sauce before adding any salt, because chili bean paste is already very salty. Serve right away over steamed rice, with the rest of the Sichuan pepper on the side. ## Tips - Blanching the tofu in salted water is a small step that makes a big difference: the cubes firm up on the outside and do not break apart in the wok. - Brands of chili bean paste vary a lot in saltiness and heat. Start with the amount given and add a little more at the end if you want it hotter. - Add the cornstarch mixture gradually. You want a sauce that coats the tofu, not a thick gravy. - Grind the Sichuan peppercorns fresh. Pre-ground Sichuan pepper loses its tingle quickly. ## Variations - Use ground pork instead of beef and cook it until no pink remains and it reaches 71°C (160°F). - For a vegetarian mapo tofu, replace the beef with 200 g finely chopped mushrooms, fried until browned, and use vegetable stock or water. - For a milder version, use 1 tbsp chili bean paste, leave out the chili flakes and use 1 tsp Sichuan peppercorns. ## Storage - Fridge: Cool, then refrigerate in an airtight container for up to 3 days. Freezing is not recommended because the tofu turns spongy. - Reheat: Reheat gently in a covered pan over medium-low heat with a splash of water, or in the microwave, until steaming hot all the way through. ## Nutrition per serving (estimate) | Calories | Protein | Carbohydrates | Fat | |---|---|---|---| | 315 | 21 g | 8 g | 22 g | ## Frequently asked questions ### What is mapo tofu made of? Mapo tofu is soft tofu simmered with minced beef or pork in a sauce of Sichuan chili bean paste (doubanjiang), garlic, ginger and stock, thickened with cornstarch and finished with ground Sichuan pepper and green onions. Fermented black beans are a common extra. ### What can I use instead of doubanjiang? Doubanjiang is sold in Asian grocery stores and online, and it keeps for months in the fridge. In a pinch, mix 1 tbsp chili garlic sauce with 1 tbsp red or brown miso to replace the 2 tbsp of paste. It gives a similar salty, spicy depth, though the flavour is not identical. ### What do Sichuan peppercorns taste like, and can I leave them out? Sichuan peppercorns have a citrusy aroma and cause a light tingling, numbing feeling on the lips and tongue. That tingle paired with chili heat is the signature of mapo tofu. You can leave them out, or use a pinch of black pepper, but the dish will taste simply spicy rather than numbing. ### Which tofu is best for mapo tofu? Soft or medium-firm tofu gives the classic silky texture while still holding its shape. Silken tofu is even softer and works if you handle it very gently. Firm tofu is the easiest to cook with but tastes less delicate. ### Is mapo tofu very spicy? It is meant to be hot and tingly, but you control the heat. Use 1 tbsp chili bean paste instead of 2, skip the chili flakes and reduce the Sichuan pepper for a milder dish that still has plenty of flavour. ## Disclaimer - Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use. - Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change. - Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance. - This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.