Mapo Tofu (Sichuan Braised Tofu in Chili Bean Sauce)
Local name: 麻婆豆腐
In short: Soft tofu simmered in a fiery sauce of fermented broad bean paste, chili and Sichuan pepper, with savory ground pork, served over rice. It takes about 35 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 270 kcal
Mapo tofu is a Sichuan classic and a fixture on home tables and small restaurant menus across China. Silky tofu cubes sit in a glossy red sauce that is hot, savory and tingling at once, thanks to fermented broad bean paste, chili flakes and freshly ground Sichuan pepper. A little ground pork adds richness. Handle the tofu gently: slide it in, nudge it rather than stir it, and thicken the sauce so it clings to every cube.
Instructions
- Bring a pan of water to a gentle simmer with the salt. Slide in the tofu, turn off the heat and let it sit for 5 minutes, then drain carefully. This firms the tofu and seasons it so it will not break up in the sauce.
- Heat the oil in a wok over medium-high heat. Add the pork and fry, breaking it up, for 3 to 4 minutes until browned with crisp edges. Push the meat to one side.
- Lower the heat to medium. Fry the bean paste and black beans for about 1 minute, until the oil turns bright red. Add the garlic, ginger and chili flakes and stir for 20 seconds.
- Pour in the wine, stock, soy sauce and sugar and bring to a simmer. Slide in the drained tofu and nudge it with the back of a spatula. Do not stir hard.
- Simmer for 5 minutes so the tofu absorbs the sauce. Stir the cornstarch mixture and add it in three additions, shaking the wok, until the sauce turns glossy and coats a spoon.
- Scatter in most of the scallions and take the wok off the heat. Dust with the ground Sichuan pepper, top with the remaining scallions and serve at once over steamed rice.
Tips
- No doubanjiang? Use a Korean fermented chili paste with a teaspoon of miso, though the flavor will differ. For a vegetarian version, swap the pork for finely chopped shiitake mushrooms and use vegetable stock.
- Toast whole Sichuan peppercorns in a dry pan for 1 to 2 minutes and grind them fresh. Pre-ground pepper loses its numbing effect quickly.
Questions and answers
Is mapo tofu very spicy?
It can be, but the heat is easy to adjust. Use less chili flakes and bean paste for a milder dish. The numbing tingle comes from Sichuan pepper, not chili, so skip it if you want no tingle.
Can I use firm tofu for mapo tofu?
Yes. Firm tofu holds its shape better and suits beginners, while soft tofu gives the classic silky texture. Soak either type in hot salted water first to keep it intact.
What do you serve with mapo tofu?
Plain steamed rice is the usual partner because it soaks up the sauce. A simple stir-fried green vegetable or a cucumber salad helps cool the heat.
How long does it take to make Mapo Tofu (Sichuan Braised Tofu in Chili Bean Sauce)?
About 35 min in total: 15 min of preparation and 20 min of cooking.
How many calories are in Mapo Tofu (Sichuan Braised Tofu in Chili Bean Sauce)?
About 270 kcal per serving, with 16 g of protein, 9 g of carbohydrates and 19 g of fat. These values are estimates.
Nutrition per serving
| Calories | 270 kcal |
|---|---|
| Protein | 16 g |
| Carbohydrates | 9 g |
| Fat | 19 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 780 mg |
Estimated values, calculated from the ingredients.
