Mapo Tofu

By Andrea Nguyen

Published Oct. 7, 2020

Total Time: 30 minutes
Rating: 4(2,535)
Comments: Read comments

You can order mapo tofu from many Chinese restaurants, but it’s also quite doable at home. You can find the pivotal fermented chile and broad (fava) bean sauce or paste called doubanjiang (sometimes rendered as “toban djan”) at a Chinese market. Look for a doubanjiang from Pixian, in Sichuan, and bear in mind that oilier versions have extra heat but may lack an earthy depth. Sichuan peppercorns add mala — tingly zing — and fermented black beans, called douchi, lend this dish a kick of umami. Ground beef is traditional, but many cooks choose pork; you can also try lamb, turkey thigh or a plant-based meat alternatives. Add chile flakes for extra fire, and balance mapo’s intensity with rice and steamed or stir-fried broccoli.

Featured in: What I Learned From Loving Mapo Tofu

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Ingredients

Yield:4 servings (about 4 cups)

16ounces medium or medium-firm tofu (if unavailable, go with firm)
1rounded teaspoon Sichuan peppercorns
3tablespoons canola oil
6ounces ground beef or pork (preferably 80 or 85 percent lean), roughly chopped to loosen
2½ to 3tablespoons doubanjiang (fermented chile bean sauce or paste)
1tablespoon douchi (fermented black beans, optional)
1teaspoon minced fresh ginger
½teaspoon red-pepper flakes (optional)
2teaspoons regular soy sauce
1rounded teaspoon granulated sugar, plus more if needed
Fine sea salt
2large scallions, trimmed and cut on a sharp bias into thin, 2-inch-long pieces
1½tablespoons cornstarch dissolved in 3 tablespoons water
Cooked white rice, for serving

Ingredient Substitution Guide

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Preparation

Step 1
Prepare the tofu: Cut the tofu into ¾-inch cubes and put into a bowl. Bring a kettle of water to a rolling boil. Turn off the heat and when the boiling subsides, pour hot water over the tofu to cover. Set aside for 15 minutes.
Step 2
Meanwhile, in a large (14-inch) wok or (12-inch) skillet over medium heat, toast the peppercorns for 2 to 3 minutes, until super fragrant and slightly darkened. (A wisp of smoke is normal.) Let cool briefly, then pound with a mortar and pestle, or pulse in a spice grinder.
Step 3
Set a strainer over a measuring cup, then add the tofu to drain; reserve 1½ cups of the soaking water, discarding the rest. Set the tofu and reserved soaking water near the stove with the peppercorns and other prepped ingredients for swift cooking.
Step 4
Reheat the wok or skillet over high. When hot — you can flick water in and it should sizzle and evaporate within seconds — swirl in the oil to evenly coat, then add the meat. Stir and mash into cooked and crumbly pieces, 1 to 2 minutes.
Step 5
Add 2½ tablespoons doubanjiang, the douchi (if using), ginger and red-pepper flakes (if using). Cook about 2 minutes longer, stirring constantly, until things are vivid reddish brown. Add the soy sauce and sugar, stir to combine, then add the tofu. Gently stir or shake the pan to combine the ingredients without breaking up the tofu much.
Step 6
Add the reserved 1½ cups soaking water, bring to a vigorous simmer, and cook for about 3 minutes, agitating the pan occasionally, to let the tofu absorb the flavors of the sauce.
Step 7
Slightly lower the heat and taste the sauce. If needed, add the remaining ½ tablespoon of doubanjiang for heat, a pinch of salt for savoriness, or a sprinkle of sugar to tame heat.
Step 8
Add the scallions and stir to combine. Stir in the cornstarch slurry, then stir in enough to the mapo tofu to thicken to a soupy rather than a gravy-like finish. Sprinkle in the ground peppercorns, give the mixture one last stir to incorporate, then transfer to a shallow bowl. Serve immediately with lots of hot rice.

Ratings

4 out of 5

2,535 user ratings

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Comments

Pde4 years ago

I would call this Mapo light. Both sesame oil and chili oil add depth to the dish. Marinate the raw meat in 2 tsp. of sesame oil for 10 mins before cooking. Add the toasted ground sichuan peppercorns to 1 tbs of canola oil and let sit for 10 mins, then strain, reserving the oil to add while cooking. Add 1 tsp. chili oil to the mix as it’s cooking. Chicken broth instead of water. 1-2 tsp. minced garlic should be added, prior to the liquids. That’s my recipe, and it’s never failed to impress.

elizabeth4 years ago

Please without meat?

Brad4 years ago

When toasting and grinding Sichuan peppercorns, you might find they have a gritty or sandy texture, from the black seed inside. Pass them through a fine sieve, after grinding in your mortar. You'll also pull out a lot of the white pith from the peppercorns which doesn't have any flavor. And you'll be left with a fine powder of just the intense zest.

Ellen CM1 week ago

For vegetarians, instead of meat try using a fistful of maitake mushrooms, rinsed and pulled apart, and add them at the same time as the tofu. Also yes, a little drizzle of sesame oil on top for serving.

Lauren V1 month ago

Delicious! I added miso just because I love it, and reduced the liquid to give it less of a soupy feel. Definitely recommend!

Maggie1 month ago

Made exactly as directed and it was yummy. Only change I would recommend would be to cut the tofu in more of a dice so it has more opportunity to soak up the sacue. This was better the next day.

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