Easy Mapo Tofu Recipe | 麻婆豆腐 | Authentic Sichuan Tofu with Bold, Spicy Flavors at Home

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often less expensive.

doubanjiang

🥗Healthier: chili paste

💰Cheaper: sriracha

Chili paste can replicate the heat with less complexity.

Sichuan peppercorns

💰Cheaper: black pepper

Black pepper provides spice but lacks the unique numbing effect.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, while water is a budget-friendly option.

Cut the tofu into small cubes, about 1 inch (2.5 cm) each.

Bring a pot of water to a boil, add enough salt as if you are cooking pasta, and gently slide in the tofu cubes. Let them simmer for 2–3 minutes, then drain thoroughly in the colander.

Heat 2 tablespoons of vegetable oil in a pan or wok over low to medium heat.

Add 1 tablespoon of whole Sichuan peppercorns and fry for about 1 minute, until fragrant. Remove and discard the peppercorns.

Using the peppercorn-infused oil, add the ground meat and stir-fry over medium heat. Break it into small pieces and cook until it is no longer pink and turns slightly crispy. Add the chopped garlic during this stage and stir-fry it together with the meat.

Stir in the chili bean paste and fry for 1–2 minutes, until the oil turns a deep, vibrant red and the paste becomes intensely fragrant.

Add the fermented black beans and chili oil, then stir to combine.

Pour in the chicken broth, bring it to a boil, and gently slide the tofu cubes back in. Simmer over low heat for 4–5 minutes to let the tofu absorb all the flavors.

Slowly add the cornstarch mixture to the tofu, stirring gently until the sauce thickens enough to coat the tofu.

Turn off the heat. Drizzle with sesame oil, then garnish with green parts of the scallions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens