This post may contain affiliate links. Please read our disclosure policy.
Authentic Mapo Tofu Recipe – Spicy, Savory Sichuan Classic
Mapo Tofu is a legendary Sichuan Chinese dish known for its bold, spicy, and numbing flavors. This authentic recipe features silky tofu simmered in a rich sauce made from doubanjiang (fermented chili bean paste), ground pork, garlic, and Sichuan peppercorns for that signature “mala” (numbing heat) sensation. It’s the perfect balance of savory, spicy, and umami, served best over steamed white rice. Whether you’re a fan of Sichuan cuisine or exploring new flavors, this easy homemade Mapo Tofu brings restaurant-quality heat and flavor straight to your kitchen.
Choosing the Right Tofu
When it comes to making Mapo Tofu, the type of tofu you use makes a big difference in texture and overall experience. Soft or medium tofu is the best choice. It’s tender enough to absorb the bold, spicy sauce but firm enough to hold its shape while cooking. Silken tofu can also be used if you prefer a melt-in-your-mouth texture. However, it’s more delicate and can break apart easily, especially during stirring. Avoid using firm or extra firm tofu, as they won’t give you that classic silky texture that contrasts beautifully with the rich, spicy sauce. For best results, gently simmer the tofu in salted water before adding it to the dish — this helps firm it up slightly and keeps it from crumbling.
Key Ingredients
- Silken or Soft Tofu – The smooth texture absorbs all the bold flavors of the sauce.
- Ground Pork or Beef – Adds richness and depth to the dish; pork is more traditional.
- Doubanjiang (Fermented Chili Bean Paste) – The soul of mapo tofu; provides umami, salt, and heat.
- Sichuan Peppercorns – Brings the signature numbing sensation known as mala.
- Garlic and Ginger – Classic aromatics that enhance the savory base.
- Soy Sauce & Shaoxing Wine – For depth, umami, and balance.
- Chili Oil – Adds heat and a vibrant red color to the finished dish.
- Cornstarch Slurry – Thickens the sauce so it clings beautifully to the tofu.
Mapo Tofu
Ingredients
- 1 package soft tofu
- 200 g ground beef
- 1 tbsp ginger, (minced)
- 3 cloves garlic, (minced)
- 2 scallion whites, (sliced)
- 1 tbsp shaoxing rice wine
- 1 tbsp soy sauce
- 1½ tbsp chili bean sauce
- ½ tbsp chili flakes
- ½ tsp white pepper
- ½ tbsp sugar
- 1 cup chicken stock
- 1 tbsp corn starch
- 2 tbsp water
- green onions
Instructions
- Cut your tofu into cubes, set aside.1 package soft tofu
- Cook ground beef in a wok for 3 minutes.200 g ground beef
- Add scallions, garlic, ginger, cook 2 minutes or until starts to brown.1 tbsp ginger, 3 cloves garlic, 2 scallion whites
- Add cooking wine, soy sauce, chili bean sauce, chili flakes, white pepper, sugar. Cook 2 minutes.1 tbsp shaoxing rice wine, 1 tbsp soy sauce, 1½ tbsp chili bean sauce, ½ tbsp chili flakes, ½ tsp white pepper, ½ tbsp sugar
- Add in chicken stock bring it up to a simmer and add the tofu in making sure to be gentle so that you don't break the tofu.1 cup chicken stock
- Mix together water and corn starch to make a slurry then add it into the wok to thicken the mixture. I like to swirl the wok around to mix everything instead of using utensils which might break the tofu.1 tbsp corn starch, 2 tbsp water
- Once the sauce has thickened to your desired consistency, top with green onions and enjoy with rice.green onions
