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Mapo Tofu Recipe

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2 pieces of tofu water/milk/white silk powder/pulbiber
250 grams feta cheese
1 spring onion, take the white part only Dried shrimp paste
1 English muffin
5 cm tomato paste/salca
1 tablespoon
fine blender pistachios

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Mapo Tofu Recipe

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Mapo Tofu is a popular Chinese dish known for its spicy and flavorful sauce, along with soft tofu cubes. It’s a classic Sichuan dish that’s both comforting and satisfying. Here’s how to make Mapo Tofu:


  • Tofu: Use soft or silken tofu, cut into bite-sized cubes.
  • Ground Pork: You can also use ground beef or ground chicken as a substitute.
  • Soybean Paste (Doubanjiang): A spicy, salty, and savory fermented bean paste. Adjust the amount to your desired level of spiciness.
  • Soy Sauce: Adds saltiness and flavor.
  • Sichuan Peppercorns: Whole Sichuan peppercorns for a numbing and spicy kick.
  • Ginger: Minced ginger for flavor.
  • Garlic: Minced garlic cloves for flavor.
  • Green Onions: Chopped green onions for garnish.
  • Chicken Stock: For the sauce. You can also use vegetable stock.
  • Cornstarch: For thickening the sauce.
  • Cooking Oil: For sautéing.

Optional Garnish:

  • Ground Sichuan Peppercorns: For extra numbing spiciness.


Here’s how to make Mapo Tofu:

  1. In a small bowl, mix together a tablespoon of soy sauce and a tablespoon of cornstarch to create a slurry. Set it aside.
  2. Heat a bit of cooking oil in a large skillet or wok over medium-high heat.
  3. Add the ground pork (or your choice of ground meat) to the skillet and cook, breaking it apart into small pieces, until it’s no longer pink.
  4. Add the minced ginger, minced garlic, and Sichuan peppercorns to the skillet. Sauté for a minute or until fragrant.
  5. Stir in the soybean paste (Doubanjiang) and continue to cook for another minute or two.
  6. Pour the chicken stock into the skillet and stir to combine. Bring the mixture to a simmer.
  7. Gently add the tofu cubes to the simmering sauce. Be careful not to break the tofu. Let the tofu simmer in the sauce for about 5-7 minutes, or until it’s heated through and has absorbed some of the flavors.
  8. Stir the cornstarch slurry to recombine it and then pour it into the skillet. Stir the sauce gently to thicken it.
  9. Taste the Mapo Tofu and adjust the seasoning if needed by adding more soy sauce or soybean paste.

Optional Garnish:

Before serving, you can sprinkle ground Sichuan peppercorns on top for extra spiciness and a numbing sensation.


Serve Mapo Tofu hot, garnished with chopped green onions, over steamed rice. It’s a spicy, savory, and satisfying dish that’s perfect for lovers of bold flavors. Enjoy!




1 tablespoon doubanjiang/tobandjan (chili bean paste)
2 tablespoons miso
1 tablespoon oyster sauce
3 tablespoons cornstarch
1 tablespoon soy sauce (shoyu)
1 teaspoon sugar
300 grams of water


How to Make Mapo Tofu:

Cut into cubes tofu silk/water/white milk that has been drained of water. Slice the onion and the white part of the leek as well.


Mix all the mapo tofu ingredients together until there are no lumps anymore.


Heat the sesame oil in a pan, then sauté the onions until fragrant.


Add the beef and chile flakes/chili powder/chopped cayenne pepper, sauté for a minute, then add the scallions and sauté for about 5 minutes on medium heat.


Turn off the heat, then add all the mapo tofu spices, stir until evenly distributed, then heat over low heat.


Cook until the mapo tofu seasoning explodes, add the tofu. Stir gently so the tofu doesn’t crumble.


Turn off the heat and pour the food into a serving bowl when the tofu has slightly puffed up.


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