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Chinese Mapo Tofu (Spicy Tofu)

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Mapo Tofu is one of the most iconic dishes from Sichuan cuisine, beloved for its bold, spicy flavours and numbing sensation. Made with tender cubes of tofu simmered in a fiery sauce, this dish is a symphony of heat, umami, and the signature “mala” sensation, a numbing spiciness from Sichuan peppercorns.

Known for its irresistible balance of flavours and textures, Mapo Tofu is a favourite among those who appreciate Sichuan’s complex approach to spice and seasoning.

What Is Mapo Tofu?

Mapo Tofu is a spicy stir-fry dish made with soft tofu, minced pork (or beef), and a richly flavoured sauce composed of doubanjiang (fermented broad bean and chili paste), garlic, ginger, and Sichuan peppercorns. 

What sets Mapo Tofu apart is its layered spice profile: the heat from the chili paste is complemented by the unique numbing quality of Sichuan peppercorns, which creates a tingling sensation on the palate.

The dish typically starts with a base of minced meat stir-fried in oil, followed by the addition of soft tofu cubes that gently absorb the sauce. The sauce itself is bold, savoury, spicy, and deeply flavourful, thanks to the fermented doubanjiang and soy sauce. 

To finish, a sprinkle of ground Sichuan peppercorns and chopped scallions adds freshness to the dish. When served over steamed rice, Mapo Tofu becomes a hearty, satisfying meal with an irresistible spicy kick.

Ingredients and Taste

The key ingredients in Mapo Tofu include soft tofu, ground pork or beef, doubanjiang (fermented chili-bean paste), and Sichuan peppercorns. Tofu, with its ability to soak up flavours, plays a central role by balancing the spiciness of the dish. The meat, often pork, adds richness and depth, while the doubanjiang brings an intense, fermented heat that is the heart of the dish.

Sichuan peppercorns are crucial for achieving the distinct mala flavor, which translates to a combination of “numbing” and “spicy.” Their tingly, citrus-like sensation contrasts the fiery heat of the chili paste, creating a flavor experience that is both complex and addictive. Garlic, ginger, and a touch of soy sauce round out the dish with aromatic and savory notes, while the tofu remains silky and tender, offering a cooling effect against the spice.

Mapo Tofu’s taste is a balance of fiery heat and aromatic numbing, layered with savoury depth from the fermented ingredients. It’s a dish that ignites the palate, yet remains well-balanced, making it enjoyable even for those who aren’t typically drawn to spicy foods.

A Taste of History

Mapo Tofu has its origins in Chengdu, the capital of Sichuan province, and it dates back to the late 19th century. The name “Mapo” refers to an old woman, Ma Po, who is said to have created the dish. 

Legend has it that Ma Po ran a small restaurant that became famous for this particular dish. “Ma” means pockmarked, referring to her facial appearance, and “Po” means elderly woman or grandmother, so the dish roughly translates to “Pockmarked Grandma’s Tofu.”

Sichuan cuisine is renowned for its bold use of chili peppers and peppercorns, and Mapo Tofu is one of its most celebrated dishes. Over time, it became a staple in Chinese households and restaurants, gaining popularity not just in China, but around the world. 

While modern variations exist, some mild, others using different meats, the essence of Mapo Tofu remains deeply rooted in its traditional Sichuan origins.

Chinese Mapo Tofu (Spicy Tofu) Recipe

Serves: 4 People
Ingredients:

  • 400g soft tofu (silken or medium-firm)
  • 200g ground pork or beef
  • 2 tbsp doubanjiang (fermented chili-bean paste)
  • 1 tbsp Sichuan peppercorns, lightly toasted and ground
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 2-3 dried red chilies (optional, for extra heat)
  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tbsp Shaoxing wine (or dry sherry)
  • 1/2 cup chicken broth (or water)
  • 1 tsp cornstarch mixed with 2 tbsp water (slurry for thickening)
  • 2 tbsp vegetable oil
  • 2 scallions, chopped (for garnish)
  • Steamed rice, to serve

    Directions

    Step 1

    To begin, prepare the tofu. Cut the soft tofu into 1-inch cubes. Bring a pot of water to a gentle boil, then carefully add the tofu cubes and simmer for 2-3 minutes. This step helps firm up the tofu and prevent it from breaking during stir-frying. Drain the tofu and set aside.

    Step 2

    In a small bowl, prepare the sauce by mixing 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, 1 tablespoon of Shaoxing wine, and 1/2 cup of chicken broth (or water). Set aside. This sauce will bring a rich, savoury flavour to the dish.

    Step 3

    Heat a large skillet or wok over medium heat. Add 2 tablespoons of vegetable oil, followed by 2 tablespoons of doubanjiang. Stir-fry the doubanjiang for 30 seconds to 1 minute, allowing the oil to turn a vibrant red as the chili paste releases its flavours. Be careful not to burn it—keep stirring to prevent it from sticking.

    Step 4

    Next, add the minced garlic, ginger, and dried red chilies (if using) to the wok. Stir-fry for another 30 seconds until fragrant. The garlic and ginger will enhance the aromatic depth of the dish, while the chilies add an extra kick of heat.

    Step 5

    Add the ground pork (or beef) to the wok. Break it up with a spatula and cook for 4-5 minutes, stirring continuously, until the meat is browned and fully cooked. The fat from the meat will combine with the chili paste, creating a rich and flavorful base for the sauce.

    Step 6

    Pour in the prepared sauce and bring it to a simmer. Let the mixture cook for 2-3 minutes, allowing the flavours to meld together. If the sauce seems too thick, add a little more chicken broth or water to thin it out. This step ensures that the sauce will coat the tofu evenly.

    Step 7

    Gently add the tofu cubes to the wok, stirring carefully to avoid breaking them apart. Simmer the tofu in the sauce for about 3-4 minutes, allowing it to absorb the flavours. Stir in the corn starch slurry and continue to cook for another minute, letting the sauce thicken and cling to the tofu.

    Step 8

    Once the sauce has thickened and the tofu is well-coated, remove the wok from the heat. Sprinkle the dish with the ground Sichuan peppercorns and chopped scallions for garnish. Serve the Mapo Tofu hot over steamed rice, allowing the numbing heat of the Sichuan peppercorns and the rich, spicy sauce to shine.

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