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China · Sichuan cuisine

Mapo Tofu — Sichuan Spicy Tofu

Mapo tofu (麻婆豆腐) is a Sichuan classic featuring silky tofu in a bold red chili-bean sauce, aromatic fermented black beans and the distinctive tingling heat of Sichuan peppercorns.

Sichuan Mapo Tofu in spicy red chili bean sauce

AI-generated food image; recipe not independently kitchen-tested.

Prep: 15 minCook: 20 minServes: 3–4

Ingredients

  • 450 g soft or medium tofu, cut into 2 cm cubes
  • 150 g ground pork or beef (optional)
  • 2 tbsp Sichuan chili bean paste (doubanjiang)
  • 1 tbsp fermented black beans (douchi), rinsed and chopped
  • 2 garlic cloves, minced
  • 1 tsp minced ginger
  • 2 tbsp neutral oil
  • 250 ml unsalted chicken or vegetable stock
  • 1 tsp ground toasted Sichuan peppercorns, plus more to taste
  • 1 tsp sugar (optional)
  • 1 tbsp cornstarch mixed with 2 tbsp cold water
  • 2 scallions, finely sliced
  • Chili oil, to taste

How to make Mapo Tofu

  1. Gently simmer tofu cubes in lightly salted water for 2 minutes; drain carefully and set aside.
  2. Heat oil in a wok or skillet. If using ground meat, cook until browned and thoroughly cooked. Add garlic and ginger; stir-fry for 30 seconds.
  3. Add doubanjiang and fermented black beans; stir-fry 1 minute until fragrant and the oil turns red. Adjust chili oil to your preferred heat.
  4. Pour in stock and bring to a simmer. Add tofu and gently simmer for 4–5 minutes so it absorbs the sauce.
  5. Stir cornstarch slurry again, add gradually and gently swirl the pan until sauce lightly coats the tofu. Taste before adding any extra salt because doubanjiang is salty.
  6. Sprinkle with ground Sichuan peppercorns and scallions. Serve hot over steamed rice.

Cooking tips

Handle the tofu gently. Doubanjiang and douchi are salty, so taste before seasoning. For a meatless version, omit ground meat and use vegetable stock.