Mapo tofu is a Sichuan dish of silken tofu and minced pork in a chilli bean sauce, traditionally left tingling with Sichuan peppercorns. This version keeps the same savoury base but dials back the numbing heat, so it reads as a comforting midweek dish rather than a fiery one.
The full-heat version is worth trying once you know you like it. This is the place to start.
Ingredients
| Ingredient | Amount |
|---|---|
| Silken tofu, cubed | 400g |
| Pork mince | 200g |
| Doubanjiang (chilli bean paste) | 1 tablespoon |
| Garlic, minced | 2 cloves |
| Ginger, minced | 1 teaspoon |
| Chicken stock | 150ml |
| Soy sauce | 1 tablespoon |
| Cornflour, mixed with a little water | 1 teaspoon |
| Sichuan peppercorns, ground (optional) | ¼ teaspoon |
| Spring onion, sliced | 2 |
Method
- Fry the pork mince in a splash of oil over high heat until browned, breaking it up as it cooks.
- Add the doubanjiang, garlic, and ginger, and fry for 1 minute, until fragrant.
- Pour in the stock and soy sauce, then bring to a simmer.
- Add the tofu cubes gently, and simmer for 3 to 4 minutes without stirring hard, so the tofu stays whole.
- Stir in the cornflour mixture and simmer for 1 minute, until the sauce thickens slightly.
- Sprinkle with the ground Sichuan pepper, if using, and the spring onion, then serve over rice.
Adjusting the heat and numbing spice
The Sichuan peppercorns are what give the dish its distinctive tingling numbness, separate from chilli heat. Leave them out entirely for a version with no numbing at all, or add them at the end rather than cooking them in, since their effect fades the longer they cook. Doubanjiang varies in heat by brand, so start with less and add more once you have tasted it.
Keeping the tofu whole
Silken tofu breaks apart easily. Slide it in rather than dropping it, and stir by shaking the pan gently rather than using a spoon.
FAQ
What is doubanjiang, and can I substitute it?
Doubanjiang is a fermented chilli bean paste, the base flavour of the dish. Gochujang is not a real substitute, since it is sweeter and less funky. If you cannot find doubanjiang, a mix of miso and chilli flakes gets closer than any single swap.
Can I make mapo tofu vegetarian?
Yes. Swap the pork for finely chopped mushrooms and use vegetable stock. The doubanjiang and tofu carry most of the flavour regardless.
Can I use firm tofu instead of silken?
Yes, and it holds together more easily, though the texture is firmer than the traditional dish. Silken gives the classic soft, custard-like result.
Does mapo tofu reheat well?
It keeps for two days in the fridge, though the tofu softens further on reheating. Warm it gently over low heat rather than boiling it hard.
For another Sichuan-style dish, try our crispy chilli beef. If you are stocking up on pantry staples, see our buying guide to gochujang, a good companion ingredient to doubanjiang in a Chinese and Korean pantry.
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- Doubanjiang. The essential base flavour, worth seeking out rather than swapping.
- Sichuan peppercorns. Optional here, but useful to have for other Sichuan dishes.
