Mapo Tofu (麻婆豆腐)
麻婆豆腐 · má pó dòu fu
Named after 'Pockmarked Grandma Chen' of Chengdu in the 1800s. The home version is a weeknight staple across China — silken tofu in a spicy, numbing, bean-paste sauce that exists to be poured over rice.
Ingredients
- silken or soft tofu嫩豆腐🏮 asian400 g
- ground pork (or beef)猪肉末🛒 local150 g
- doubanjiang (fermented chili bean paste)郫县豆瓣酱🏮 asian1.5 tbsp
- fermented black beans (douchi), rinsed & minced (optional)豆豉🏮 asian1 tsp
- garlic, minced蒜末🛒 local2 cloves
- ginger, minced姜末🛒 local1 tsp
- scallions, white part + green part separated小葱🛒 local3 stalks
- chili flakes (or 2 dried chilies)辣椒面/干辣椒🛒 local1 tsp
- Sichuan peppercorn, ground花椒粉🏮 asian1 tsp
- light soy sauce生抽🏮 asian1 tbsp
- chicken stock (or water + 1/2 tsp mushroom powder)高汤/水🛒 local250 ml
- cornstarch slurry (1 tbsp cornstarch + 2 tbsp water)水淀粉🛒 local3 tbsp total
- neutral oil食用油🛒 local2 tbsp
silken or soft tofu: Medium-firm works too — handle gently.
ground pork (or beef): Skip for vegetarian version.
🌶️ Adjust to your taste
Pick a level and we'll show exactly how much to change — no more "适量".
Spice level
Saltiness
Oiliness
Make it vegetarian
Instructions
1Cut tofu into 2 cm cubes. Blanch in gently simmering salted water for 2 minutes, then drain (keeps it from breaking and warms it up).
豆腐切块焯水
🔍 Look for🔥 Medium heat⏱ 2 minutesVisual: Water barely simmering, tofu cubes floating without sticking together
You know it's right when: Tofu looks slightly puffy and is hot through
💡 Skip blanching if using medium-firm tofu and you're in a rush — just be extra gentle later.
2Heat oil in a wok over medium. Add ground pork and fry until it changes color and starts to render.
炒肉末
🔍 Look for🔥 Medium heat⏱ 2-3 minutesVisual: Pork turns from pink to pale brown, releasing fat
You know it's right when: No pink remains; edges begin to crisp slightly
3Push pork aside. Add doubanjiang and fry 1 minute until the oil turns red. Add douchi, garlic, ginger, and chili flakes; stir 30 seconds until fragrant.
炒豆瓣酱出红油
🔍 Look for🔥 Medium heat⏱ 1-1.5 minutesVisual: Oil turns deep red-orange (the classic 红油 moment)
You know it's right when: Fragrant and sharp — don't let it burn dark
4Add soy sauce, then pour in the stock. Bring to a simmer.
加高汤
🔍 Look for🔥 Medium heat⏱ 1 minute to reach simmerVisual: Sauce is bubbling gently, deep red
You know it's right when: Steady small bubbles, not a rolling boil
5Gently slide in the tofu. Shake the pan (don't stir — it breaks) and simmer 5 minutes so it absorbs the sauce.
轻推豆腐，不搅动
🔍 Look for🔥 Medium-low⏱ 5 minutesVisual: Tofu bathed in sauce, edges slightly darkened from soaking
You know it's right when: Sauce has reduced by about a third
6Add half the cornstarch slurry, stir gently by pushing the sauce, and watch it thicken. Repeat with the rest if you want a thicker coat.
分次勾芡
🔍 Look for⏱ 30-60 secondsVisual: Sauce turns glossy and clings to the back of a spoon
You know it's right when: Spoon leaves a clear trail through the sauce
7Off heat: stir in the white scallion parts. Plate, dust generously with ground Sichuan pepper, and top with green scallions.
起锅撒花椒面
🔍 Look forVisual: Steam carries the Sichuan pepper aroma — that's the má là signature
You know it's right when: Serve immediately over rice
Tips
- · Never stir the tofu with a spatula — push the pan or stir the sauce around it.
- · The ground Sichuan peppercorn at the end is non-negotiable: it's what makes it má pó.
- · Vegetarian version: skip pork, add 1 tsp more doubanjiang + a few dried shiitake, rehydrated and sliced.
- · Doubanjiang is salty — taste before adding extra salt.
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