How to Make Authentic Mapo Tofu In 2024-Recipes and Ingredients

Mapo tofu is one of the most popular Sichuan dishes that has made its way around the world. Known for its spicy, numbing, and salty flavor, this dish featuring soft tofu and ground meat in a fiery sauce is a favorite at many Chinese restaurants. In this article we talk about How to Make Authentic Mapo Tofu In 2024.

While mapo tofu may seem intimidating to make at home, it’s actually quite simple with the right ingredients and technique. With this guide, you’ll learn how to prepare authentic mapo tofu with recipes for both meat and vegetarian versions.

What is Mapo Tofu?

Mapo tofu is named after the pockmarked old woman (ma po) who supposedly invented this dish in her restaurant in Chengdu, the capital city of Sichuan province. It consists of soft silken tofu cubes mixed in a spicy sauce containing ground Sichuan peppercorns and chili bean paste. This gives the dish its signature málà flavor, meaning numb and spicy.

The tofu soaks up all the delicious flavors from the sauce which usually also contains ground pork or beef. Some versions use chicken, shrimp or mushrooms instead for a vegetarian take. The hallmark ingredients really are the tongue-numbing Sichuan peppercorns and fiery chili oil that give mapo tofu its addictive spicy kick.

Mapo Tofu Ingredients

These are the main ingredients you’ll need to make authentic mapo tofu:

• Soft or silken tofu, cut into 1-inch cubes
• Ground pork or beef (or mushrooms for vegetarian)
• Sichuan peppercorns, ground
• Broad bean chili paste (doubanjiang)
• Chili oil
• Garlic, ginger, scallions
• Chinese rice cooking wine
• Chicken or vegetable stock
• Cornstarch slurry

Getting the right Sichuan ingredients is key for making the real deal. The characteristic numbing sensation comes from the Sichuan peppercorns while the broad bean paste and chili oil provide spicy heat. Combined they create the perfect balance of flavors.

The silky soft tofu soaks up all the tasty sauce but still retains its shape and texture, contrasting with the spicy ground meat. The cornstarch slurry thickens the sauce so it nicely clings to every piece of tofu.

Mapo Tofu Meat Recipe

This authentic mapo tofu recipe uses ground pork and tofu as the main ingredients. Feel free to use beef or chicken if you prefer.

Ingredients

• 1 14 oz package soft tofu, drained and cut into 1-inch cubes
• 8 oz ground pork
• 1 Tbsp Sichuan peppercorns, ground
• 3 Tbsp broad bean chili paste
• 2 tsp chili oil
• 1 Tbsp oil
• 1 tsp minced garlic
• 1 tsp minced ginger
• 2 scallions, chopped
• 2 Tbsp Chinese rice cooking wine
• 1 cup chicken stock
• 1 tsp sugar
• 2 tsp soy sauce
• 1 Tbsp cornstarch dissolved in 2 Tbsp water

Instructions

1. Combine the ground Sichuan pepper and chili broad bean paste in a small bowl. Set aside.
2. Heat oil in wok over high heat. Add the ground pork and cook, breaking it up with a spatula, until no longer pink, about 2 minutes.
3. Add the garlic, ginger and scallions and cook 1 more minute.
4. Add the cooking wine, chicken stock, broad bean mixture, chili oil and sugar. Stir to combine.
5. Gently add the tofu cubes, being careful not to break them up. Simmer for 2-3 minutes.
6. Stir cornstarch mixture again and add to the wok. Cook, stirring, until the sauce thickens, about 30 seconds.
7. Off heat and stir in soy sauce. Adjust seasoning if needed.
8. Serve mapo tofu immediately, garnished with more scallions, chili oil and Sichuan pepper as desired. Enjoy with white rice!

Vegetarian Mapo Tofu

For a meatless take, this recipe uses mushrooms instead along with all the signature Sichuan seasonings.

Ingredients

• 1 14 oz package soft tofu, drained and cut into 1-inch cubes
• 8 oz mushrooms like shiitake or oyster, rinsed, stemmed and minced
• 1 Tbsp Sichuan peppercorns, ground
• 3 Tbsp broad bean chili paste
• 2 tsp chili oil
• 1 Tbsp oil
• 1 tsp minced garlic
• 1 tsp minced ginger
• 2 scallions, chopped
• 2 Tbsp Chinese rice cooking wine
• 1 cup vegetable stock
• 1 tsp sugar
• 2 tsp soy sauce
• 1 Tbsp cornstarch dissolved in 2 Tbsp water

Instructions

1. Combine ground Sichuan pepper and chili bean paste. Set aside.
2. Heat 1 Tbsp oil in a wok over high heat. Add mushrooms and cook for 2 minutes.
3. Add garlic, ginger and scallions. Cook 1 minute.
4. Add cooking wine, vegetable stock, broad bean mixture, chili oil and sugar. Stir well.
5. Gently add tofu cubes to the wok, being careful not to break up cubes. Simmer 2-3 minutes.
6. Stir cornstarch mixture again and add to wok. Cook, stirring, until sauce thickens slightly.
7. Remove from heat and add soy sauce. Adjust taste if needed.
8. Transfer to a serving plate and garnish with more scallions, chili oil and Sichuan pepper as desired. Enjoy with steamed rice!

Tips for Making Authentic Mapo Tofu

Follow these tips for mapo tofu that tastes like it came straight from a Chengdu restaurant:

• Use very soft, silken tofu that’s drained well so it holds its shape when cooked.
• Chop the ground pork, beef or mushrooms into very tiny pieces so they blend into the sauce.
• Grind the Sichuan peppercorns right before using to preserve their aromatic oils and numbing capability.
• Use broad bean chili paste instead of other Asian chili pastes for authentic depth of flavor.
• Add chili oil to taste based on your desired level of spiciness.
• Gently simmer the tofu so it absorbs the flavors of the sauce without breaking apart.
• Thicken the sauce with a cornstarch slurry so it nicely coats every piece of tofu.
• Garnish with extra Scallions, ground Sichuan pepper and chili oil to highlight the flavors.

Once you understand the ingredients and techniques for real deal mapo tofu, you’ll be able to whip up this flavorful dish at home anytime your Sichuan food craving strikes! Adjust the meat, spice level and garnishes to suit your tastes. Enjoy this popular Chinese dish in an authentic way. I sincerely hope you find this “How to Make Authentic Mapo Tofu In 2024-Recipes and Ingredients” article helpful.