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What Does Mapo Tofu Taste Like?
Mapo Tofu is a classic Szechuan dish that features tofu covered in spices and minced meat. It pairs extremely well with rice, and may even be necessary with how spicy it can get.
The name literally translates to “pockmarked old lady tofu”, inspired by the old lady that made this dish. The more you know!
It has now become a staple in Chinese restaurants, with many ordering it for takeout. However, did you know how easy it can be to make it at home?
Chinese Mapo Tofu from Scratch
Recently, my colleague asked me for my Mapo Tofu/麻婆豆腐 recipe. He has just gotten into cooking and wanted to try making it at home.
I went through the recipe with him in great length. But he ditched the idea of making the tofu from scratch.
It was too complicated and troublesome, he said. He bought a packet of instant Mapo Tofu mix instead.
How Hard Is It to Make?
Is Mapo Tofu/麻婆豆腐 so hard to make at home? Does the long list of ingredients appear intimidating to a novice home cook? I asked myself. The answer is–unfortunately–yes.
Making a plate of this Szechuan tofu that oozes the signature mala/麻辣 (numbing spiciness) flavor without losing its originality is not easy…
Authentic Mapo Tofu
I learned my Mapo Tofu recipe from a Sichuan friend, the birthplace of this famed Chinese recipe. My friend’s mother attended the Sichuan Culinary Institute at Chengdu, so this Mapo Tofu recipe is as authentic as it can be. The Mapo Tofu recipe is not for the faint-hearted, it’s lip-smackingly spicy and downright incendiary (think Angelina Jolie’s lips after eating this!)
BEE-STUNG SWOLLEN LIPS ARE IN, but consider yourself warned. ;)
How Many Calories per Serving?
This recipe is only 266 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Mapo Tofu
Ingredients
- 1 block silken tofu
- 1/4 lb (113g) ground pork
- 3 tablespoons sichuan spicy bean paste 辣豆瓣酱
- 2 tablespoons chili powder
- 2 tablespoons cooking oil
- 3 tablespoons chili oil
- 1 tablespoon sichuan peppercorns (roasted and ground to powder)
- 1 tablespoon light soy sauce
- 1 teaspoon fermented black beans (rinsed and pounded)
- 2 stalks leeks or scallions (chopped into 1 or 2-inch (2.5cm - 5cm) length)
- 2 gloves garlic (chopped)
- 1/2 cup water
- Salt to taste
Instructions
- Cut the tofu into small pieces, drain the water from the tofu and set aside. Heat up a wok and pour in the cooking oil and chili oil. Add the chopped garlic, ground pork, spicy bean paste and stir-fry until the pork is half-done.
- Then add in chili powder, soy sauce, fermented black beans and stir-fry until aromatic. Add in the tofu and water; stir gently to blend the tofu (don't break them) well with the sauce.
- Lower the heat and simmer for about 3-5 mins, or until the sauce thickens. Add in the roasted Sichuan peppercorn powder and chopped scallions. Gently stir and blend well. Dish out and serve hot.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.