Mapo Tofu

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4.58 from 14 votes

Mapo Tofu - the best Chinese tofu dish. Learn how to make it with this super easy and delicious recipe!

Prep Time10

Cook Time10

Total Time20

Course: Chinese Recipes

Cuisine: Tofu

Keyword: Mapo Tofu

Servings: people

Calories: 266kcal

Author: Bee Yinn Low

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

To tone down the numbing spiciness of this dish, use less roasted sichuan peppercorn powder, chili powder, and chili oil. Adjust them to fit your palate. Mo Po Tofu (麻婆豆腐) literally means "Pock-Marked Old Lady Tofu" (I know!). You can read about the origin of this dish here. The Ma Po Tofu served at Chinese restaurants in the US has been adapted to appeal to local taste--the level of numbing spiciness is largely toned down.

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