Mapo Tofu Recipe

Delicious and flavorful mapo doufu dish is a classic and signature Sichuan Chinese cuisine like eggplant pork and mouth watering chicken. Also, it is best to serve with rice and hot & sour soup for lunch or dinner. If you like tofu, you can check out these crispy teriyaki tofu, bean curd pudding, miso soup and kimchi tofu soup as well. This mapo tofu recipe is quick, flavorful and authentic Chinese cuisine. Let's learn how to make mapo tofu for your meals with detailed photo instructions and a video.

Like Chinese food? Check out these steamed pork patty, hairy gourd vermicelli, steamed shrimp, tomato eggs, congee, pork knuckles & ginger stew, pan fried buns, steamed spare ribs and lo mai gai recipes.

What is mapo tofu (麻婆豆腐)?

Mapo tofu is a popular and classic Sichuan Chinese dish like eggplant pork, mouth watering chicken and hot & sour soup. "Ma" stands for "ma-zi" (麻子) which means pockmarks. "Po" means "popo" (婆婆) which is an old woman or grandma. Literally translated as "pockmarked grandma's bean curd". The name of the dish is derived from the pockmarked face of the woman who created the dish. 

This dish is known for its bold and spicy flavor, often characterized by the use of Sichuan peppercorns and doubanjiang, a spicy and salty fermented bean paste. Also, Sichuan peppercorns which give this dish its signature numbing and spicy flavor. The dish typically consists of tofu cubes, ground meat, a flavorful and spicy sauce. Besides, the dish is often garnished with chopped scallions and served with rice.

Nowadays, mapo tofu has become popular not only in China but also internationally. Therefore, you can find it on the menus of many Chinese restaurants around the world. Different areas and regions make mapo tofu slightly different. Some make it very spicy and some less spicy that more suitable to people's taste. Like in Hong Kong people like to use Lee Kum Kee garlic chili paste to make it less spicy and yet tasty. Sometimes, I have to adjust the non-spicy version for my kids. 

What does mapo tofu taste like?

Ma po tofu is known for its complex and bold flavor. In general, the dish is spicy, savory, and often has a numbing sensation because of the use of Sichuan peppercorns. The level of heat depends on the amount of chili and Sichuan peppercorns used. You can adjust the heat from mildly spicy to very hot, depending on the recipe and personal preferences.

Also, the dish is rich in umami flavors because of the doubanjiang (fermented bean paste), soy sauce, and the meat. Umami is a savory taste that adds depth and richness to the overall flavor. Besides, the tofu in this dish is soft and has a silky texture. It absorbs the flavors of the spicy sauce, which provides a contrast to the heat and richness of the other ingredients.

What to serve with mapo tofu?

The most common accompaniment to mapo tofu is steamed white rice. The rice helps balance the spiciness of the dish and absorbs the flavorful sauce.

Also, you can serve it over noodles such as egg noodles, flour noodles or rice noodles. The noodles can be boiled and then topped with the mapo tofu.

Besides, a simple stir fry of vegetables, such as Chinese amaranth spinach, bok choy, yu choy sum, gai lan can provide a refreshing contrast to the rich and spicy flavors of the dish.

What is mapo tofu sauce made of?

The sauce is a key component that gives the dish its distinctive flavor. While recipes can vary, depending what ingredients you use. Traditionally, people use doubanjiang, fermented bean paste. It adds a rich, savory, and slightly spicy flavor to the dish. Or, chili bean sauce (Toban Djan), it is similar to doubanjiang, the sauce contributes to the spiciness of mapo tofu which adds heat and depth to the sauce. Also, the sauce has soy sauce which provides saltiness and enhances the overall umami flavor.

A small amount of Sichuan peppercorns add a numbing, tingling sensation to the sauce. They are a distinctive element of Sichuan cuisine. Besides, a little sugar balances the spiciness and enhances the overall flavor by adding a touch of sweetness. In this mapo tofu recipe, I try to make it simple and easy. Therefore, I use homemade Sichuan style chili oil instead. It is because not many places have doubanjiang available. 

Do I have to use doubanjiang 豆瓣醬 ?

Doubanjiang is a fermented bean paste and traditionally people like to add it into mapo tofu because it contributes to its unique and umami flavor. However, you can still make a tasty version of the dish without it. Not many places in the states have doubanjiang and you may need to find them at the Asian stores. In this mapo tofu recipe, I do not use doubanjiang because it is not easy to find them and it is still tasty and amazingly good.

What type of tofu to use for mapo doufu?

We normally use soft tofu because it has a high water content and a creamy, custard-like texture. It breaks apart easily, making it a popular choice for mapo tofu. Always, look for tofu labeled as "soft" or “silken" for the best results. The soft and delicate texture of the tofu allows them to absorb the flavors of the spicy and savory sauce to create a harmonious and satisfying dish. 

Personally, I like to use soft tofu for mapo doufu, miso soup and kimchi tofu soup because of the smooth and silky texture. However, you can use medium firm or firm tofu if you cannot find any soft tofu around.

When handling soft or silken tofu, it's important to be gentle to prevent it from breaking into small pieces during cooking. You can cut the tofu into cubes or scoop it with a spoon into the dish. Add the tofu toward the end of the cooking process to allow it to heat through without becoming mushy.

Can I make vegan mapo tofu?

Absolutely, you can make a vegan version by using plant-based ingredients to replace the traditional animal-based meat. You can try to use eggplant, peas, or other vegetables to replace the meat and use vegetarian friendly oyster sauce. 

Yes, you can use Lee Kum Kee chili bean sauce or garlic chili sauce instead. Personally, I like this homemade Sichuan style chili oil because it is made from Sichuan peppercorns and other spices. It’s flavorful and aromatic. The homemade chili oil not only can be used for this Chinese mapo tofu recipe, you can add to many different dishes like beef chow fun, fried rice, beef noodle soup, ma yi shang shu and more. Also, it is convenient because we usually make the chili oil in a batch and can last for a while. I use it to make mapo tofu and other dishes when I like to.    

How to store mapo doufu?

If you have leftover mapo doufu, store it in an airtight container and put it in the refrigerator. Allow it to cool to room temperature before placing it in the fridge. Properly stored, it can last for up to 3-4 days in the refrigerator.

Can I freeze mapo tofu?

While tofu doesn't freeze well due to its texture, you can freeze the Mapo Tofu sauce separately. Allow the sauce to cool, then transfer it to a freezer-safe container or zip-top bag. Leave some space at the top to account for expansion. Frozen mapo tofu sauce can last for up to 2-3 months. 

How to reheat mapo tofu?

To reheat mapo doufu, you can warm them up in the microwave for 1-2 minutes covered with a wet paper towel if they are straight out from the refrigerator. When they are frozen, thaw them and warm the sauce on the stovetop over low to medium heat. Then, add fresh soft tofu. 

Cooking tips for how to make mapo tofu (麻婆豆腐):

• Add ½ tablespoon of homemade Sichuan style chili oil at a time, depending on how spicy you can tolerate it. Personally, I like to use 1.5 tablespoons of chili oil because this is how spicy my family can handle.
• I like to use this homemade Sichuan chili oil because it is very aromatic, so it gives a good flavor to the meat and tofu. 
• We like to use soft tofu because it has a smooth and soft texture. On the other hand, some people like to use medium firm or firm.
• If you use soft tofu, I suggest not to stir-fry too hard with the pork and add tofu last.

FAQs:

Instructions for how to make Chinese mapo tofu:

Preparation: 

1. Minced 4 cloves of garlic.

2. Cut 3 sticks of green onion. 

3. Cut a block of soft tofu (19 oz) into cubes and set them aside.

Cooking the sauce:

4. Add ½ tablespoon of vegetable oil into a non-stick pan. After that, turn on the heat to medium high and stir fry minced garlic a little bit. 

5. Next, add ½ pound of ground pork and stir fry or loose up ground pork. 

6. The following, add ¼ teaspoon of salt, 1 tablespoon of soy sauce, 2 tablespoons of oyster sauce, 1 teaspoon of sugar, 1.5 tablespoons of homemade chili oil, ½ cup of water and keep stir fried until the pork is cooked. 

Cornstarch mixture:

7. In a small container, mix 1 tablespoon of cornstarch and 1 tablespoon of water. 

Sauce:

8. After, pour cornstarch mixture with the pork and keep stir frying until the sauce is thickened. 

Add tofu:

9. Lastly, add cut tofu and be gentle. Do not stir too hard because the soft tofu will break easily and cook it for a minute.

10. Top with green onion from step 2 and ready to serve.

Enjoy this simple, easy and delicious Chinese mapo tofu recipe! Also, check out these claypot rice, lobster yee mein, Korean jajangmyeon, Chinese eggplant and pork, kung pao chicken, salt & pepper squid, steamed meatballs and crispy noodles recipes.

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