Mapo Tofu

Make this tempting Mapo Tofu dish!  It is so simple to make yet soul-satisfying. This Sichuan specialty features melt-in-your-mouth tofu bathed in a rich and spicy sauce. Minced meat adds another layer of texture and savory goodness.

Mapo tofu is one of the signature dishes from Sichuan, China—silky soft tofu swimming in spicy sauce. You can’t stop eating spicy because it is so addictive. And, for the record, I change the original ground pork to ground beef.  So don’t worry, all are halal-friendly dishes!

This dish is both saucy and delicious, especially when served over rice to balance the spice and saltiness. It is also one of the few Chinese dishes that is commonly served with a spoon to scoop up the delicious sauce

The History of Mapo Tofu

This is the most well-known story, with a touch of folklore. It claims the dish originated in a small restaurant near Wanfu Bridge in Chengdu, Sichuan, run by a woman nicknamed “Chen Mapo.” “Mapo” translates to “pockmarked face” in Chinese, likely referring to a birthmark or scar on her face.

The story goes that Chen Mapo was known for her delicious tofu dishes, but it was her spicy tofu dish that became the most famous. This spicy tofu dish might have been a variation of existing recipes or her own unique creation. The restaurant’s name eventually changed to “Chen Mapo Tofu Restaurant”

Mapo tofu (pronounced mapo doufu in Mandarin), originates from China’s Sichuan Province. It’s a dish made with pork mince and tofu bathed in a spicy sauce. But today, there are a lot of variations from ground beef to ground chicken,  “Mapo” isn’t the name but a description of this originator. It literally means an elderly lady with a pockmarked face.

The classic version of Mapo tofu contains tender tofu cubes and minced meat coated with an aromatic, hot, and mouth-tingling sauce made with a set of quintessential condiments and spices of Sichuan cooking.

As Mapo tofu became popular outside China, it is often presented in restaurants with various adaptations. This dish gets its taste from the spicy sauce which is made. Mapo sauce is made with ginger, garlic, green onions. The most important ingredient in mapo tofu is the sichuan peppercorns and the black bean chilli sauce which is also known as chilli bean sauce. This what make Mapo tofu deep red and tempting!

The advantage of making mapo tofu at home is you can adjust the spicy level in the sauce to your preference. Everything is flexible and you can make more than a portion in restaurant!

Ingredients of Mapo Tofu

Protein:

• Silken Tofu, cut into cubes: The star of the show! Silken tofu provides a soft and silky texture that absorbs the flavorful sauce. – I like using silken tofu for this dish. It’s produced using a different process from regular tofu, giving it a smooth custardy texture that jiggles like Jello. It’s also sometimes labeled “soft” tofu
• Ground Beef: Adds a savory meaty element to the dish. You can substitute with ground pork or vegetarian crumbles for a meatless version.

Aromatics:

• Garlic, minced: Provides a pungent and savory base flavor.
• Ginger, grated: Adds a warming and slightly sweet undertone.
• Spring Onion, thinly sliced: Adds a fresh, oniony flavor and vibrant green color for garnish.

Spice & Seasoning:

• Chili Bean Paste: The heart of the sauce, it delivers a complex blend of spiciness, fermented bean flavor, and umami.
• Sichuan Pepper: Provides the unique “mala” sensation – a tingling numbness alongside the heat. Grind them just before using them for maximum potency. a healthy grinding of Sichuan pepper is added to mapo tofu which adds a unique flavour and a tongue-numbing taste.
• Fish Sauce: Adds a salty and umami depth to the sauce.
• Soy Sauce: Another source of saltiness and umami.
• Oyster Sauce: Contributes a rich, savory, and slightly sweet note. – Oyster sauce not only seasons the dish but also adds a ton of umami.
• Sesame Oil: Adds a nutty aroma and enhances the overall flavor. Toasted sesame oil has a nutty flavor and is frequently used as a seasoning in Japanese-style Chinese dishes. 
• Salt: Balances other flavors and enhances the overall taste.
• Black Pepper: Provides a touch of warmth and complexity.
• Mushroom Powder: Adds an earthy, umami depth similar to mushrooms.
• Sugar: Balances the spiciness and creates a more complex flavor profile.

Thickening & Liquid:

• Cornstarch dissolved in 1 tbsp water: This cornstarch slurry thickens the sauce to create a glossy texture.
• Water: Adjust the amount based on your desired sauce consistency. It forms the base of the sauce and helps simmer the ingredients.

How to Make Mapo Tofu

Begin by carefully cutting your silken tofu block into uniform square cubes. Aim for a bite-sized piece that pleases you. Set the cubed tofu aside for later.

Second, grab your skillet and place it over medium heat. Once hot, add a drizzle of oil to coat the bottom.

Next, introduce your ground beef to the pan. Let it cook for a minute or two, breaking it up with a spoon as it browns. Now’s the time to add the aromatic duo – the minced garlic and grated ginger. Stir them in and cook for about 30 seconds.

Then, Add the key ingredient, the chili bean paste. Stir it in with the browned beef and aromatics, allowing it to release its vibrant red color and complex flavors.

Now comes the Sichuan pepper! Let the mixture cook for another minute, letting the flavors mingle.

Pour in a splash of water to deglaze the pan, scraping up any browned bits that might be clinging to the bottom. This adds richness and depth to the final sauce.

Next, it’s time for the symphony of seasonings! Add the fish sauce, soy sauce, oyster sauce, and sesame oil. Stir to combine and allow the enticing aromas to fill the air. Don’t forget the remaining dry seasonings – sprinkle in the salt, black pepper, mushroom powder, and sugar.

Bring the sauce to a gentle simmer and let it cook for a few minutes, allowing all the flavors to meld together. Taste the sauce at this point and adjust any seasonings according to your preference.

Thicken and Serve:

In a small bowl, whisk together the cornstarch and water to form a slurry. Slowly pour this mixture into the simmering sauce, stirring constantly until the sauce thickens slightly and reaches a glossy consistency.

 Finally, gently fold in the cubed tofu, ensuring it gets coated in the flavorful sauce. Heat it through for another minute or two, just until the tofu is warmed.

Voila! Serve your delicious Mapo Tofu immediately over a bed of steamed rice. Garnish with the thinly sliced spring onions for an added pop of color and freshness. Dig in and savor the explosion of flavors and textures!

Let’s Share

I’m so excited to find an easy and delectable menu like this! I hope you enjoy it as much as mine!

Let me know your results by uploading pictures and tagging us on Instagram at Much Butter and Pinterest. Do not forget to see and follow our new Tiktok Account.

For cooking videos, check out and subscribe to our Youtube page. Plus, you can join our email for the latest idea menus.

YOU MAY LIKE OTHER ASIAN CUISINES :

•  Tofu Nori
• Spicy Thai chicken basil
• Shrimp and Spicy Tuna Vietnamese Spring Rolls
• Chicken Kwetiau Stir fry
• Korean Beef Bulgogi Meatballs 

Thank you, your supports are so much appreciated 💕

Written by Silni Asfia