Mapo Tofu
Hot Dishes

Mapo Tofu

timer 10 MIN
signal_cellular_alt Medium
person 4 servings
Recipe
Mapo Tofu

About This Recipe

This Mapo Tofu recipe delivers an irresistible combination of silky tofu and bold, spicy flavors—a classic Sichuan dish that’s both comforting and full of depth. Tender tofu cubes soak up a rich, fragrant sauce made with aromatic ginger, garlic, and scallions, enhanced by the umami kick of douban sauce. A touch of soy sauce and sugar balances the heat, while a sprinkle of Sichuan pepper powder adds a tingling, numbing sensation that makes this dish unforgettable. The secret? Gently simmering the tofu in the savory-spicy sauce ensures it stays intact while absorbing every delicious layer of flavor. Finished with a glossy, cornstarch-thickened glaze and fresh scallions, this Mapo Tofu is perfect served over steamed rice for a satisfying meal. Quick to prepare yet bursting with authentic taste, it’s a must-try for anyone who loves bold, mouthwatering dishes!

Instructions

Detailed preparation guide

servings 4
Total Time 10m

shopping_basket Ingredients

Main Ingredients
  • tofu 300g
The aromatics
  • ginger 5g
  • garlic 5g
  • scallions 10g
The sauce & seasonings
  • douban sauce 1 tbsp
  • oil 2 tbsp
  • light soy sauce 1 tbsp
  • sugar 1 tsp
  • water 100ml
  • cornstarch 1 tsp
  • Sichuan pepper powder 0.5 tsp

menu_book Directions

1
Step 1
Step 1
Soak the tofu in water for a while, then dry and cut it into 1 cm cubes. For softer tofu, blanch it in boiling water to prevent it from breaking apart.
2
Step 2
Step 2
Mince the ginger and garlic, and chop the scallions into small pieces. Also, chop the douban sauce into small pieces and set aside.
3
Step 3
Step 3
Heat oil in a pan, then add the minced ginger, garlic, and scallions, followed by the douban sauce. Stir-fry over low heat to bring out the fragrance, then add a small amount of light soy sauce and sugar. Stir-fry until fragrant, then add a small amount of water and bring to a boil.
4
Step 4
Step 4
After the sauce has boiled, add the tofu and cook over high heat until it boils, then reduce the heat to medium-low and simmer for 2-3 minutes. Gently stir the tofu to prevent it from breaking apart.
5
Step 5
Step 5
When the sauce has thickened, add a small amount of cornstarch to thicken it, then sprinkle with Sichuan pepper powder and scallions. The Mapo tofu is now ready.
6
Step 6
Step 6
Finally, take a close-up shot to appreciate the dish.

Community Reflections

0.0 (0 reviews)
No reviews yet. Be the first to review this recipe!