Mapo tofu is a Sichuan classic—bold, spicy, and deeply savory. It’s made with ground pork (or beef), silken tofu, and a flavorful sauce built from doubanjiang (chili bean paste), garlic, and ginger.
The combination of tender tofu and minced meat gives you a perfect protein-packed dish that’s both comforting and satisfying.
The name “Mapo” roughly translates to “pockmarked old woman,” referring to the dish’s origin in Chengdu, where it was first made by a restaurateur famous for her spicy tofu stew.
Today, it’s one of the most iconic dishes in Chinese cuisine, known for its balance of heat, richness, and that signature numbing mala sensation from Sichuan peppercorns.
Why You’ll Love This Dish
If you’re after a weeknight dinner that’s fast, flavorful, and high in protein, this one checks all the boxes. The tofu soaks up the sauce beautifully, and the ground meat adds just enough texture to make it hearty.
Plus, you can adjust the heat level easily—go fiery and authentic or keep it mild but still flavorful. It’s versatile, balanced, and perfect with a bowl of freshly steamed rice.
Tips for Cooking and Prepping
When I make Mapo tofu, I like to think of it as all about balance—spice, salt, and texture. Here’s what works best for me:
Choose the right tofu. Go for medium or soft tofu—firm tofu won’t absorb the sauce as well. I drain and cut it into cubes, then blanch it briefly in salted hot water to firm it up before cooking.
Don’t skip doubanjiang. It’s the soul of the dish, a fermented chili bean paste that gives Mapo tofu its deep umami base. You can find it in most Asian grocery stores or online.
Control the spice. If you can’t handle too much heat, start with half the amount of doubanjiang or add a spoonful of hoisin sauce to mellow it out. You’ll still get amazing flavor without overwhelming spice.
Bloom your aromatics. Cook your garlic, ginger, and chili bean paste in oil until fragrant before adding anything else. That’s how you build depth and richness in the sauce.
Recipe Variations and Substitutions
You can easily tweak this recipe based on your preferences or dietary needs.
For a vegetarian or vegan version, skip the meat and use chopped mushrooms, crumbled tofu, or tempeh. Replace the chicken broth with vegetable broth and make sure your doubanjiang is meat-free.
If you want to make it less spicy, use sweet bean paste or miso as a substitute for part of the doubanjiang.
Ground beef or turkey also works if you don’t have pork; just choose a meat with a bit of fat for the best flavor.
What to Serve It With
Mapo tofu is best served with a bowl of steamed white rice or jasmine rice, which balances the spicy sauce perfectly.
You can also serve it alongside stir-fried greens like bok choy, spinach, or Chinese broccoli for a full meal. If you want a crunch element, a simple cucumber salad on the side helps cool things down.
Storage and Make-Ahead Tips
Mapo tofu stores well, making it ideal for meal prep. Keep leftovers in an airtight container in the refrigerator for up to three days.
When reheating, do it gently on the stovetop or in the microwave with a splash of water to loosen the sauce. The tofu may soften a bit, but the flavor stays just as delicious.
You can also freeze the sauce separately and add fresh tofu when reheating — this helps keep the tofu’s texture intact.
Frequently Asked Questions
What does Mapo tofu taste like?
It’s rich, spicy, and deeply savory with a touch of numbing heat from Sichuan peppercorns. The tofu is soft and silky, while the sauce is full-bodied and aromatic.
Can I make Mapo tofu without pork?
Yes! Ground beef, turkey, or even chicken works fine. For a vegetarian version, skip the meat entirely and double up on tofu or add finely chopped mushrooms for that umami depth.
Is Mapo tofu very spicy?
Traditionally, yes, but you control the heat. Reduce the chili bean paste, use mild doubanjiang, or stir in a little honey or hoisin sauce for balance.
Can I make Mapo tofu vegan?
Absolutely. Use firm tofu, skip the meat, and swap the chicken broth for vegetable broth. Just check the doubanjiang label — some versions include seafood or meat extracts.
What’s the best side dish for Mapo tofu?
Steamed rice is classic, but it also pairs beautifully with stir-fried vegetables or even noodles if you want something more filling.
Mapo Tofu Recipe (Easy Spicy Tofu Stir-Fry)
Image credit: @justonecookbook
Ingredients
For the Mapo Sauce
- 2 tablespoons oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons doubanjiang (chili bean paste)
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 cup chicken or vegetable broth
For the Protein and Tofu
- 1/2 lb (225 g) ground pork or beef
- 1 block (14 oz / 400 g) medium or soft tofu, cubed
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 teaspoon Sichuan peppercorns (optional)
For Garnish (Optional)
- Chopped green onions
- Toasted sesame oil
- Cooked rice, for serving
Instructions
- Brown the meat. Heat oil in a wok or skillet over medium heat. Add ground pork and cook until browned and slightly crispy.
- Build the flavor base. Add garlic, ginger, and doubanjiang. Stir-fry until fragrant and the oil turns red.
- Simmer the sauce. Pour in soy sauce, Shaoxing wine, and broth. Bring to a simmer.
- Add tofu. Gently slide in tofu cubes, letting them soak up the sauce. Simmer for 5 minutes.
- Thicken and finish. Stir in the cornstarch slurry to thicken the sauce slightly. Sprinkle with Sichuan peppercorns if desired.
- Serve. Spoon over steamed rice and garnish with green onions and sesame oil.
Featured image credit: @omnivorescookbook
