Chinese · Tofu Dishes

Mapo Tofu

Name: Mapo Tofu
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 450 g soft or medium tofu, cut into 2 cm cubes; 120 g ground beef; 2 tbsp neutral oil; 2 tbsp Sichuan chile bean paste (Pixian doubanjiang), finely chopped; 1 tbsp fermented black beans, rinsed and chopped; 2 cloves garlic, minced; 1 tsp fresh ginger, minced; 240 ml unsalted stock or water; 1 tsp light soy sauce (plus more only if needed); 1 tsp cornstarch; 1 tbsp cold water; 1 tsp toasted Sichuan peppercorns, finely ground; 2 pieces scallions or green garlic stems, thinly sliced

This mapo tofu draft aims for the Sichuan balance of savory fermented chile paste, tender tofu, crisp beef, and the citrusy numbness of Sichuan pepper.

By Cookimoki Editorial Team · Updated Sep 2, 2026

View recipe ↓Editorial recipe, not kitchen tested

Photo: AI-generated for Cookimoki · Cookimoki-owned AI-generated image

35 minActive Time

35 minTotal Time

4 servingsServings

MediumDifficulty

Ingredients

Servings

4 servings

Units

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Instructions

1
Warm the tofu gently. Slide the tofu into barely simmering salted water for 2 minutes, then drain carefully. Do not boil hard.
Look for: The cubes are hot through and remain intact.
2
Brown the beef. Heat the wok or skillet until hot, add oil and beef, and stir-fry until browned with lightly crisp edges and no pink remains.
Look for: The beef smells roasted and separates into small crisp granules.
3
Fry the fermented seasonings. Lower to medium. Add doubanjiang and cook until the oil turns red, then add black beans, garlic, and ginger for 30 seconds.
Look for: The oil is brick red and the aromatics smell fragrant, not scorched.
4
Simmer the tofu in the sauce. Add stock and soy sauce, bring to a simmer, and slide in the tofu. Simmer gently for 5 minutes, nudging the pan instead of stirring hard.
Look for: The tofu is seasoned and the sauce remains loose enough to flow around it.
5
Thicken and finish. Stir the cornstarch slurry again and add it in two stages until the sauce lightly clings. Fold in scallions and finish with ground Sichuan pepper.
Look for: A glossy red sauce coats the tofu without becoming pasty.

Tips & Variations

→Doubanjiang varies in saltiness; taste before adding extra salt.
→Use a pan-shaking motion to avoid breaking the tofu.
→Grind the Sichuan pepper shortly before serving for the brightest aroma.

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Dietary & allergen notes

Dairy-free as written

Contains: Soy

Doubanjiang and soy sauce contain soy; some brands may also contain wheat.

Allergy information is ingredient guidance, not a guarantee against cross-contact. FDA allergen guidance

Storage & reheating

Refrigerator: Cool promptly and refrigerate in a covered container for up to 3 days.
Reheating: Reheat gently until steaming throughout; avoid vigorous stirring that breaks the tofu.

USDA leftovers and food-safety guidance

Cultural context

Mapo tofu is a Sichuan dish associated with Chengdu. Its defining profile combines chile heat with the numbing fragrance of Sichuan pepper, often described as mala.

This short note provides context, not a complete history; regional and family traditions vary.

Sources & further reading

China Daily: The Making of Mapo TofuSupports the Chengdu origin context and the characteristic spicy, fragrant, tender profile.
China Daily: Mapo Tofu Ingredients and MethodSupports the tofu preparation, aromatics, chile bean paste, simmering, and starch-thickening sequence.

Recipe credits

Author: Cookimoki Editorial Team; Recipe editor
Testing: Editorial recipe, not kitchen tested
Published: Sep 2, 2026
Last updated: —

Editorial research draft. This recipe must be kitchen-tested, photographed, and reviewed before publication.