If you love spicy, rich, and comforting Chinese dishes, then you’re about to fall in love with mapo tofu. Today, we’re going to learn how to cook mapo tofu recipe in the easiest and most flavorful way possible — a dish that’s bold, peppery, and perfectly balanced with silky tofu and savory minced pork.
This recipe captures everything you want in a Szechuan classic: deep chili heat, numbing peppercorn spice, and that unmistakable red glow of chili oil on top. Even if you’ve never cooked it before, you’ll master how to cook mapo tofu recipe by the end of this guide.
What Is Mapo Tofu?
Mapo tofu (麻婆豆腐) comes from the Szechuan province of China, famous for its spicy and numbing flavors. The name “mapo” roughly translates to “pockmarked old lady,” a tribute to the woman who first created this dish centuries ago. Despite the funny name, this is one of the most delicious comfort foods in Chinese cuisine.
Learning how to cook mapo tofu recipe is about understanding balance — between soft tofu and spicy sauce, heat and umami, and texture and aroma. The star ingredients are chili bean paste (doubanjiang), Szechuan peppercorns, and soft tofu that soaks up every drop of that flavorful sauce.
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Ingredients You’ll Need
Before you begin, gather everything. Preparation makes learning how to cook mapo tofu recipe smooth and enjoyable.
Main Ingredients
- 400g soft tofu (not silken, not firm — soft is perfect)
- 200g minced pork
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 1 tablespoon doubanjiang (spicy fermented chili bean paste)
- 2 teaspoons Szechuan peppercorns
- 2 cloves garlic (minced)
- 1 tablespoon ginger (minced)
- 1 cup chicken stock
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1 teaspoon rice vinegar
- 1 tablespoon cornstarch (mixed with 2 tablespoons water)
- 1/4 cup chopped green onions
Step-by-Step: How to Cook Mapo Tofu Recipe
Let’s dive into the process step by step.
Step 1: Prepare the Szechuan Peppercorns
The peppercorns are key for that iconic numbing spice. Toast them in a dry pan for about 2 minutes until they release a citrusy aroma. Then crush them into a fine powder using a mortar and pestle. This powder will add depth and character to your mapo tofu.
Step 2: Prep the Tofu
Cut the tofu into medium cubes. Bring a pot of salted hot water (not boiling) and gently simmer the tofu for 3 minutes. This firms it slightly and seasons it gently so it doesn’t fall apart later.
Step 3: Cook the Pork
Heat oil in a wok or skillet. Add the minced pork and cook until browned and crispy. This step gives that delicious savory base flavor.
Step 4: Build the Sauce
Push the pork aside and add doubanjiang to the same pan. Let it fry in the oil for a minute until fragrant — this releases the red oil and deep chili flavor. Then add garlic, ginger, and chili powder. Stir until the mixture turns a rich red.
Add chicken stock, soy sauces, sugar, and vinegar. Stir and simmer for a few minutes until the sauce starts to thicken slightly.
Step 5: Combine Tofu and Sauce
Gently add your tofu cubes into the sauce. Pour the cornstarch slurry in and stir gently — the sauce will become glossy and thick, coating every tofu piece beautifully. Sprinkle the ground Szechuan peppercorns for that final touch.
Step 6: Garnish and Serve
Drizzle sesame oil and top with chopped green onions. Serve hot with steamed rice.
Why You’ll Love This Recipe
Once you learn how to cook mapo tofu recipe, you’ll realize how addictive it is. The combination of the spicy, numbing sauce and the silky tofu makes it a true flavor explosion. It’s spicy, yes, but not unbearable — it’s perfectly balanced with rich umami and warmth.
If you prefer vegetarian, you can skip the pork and use mushrooms or minced tofu instead. It’s just as delicious!
Tips for Perfect Mapo Tofu
- Soft tofu only: Too firm and it won’t absorb the sauce; too silken and it’ll break apart.
- Don’t skip the bean paste: Doubanjiang gives the dish its signature deep red color and flavor.
- Adjust spice: Use less chili paste or peppercorns if you prefer milder heat.
- Serve immediately: Mapo tofu tastes best hot and fresh from the wok.
Fun Fact:
The balance of “mala” — ma (numbing) from peppercorns and la (spicy) from chili — is what defines the Szechuan taste. This balance is what makes how to cook mapo tofu recipe an art rather than just a method.
Final Thoughts
Now that you know how to cook mapo tofu recipe, you can bring authentic Chinese flavors right into your kitchen. Whether you’re serving it for friends or treating yourself, this dish never disappoints. The tender tofu, bold spice, and glossy sauce will make it your new favorite comfort food.
Try it once — and you’ll crave it again and again!
