Mapo Tofu: A Spicy Sichuan Delight

Mapo Tofu is a darling Sichuan dish that is both spicy and flavorful. It comprises of tofu shapes cooked in a red hot stew and bean-based sauce, along with ground meat, typically hamburger or pork. The dish is named after its creator, a woman named Chen Mapo, who ran a small restaurant in Chengdu, Sichuan region. Today, Mapo Tofu is a popular dish in many Chinese restaurants around the world.

To prepare Mapo Tofu, you will require the accompanying fixings:

  • 1 pound firm tofu, cut into small 3D squares
  • 1/2 pound ground meat or pork
  • 2 tablespoons Sichuan peppercorns
  • 2 tablespoons vegetable oil
  • 1 tablespoon stew bean paste
  • 1 tablespoon aged black beans
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1 cup chicken or vegetable stock
  • 2 tablespoons cornstarch blended in with 2 tablespoons water
  • 2-3 green onions,

hacked In the first place, heat the oil in a wok or large skillet over medium heat. Add the Sichuan peppercorns and pan fried food for about 1 moment, until fragrant. Eliminate the peppercorns from the wok and discard.

Then, add the ground meat to the wok and sautéed food for about 3-4 minutes, until it is cooked through. Add the stew bean paste and matured black beans, and sautéed food for another 1-2 minutes.

Add the tofu shapes to the wok, along with the soy sauce and sugar. Mix tenderly to avoid breaking up the tofu, and then, at that point, pour in the chicken or vegetable stock. Cover the wok and let the tofu stew for 5-7 minutes, until it has absorbed a portion of the flavors from the sauce.

Finally, add the cornstarch and water combination to the wok, and mix delicately until the sauce thickens. Garnish with slashed green onions and present with steamed rice.

Flavor Profile

Mapo Tofu is known for its intense and spicy flavor, thanks to the utilization of Sichuan peppercorns and stew bean paste. The Sichuan peppercorns add a desensitizing, shivering sensation to the tongue, while the stew bean paste gives a profound, rich heat. The matured black beans add a salty, umami flavor, and the soy sauce and sugar balance out the heat. The actual tofu is gentle and delicate, and soaks up the flavors of the sauce, making it an ideal pairing for the extraordinary sauce.


There are many variations of Mapo Tofu, and you can tweak the dish to your own tastes. Certain individuals like to add vegetables like mushrooms, ringer peppers, or green beans to the dish. Others like to utilize ground chicken or turkey instead of meat or pork, for a leaner protein source. You can also adjust the hotness level by adding pretty much stew bean paste, or by utilizing an alternate kind of bean stew paste altogether.


Mapo Tofu is a classic Sichuan dish that is both flavorful and satisfying. It’s a great choice for vegetarians or those hoping to incorporate more tofu into their eating routine, and also an ideal decision for anyone loves spicy food. With a couple of key fixings and some straightforward preparation, you can partake in this spicy Sichuan delight in the solace of your own home.

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