Authentic Sichuan Mapo Tofu

Name: Authentic Sichuan Mapo Tofu
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Chinese
Ingredients: 400g silken tofu, cut into 2cm cubes; 100g minced pork or beef; 1.5 tablespoons Sichuan doubanjiang (broad bean chili paste); 1 tablespoon fermented black beans, roughly chopped; 1 tablespoon chili powder; 1 tablespoon Sichuan peppercorns, toasted and ground; 2 teaspoons ginger, minced; 2 teaspoons garlic, minced; 200ml chicken or vegetable stock; 1 tablespoon soy sauce; 1 teaspoon sugar; 1 tablespoon cornstarch mixed with 2 tablespoons water; 2 stalks green onion, sliced; 2 tablespoons vegetable oil

A fiery and savory Sichuan classic featuring melt in your mouth silken tofu in a bold, spicy sauce.

By Daily Recipes Book· 🌍 Chinese· July 14, 2026

dailyrecipesbook.com

Prep

10 minutes

Cook

15 minutes

Total

25 minutes

Serves

Mapo Tofu is a legendary dish from the Sichuan province, loved for its signature combination of numbing Sichuan peppercorns and spicy chili bean paste. It features soft, silken tofu that absorbs all the savory, umami flavors of the sauce, making it truly comforting and satisfying.

This recipe uses authentic ingredients like doubanjiang and fermented black beans to capture that classic taste you find in the best restaurants. For the best result, grind your own Sichuan peppercorns fresh, as the aroma and numbing effect are much stronger than pre ground versions.

Ingredients

400g silken tofu, cut into 2cm cubes
100g minced pork or beef
1.5 tablespoons Sichuan doubanjiang (broad bean chili paste)
1 tablespoon fermented black beans, roughly chopped
1 tablespoon chili powder
1 tablespoon Sichuan peppercorns, toasted and ground
2 teaspoons ginger, minced
2 teaspoons garlic, minced
200ml chicken or vegetable stock
1 tablespoon soy sauce
1 teaspoon sugar
1 tablespoon cornstarch mixed with 2 tablespoons water
2 stalks green onion, sliced
2 tablespoons vegetable oil

Instructions

1
Toast the Sichuan peppercorns in a dry pan over medium heat until fragrant, then grind them into a fine powder and set aside.
2
Heat oil in a wok or large pan over medium high heat and brown the minced meat until crisp.
3
Add the doubanjiang, minced ginger, minced garlic, and fermented black beans. Stir fry for one minute until the oil turns a vibrant red color.
4
Stir in the chili powder, then add the stock, soy sauce, and sugar.
5
Gently slide the tofu cubes into the sauce. Bring to a gentle simmer for three minutes, being careful not to break the tofu.
6
Slowly pour in the cornstarch mixture while gently stirring to thicken the sauce.
7
Remove from heat and garnish with the green onions and a generous sprinkle of the ground Sichuan peppercorns before serving.

💡 Tips

Serve this dish immediately over a bowl of steamed white rice to balance the heat. If you have leftovers, store them in an airtight container in the fridge for up to two days, though the tofu texture is best when eaten fresh.

#Dinner #Spicy #Asian #Authentic #Comfort Food

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