Recipe for Mapo Tofu

Mapo tofu is a popular Chinese dish that originated in Sichuan province. It is a spicy and flavorful dish made with soft tofu, ground pork, chili bean paste, and Sichuan peppercorns. The dish is known for its distinctive numbing and spicy flavor that comes from the Sichuan peppercorns.

The tofu is first cut into small cubes and then cooked with the ground pork in a wok or skillet, along with garlic, ginger, and green onions. The chili bean paste, soy sauce, and chicken broth are added to create a flavorful sauce, while the Sichuan peppercorns are added to create the numbing and spicy sensation.

Mapo tofu is a dish that is enjoyed throughout China and has gained popularity worldwide. It is often served as a main dish with steamed rice, and is usually garnished with chopped scallions and Sichuan peppercorns. It is a hearty and satisfying dish that is both flavorful and spicy, making it a favorite among fans of Chinese cuisine.

In addition to its delicious taste, mapo tofu is also a healthy dish that is high in protein, low in fat, and a good source of essential nutrients. It is also a versatile dish that can be adjusted to suit different tastes by adjusting the amount of spice or adding additional ingredients such as mushrooms, peas, or carrots. Whether you’re a fan of spicy food or just looking to try something new, mapo tofu is a delicious and satisfying dish that is sure to delight your taste buds.

Recipe for Mapo Tofu, a popular Sichuan dish:


  • 14 oz. (400g) silken or soft tofu
  • 1/4 lb. (113g) ground pork
  • 2 tbsp. vegetable oil
  • 1-2 tbsp. Sichuan peppercorns
  • 2 tbsp. chili bean sauce
  • 1 tsp. fermented black beans, rinsed and drained
  • 1/2 cup chicken broth
  • 1/2 tbsp. soy sauce
  • 1/4 tsp. sugar
  • 1/4 tsp. sesame oil
  • 1 tbsp. cornstarch
  • 2 tbsp. water
  • 2-3 green onions, chopped


  1. Cut the tofu into 1-inch cubes and set aside.
  2. Heat the vegetable oil in a wok or a pan over medium-high heat. Add the Sichuan peppercorns and stir-fry until fragrant, about 1-2 minutes.
  3. Add the ground pork and cook until it turns brown.
  4. Add the chili bean sauce and fermented black beans and stir-fry for 1-2 minutes.
  5. Pour in the chicken broth and add the soy sauce, sugar, and sesame oil. Stir to combine and bring the sauce to a boil.
  6. Add the tofu to the wok or pan and gently stir to combine. Be careful not to break the tofu cubes.
  7. Mix the cornstarch and water in a small bowl, then add it to the wok or pan. Stir to thicken the sauce.
  8. Add the chopped green onions and stir to combine.
  9. Serve hot with steamed rice.

Enjoy your homemade Mapo Tofu!

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