This richly flavored Sichuan mapo tofu recipe brings the iconic, spicy Chinese comfort dish into your home kitchen with approachable steps, vivid aromas, and helpful guidance so you can enjoy silky tofu in a bold, tingly chili sauce any night of the week.

Sichuan Mapo Tofu: Fiery, Fragrant, and Comforting

Mapo tofu is one of those dishes that wins hearts quickly: soft, custard-like tofu floating in a glossy red sauce, fragrant with fermented bean paste, garlic, and the unmistakable numbing tingle of Sichuan peppercorns. It’s cozy yet electrifying—a perfect bowl of rice-topper comfort.


A bowl of Sichuan mapo tofu with red chili sauce and scallions served over rice
Silky tofu in a deep red, chili-rich sauce—classic Sichuan mapo tofu served over steamed rice.

Originating from Chengdu in China’s Sichuan province, traditional mapo tofu is known for the mala flavor profile—spicy (la) and numbing (ma). In restaurants, it can be powerfully hot, but at home you fully control the heat. This version stays true to the characteristic flavors while keeping the method simple, so even weeknight cooks and spicy-food beginners can succeed.


Quick Recipe Summary

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Servings

3–4 as a main with rice

Difficulty

Easy–Intermediate

If you can sauté, simmer, and stir gently, you can make restaurant-worthy mapo tofu at home. The key is controlling heat and treating the tofu with a little tenderness.


Ingredients for Authentic Mapo Tofu

This mapo tofu recipe uses classic Sichuan pantry ingredients like doubanjiang (chili broad bean paste) and Sichuan peppercorns, plus simple staples you likely already have. Measurements are designed for a well-sauced dish that loves to be spooned over rice.

Tofu and Protein

  • 400 g medium or medium-firm tofu (about 14 oz), cut into 2 cm (¾ in) cubes
  • 150 g ground pork or beef (about 5 oz) – pork is more traditional

Aromatics & Seasonings

  • 2 tbsp Sichuan doubanjiang (chili broad bean paste), finely chopped
  • 1 tbsp douchi (fermented black beans), rinsed and chopped (optional but deepens flavor)
  • 2 tsp ground Sichuan peppercorns, divided, plus extra for garnish
  • 2 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 2–3 scallions, sliced (separate white and green parts)
  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce (for color, optional)
  • 1.5 cups low-sodium chicken or vegetable broth
  • 1 tsp sugar
  • 2–3 tbsp neutral oil (peanut, canola, sunflower, or similar)
  • 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
  • 1–2 tsp chili oil, to finish (optional, for extra heat and aroma)
  • Pinch of salt, to taste (you may not need much due to the salty pastes)

Equipment You’ll Need

You don’t need a full restaurant wok station to make fantastic mapo tofu. A few basic tools will do:

  • Wok or large deep skillet (nonstick or carbon steel both work)
  • Heatproof spatula or wooden spoon
  • Sharp knife and cutting board
  • Small bowl for cornstarch slurry
  • Measuring spoons and cups (or a digital scale if you prefer)
A simple wok or deep skillet gives you excellent control for stir-frying the spicy, fragrant sauce.

Step-by-Step Instructions

Take your time with each step, especially when frying the doubanjiang—this is where a lot of flavor develops. Read through once before you start, then cook along.

1. Prep the Tofu

  1. Carefully cut the tofu into evenly sized 2 cm (¾ in) cubes. The uniform size helps it cook and absorb flavor consistently.
  2. Optional but recommended: Bring a small pot of water to a gentle simmer with a pinch of salt. Slide in the tofu cubes and blanch for 1–2 minutes. This tightens the surface slightly, so the tofu becomes extra silky yet less likely to break.
  3. Drain the tofu gently using a slotted spoon and set aside.
Cut tofu into even cubes for a uniform, custardy texture throughout the dish.

2. Prepare Aromatics and Spices

  1. Mince the garlic and ginger finely so they melt into the sauce instead of staying chunky.
  2. Slice the scallions, keeping the white parts and green tops separate.
  3. Finely chop the doubanjiang and douchi if using—smaller pieces distribute their flavor more evenly.
  4. Grind the Sichuan peppercorns if you haven’t already. A spice grinder or mortar and pestle works well. Sift out larger husks if you prefer a smoother texture.
Bowls of chopped garlic, ginger, and green onions prepared for cooking
Having your aromatics prepped and ready makes the quick stir-fry stage stress-free.

3. Brown the Meat

  1. Heat 2–3 tbsp neutral oil in your wok or deep skillet over medium heat.
  2. Add the ground pork or beef and cook, breaking it into small crumbles, until no longer pink and lightly browned.
  3. If there is a lot of rendered fat, you can spoon off a little, but leave enough to carry the flavors of the doubanjiang.
Browned, crumbled meat adds savoriness and texture, but you can swap in mushrooms for a vegetarian version.

4. Fry the Doubanjiang (Flavor Base)

  1. Push the meat to one side of the pan, creating a pool of oil in the center.
  2. Add the chopped doubanjiang (and douchi, if using) to the oil. Stir-fry gently over medium heat for 30–45 seconds, until the oil turns a deep red and smells intensely fragrant.
  3. Be careful not to let it burn; if it starts to darken too quickly, lower the heat.
  4. Add the minced garlic, ginger, and the white parts of the scallions. Stir-fry for another 30 seconds until aromatic.

5. Build the Sauce

  1. Pour in the broth, light soy sauce, dark soy sauce (if using), and sugar.
  2. Add about 1 tsp of the ground Sichuan pepper.
  3. Stir everything together and bring to a gentle simmer. Taste the broth—it should be savory, a bit spicy, and pleasantly aromatic.
A red, bubbling spicy sauce simmering in a pan
Simmer the chili bean paste, stock, and aromatics into a glossy, deeply flavored sauce before adding tofu.

6. Simmer the Tofu

  1. Gently slide the tofu cubes into the simmering sauce. Avoid dumping them all at once from a height to prevent splashing and breakage.
  2. Instead of stirring vigorously, use your spatula to nudge the tofu and tilt the pan so the sauce washes over the cubes.
  3. Let the tofu simmer, uncovered, for 5–7 minutes. This allows it to soak up the flavors and for the sauce to reduce slightly.

7. Thicken and Finish

  1. Give your cornstarch slurry a quick stir. Drizzle it into the pan in a thin stream while gently stirring the sauce around the tofu.
  2. Simmer for 1–2 more minutes until the sauce turns glossy and clings lightly to the tofu. If it gets too thick, splash in a bit more broth or water.
  3. Taste and adjust: add a tiny pinch of salt if needed, keeping in mind doubanjiang is already salty.
  4. Sprinkle in the remaining 1 tsp ground Sichuan pepper and the green tops of the scallions.
  5. For a final flourish, drizzle 1–2 tsp chili oil over the top for shine and aroma.
The finished mapo tofu should be glossy, vibrantly red, and speckled with scallions and Sichuan pepper.

How to Serve Mapo Tofu

Mapo tofu is a rice magnet: the sauce is intentionally bold and slightly salty so it balances perfectly with a bowl of hot, fluffy grains.

  • Classic: Spoon generously over steamed jasmine or short-grain rice.
  • Low-carb: Serve over steamed greens or cauliflower rice.
  • Family-style: Place the pan in the center of the table alongside a big pot of rice and other simple dishes.
Table set with rice bowls and several Chinese dishes family-style
Serve mapo tofu family-style with rice and a few simple vegetable sides for a balanced, comforting meal.

For a full Sichuan-inspired spread, pair it with garlicky stir-fried greens (like bok choy or spinach), a simple cucumber salad, and hot tea to balance the richness and spice.


Pro Tips, Variations, and Dietary Adaptations

Texture and Heat Control

  • Silkier tofu: Use soft tofu and handle even more gently, skipping vigorous stirring.
  • More heat: Add extra doubanjiang or finish with more chili oil. You can also toss in a dried chili or two to the oil at the start.
  • Less heat: Use 1 tbsp doubanjiang, add extra broth, and let diners add chili oil at the table.

Vegetarian and Vegan Mapo Tofu

  • Replace meat with finely chopped shiitake mushrooms, extra-firm tofu crumbles, or your favorite plant-based ground.
  • Use vegetable broth instead of chicken broth.
  • Check labels on doubanjiang and other condiments to confirm they’re vegan-friendly.

Gluten-Free Notes

  • Use certified gluten-free soy sauce or tamari.
  • Some brands of doubanjiang contain wheat; look for a gluten-free version or similar chili bean paste without wheat.
Cooking this dish a few times is like getting to know a new friend: the more you adjust the heat, numbing, and saltiness to your taste, the more “yours” it becomes. Trust your palate.

Storage and Reheating

Mapo tofu is best right after cooking, when the tofu is at its most delicate, but leftovers can still be lovely.

  • Fridge: Cool completely, then store in an airtight container for up to 2 days.
  • Freezer: Not recommended. Tofu changes texture and becomes spongy when frozen and thawed.

Reheating

  • Stovetop: Add a splash of water or broth to a pan, then gently reheat the mapo tofu over low–medium heat, nudging instead of stirring.
  • Microwave: Reheat on medium power in 30–45 second bursts, gently swirling the bowl between each to keep the tofu from breaking.

If the flavors have mellowed in the fridge, a tiny drizzle of fresh chili oil and a pinch of ground Sichuan pepper right before serving can wake everything up again.


Bringing Sichuan Comfort to Your Table

Mapo tofu is a dish that rewards curiosity more than perfectionism. The first time you make it, focus on the aromas—the moment doubanjiang hits the oil, the warmth of the garlic and ginger, and the citrusy lift of Sichuan pepper. Each time after that, you can fine-tune the heat, the richness, and the texture to fit your taste and the season.

Whether you’re cooking for yourself on a chilly evening or sharing a bubbling pan with friends, this Sichuan classic is comfort food with personality: bold, cozy, and unforgettable. Enjoy experimenting, adjust it to your palate, and let it become one of your own signature “I’ve got you” weeknight recipes.