Easy Mapo Tofu with soft tofu and pork simmered in spicy and savory Chinese-style sauce.
What is Mapo Tofu?
Mapo Tofu is a flavorful and comforting dish made with soft tofu and ground meat, simmered in a rich and spicy sauce. Originally from Sichuan province in China, it is known for its bold flavors with a mix of savory, spicy, and a slightly numbing sensation that traditionally comes from Sichuan peppercorns.
The name “Mapo” comes from the nickname of the woman who first created the dish. “Ma” refers to pockmarks, and “po” means old woman. The story goes that a woman named Chen Mapo ran a restaurant in the late 1800s and served this dish to hungry workers. Her version became so popular that it was named after her and eventually spread beyond Sichuan to kitchens around the world.
What Inspired Me to Make This Mapo Tofu
I’ve been meaning to share this recipe for a while now. It’s one of my favorite finds from the Korean cooking show Culinary Class Wars. I know what you’re probably thinking, “Oh, she’s late to the party.” Yeah, I know. I watched it months ago. But I’ve been very busy 🥲
When I finally sat down to watch the show, I almost did not want to sleep. Every episode was packed with amazing food. I was low-key drooling half the time. The dishes were creative, exciting, and full of personality.
But what really blew me away was how fast the contestants thought. Their minds worked like magic. How does someone come up with a full dish in five minutes or less? I was genuinely impressed. There are times when I get overwhelmed and can’t even figure out what to cook. Watching them create something on the spot made me want to keep learning and exploring more in the kitchen.
I wish I could remember who made this dish, though. I tried looking it up but couldn’t find anything. If you happen to know, drop me a comment, would love to mention them for the inspiration 🙂
What Mapo Tofu Tastes Like
Authentic Mapo Tofu has a bold and layered flavor. It is known for its málà profile, which combines heat from chili with a mild numbing sensation from Sichuan peppercorns. That numbing spice adds a gentle warmth that makes the dish stand out without being too intense.
The sauce is deeply savory and slightly fermented, with flavor coming from ingredients like doubanjiang and fermented black beans. A touch of oil helps carry the flavors and gives the dish a glossy finish.
As it simmers, the tofu becomes soft and silky, soaking up the sauce while staying tender. The ground pork brings just enough richness to round out the dish, giving each bite a satisfying balance of flavor and texture. The result is something that’s spicy, salty, and layered with depth. Even if you’re new to Sichuan flavors, it’s the kind of dish that draws you in slowly. It’s comforting, bold, and hard to forget.
Mapo Tofu might come from Sichuan, but something about it feels universal. To me, it tastes like comfort. It is warm, flavorful, and grounding… like a hug in a bowl. Even if you didn’t grow up eating it, there’s something about it that just hits the spot.
My Version of Mapo Tofu
This version of Mapo Tofu is a blend of everything I found online. I read through so many recipes, some traditional and some simplified, and pulled bits and pieces to create something that worked for me. The goal was to keep it balanced, not too spicy, not too oily, and easy enough for a regular weeknight.
I ended up skipping the Sichuan peppercorns. Mostly because I didn’t have any, but also to keep things simple and more accessible. Even without them, the dish still turned out flavorful and comforting, especially when served with a bowl of warm rice.
If you’re new to Mapo Tofu or just looking for a more approachable version, I hope this one hits the mark. It might not be the traditional kind, but it’s satisfying, and I genuinely enjoyed making it.
Why You Might Love This One
- It’s comforting but not heavy, perfect for when you want something warm and satisfying without feeling too full
- It makes great leftovers, which means less cooking tomorrow
- It’s a one-pan dish, so clean-up is easy
- You get a good mix of protein, fiber, and flavor, especially when paired with rice or veggies
- Tofu is naturally gluten-free and high in minerals, so it’s a great option if you’re looking to eat more plant-based without missing out on nutrition
Ingredient Spotlight
A quick look at a few key ingredients in this Mapo Tofu recipe, especially if you’re new to some of them.
Momen Tofu
I used medium-firm (momen) tofu, which holds its shape while still soaking up the sauce. Soft or firm tofu works too, just stir gently to keep it from breaking.
Ground Pork
Even a small amount adds richness and flavor. I used 100 grams, but you can substitute with ground chicken or go meat-free with chopped shiitake mushrooms. They bring a similar savory taste and meaty texture.
Doubanjiang (Chili Bean Paste)
This fermented chili and broad bean paste is one of the key ingredients in Mapo Tofu. It brings saltiness, spice, and that deep umami flavor the dish is known for. If you like bold flavors, this is the ingredient to look out for.
I used Dandan Pixian Doubanjiang that I bought from Shopee, and it added just the right depth to the dish.
Fermented Black Beans
Also called douchi, these are packed with savory, slightly funky flavor. I rinse them first to tone down the saltiness. They help build that layered, complex taste you get in many Sichuan dishes.
Aromatics & Chili
Garlic, ginger, onion, red bell pepper, and green chili build the base flavor. Onion and bell pepper aren’t traditional, but I added them for sweetness and balance. Since I didn’t use Sichuan peppercorns, the green chili added a gentle heat.
Sauce and Finishing Touches
Light soy sauce, oyster sauce, and sesame oil add a salty, nutty richness. A quick cornstarch slurry thickens the sauce so it coats the tofu instead of pooling. Green onions on top bring freshness and color to finish the dish.
Ready to cook? Here’s everything you’ll need and how to make it.
Mapo Tofu with Ground Pork
Equipment
- Heavy-bottomed pan or wok
- Spatula or wooden spoon
- Measuring spoons/cups
- Small bowl or cup
Ingredients
- 500g momen tofu or your preferred firmness
- 100g ground pork
- 1 stalk green onion for garnish
For the sauce:
- 1 tbsp doubanjiang (chili bean paste)
- 1 tbsp fermented black beans rinsed
- 1 red bell pepper
- 1 green chili (siling haba)
- 1 small onion
- 4 cloves garlic minced
- ½ tsp minced ginger
- 3 tbsp light soy sauce
- 2 tbsp oyster sauce
- 1 tsp sugar
- 2 tsp sesame oil
- 2 tbsp cornstarch mixed with 3 tbsp water
- 2 cups water
- 2 tbsp oil
- salt to taste
Instructions
- Prepare the tofu: Cut the 500 grams of tofu into medium cubes. Set aside while you prepare the rest of the ingredients. Try to be gentle with the tofu so it keeps its shape.
- Cook the pork: Heat 2 tablespoons of oil in a pan over medium heat. Add the ground pork and cook until browned and slightly crispy. Break it apart with a spatula as it cooks.
- Build the flavor: Push the pork to one side of the pan. Add the doubanjiang and fermented black beans to the oil and cook for about 30 seconds to bring out their flavor. Then add the garlic, ginger, onion, red bell pepper, and green chili. Stir everything together and cook until the aromatics are soft and fragrant.
- Add the sauces and water: Pour in the soy sauce, oyster sauce, sugar, and 2 cups of water. Stir well and let it come to a gentle simmer.
- Add the tofu: Carefully add the tofu cubes to the pan. Stir gently to avoid breaking them. Let the mixture simmer for about 4–5 minutes so the tofu can soak up the sauce.
- Thicken the sauce: Give your cornstarch slurry a quick stir (2 tablespoons cornstarch mixed with 3 tablespoons water), then pour it into the pan. Stir gently and let it simmer for another 1–2 minutes, until the sauce thickens and becomes glossy.
- Finish and serve: Drizzle in the sesame oil and season with salt to taste. Turn off the heat and top with chopped green onion. Serve hot with freshly cooked rice.
Notes & Tips
- Use tofu that holds its shape
I used momen tofu, which is medium-firm. It’s soft enough to absorb flavor but won’t break apart too easily. If your tofu is softer, just stir gently and try not to move it around too much. - Blanching the tofu first
Some traditional recipes suggest blanching tofu briefly in salted water before cooking. This step helps firm it up and reduce the strong bean taste that some people notice in tofu. I skipped it to keep things simple, and I still loved the texture. But if you want that extra step of prep, go for it. - Let the tofu simmer in the sauce
Once you add the tofu, give it at least 5 minutes to simmer. This helps it soak up the flavor instead of just sitting in the sauce. - Watch the sauce consistency
If the sauce turns out too runny, stir in a bit more cornstarch slurry. If it thickens too much or reduces too fast, just add a splash of water. The goal is a glossy, slightly thick sauce that clings to the tofu.
Storage & Reheating
- Refrigerate in an airtight container
Once the Mapo Tofu has cooled completely, transfer it to a sealed container and store it in the fridge for up to 3 to 4 days. - Reheat gently on the stove
To reheat, warm it over medium-low heat in a pan. Add a splash of water or broth if the sauce looks too thick or dry. This helps bring back the original consistency. - Microwave with moisture
If using a microwave, place a portion in a microwave-safe bowl, cover it loosely with a lid or a damp paper towel, and heat in short bursts. Add a little water if needed to keep it from drying out. - Leftovers taste better
The flavors tend to deepen after a day, so don’t be surprised if it tastes even more flavorful the next time you heat it up. - Avoid freezing if possible
While it’s safe to freeze, the tofu’s texture will likely become spongy or crumbly. If you do freeze it, try to eat it within a few weeks and reheat gently.
Give This Tofu Recipe a Try
Tried this version of Mapo Tofu? I’d love to know how it turned out. Feel free to leave a comment or tag me on Instagram @barelysalted ❤️
If you’re in the mood for more tofu dishes, you might like my Agedashi Tofu too. Or just have a look around the blog, I’ve got plenty of comforting, simple recipes waiting for you.
Kitchen + Stereo
If you like upbeat tracks with a bit of edge, you might enjoy Hey Kids by The Oral Cigarettes while cooking. It’s not the usual calm kitchen music, but it’s got a fun energy that might just hype you up while your tofu simmers.
Love,
Jezelle
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