Are you ready to ignite your taste buds? Look no further than the spicy, savory world of Mapo Tofu! This Sichuan classic has captured the hearts (and stomachs) of foodies around the globe with its bold flavors and textures. And today, we’re celebrating this beloved dish by sharing 18 unique and delicious Mapo Tofu recipes that are sure to satisfy your cravings.
From the classic combination of tofu, ground pork, and fermented black beans to innovative twists featuring tempeh, shirataki noodles, and even peanuts, our collection has something for every palate. Whether you’re a seasoned cook or just starting to explore the world of Sichuan cuisine, these recipes are sure to provide inspiration and flavor.
So what are you waiting for? Dive into the spicy, savory goodness below and discover your new favorite Mapo Tofu recipe!
Classic Sichuan Mapo Tofu
This iconic Chinese dish from Sichuan province combines the creaminess of tofu with the bold, numbing heat of Sichuan peppercorns and chili peppers. With its rich flavor profile and satisfying texture, Mapo Tofu is a staple in many Chinese households.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon ginger, minced
– 1/4 cup Sichuan peppercorns, toasted and ground
– 1/4 cup chili bean paste (doubanjiang)
– 1/2 cup chicken broth
– 1/4 cup soy sauce
– 1 tablespoon cornstarch
– Salt to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic and ginger; stir-fry until fragrant.
3. Add tofu and cook until golden brown.
4. Stir in Sichuan peppercorns, chili bean paste, chicken broth, soy sauce, and cornstarch mixture. Bring to a boil.
5. Reduce heat to low and simmer for 10-15 minutes or until the sauce thickens.
6. Season with salt to taste.
7. Garnish with chopped scallions (if desired).
8. Serve immediately.
Cooking Time: 20-25 minutes
Vegetarian Mapo Tofu with Mushrooms
This recipe puts a plant-based spin on the classic Sichuan dish, swapping out ground pork for tender tofu and adding earthy mushrooms to create a rich and savory vegetarian delight.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 cups mixed mushrooms (such as shiitake and cremini), sliced
– 2 cloves garlic, minced
– 1 tablespoon Sichuan peppercorns, toasted and ground
– 1 tablespoon soy sauce
– 1 tablespoon cornstarch
– 2 tablespoons vegetable oil
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
2. Add tofu and cook until golden brown, about 3-4 minutes. Remove from the wok and set aside.
3. In the same wok, add remaining 1 tablespoon of vegetable oil, garlic, and Sichuan peppercorns. Cook for 30 seconds.
4. Add mushrooms and cook until they release their moisture and start to brown, about 2-3 minutes.
5. Stir in soy sauce, cornstarch, and sesame oil. Cook for an additional minute.
6. Return tofu to the wok and stir to combine with mushroom mixture.
7. Season with salt and pepper to taste. Garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Extra Spicy Mapo Tofu with Ghost Peppers
This Sichuan-inspired dish packs a punch with the addition of ghost peppers, taking the classic mapo tofu to new heights of spiciness. For those who dare to try it, this recipe is sure to ignite your taste buds.
Ingredients:
– 1 block of firm tofu, drained and cut into small cubes
– 2 tablespoons of vegetable oil
– 3 cloves of garlic, minced
– 1 tablespoon of ginger paste
– 1/4 cup of Sichuan peppercorns, toasted and ground
– 1/4 cup of fermented soybeans (doubanjiang)
– 2-3 ghost peppers, seeded and chopped (depending on desired level of spiciness)
– 1/4 cup of chili bean paste (doubanjiang)
– Salt to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic and ginger paste; stir-fry for 30 seconds.
3. Add tofu; cook until golden brown, about 5 minutes.
4. Add Sichuan peppercorns, soybeans, ghost peppers, and chili bean paste. Stir-fry for 1 minute.
5. Season with salt to taste.
6. Garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Mapo Tofu with Ground Pork and Fermented Black Beans
Mapo tofu is a classic Sichuan dish that combines silky tofu, savory ground pork, and pungent fermented black beans in a spicy sauce. This recipe is a simplified version of the traditional dish, using readily available ingredients.
Ingredients:
– 1 block firm tofu, cut into small cubes
– 1 lb ground pork
– 2 cloves garlic, minced
– 1 tablespoon ginger, minced
– 1/4 cup fermented black beans (dòuchī)
– 1/4 cup soy sauce
– 1/4 cup Shaoxing wine (or dry sherry)
– 2 tablespoons cornstarch
– 2 tablespoons vegetable oil
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
2. Add the ground pork and cook until browned, breaking it up with a spoon as it cooks.
3. Add the garlic, ginger, and fermented black beans; stir-fry for 1 minute.
4. Add the tofu, soy sauce, wine, and cornstarch mixture; stir-fry until the sauce thickens.
5. Season with salt and pepper to taste.
6. Garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Quick and Easy Weeknight Mapo Tofu
A flavorful and comforting Chinese-inspired dish that’s ready in no time! This recipe is perfect for a quick weeknight meal.
Ingredients:
– 1 block of firm tofu, drained and cut into small cubes
– 2 tablespoons of vegetable oil
– 1 small onion, diced
– 3 cloves of garlic, minced
– 1 cup of mixed mushrooms (button, cremini, shiitake), sliced
– 1 tablespoon of soy sauce
– 1 tablespoon of Shaoxing wine (or dry sherry)
– 1 teaspoon of cornstarch
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the onion and garlic; stir-fry until the onion is translucent.
3. Add the mushrooms; cook until they release their moisture and start to brown.
4. Add the tofu; stir-fry until it’s lightly coated with the mushroom mixture.
5. In a small bowl, whisk together soy sauce, wine, and cornstarch. Add to the wok or skillet; stir-fry for about 1 minute, until the sauce thickens.
6. Season with salt and pepper to taste.
7. Garnish with chopped scallions, if desired.
Cooking Time: 15-20 minutes
Mapo Tofu with Minced Chicken
Mapo tofu is a popular Chinese dish that combines the creamy texture of silken tofu with the spicy kick of Sichuan peppercorns and chili peppers. This recipe adds protein-rich minced chicken to make it a satisfying meal.
Ingredients:
– 1 block silken tofu, drained and cut into small cubes
– 1/2 cup minced chicken breast or thighs
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon ginger, grated
– 1/4 cup Sichuan peppercorns, toasted and ground
– 1/4 cup chili bean paste (doubanjiang)
– 1/4 cup soy sauce
– 1/4 cup chicken broth
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic, ginger, and Sichuan peppercorns; stir-fry until fragrant.
3. Add minced chicken; cook until browned, breaking up with spatula as needed.
4. Add chili bean paste, soy sauce, and chicken broth; stir to combine.
5. Add tofu; stir gently to coat with the sauce.
6. Cook for 2-3 minutes or until the flavors have melded together.
7. Season with salt and pepper to taste.
8. Garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Vegan Mapo Tofu with Tempeh
This recipe is a creative twist on the classic Sichuan dish, Mapo tofu, but with a vegan spin. By using tempeh instead of ground pork and incorporating fermented bean paste for added umami flavor, this dish is sure to satisfy your cravings.
Ingredients:
– 1 block of extra-firm tofu, drained and cut into small cubes
– 1/2 cup of tempeh, crumbled
– 2 tablespoons of vegetable oil
– 3 cloves of garlic, minced
– 1 tablespoon of fermented bean paste (doubanjiang)
– 1 tablespoon of soy sauce
– 1 tablespoon of Shaoxing wine (or dry sherry)
– 1/4 teaspoon of red pepper flakes (optional)
– Salt and black pepper to taste
– Chopped scallions for garnish
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the tempeh and cook until browned, about 3-4 minutes. Remove from the pan and set aside.
3. Add the garlic and fermented bean paste to the pan and stir-fry for 30 seconds.
4. Add the tofu and tempeh back into the pan, along with soy sauce, Shaoxing wine, and red pepper flakes (if using). Stir-fry everything together until the flavors are well combined.
5. Season with salt and black pepper to taste.
6. Garnish with chopped scallions and serve immediately.
Cooking Time: 15-20 minutes
Mapo Tofu with Silken Tofu and Chili Oil
Mapo tofu is a popular Chinese dish known for its rich, savory, and slightly spicy flavor profile. This recipe uses silken tofu to add creaminess and texture.
Ingredients:
– 1 block of silken tofu, drained and cut into small cubes
– 2 tablespoons of vegetable oil
– 3 cloves of garlic, minced
– 1 tablespoon of ginger paste
– 1/4 cup of chili oil
– 1/4 cup of soy sauce
– 2 tablespoons of fermented bean paste (doubanjiang)
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the minced garlic and ginger paste. Stir-fry for 30 seconds until fragrant.
3. Add the cubed silken tofu and stir-fry for 2-3 minutes until lightly browned.
4. Pour in the chili oil, soy sauce, and fermented bean paste. Stir-fry for an additional 2-3 minutes until the flavors are well combined.
5. Season with salt and pepper to taste.
6. Garnish with chopped scallions if desired.
Cooking Time: 10-12 minutes
Japanese-style Mapo Tofu (Mabo Dofu)
Mapo tofu, also known as Mabo Dofu, is a popular Chinese-Japanese fusion dish that combines the richness of tofu with the bold flavors of Szechuan pepper and chili oil. This simplified recipe brings together the perfect balance of spicy and savory notes.
Ingredients:
– 1 block firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup Szechuan peppercorns, toasted and ground
– 1/4 cup chili flakes
– 1/4 cup soy sauce
– 1/4 cup sake (or dry white wine)
– 2 tablespoons cornstarch
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic, ginger, Szechuan peppercorns, and chili flakes; stir-fry for 30 seconds.
3. Add tofu and cook until golden brown, about 5 minutes.
4. In a small bowl, whisk together soy sauce, sake, and cornstarch.
5. Pour the mixture over the tofu and stir-fry until sauce thickens.
6. Season with salt and pepper to taste.
7. Garnish with chopped scallions, if desired.
Cooking Time: 15-20 minutes
Mapo Tofu with Crispy Tofu Skin
Mapo tofu is a classic Sichuan dish that combines silken tofu, ground pork, and fermented soybeans in a spicy sauce. This recipe elevates the dish by adding crispy tofu skin for added texture and crunch.
Ingredients:
– 1 block of firm tofu, drained and cut into small cubes
– 1/4 cup of Sichuan peppercorns, toasted and ground
– 2 tablespoons of fermented soybeans (doubanjiang)
– 1 tablespoon of cornstarch
– 2 tablespoons of vegetable oil
– 1/2 cup of ground pork
– 2 cloves of garlic, minced
– 1 tablespoon of ginger, grated
– Salt and white pepper to taste
– Scallions, chopped (optional)
– Tofu skin (see note), cut into strips
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together cornstarch, soybeans, Sichuan peppercorns, and salt.
3. Heat oil in a wok or large skillet over medium-high heat. Add tofu cubes and cook until golden, about 3-4 minutes per side. Remove from pan.
4. In the same pan, add ground pork and cook until browned, breaking it up with a spoon as it cooks.
5. Add garlic, ginger, and spices to the pan, cooking for 1 minute.
6. Stir in cornstarch mixture and cook for an additional 2 minutes.
7. Add tofu back into the pan and stir to combine.
8. Transfer the pan to the preheated oven and bake for 10-12 minutes or until heated through.
9. Meanwhile, heat about 1/2 inch of oil in a separate skillet over medium-high heat. Fry tofu skin strips until crispy, about 2-3 minutes per side.
10. Serve mapo tofu with crispy tofu skin on top and garnish with chopped scallions if desired.
Note: To prepare tofu skin for frying, simply cut it into thin strips and soak them in cold water for at least 30 minutes. Rinse and pat dry before frying.
Cooking Time: 25-30 minutes
Mapo Tofu with Szechuan Peppercorns
Experience the bold flavors of Szechuan cuisine with this classic Mapo Tofu recipe, elevated by the unique numbing and spicy kick of Szechuan peppercorns.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon ginger, minced
– 1/4 cup fermented soybean paste (doubanjiang)
– 1/4 cup Szechuan peppercorns, toasted and ground
– 1/2 teaspoon red pepper flakes
– Salt, to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic, ginger, and tofu; stir-fry until the tofu is lightly browned.
3. Add doubanjiang, Szechuan peppercorns, and red pepper flakes; stir-fry for 1 minute.
4. Season with salt to taste.
5. Garnish with chopped scallions, if desired.
Cooking Time: 15-20 minutes
Low-Carb Mapo Tofu with Shirataki Noodles
Mapo tofu, a classic Sichuan dish, gets a low-carb twist by substituting traditional noodles with shirataki noodles. This recipe combines the numbing and spicy flavors of mapo tofu with the satisfying texture of low-carb noodles.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 tablespoons Sichuan peppercorns, toasted and ground
– 1 tablespoon chili bean paste (doubanjiang)
– 2 cloves garlic, minced
– 1/4 cup chicken broth
– 1/4 cup coconut cream
– 1/2 teaspoon cornstarch
– Salt and pepper to taste
– 8 oz shirataki noodles
– Scallions, chopped (optional)
Instructions:
1. Cook the shirataki noodles according to package instructions.
2. In a pan, heat the chili bean paste and Sichuan peppercorns over medium heat for 30 seconds.
3. Add the garlic, chicken broth, coconut cream, and cornstarch. Whisk until smooth.
4. Add the tofu cubes and cook until coated with the sauce.
5. Serve the mapo tofu over cooked shirataki noodles. Garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Mapo Tofu with Ground Beef and Peanuts
Mapo tofu is a classic Szechuan dish that combines silky tofu, ground beef, and spicy chili peppers. This variation adds the crunch of peanuts for added texture.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 1 lb ground beef
– 2 cloves garlic, minced
– 1 tablespoon ginger paste
– 1/4 cup soy sauce
– 1/4 cup Shaoxing wine (or dry sherry)
– 1 tablespoon cornstarch
– 2 tablespoons vegetable oil
– 1/4 cup roasted peanuts
– 2-3 dried red chilies, crushed or 1-2 teaspoon Szechuan peppercorns
– Salt and pepper to taste
Instructions:
1. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
2. Add ground beef and cook until browned, breaking it up into small pieces as it cooks.
3. Add garlic, ginger paste, soy sauce, Shaoxing wine, and cornstarch mixture. Stir-fry for 2-3 minutes.
4. Add tofu cubes and stir-fry until they are coated with the sauce.
5. Add peanuts and crushed chilies (or Szechuan peppercorns). Stir-fry for an additional minute.
6. Season with salt and pepper to taste. Serve immediately.
Cooking Time: 15-20 minutes
Mapo Tofu with Pickled Mustard Greens
Mapo tofu is a classic Sichuan dish that combines silken tofu with fermented soybeans, chili peppers, and aromatic spices. This recipe adds a tangy twist by incorporating pickled mustard greens for an added layer of flavor.
Ingredients:
– 1 block silken tofu
– 2 tablespoons fermented soybeans (doubanjiang)
– 2 teaspoons Sichuan peppercorns, toasted and ground
– 1 teaspoon chili bean paste (Lao Gan Ma)
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– Salt and pepper to taste
– Pickled mustard greens (about 1/4 cup), chopped
Instructions:
1. Drain and cut the tofu into small cubes.
2. Heat the oil in a wok or large skillet over medium-high heat.
3. Add the fermented soybeans, Sichuan peppercorns, chili bean paste, and garlic. Stir-fry until fragrant (about 30 seconds).
4. Add the tofu and stir-fry for about 2 minutes, breaking up any large cubes.
5. Season with salt and pepper to taste.
6. Serve the mapo tofu with pickled mustard greens on top.
Cooking Time: About 10-12 minutes
Mapo Tofu with Five-Spice Infusion
Experience the bold flavors of Sichuan cuisine with this spicy and savory Mapo Tofu dish, infused with the warmth of five-spice.
Ingredients:
– 1 block firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 small onion, finely chopped
– 1 tablespoon ginger paste
– 1 teaspoon Sichuan peppercorns, toasted and ground
– 1/2 teaspoon five-spice powder
– 1/4 teaspoon red pepper flakes (optional)
– 1/2 cup fermented bean paste (doubanjiang)
– Salt to taste
– Scallions, chopped (for garnish)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic, onion, and ginger; stir-fry until fragrant, 30 seconds.
3. Add tofu and cook until golden brown, about 5 minutes.
4. Add Sichuan peppercorns, five-spice powder, and red pepper flakes (if using); stir-fry for 1 minute.
5. Add fermented bean paste and salt; stir-fry until combined, about 2 minutes.
6. Serve immediately, garnished with chopped scallions.
Cooking Time: 15-20 minutes
Mapo Tofu with Soft Tofu and Scallions
A classic Sichuan dish, Mapo Tofu is a spicy stir-fry that combines soft tofu, ground pork, and aromatics. This recipe adds an extra layer of flavor with the addition of scallions.
Ingredients:
– 1 block soft silken tofu, drained and cut into small cubes
– 2 tablespoons vegetable oil
– 1 tablespoon fermented soybean paste (doubanjiang)
– 2 cloves garlic, minced
– 1/4 cup ground pork
– 1/4 cup chopped scallions
– 1 teaspoon Sichuan peppercorns, toasted and crushed
– Salt and pepper, to taste
– 2 tablespoons chili bean paste (dòuchī)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic, ground pork, and scallions; stir-fry until the pork is cooked through, about 3-4 minutes.
3. Add fermented soybean paste, Sichuan peppercorns, salt, and pepper; stir-fry for 1 minute.
4. Add tofu and chili bean paste; stir-fry until the tofu is coated with the sauce, about 2-3 minutes.
5. Serve immediately over steamed rice or noodles.
Cooking Time: 10-12 minutes
Mapo Tofu with Doubanjiang Paste
Mapo tofu is a classic Sichuan dish that combines the creamy texture of silken tofu with the bold flavors of Doubanjiang paste, chili peppers, and fermented soybeans. This recipe is a simplified version of the original, perfect for those looking to try this iconic Chinese dish.
Ingredients:
– 1 block silken tofu, drained and cut into small cubes
– 2 tablespoons Doubanjiang paste
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground Sichuan peppercorns
– Salt to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the chopped onion and cook until translucent, about 2 minutes.
3. Add the garlic and Sichuan peppercorns; stir-fry for another minute.
4. Add the Doubanjiang paste and stir-fry for 30 seconds.
5. Add the tofu cubes and stir-fry until they absorb the flavors, about 2-3 minutes.
6. Season with salt to taste.
7. Garnish with chopped scallions, if desired.
Cooking Time: 10-12 minutes
Mapo Tofu with Garlic Chives and Chili Flakes
A spicy Sichuan-inspired dish that combines the creamy richness of tofu with the pungency of garlic chives and the warmth of chili flakes. This quick and easy recipe is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 cloves garlic, minced
– 2 tablespoons vegetable oil
– 2 stalks garlic chives, chopped
– 1 teaspoon Sichuan peppercorns, toasted and ground
– 1/2 teaspoon chili flakes
– Salt and pepper to taste
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the tofu and cook until golden brown, about 5 minutes. Remove from the pan and set aside.
3. In the same pan, add the minced garlic and cook for 1 minute, until fragrant.
4. Add the chopped garlic chives and toasted Sichuan peppercorns. Cook for an additional 30 seconds.
5. Return the tofu to the pan and stir in the chili flakes. Season with salt and pepper to taste.
6. Serve immediately, garnished with additional garlic chives if desired.
Cooking Time: 15-20 minutes
Summary
Get ready to spice up your meal routine with these 18 creative Mapo Tofu recipes! From classic Sichuan dishes to innovative twists, this list has something for everyone. Explore vegetarian and vegan options, or add protein with ground pork, chicken, or beef. Spice things up with ghost peppers, chili oil, or fermented black beans. For a quick weeknight meal, try the simplified version. Whatever your taste buds crave, these recipes will satisfy your cravings for a flavorful and spicy kick!
