How to Make Mapo Tofu at Home
When my father took over a takeout restaurant in Phoenix in the early 1990s, the menu quickly grew from 18 dishes to over 50. Though beyond impractical and bordering on ridiculous for such a small restaurant, my father’s passion for food inspired him to share his most beloved dishes. One such dish was mapo tofu.
This fiery, savory and melt-in-your-mouth dish has been one of my favorites for as long as I can remember. The spicy tofu harmonizing with hot white rice—there’s nothing better! Though it wasn’t a top seller back then (like Mongolian Beef or Chicken Chow Mein), customers in the know sought it out with dedication.
One Taiwanese-American customer who worked long days at a nearby tech company frequented our restaurant at least once a week. He found a rare taste of home in our mapo tofu. Sitting at his usual corner table, his nose twitched in anticipation. He would carefully open the white, rectangular takeout container, handling it like a treasure chest. His face lit up as steam fogged up his wire-rimmed glasses. He savored every bite with a smile like he’d struck gold in the middle of the Arizona desert.
What Is Mapo Tofu?
Mapo tofu (麻婆豆腐) is a legendary dish from Chengdu of Sichuan province in China, consisting of cubed silken tofu tossed with minced meat and simmered in a bright red, flavorful sauce. The literal translation of the dish’s name is pockmarked (麻 ma) grandma’s (婆 po) bean curd (豆腐 tofu), which bluntly refers to the woman named Chen who invented it at her restaurant in the late 1800s.
Learn more about Sichuan cooking.
How to Make Mapo Tofu
Recipes with as long of a history as mapo tofu, whose fame and popularity has spread across oceans, are bound to have many deviations in preparation. Until recently, I assumed mapo tofu was difficult to make because the flavors are so complex. But when I finally worked up the courage to try making it at home, I found that it’s a surprisingly simple dish to make with the right ingredients.
Ingredients
1 block (about 19 ounces) silken tofu
1/4 lb minced pork
2 tablespoons cooking oil
3 tablespoons chili oil
3 cloves garlic, chopped
1 tablespoon soy sauce
3 tablespoons chili bean sauce (doubanjiang or toban djan) 辣豆瓣酱
1/2 teaspoon fermented black bean garlic sauce, optional
1 tablespoon ground Sichuan peppercorns
2 green onions, chopped
1/2 cup water or chicken stock
Editor’s note: For a vegetarian version of mapo tofu, use sliced shiitake mushrooms instead of pork.
Tools You’ll Need
Wok or large frying pan
Wide spatula
Shallow bowl
Directions
Step 1: Prepare the tofu
Drain and cut the tofu into ¾-inch cubes and set aside.
Step 2: Heat up the wok
Heat up a wok or large frying pan. When hot, add cooking oil, chili oil, and chopped garlic.
Step 3: Add ground pork and chili bean paste
Stir-fry until the pork is partially cooked and loosened up, one to two minutes.
Step 4: Add sauces and tofu
Add soy sauce, fermented black bean garlic sauce (optional) and stir until fragrant.
Then, add tofu and stir gently to blend well with sauce.
Step 5: Thicken the sauce
Add water (or stock) and bring to boil. Simmer for three to five minutes until sauce thickens slightly. Shake the pan gently a few times to help the sauce absorb into the tofu. (This recipe calls for silken tofu because it soaks up other flavors—like a sponge! Learn more about different types of tofu.)
Step 6: Season
Sprinkle with roasted Sichuan peppercorn powder and chopped scallions. Gently stir to blend well.
Scoop the mapo tofu into a shallow bowl and serve steaming hot, with heaps of white rice.
Editor’s tip: Have a rice cooker going while you prep the mapo tofu.
Tips for Making Mapo Tofu at Home
The specialty ingredients can be found at most Chinese grocery stores, but they can also be ordered on Amazon or from a specialty shop.
If you have trouble finding the chili bean sauce (doubanjiang or toban djan) and don’t mind having a less authentic version, use two tablespoons of sriracha sauce, mixed with a tablespoon of hoisin sauce and a tablespoon of oyster sauce.
Though I like using pork, minced beef is the traditional ingredient in mapo tofu. But any minced protein, like chicken or turkey, will work well.
If you have trouble keeping tofu cubes intact, sprinkle the cubes with salt and boil in water for five to ten seconds. Then strain and set aside until time to use.
Can’t find ground Sichuan peppercorn powder or prefer homemade spices? Toast whole Sichuan peppercorns in a wok or skillet over medium heat for two to three minutes until aromatic, then blend in a spice grinder.
1 / 18
Tofu Stir-Fry with Brussels Sprouts
I love cooking with Brussels sprouts. This tofu stir-fry recipe is the perfect quick and healthy weeknight meal. Make a scrumptious hoagie by stuffing toasted rolls with this tasty mixture. And if you're wondering—what is tofu? Find out with our handy guide. —Joseph Sciascia, San Mateo, California
Buffalo Tofu Wrap
My family loves the tofu filling in this wrap! For parties, we often serve it as a dip with tortilla chips or pita bread. My husband requests this often, and it's super easy to double the recipe if needed. —Deanna Wolfe, Muskegon, Michigan
Vegetable Potpie
We raised our daughters as vegetarians. I wanted to give them more options than just pizza and pasta, so when they were around 11 years old, I made this vegetable potpie recipe. It's still a hit. By the way, these are the biggest mistakes you can make when cooking tofu. —Mark Sirota, New York, New York
Tofu Salad
To make the tofu extra crispy in this tofu salad recipe, we recommend draining some of the liquid and cooking it in a generous amount of oil at high heat. It takes a little extra time, but it's worth it! —Taste of Home Test Kitchen
Vegan Cream of Mushroom Soup
I love mushrooms and am learning how to make heartier dishes out of my old favorites. This delicious vegan cream of mushroom soup is low in fat and high in nutrition, and it meets my dietary restrictions. Tofu, used in place of cream, provides a silky texture, but keeps the soup vegan and dairy free. —Maria Davis, Flower Mound, Texas
Asian Tofu
This tasty Asian tofu was the first meatless recipe my fiance made for me. It's a wonderful light protein and is so easy to pair with broiled or grilled veggies such as eggplant, asparagus or even tomatoes. You can make this recipe in an air fryer, too. —Emily Steers, Los Angeles, California
Asparagus Tofu Stir-Fry
With its flavorful ginger sauce and fresh vegetables, this tasty dish is a favorite. I get rave reviews every time I serve it, and it doesn’t bother my husband’s food allergies. —Phyllis Smith, Chimacum, Washington
Better than Egg Salad
Tofu takes the taste and texture of egg salad in this quick-fixing sandwich. —Lisa Renshaw, Kansas City, Missouri
Butternut Harvest Pies
This egg- and dairy-free pie is a great alternative to standard pumpkin pie! We make the pies with squash from our garden. Feel free to add even more of your favorite spices...you'll be glad the recipe makes two! —Juliana Thetford, Ellwood City, Pennsylvania
Vegetable Pad Thai
Classic flavors of Thailand abound in this fragrant and flavorful dish featuring peanuts, tofu and noodles. New to tofu? It gives the entree its satisfying protein, for a delicious way to introduce it to your diet. —Sara Landry, Brookline, Massachusetts
Makeover Meatless Lasagna
If you've never tried tofu before, this is the best recipe to give it a try. It blends in with all the other ingredients, adding protein without the fat and calories of ground beef. —Mary Lou Moeller, Wooster, Ohio
Crispy Tofu with Black Pepper Sauce
Sometimes tofu can be boring and tasteless, but not in this fried tofu recipe! The crispy vegetarian bean curd is so loaded with flavor, you'll never shy away from tofu again. —Nick Iverson, Denver, Colorado
Southwest Vegetarian Lentil Soup
Even self-avowed carnivores won’t miss the meat in this zippy dish. It’s chock-full of healthy ingredients that will keep you feeling satisfied. —Laurie Stout-Letz, Bountiful, Utah
Tofu Chow Mein
This easy recipe is great for "tofu beginners." For best results, cut the tofu block in half and wrap well in a terrycloth kitchen towel. Let it sit in the fridge for at least an hour so the towel absorbs excess water. Serve this with Chinese soup and egg rolls for a complete meal. — Autumn SinClaire, Gold Beach, Oregon
Veggie Thai Curry Soup
My go-to Thai restaurant inspired this curry soup. Shiitake mushrooms are my favorite, but any fresh mushroom will work. Fresh basil and lime add a burst of bright flavors. —Tre Balchowsky, Sausalito, California
Cauliflower & Tofu Curry
Cauliflower, garbanzo beans and tofu are subtle on their own, but together they make an awesome base for curry. We have this recipe weekly because one of us is always craving it. —Patrick McGilvray, Cincinnati, Ohio
Asian Tofu Noodle Soup
Ginger, garlic and sherry jazz up this soup loaded with veggies and noodles. We like to accent ours with peanuts and green onions. —Diana Rios, Lytle, Texas
Moist Banana Nut Bread
I made up this recipe when I was vegetarian and didn’t eat eggs. It’s packed with fiber, omega-3s and soy protein, but tastes delicious! Silken tofu is a wonderful egg substitute. —Brittany Carrington, Tehachapi, California
The post How to Make Mapo Tofu at Home appeared first on Taste of Home.
