Mapo Tofu

Name: Mapo Tofu
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 450g Soft Tofu, 1 block, cut into 2–3 cm cubes; 200g Ground Beef; 3 tbsp Pixian Doubanjiang, Sichuan chili broad bean paste; 1 tbsp Fermented Black Beans (Douchi), douchi, rinsed and roughly chopped; 2 tbsp Neutral Oil, e.g., rapeseed/peanut; 2 cloves of Garlic, minced; 1 tbsp Ginger, minced; 3 Scallions, white parts sliced; reserve green tops for garnish; 250ml Chicken Stock, unsalted (or water); 1 tbsp Shaoxing Wine; 1 tbsp Light Soy Sauce; 1 tsp Sugar; 1 1/2 tsp Sichuan Peppercorns, toasted and finely ground (plus a pinch extra for garnish); 2 tsp Cornstarch, mixed with 2 tbsp cold water (slurry); 2 tbsp Water, cold, mixed with cornstarch (slurry); 1 tbsp Chili Oil, optional, for extra heat and fragrance; 1 pinch of Salt, only if needed, to taste

Mapo Tofu is a silky, comforting Sichuan classic: tender cubes of tofu bathed in a savory, spicy, umami-rich meat sauce that clings to every bite. The dish balances the heat and aroma of fermented bean paste and chili oil with the numbing floral notes of toasted Sichuan peppercorns for a deeply satisfying bowl served over rice. Quick to make but big on flavor, it’s perfect for a weeknight dinner that feels indulgent.

Mapo Tofu is a silky, comforting Sichuan classic: tender cubes of tofu bathed in a savory, spicy, umami-rich meat sauce that cling... Show more

Traditional Chinese Recipe

Health Grade

B- · Healthy

Rating

4.5

Time

35 min

Price

1,40 €

Calories

340 kcal

low calorie

quick

meal prep

one pot

Method

Prep the tofu and aromatics

Drain the Soft Tofu and pat it dry very gently before cutting it into 2–3 cm cubes; set the cubes aside without stirring them around too much. Rinse and roughly chop the Fermented Black Beans (douchi), mince the Garlic and Ginger, and slice the white parts of the Scallion, keeping the green tops for garnish. Toast the Sichuan Peppercorns in a dry pan over medium heat for 1 minute until very fragrant, then grind them finely in a spice grinder and keep a pinch aside for garnish. Stir the Cornstarch with the Water in a small bowl until the slurry is smooth and lump-free.

Build the base

Heat the Neutral Oil in a wok or large skillet over medium-high heat. Add the Ground Beef and break it into small crumbles; cook for 3–4 minutes until it loses its pink color and starts to brown. Stir in the Pixian Doubanjiang and chopped Fermented Black Beans, then add the Garlic, Ginger, and scallion whites; stir-fry for 1–2 minutes until the oil turns brick-red and the paste smells rich and toasted. Pour in the Shaoxing Wine, let it bubble briefly while you scrape up any browned bits, then stir in the Light Soy Sauce and Sugar.

Simmer the tofu

Pour in the Chicken Stock and bring everything to a gentle simmer. Gently slide in the tofu cubes and let them bubble softly for 5 minutes, stirring only once or twice with a spoon so they stay whole. Stir the cornstarch slurry again, drizzle it in gradually, and simmer for 1 minute more until the sauce looks glossy and lightly coats the tofu.

Finish and serve

Turn off the heat and stir in the Chili Oil if you want extra heat and fragrance. Taste the sauce, then add a tiny pinch of Salt only if it still needs it. Spoon the mapo tofu into a bowl and finish with the reserved scallion greens and a pinch of the ground Sichuan peppercorns.

Ingredients

Method

For 4 servings

Adjust servings

450g Soft Tofu, 1 block, cut into 2–3 cm cubes
200g Ground Beef
3 tbsp Pixian Doubanjiang, Sichuan chili broad bean paste
1 tbsp Fermented Black Beans (Douchi), douchi, rinsed and roughly chopped
2 tbsp Neutral Oil, e.g., rapeseed/peanut
2 cloves of Garlic, minced
1 tbsp Ginger, minced
3 Scallions, white parts sliced; reserve green tops for garnish
250ml Chicken Stock, unsalted (or water)
1 tbsp Shaoxing Wine
1 tbsp Light Soy Sauce
1 tsp Sugar
1 1/2 tsp Sichuan Peppercorns, toasted and finely ground (plus a pinch extra for garnish)
2 tsp Cornstarch, mixed with 2 tbsp cold water (slurry)
2 tbsp Water, cold, mixed with cornstarch (slurry)
1 tbsp Chili Oil, optional, for extra heat and fragrance
1 pinch of Salt, only if needed, to taste

Nutrition

Per Serving.

Calories

340 kcal

17% of Daily kcal

Protein

22 g

44% RDI

Fat

23 g

5.4g sat fat

Carbs

8.4 g

3% RDI

Sugar

2.7 g

5% RDI

Fiber

1.9 g

6% RDI

Salt

3 g

60% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

B- · 6.9 / 10

Comments

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Ingredients

For 4 servings

Adjust servings

450g Soft Tofu, 1 block, cut into 2–3 cm cubes
200g Ground Beef
3 tbsp Pixian Doubanjiang, Sichuan chili broad bean paste
1 tbsp Fermented Black Beans (Douchi), douchi, rinsed and roughly chopped
2 tbsp Neutral Oil, e.g., rapeseed/peanut
2 cloves of Garlic, minced
1 tbsp Ginger, minced
3 Scallions, white parts sliced; reserve green tops for garnish
250ml Chicken Stock, unsalted (or water)
1 tbsp Shaoxing Wine
1 tbsp Light Soy Sauce
1 tsp Sugar
1 1/2 tsp Sichuan Peppercorns, toasted and finely ground (plus a pinch extra for garnish)
2 tsp Cornstarch, mixed with 2 tbsp cold water (slurry)
2 tbsp Water, cold, mixed with cornstarch (slurry)
1 tbsp Chili Oil, optional, for extra heat and fragrance
1 pinch of Salt, only if needed, to taste

Mapo Tofu

Method

Prep the tofu and aromatics

Build the base

Simmer the tofu

Finish and serve

Ingredients

Method

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

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