I first came across this Spicy Sichuan Tofu during my travels in my hometown, and I was immediately hooked. The combination of spicy Sichuan peppercorns and the rich, savory sauce is simply irresistible. What I love most about this dish is how easy it is to make, yet it feels like a gourmet meal.
The Origins of Mapo Tofu
Mapo Tofu hails from the Sichuan province in China, famous for its spicy and flavorful cuisine. The name “Mapo” refers to the dish’s creator, an old woman with pockmarked skin, affectionately called “Mapo,” which means “pockmarked old woman.” She created this dish over a century ago in her small restaurant, combining tofu with minced meat and a spicy sauce that became an instant hit.
The unique flavor comes from the Sichuan peppercorns, which provide a tingling, numbing sensation, and the fermented bean paste, which adds depth and umami. These ingredients, along with garlic, ginger, and chili, create the distinctive taste that has made Mapo Tofu a beloved dish both in China and around the world.
Making Mapo Tofu at Home
Mapo Tofu is perfect for those busy weeknights when you want something quick but delicious. The ingredients are simple: tofu, ground meat (you can use pork or beef), garlic, ginger, and a few key sauces. The Sichuan peppercorns give it that signature numbing spiciness, which is the heart of this dish.
I like to serve Mapo Tofu over steamed rice, letting the sauce soak into the grains. It’s a meal that’s both comforting and exciting, a perfect blend of flavors and textures. Plus, it’s a great way to introduce tofu to anyone who might be skeptical about it.
Table of Contents
Chef’s Notes – Spicy Sichuan Tofu (Mapu Tofu)
- Vegetarian Alternative: Replace ground pork with finely chopped mushrooms or crumbled tempeh for a vegetarian version.
- Rice Pairing: Serve with steamed jasmine rice or brown rice to soak up the delicious sauce.
- Adjusting Heat: For extra heat, add more Thai bird chilies or a dash of additional chili oil before serving.
- Balancing the Dish: Pair this dish with stir-fried vegetables or a simple cucumber salad to balance the spiciness.
- Texture Variation: Use firm tofu instead of silken tofu for a different texture.
- Serving Tip: Garnish with a sprinkle of toasted sesame seeds or crushed peanuts for added texture and flavor.
- Sauce Consistency: If the sauce becomes too thick, thin it out with additional chicken broth or water to achieve the desired consistency.
- Aromatic Boost: Add a splash of rice vinegar or a few drops of soy sauce at the end for an extra flavor boost.
Spicy Sichuan Tofu
Dive into the bold flavors of Sichuan cuisine with this authentic Spicy Sichuan Tofu recipe! Perfectly balanced with tongue-tingling heat and savory goodness, this dish is a must-try for any spice lover. Serve it over a bed of rice for a complete meal that will transport your taste buds straight to China. Get ready to impress your friends and family with this restaurant-quality dish!
4
servings10
minutes25
minutes335
kcal35
minutesKeep the screen of your device on
Ingredients
For the Chili Oil
1/4 cup vegetable oil
1-2 fresh Thai bird chilies, thinly sliced
4-6 dried red chilies, roughly chopped
For the Stir-Fry
1/4 cup vegetable oil
3 tablespoons fresh ginger, finely minced
3 tablespoons fresh garlic, finely minced
8 ounces ground pork
For the Sauce
1-2 tablespoons spicy bean paste (adjust to taste)
2/3 cup low sodium chicken broth (or water)
1 pound silken tofu, cut into 1-inch cubes
1/4 cup water
1 1/2 teaspoons cornstarch
For Finishing
1/4 teaspoon sesame oil (optional)
1/4 teaspoon sugar (optional)
1 scallion, finely chopped
- Alternative Ingredients:
Ground Chicken or Turkey replaces ground pork
Vegetable Broth replaces chicken broth for vegetarian option
Firm Tofu replaces silken tofu for a different texture
Tamari or Soy Sauce replaces spicy bean paste for a milder flavor
Directions
- Toasting Chilies – Heat a wok or small saucepan over low heat and add half of the vegetable oil. Toss in the fresh and dried chilies and stir occasionally until fragrant (about 5 minutes). Ensure they don’t burn. Remove from heat and set aside. In the same wok, heat the remaining oil over medium heat. Add minced ginger and cook for 1 minute before adding minced garlic. Fry for another minute.
- Cooking Pork – Increase the heat to high and add ground pork to the wok. Break up the meat and cook until fully browned. Stir in ground Sichuan peppercorns and cook for about 15-30 seconds without burning them.
- Making the Sauce – Add spicy bean paste and mix well. Pour in chicken broth and let it simmer for a minute.
- Thickening the Sauce – Combine water and cornstarch in a small bowl and add to the wok. Stir until the sauce thickens (about 2-3 minutes). If too thick, add more water or broth.
- Combining Ingredients – Add the reserved chili oil (including peppers) to the sauce and stir well. Gently fold in the cubed tofu and cook for another 3-5 minutes. Add sesame oil and sugar if using. Stir in chopped scallions until just wilted.
- Serving – Garnish with a sprinkle of Sichuan peppercorn powder if desired and serve hot with steamed rice.
Equipment
- wok
- chef’s knife
- cutting board
- measuring cups and spoons
- mixing bowls
Nutrition Facts
- Calories: 335kcal
- Carbohydrates: 8g
- Protein: 11g
- Fat: 29g
- Saturated Fat: 5g
- Cholesterol: 27mg
- Sodium: 126mg
- Potassium: 340mg
- Fiber: 1g
- Sugar: 2g
- Vitamin A: 165IU
- Vitamin C: 3.5mg
- Calcium: 47mg
- Iron: 1.4mg
FAQ – Spicy Sichuan Tofu (Mapu Tofu)
How do I make this dish vegetarian or vegan?
To make Spicy Sichuan Tofu vegetarian or vegan, replace the ground pork with finely chopped mushrooms or crumbled tempeh. Additionally, use vegetable broth instead of chicken broth.
Can I adjust the level of spiciness?
Yes, you can adjust the spiciness by varying the number of Thai bird chilies and dried red chilies. For a milder version, reduce the quantity or omit the Thai bird chilies altogether.
What type of tofu should I use?
Silken tofu is recommended for its smooth texture, but you can also use firm tofu if you prefer a heartier texture.
How do I prevent the dish from becoming too salty?
Use low-sodium chicken broth and adjust the amount of spicy bean paste to your taste. You can also add more water or unsalted broth if the dish is too salty.
Can I prepare this dish ahead of time?
While this dish is best served fresh, you can prepare the chili oil and the sauce in advance. Store them separately in airtight containers in the refrigerator and combine them with freshly cooked tofu when ready to serve.
What can I serve with Spicy Sichuan Tofu?
This dish pairs well with steamed jasmine rice or brown rice, and it can be complemented with stir-fried vegetables or a cucumber salad to balance the spiciness.
