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Chinese

Mapo Tofu

A vegetarian Sichuan-style Mapo Tofu with silky tofu, doubanjiang, garlic, ginger and fragrant Sichuan peppercorns.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Mapo Tofu

30 mintotal

Prep 15 min · Cook 15 min

Serves
2
Difficulty
Medium
Spice
Spicy
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time is required; blanch the tofu first, then keep the sauce at a steady simmer so the cubes stay intact.

Method

  1. Bring a small saucepan of water to a gentle simmer. Add the tofu and simmer for 2 minutes, then drain carefully; this firms the surface so the cubes hold their shape.

    2 min

  2. Heat the neutral oil in a wok or deep frying pan over medium heat. Add the doubanjiang and cook for 1 minute, stirring continuously, until the oil turns red and aromatic.

    1 min

  3. Add the garlic and ginger and stir-fry for 30 seconds. Pour in the water and soy sauce, then bring the mixture to a steady simmer.

    30 sec

  4. Slide in the tofu and gently push it through the sauce without vigorous stirring. Simmer for 4 minutes so the tofu absorbs the seasoning.

    4 min

  5. Stir the cornstarch mixture again and drizzle it into the pan while gently moving the tofu. Cook for 1 to 2 minutes until the sauce lightly coats the cubes. Sprinkle with Sichuan peppercorns and spring onion greens, then serve immediately.

    1–2 min

How to tell it's done

The tofu should remain in tender, intact cubes, while the sauce should be glossy and fluid enough to spoon over rice rather than thick or pasty.

Getting it right

Tip

Keep the heat moderate after adding doubanjiang; scorching the paste makes the sauce bitter. Move the pan rather than stirring hard once the tofu is added.

What to serve it with

Serve hot with plain steamed rice and a simply cooked green vegetable.

Common mistakes

The tofu breaks into small pieces in the sauce.
Blanch it briefly, drain with care, and move it by nudging the pan or spatula gently. Vigorous stirring turns cubes into curds.

Substitutions

  • Tofu — Use medium-firm tofu rather than silken tofu so the cubes remain intact during simmering.

Storing and reheating

Refrigerate mapo tofu in a shallow covered container for up to 3 days. Reheat gently on the stovetop or in the microwave until hot, adding a splash of water if the sauce tightens; freezing is not recommended because tofu texture changes.