Spicy Chinese Tofu (Mapo Tofu Style)
A silky, vibrant, and deeply savory tofu dish that brings the authentic heat of Sichuan cuisine to your home kitchen.
Ingredients
- •16 oz (450g) firm tofu, cut into 1-inch cubes
- •2 tablespoons vegetable oil
- •3 tablespoons spicy bean paste (doubanjiang)
- •1 tablespoon minced fresh ginger
- •3 cloves garlic, minced
- •1 teaspoon Sichuan peppercorns, toasted and crushed
- •1 cup vegetable broth
- •1 teaspoon soy sauce
- •1 teaspoon sugar
- •1 tablespoon cornstarch mixed with 2 tablespoons water
- •2 stalks green onions, thinly sliced
- •1/2 teaspoon toasted sesame oil
Instructions
- 1
Bring a small pot of salted water to a boil, gently add the tofu cubes, and simmer for 2 minutes to firm them up; drain carefully.
- 2
Heat the vegetable oil in a wok or large skillet over medium heat.
- 3
Add the spicy bean paste, ginger, garlic, and crushed Sichuan peppercorns, stir-frying for 1-2 minutes until the oil turns a vibrant red and becomes fragrant.
- 4
Pour in the vegetable broth, soy sauce, and sugar, bringing the mixture to a gentle simmer.
- 5
Carefully slide the tofu into the sauce and simmer for 5 minutes, allowing the tofu to absorb the flavors without breaking.
- 6
Slowly pour in the cornstarch slurry while gently stirring, cooking for another minute until the sauce thickens and coats the tofu.
- 7
Remove from heat, drizzle with sesame oil, and garnish generously with sliced green onions before serving.
💡 Chef tips
- For a silkier texture, use medium-firm tofu instead of firm, but handle it very gently to prevent crumbling.
- If you cannot find spicy bean paste, you can substitute with a mix of miso paste and a teaspoon of chili garlic sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently on the stovetop.
✅ How it should turn out
The finished dish features tender, silky tofu cubes bathed in a glossy, fiery red sauce that is numbing, savory, and aromatic.