Spicy Chinese Tofu (Mapo Tofu Style)
A silky, vibrant, and deeply savory dish that brings the authentic heat of Sichuan-style cooking to your home kitchen.
Ingredients
- •16 oz (450g) firm tofu, cut into 1-inch cubes
- •2 tablespoons neutral oil (such as vegetable or canola)
- •3 cloves garlic, minced
- •1 tablespoon fresh ginger, minced
- •2 tablespoons spicy bean paste (doubanjiang)
- •1 cup vegetable broth
- •1 tablespoon soy sauce
- •1 teaspoon sugar
- •1 tablespoon cornstarch mixed with 2 tablespoons water
- •1 teaspoon Sichuan peppercorns, toasted and ground
- •2 stalks green onions, thinly sliced
- •1/2 teaspoon toasted sesame oil
Instructions
- 1
Bring a small pot of salted water to a boil and gently blanch the tofu cubes for 2 minutes to warm them through, then drain carefully.
- 2
Heat the neutral oil in a wok or large skillet over medium heat.
- 3
Add the minced garlic, ginger, and spicy bean paste, stir-frying for about 1 minute 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
Gently slide the blanched tofu into the sauce and simmer for 5 minutes, allowing the tofu to absorb the flavors without breaking.
- 6
Stir the cornstarch slurry once more and pour it into the pan, gently stirring until the sauce thickens and coats the tofu.
- 7
Remove from heat, drizzle with sesame oil, and garnish generously with ground Sichuan peppercorns and sliced green onions.
💡 Chef tips
- For a softer, more authentic texture, use medium-firm tofu instead of firm.
- If you cannot find spicy bean paste, you can substitute with a mix of miso paste and a teaspoon of chili garlic sauce.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently on the stovetop.
✅ How it should turn out
The dish should feature tender, silky tofu cubes coated in a glossy, fiery red sauce that is aromatic, slightly numbing from the peppercorns, and savory.