Follow Us
Mapo Doufu Recipe – Chinese Special
Mapo Doufu is a famous Sichuan Chinese dish known for its bold, spicy, and numbing flavors. This traditional recipe features soft tofu cubes cooked in a rich sauce made with minced meat, chili bean paste, garlic, and Sichuan peppercorns. The combination creates a unique balance of heat, savory depth, and the signature tingling sensation that defines authentic Sichuan cuisine.
Widely loved across China and beyond, Mapo Doufu is a staple comfort dish often served with steamed rice to complement its intense flavors. The contrast between theo silky tofu and the spicy, aromatic sauce makes it both satisfying and unforgettable. Variations may adjust the spice level or use different proteins, but the essence of the dish remains rooted in its bold seasoning. This authentic Mapo Doufu recipe is perfect for those who enjoy fiery, flavorful dishes with a distinctive taste of traditional Chinese cooking.
- Prep Time10 min
- Cook Time25 min
- Total Time35 min
Mapo Doufu Ingredients:
- 300 g soft tofu, cubed
- 200 g minced pork or beef
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp chili bean paste (doubanjiang)
- 1 tbsp soy sauce
- 1 tsp Sichuan peppercorns
- 1 cup water or broth
- 1 tbsp vegetable oil
- 1 tsp cornstarch (mixed with water)
- 2 green onions, chopped
Mapo Doufu Instructions:
Heat oil in a pan over medium heat.
Add garlic and ginger, sauté briefly.
Add minced meat and cook until browned.
Stir in chili bean paste and soy sauce.
Pour in water or broth and bring to a simmer.
Add tofu cubes gently.
Cook for a few minutes without stirring too much.
Add Sichuan peppercorns.
Stir in cornstarch slurry to thicken the sauce.
Garnish with green onions and serve hot.
Recipe Notes :
Use soft or silken tofu for best texture.
Adjust chili paste to control spice level.
Handle tofu gently to prevent breaking.
Use Sichuan peppercorns for authentic flavor.
Serve hot with steamed rice.
