Prep10 min
Cook20 min
Serves3–4
DifficultyEasy
Mapo tofu is famous for málà: chili heat paired with the fragrant numbing sensation of Sichuan pepper. This streamlined version keeps the defining flavors while using a single wok and an approachable level of spice.
What you need
Ingredients
- 450 g soft or medium tofu, cut into 2 cm cubes
- 150 g ground pork
- 2 tbsp neutral cooking oil
- 1½ tbsp chili bean paste (doubanjiang)
- 1 tbsp fermented black beans, rinsed and chopped (optional)
- 2 garlic cloves, minced
- 1 tsp minced ginger
- 250 ml low-sodium stock or water
- 1 tsp light soy sauce
- ½ tsp sugar
- 2 tsp cornstarch mixed with 2 tbsp water
- ½–1 tsp toasted ground Sichuan pepper
- 2 scallions, sliced
Meat-free option: replace the pork with 150 g finely chopped mushrooms and use vegetable stock.
How to cook it
Method
- Blanch the tofu. Bring a saucepan of lightly salted water to a gentle simmer. Add the tofu for 2 minutes, then drain carefully. This firms the cubes and warms their centers.
- Brown the pork. Heat a wok over medium-high heat. Add the oil and pork; stir-fry until no pink remains and the edges begin to brown.
- Wake up the aromatics. Lower the heat. Add doubanjiang, black beans, garlic, and ginger. Cook for 60–90 seconds until fragrant and the oil turns red. Do not let the garlic burn.
- Braise the tofu. Add stock, soy sauce, sugar, and tofu. Simmer uncovered for 5–7 minutes. Swirl the wok or push gently from the edges instead of breaking the cubes with vigorous stirring.
- Thicken the sauce. Stir the slurry again. Add half, simmer for 20 seconds, then add more only if needed. The sauce should cling lightly, not turn gluey.
- Finish the málà. Turn off the heat, sprinkle over Sichuan pepper and scallions, and serve immediately with steamed rice.
Watch the technique
See how the sauce comes together
Made With Lau demonstrates a family-style mapo tofu and the gentle handling that keeps soft tofu intact.
Video by Made With Lau. Watch on YouTube.
Small details
Success tips
Choose soft tofu
Soft or medium tofu gives the classic tender contrast; firm tofu works but absorbs less sauce.
Fry the bean paste
A short fry in oil removes its raw edge and releases the red color and fermented aroma.
Add pepper last
Sichuan pepper stays brighter and more citrusy when it is sprinkled in after the heat is off.