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Mapo Tofu

Soft, silken tofu cubes bathed in a rich, spicy, and savory meat sauce that’s famous for its unique numbing sensation.

25 min Easy China (Sichuan) 2 servings
Mapo Tofu

The story behind

I used to be intimidated by Mapo Tofu until I realized it’s actually one of the easiest comfort foods to whip up at home. It’s all about the balance—the heat from the chilies and the 'mala' (numbing) effect of the Sichuan peppercorns. It originated in Chengdu and honestly, it’s a legendary dish for a reason. I find it perfect for a cozy dinner. If you want a real treat, serve it with a side of smashed cucumber salad and a light jasmine tea to cool things down.

Instructions

  1. 1
    Sauté the ground meat in a hot wok until it's browned and crumbly.
  2. 2
    Stir in that spicy bean paste and let it fry for a minute to release all its beautiful color and aroma.
  3. 3
    Add the stock and gently slide the tofu cubes in. Treat them like gold—don't break them!
  4. 4
    Simmer for about 5 minutes, then stir in the cornstarch slurry to give the sauce that perfect glossy finish.
  5. 5
    Transfer to a bowl and top it off with fresh green onions and a sprinkle of peppercorns for that authentic kick.

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