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–+ servings
Mapo tofu with rice

Mapo Tofu (Mince & Tofu in Spicy Sauce)

Prep : 5 minutes
Cook : 10 minutes
Author : Anna Lee
Cuisine : Chinese Cuisines
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Serving : 3
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The authentic Mapo Tofu recipe is simple-stir fry silken tofu and ground pork simmered in a soy, chili bean sauce, garlic and ginger sauce. My Mapo tofu recipe is incredibly flavorful but less spicy and oily.

Ingredients

Mapo Tofu Sauce

  • 2/3 cup water
  • 2 teaspoon Toban Djan, (Chili Bean Sauce)
  • 1 1/2 tablespoon cornstarch

Stir Fry:

  • 4 ounces ground meat (240 grams)
  • 14 oz silken/soft tofu (396 g), drained and cut into 1/2-inch cubes
  • 4 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 teaspoon ground Sichuan peppercorns (Note 1)

Seasoning

  • 2 scallion, sliced
  • 1/2 teaspoon sesame oil (optional)

Instructions

  • Mix the sauce- Combine all the sauce ingredients in a medium bowl and stir until fully combined. Set aside.
  • Cook the ground pork- Add the ground meat and stop stirring until the bottom is golden brown (about 2~3 minutes). Stir until everything is golden brown, and transfer to a plate. Set aside. (Note 2)
  • Sauté the aromatics- Add garlic to the pan and sauté for 1 minute until fragrant. (Note 3)
  • Add the sauce- Add all sauce ingredients and let it come to a boil. Let this simmer for a minute. (Note 4)
  • Add the tofu- Add the tofu and coat the sauce until the flavors soak in for 2 minutes. Stir gently 2 to 3 times. (Note 5)
  • Add seasoning- Add the green onions, stir to combine everything, and cook for a final 20-30 seconds.
  • Serve - Add the green onions and sesame oil and serve with rice

Tips & Notes:

  1. If you like it spicier, you can add ground Sichuan peppercorns (optional). This authentic Chinese mapo tofu flavor.
  2. It's important that you fry the ground meat over high heat until it's golden brown and dry to enhance its flavor. You'll need to preheat the pan over high heat. Once you add the ground beef to the pan, don't stir it. Let it fry on high heat until the bottom is golden brown.
  3. Fry the garlic with oil only to release the garlic flavor.
  4. The cornstarch we used is for thickening the sauce. If it doesn't thicken enough, add 1 tablespoon of cornstarch to 1 tablespoon of cold water, stir to dissolve the cornstarch, and add it to the pan.
  5. The tofu can be silken, soft, firm or extra firm. You have to stir gently so the tofu doesn't break easily when you stir it. And the bottom won't get burnt.
Keyword: Mapo Tofu,Mapo Tofu recipe
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