Allergens: Soy | Gluten-Free Adaptable | Dairy-Free | Nut-Free | Vegan Adaptable
Cuisine: Chinese (Sichuan)
Follow on Instagram: @simplycookingx

Mapo Tofu (麻婆豆腐) is a hallmark of Sichuan cuisine, originating in Chengdu in the late 19th century. Its name—Mapo—refers to the pock-marked (ma) old woman (po) who first sold this dish. Combining silken tofu, ground pork (or mushrooms for vegan), fermented broad bean chili paste (doubanjiang), and the signature numbing heat of Sichuan peppercorns, Mapo Tofu delivers a symphony of textures and flavors: spicy, salty, savory, and tongue-tingling. Widely loved across China and now around the world, this dish is a go-to for both home cooks and restaurant menus.

Ingredients (Serves 4)

• 400 g soft or medium‐firm tofu, cubed
• 150 g ground pork (or 150 g diced king oyster mushrooms for vegan)
• 2 tbsp Sichuan broad bean chili paste (doubanjiang)
• 1 tbsp fermented black beans, rinsed and roughly chopped
• 1½ tbsp chili oil (plus extra for garnish)
• 1 tsp Sichuan peppercorns, toasted & ground
• 3 garlic cloves, minced
• 1″ piece fresh ginger, minced
• 2 scallions, white and green parts separated & sliced
• 1 cup low-sodium chicken or vegetable stock
• 1 tbsp light soy sauce (or tamari for gluten-free)
• 1 tsp dark soy sauce (optional, for color)
• 1 tsp cornstarch mixed with 2 tbsp water (slurry)
• 2 tbsp neutral oil (e.g., canola)

Instructions

1. Prepare Aromatics & Peppercorns
   Toast Sichuan peppercorns in a dry skillet over medium heat until fragrant (1–2 minutes). Grind finely and set aside.
2. Sear the Protein
   Heat 1 tbsp oil in a wok over high heat. Add ground pork (or mushrooms) and stir‐fry until just browned. Push to one side.
3. Build the Base
   Add remaining oil, garlic, ginger, and white parts of scallion. Stir until aromatic (30 seconds).
4. Add Fermented Flavors
   Stir in doubanjiang and fermented black beans. Cook 1 minute, allowing oil to turn bright red.
5. Simmer with Tofu
   Gently add tofu cubes. Pour in stock, soy sauces, and half the ground peppercorns. Bring to a simmer and cook 3–4 minutes.
6. Thicken the Sauce
   Stir in cornstarch slurry, gently lifting tofu to coat. Cook until sauce thickens (1–2 minutes).
7. Finish & Garnish
   Drizzle chili oil, sprinkle remaining peppercorns, and top with green scallion slices. Serve immediately with steamed rice or cauliflower rice for a low-carb option.

Dietary Substitutions & Allergen Swaps

• Gluten-Free: Swap light soy sauce for tamari; ensure doubanjiang is gluten-free.
• Vegan: Replace pork with diced king oyster mushrooms or crumbled tempeh.
• Low-Carb: Serve over sautéed cabbage or cauliflower rice instead of rice.
• Nut-Free & Dairy-Free: Naturally free—no swaps needed.

Chef’s Tips for SEO Success

• Keyword Placement: “Authentic Sichuan Mapo Tofu” appears in title, first paragraph, and meta description.
• Internal Linking: Link to related posts like [Thai Tom Yum Goong] and [Vietnamese Bánh Xèo] to boost dwell time.
• Image Alt Text: Descriptive alt text improves visibility in image search.
• Structured Content: Use clear H2 headings and bullet points for readability and featured snippets.

Wine Pairing

A chilled Gewürztraminer or off-dry Riesling balances the numbing heat, while a light Pinot Noir echoes the umami tones without overpowering the dish.

Nutrition Information (Per Serving)

Frequently Asked Questions

Q: What makes Mapo Tofu “numbing”?
A: The ground Sichuan peppercorns produce a tingling, numbing sensation unique to Sichuan cuisine.

Q: Can I adjust the spiciness?
A: Use less doubanjiang or remove seeds from dried chilies to tame the heat.

Q: How do I prevent tofu from breaking?
A: Gently stir and use a nonstick wok; medium-firm tofu holds shape best.

Q: Can I make it ahead?
A: Best eaten fresh, but you can prepare the sauce base up to 24 hours ahead. Reheat gently and add tofu just before serving.

Embark on this iconic Sichuan favorite tonight—then snapshot your Mapo Tofu, tag @simplycookingx with #GlobalCuisineSeries, and share the spice!