Mapo Tofu (麻婆豆腐)
Mapo Tofu (麻婆豆腐) is a spicy and flavorful Sichuan dish made with tofu, ground meat, and a rich, savory sauce. My version is easy to make and full of bold flavor, with a touch of chili oil for extra heat.
The tofu is gently boiled first to keep it firm and smooth. Everything comes together in one pan, and it’s perfect served over a bowl of hot rice. A quick, cozy meal that’s always satisfying! Enjoy!
Mapo Tofu (麻婆豆腐)
Mapo Tofu (麻婆豆腐) is a spicy and flavorful Sichuan dish made with tofu, ground meat, and a rich, savory sauce. My version is easy to make and full of bold flavor, with a touch of chili oil for extra heat.
The tofu is gently boiled first to keep it firm and smooth. Everything comes together in one pan, and it’s perfect served over a bowl of hot rice. A quick, cozy meal that’s always satisfying! Enjoy!
Cooking Instructions
- 1
Slice the tofu into 1 cm thick slices, then cut into small cubes.
- 2
Bring water to a boil with a pinch of salt. Simmer tofu cubes for 1–2 minutes. Drain and set aside.
- 3
Heat oil in a pan. Sauté garlic, ginger, and some scallions until soft.
Add ground meat and cook until browned. Stir in chili powder, Sichuan peppercorns, black pepper, and five spice powder.
- 4
Add soy sauce, Sichuan spicy paste, and sweet bean sauce. Cook until fragrant.
- 5
Gently stir in the tofu cubes and coat them with the sauce.
- 6
Pour in chicken broth or water. Drizzle in chili oil. Simmer for 2–3 minutes.
- 7
Add the cornstarch slurry. Let it bubble and thicken. Top with the remaining chopped scallions.
- 8
Serve hot with rice. Enjoy!
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