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ChineseNon-veg

Mapo Tofu

Silky tofu in a numbing chili-bean sauce.

25 min3 servesmedium

Mapo Tofu is a classic protein-forward Chinese recipe built around a handful of pantry staples. It serves 3 and comes together in roughly 25 minutes from prep to plate. It sits in the comfortable middle ground: nothing intimidating, but it rewards a little patience during the roughly 25 minutes of active cooking. The method leans on slow simmering, which is what gives the finished dish its signature texture and depth.

The headline ingredients here are tofu, ground pork and doubanjiang. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them. A few sensible swaps: tofu can be swapped for halloumi or extra-firm tofu in a pinch.

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Nutrition · per servingestimated

298

kcal

21g

Protein

19g

Carbs

15g

Fat

high-proteinspicycomfort

Ingredients

  • tofu400 g
  • ground pork150 g
  • doubanjiang2 tbsp
  • fermented black beans1 tbsp
  • garlic4 cloves
  • ginger1 tbsp
  • sichuan peppercorn1 tsp
  • scallion3
  • soy sauce1 tbsp
  • cornstarch1 tbsp
  • stock1 cup
  • oilstaple

Method

  1. 1
    Step 1 ~6 min

    Brown pork in oil; add doubanjiang, black beans, garlic and ginger.

  2. 2
    Step 2 ~6 min

    Add stock and soy; gently slide in cubed tofu.

  3. 3
    Step 3 ~6 min

    Simmer 5 minutes; thicken with cornstarch slurry.

  4. 4
    Step 4 ~6 min

    Finish with toasted ground peppercorns and scallions.

Per-step times are approximate and based on the total cook time of 25 minutes.

Pro tips & common mistakes

  • Keep the pot at a lazy simmer, not a hard boil. Bubbles should break the surface slowly; aggressive boiling tightens proteins and muddies the sauce.
  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

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Frequently asked questions

How long does Mapo Tofu take to cook?
From prep to plate, Mapo Tofu takes about 25 minutes and yields 3 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Mapo Tofu vegetarian?
No — this version contains non-vegetarian ingredients (tofu, ground pork, doubanjiang). For a vegetarian take, replace the main protein with paneer, halloumi, mushrooms or extra-firm tofu and keep the same spices.
What are the key ingredients in Mapo Tofu?
The headline ingredients are tofu, ground pork, doubanjiang. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 6. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Mapo Tofu?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Mapo Tofu?
Mapo Tofu pairs naturally with classic chinese sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.