Mapo Dofu麻婆豆腐
September 2, 2017 | Chinese | tofu, pork, spicy
Serves: 4 | Prep Time: 15min | Cook Time: 30min

King tofu leisurely swimming in spicy sauce

Mapo Dofu is the king of the tofu dishes and is easily one of my most favorite Sichuan dishes. Tofu and ground pork paired with a spicy sauce places this dish squarely among the Sichuan classics.


  • 2 tablespoons peanut oil
  • ⅔ pound ground pork
  • 2 garlic cloves - coarsely minced
  • 2 teaspoons ginger - coarsely minced
  • 4 scallion/green onions, white parts - quartered and smashed
  • 2 teaspoon Sichuan peppercorns - crunched with mortar and pestle
  • ½ teaspoon dried red chilies - crushed
  • 2 tablespoon fermented black beans - roughly chopped (black bean paste will also work)
  • 3 tablespoons chili bean paste
  • 2 blocks of firm tofu - drained and cut into 3/4" cubes


  • 1 (15-ounce) can chicken broth
  • 1½ tablespoon soy sauce
  • 2½ tablespoons shaoxing wine
  • 3 tablespoons tapioca starch


  • 4 scallions/green onions, green parts - chopped


  1. Heat one tablespoon of oil in a wok on high heat.
  2. Once oil is up to temperature (can vaporize a water droplet) add the ground pork and stir-fry until mostly cooked.
  3. Remove the ground pork and set aside to drain excess oil.
  4. Heat the last tablespoon of oil in the wok until nearly smoke point.
  5. Add garlic, ginger, scallion whites. Stir-fry until fragrant.
  6. Add Sichuan peppercorn dust, dried red chilies, black beans, and chili bean paste, stir-fry until fragrant.
  7. Reduce heat to medium high and add the tofu cubes. Stir-fry for several minutes.
  8. Add the ground pork back to the wok and stir-fry for a few minutes.
  9. In a small bowl, homogenize the tapioca starch in about 3 tablespoons of chicken broth. Set aside.
  10. Add chicken broth, soy sauce, and shaoxing wine. Increase temperature back to high bring liquid to a boil.
  11. Simmer for another five minutes to allow the tofu to soak in the flavors.
  12. Homogenize the tapioca starch solution one last time and stir it into the broth until it has thickened.
  13. Remove from heat, garnish, and serve with rice!