Classic Mapo Tofu
Silken tofu braised with chili bean sauce and Sichuan pepper — a classic, numbingly spicy vegetarian favorite from Sichuan cuisine.
🧺 Ingredients
- Soft tofu400g
- Chopped shiitake mushrooms40g · Swap: Plant-based ground meat
- Chili bean sauce20g
- Ground Sichuan pepper3g
- Minced garlic10g
- Starch8g
- Chopped scallions8g
- Cooking oil20ml
👩🍳 Steps
- 1Cube the tofu, blanch in lightly salted water for 1 minute, then drain.
- 2Heat oil in a pan and stir-fry the garlic and chili bean sauce until fragrant and the oil turns red.
- 3Add the chopped mushrooms and stir-fry until fragrant.
- 4Add a splash of water and bring to a boil, then add the tofu and simmer over low heat for 5 minutes.
- 5Drizzle in the cornstarch slurry gradually to thicken the sauce.
- 6Sprinkle with ground Sichuan pepper and chopped scallions, gently shake the pan to combine, and serve.
📊 Nutrition
| Protein | 17g |
| Iron | 3.4mg |
| Calcium | 190mg |
| Fiber | 3g |
Introduction
Mapo tofu is one of the most famous home-style dishes in Sichuan cuisine. The traditional version relies on ground meat for savoriness, but this recipe swaps in chopped mushrooms and plant-based ground meat instead, still delivering a rich, saucy depth with just the right amount of heat. The tofu is cubed and blanched first to help it hold its shape, then braised with chili bean sauce and ground Sichuan pepper until well seasoned. A light glaze at the end coats the tofu evenly in sauce, delivering the dish's signature numbing, spicy, savory, fragrant, and piping-hot character — a true classic for spooning over rice.
Nutrition Highlights
- Tofu is an excellent source of plant protein, with one serving providing roughly ten-plus grams
- The fermented flavor compounds in chili bean sauce deliver a rich taste even with minimal oil
- Sichuan pepper contains volatile aromatic compounds that stimulate appetite and help balance the heat of the chilies
- Chopped mushrooms in place of ground meat add dietary fiber while lowering overall saturated fat
Tips
- Blanching the tofu in lightly salted water before cooking removes any beany aftertaste and helps it hold together without crumbling
- Chili bean sauce is already quite salty, so reduce any additional salt accordingly
- Add the ground Sichuan pepper right at the end — stirring it in while the dish is hot brings out the most aroma, while cooking it too long can turn it bitter
