Best 13 Mapo Tofu Recipes

MAPO TOFU

Steps:

• Prepare the tofu: Cut the tofu into 3/4-inch cubes and put into a bowl. Bring a kettle of water to a rolling boil. Turn off the heat and when the boiling subsides, pour hot water over the tofu to cover. Set aside for 15 minutes.
• Meanwhile, in a large (14-inch) wok or (12-inch) skillet over medium heat, toast the peppercorns for 2 to 3 minutes, until super fragrant and slightly darkened. (A wisp of smoke is normal.) Let cool briefly, then pound with a mortar and pestle, or pulse in a spice grinder.
• Set a strainer over a measuring cup, then add the tofu to drain; reserve 1 1/2 cups of the soaking water, discarding the rest. Set the tofu and reserved soaking water near the stove with the peppercorns and other prepped ingredients for swift cooking.
• Reheat the wok or skillet over high. When hot - you can flick water in and it should sizzle and evaporate within seconds - swirl in the oil to evenly coat, then add the meat. Stir and mash into cooked and crumbly pieces, 1 to 2 minutes.
• Add 2 1/2 tablespoons doubanjiang, the douchi (if using), ginger and red-pepper flakes (if using). Cook about 2 minutes longer, stirring constantly, until things are vivid reddish brown. Add the soy sauce and sugar, stir to combine, then add the tofu. Gently stir or shake the pan to combine the ingredients without breaking up the tofu much.
• Add the reserved 1 1/2 cups soaking water, bring to a vigorous simmer, and cook for about 3 minutes, agitating the pan occasionally, to let the tofu absorb the flavors of the sauce.
• Slightly lower the heat and taste the sauce. If needed, add the remaining 1/2 tablespoon of doubanjiang for heat, a pinch of salt for savoriness, or a sprinkle of sugar to tame heat.
• Add the scallions and stir to combine. Stir in the cornstarch slurry, then stir in enough to the mapo tofu to thicken to a soupy rather than a gravy-like finish. Sprinkle in the ground peppercorns, give the mixture one last stir to incorporate, then transfer to a shallow bowl. Serve immediately with lots of hot rice.

MAPO TOFU

Steps:

• Heat a wok over medium-high heat and toast the Sichuan peppercorns until fragrant, about 10 seconds. Remove from heat and transfer the peppercorns to a bowl to cool. Coarsely grind the peppercorns in a spice grinder or with a mortar and pestle and set aside. In a medium bowl, stir together the chicken broth, hot bean paste, cornstarch, hot sesame oil, soy sauce and sugar; set aside.
• Heat the wok over medium-high heat. Add the canola oil, garlic, ginger and fermented black beans and cook until fragrant, stirring often, about 10 seconds. Add the ground pork and cook, stirring occasionally and breaking up the meat with a wooden spatula or spoon, until it is browned, 3 to 5 minutes. (Lower the heat to medium if the garlic starts to burn.) Add the reserved ground peppercorns, the tofu and the soy sauce mixture. Cook, stirring once to combine, until the sauce is reduced, thickened and glossy, about 2 minutes.
• Remove from heat and garnish with the scallions. Serve with steamed jasmine rice.

VEGAN MAPO TOFU

Steps:

• Mix vegetable broth, maple syrup, soy sauce, and cornstarch in a bowl.
• Heat peanut oil in a wok over medium-high heat. Add mushrooms, black beans, green onions, garlic, ginger, and Sichuan peppercorns. Saute until aromatic, about 1 minute. Add chili bean paste and the soy sauce mixture. Cook and stir until thick, 3 to 5 minutes. Add tofu; cook until heated through, about 1 minute more.
• Transfer cooked tofu to a serving dish; drizzle chile oil and sesame oil on top. Top with chopped peanuts.

VEGAN MAPO TOFU

Steps:

• Remove stems from mushrooms. Make a light mushroom broth by simmering stems in 2 cups water for 15 minutes, then strain and reserve broth (discard stems). Dice mushroom caps and set aside.
• Cut tofu into 1-inch cubes. Cover with boiling salted water, let steep for 15 minutes, then drain.
• Put oil in a wok or wide skillet over medium heat. Add red peppers, black beans and bean paste and cook, stirring until fragrant, about 1 minute. Add garlic and ginger and let sizzle, then add mushrooms, soy sauce, sesame oil and Sichuan pepper. Add 1 1/2 cups mushroom broth and cook mixture gently for 2 minutes.
• Carefully add tofu cubes. Shake pan to distribute sauce, using a wooden spoon to help. Try to avoid smashing tofu. Drizzle in cornstarch mixture, gently swirling pan to incorporate (sauce will thicken) and simmer tofu in sauce for 2 minutes more. Thin with a little mushroom broth if necessary. Transfer to a low bowl or platter. Sprinkle with scallions and cilantro sprigs.

MAPO TOFU SPAGHETTI

Steps:

• Prepare the mapo tofu sauce: If the tofu came as a block in water, discard the water. Cut the tofu into large chunks, then use a stand blender or immersion blender to whirl the tofu into an ivory smoothie.
• In a medium (3- or 4-quart) pot over medium heat, toast the Sichuan peppercorns for 2 to 3 minutes, until super fragrant and slightly darkened. (A wisp of smoke is OK.) Let cool briefly, then pound with a mortar and pestle or pulse in a spice grinder.
• Prepare the remaining sauce ingredients and set them near the stove.
• Warm the oil in the pot over high heat. When shimmering, add the meat. Stir and mash into cooked and crumbly pieces, 1 to 2 minutes. Add 2 1/2 tablespoons doubanjiang, the douchi (if using), ginger and red-pepper flakes (if using). Fry about 2 minutes longer, stirring constantly, until the mixture is a rich reddish brown.
• Reduce the heat to medium-low, then stir in the soy sauce and sugar. Scrape in the blended tofu. (If there's much left in the blender jar, add 1 tablespoon water and whirl to loosen it.) Stir to combine well, partly cover and bring to simmer. Cook for about 3 minutes, stirring occasionally, to develop flavor throughout. Expect orange oil to appear on top.
• Taste the sauce and if needed, add the remaining 1/2 tablespoon doubanjiang (for heat), or a pinch of salt (for savoriness) or sugar (to tame heat).
• Stir in the scallions, then add the cornstarch slurry and stir until thickened. Turn off the heat. Stir in half the crushed Sichuan peppercorns to seed a bit of zing. Let sit for 5 to 10 minutes to deepen flavor and color before using; a little lingering orange oiliness is normal. Makes about 2 1/2 cups. (You can also cool completely then refrigerate in an airtight container for up to 3 days.)
• Prepare the spaghetti: Fill a large pot about halfway with water and add no more than 1 tablespoon of salt to lightly season. Bring to a boil over high heat, then add the spaghetti and boil until al dente according to package instructions. Ladle out about 3/4 cup of the pasta cooking water, then drain the spaghetti. Briefly rinse to remove some of the starch and shake to expel excess water.
• In the same pot (or a clean large skillet, if you wish), warm the tofu sauce and 1/3 cup of the reserved pasta cooking water over medium heat. When hot and bubbling, add the spaghetti to the sauce. Use tongs to stir and coat the strands. Stir in extra pasta water by the tablespoon for a creamier, silkier finish, if desired.
• When satisfied, stir in the scallion and cook very briefly until just softened. Divide the pasta among plates or shallow bowls and serve topped with the cheese and the remaining ground peppercorns.

MAPO TOFU (MICROWAVE RECIPE)

Steps:

• Drain tofu, wrap in paper towels, and place in a microwave-safe bowl. Cook in the microwave for 2 minutes. Unwrap and slice into 3/4-inch cubes.
• Whisk miso paste, soy sauce, sesame oil, sugar, oyster sauce, doubanjiang, ginger, and garlic together in a bowl.
• Whisk 1 tablespoon water and cornstarch together in a small bowl until smooth.
• Combine miso mixture, remaining water, ground beef, and ground pork together in a large microwave-safe bowl. Cover and cook on 600W for 4 minutes. Drain liquid into the cornstarch mixture; mix well.
• Mix tofu, cornstarch mixture, and green onion carefully into the bowl of ground meat. Cover and cook until flavors combine, about 4 minutes.

MAPO TOFU (SZECHUAN HOMESTYLE TOFU)

Steps:

• Mix marinade ingredients.
• Marinate pork for about 20 minutes.
• Cut the bean curd into 1/2 inch (1 cm) square cubes, and blanch (drop into boiling water) for 2- 3 minutes.
• Remove from boiling water and drain.
• Chop leeks or green onions into short lengths.
• Heat wok and add oil.
• When oil is ready, add the marinated pork.
• Stir-fry pork until the color darkens.
• Add salt and stir.
• Add the black bean paste.
• Add the chili paste, then the stock, tofu, and leek or green onions.
• Turn down the heat.
• Cook for 3- 4 minutes.
• While cooking, mix cornstarch, water, and soy sauce together.
• Add to wok and stir gently.
• Serve with freshly ground Szechuan pepper.
• Prep time is marinating time.

MAPO TOFU WITH CHINESE BLACK BEANS SICHUAN STYLE

Steps:

• PREPARATION.
• Rinse briefly the salted black beans in water to remove some of the salt and then add 2 or more tablespoons rice wine and soak for 15 minutes, set aside.
• Add grated ginger to the salted black beans.
• In a bowl add the ground meat and 1 tablespoon soya sauce and mix, set aside.
• In a measuring cup add 1/2 to 3/4 cup stock, oyster sauce, Amoy Sichuan Spicy Noodle Sauce, garlic, chili paste with garlic, sugar, chili peppers, set aside.
• Cut up the tofu into bite size cubes, set aside.
• In a cup add 3 tablespoons tapioca starch, 4 tablespoons stock, mix to create a watery mixture, set aside.
• COOKING DIRECTIONS.
• In a wok (or Teflon pan) add the peanut oil and when hot add the salted black bean mixture, stir for 1 minute.
• Add the ground pork (or other meat) and stir to break up the pieces for about 1 minute.
• Next add the stock mixture, stir and bring to a boil.
• Add the tofu and gently toss (try not to break up the tofu), cover and let cook for 2 or more minutes, remove the cover and gently toss again, cover and let cook for 1 more minutes.
• Mix the tapioca starch and stock, remove the cover and then add ½ of the mixture and at the same time stir gently until the sauce becomes thick (add more of the tapioca mixture as needed).
• Add the scallions and sesame oil, briefly toss gently� now you are almost finished.
• In individual plates add some white rice and the black bean & tofu sauce on the side or on top.
• Enjoy.
• NOTES:.
• You can substitute ingredients like using sweet oyster sauce or eliminating the salted black beans and also reducing a little of the spicy ingredients for a milder dish.
• The photo shows that I used scotch bonnet peppers which are extremely hot, so substitute other types to your liking.
• You can use the soft tofu, but it will break down more easily when stirring and also release more liquid as well.
• If you add to much stock (1/2 to 3/4 is good) or the softer types of tofu the sauce will become to thinner� and you will then need to add more of the tapioca starch mixture for a thicker sauce.
• The Amoy Sichuan Spicy Noodle Sauce (fermented salted soybean, chili, garlic) is a great ingredient for this spicy dish or use other types of sauce found on Asian food store shelves.

MAPO TOFU NACHOS

Steps:

• Prepare the mapo tofu sauce: If the tofu came as a block in water, discard the water. Cut the tofu into large chunks, then use a stand blender or immersion blender to whirl the tofu into an ivory smoothie.
• In a medium (3- or 4-quart) pot over medium heat, toast the Sichuan peppercorns for 2 to 3 minutes, until super fragrant and slightly darkened. (A wisp of smoke is OK.) Let cool briefly, then pound with a mortar and pestle or pulse in a spice grinder.
• Prepare the remaining sauce ingredients and set them near the stove.
• Warm the oil in the pot over high heat. When shimmering, add the meat. Stir and mash into cooked and crumbly pieces, 1 to 2 minutes. Add 2 1/2 tablespoons doubanjiang, the douchi (if using), ginger and red-pepper flakes (if using). Fry about 2 minutes longer, stirring constantly, until the mixture is a rich reddish brown.
• Reduce the heat to medium-low, then stir in the soy sauce and 1 rounded teaspoon sugar. Scrape in the blended tofu. (If there's much left in the blender jar, add 1 tablespoon water and whirl to loosen it.) Stir to combine well, partially cover and bring to simmer. Cook for about 3 minutes, stirring occasionally, to develop flavor throughout. Expect orange oil to appear on top.
• Taste the sauce and if needed, add the remaining 1/2 tablespoon doubanjiang (for heat), or a pinch of salt (for savoriness) or sugar (to tame heat).
• Stir in the scallion, then add the cornstarch slurry and stir until thickened. Turn off the heat. Stir in half the crushed Sichuan peppercorns for a bit of zing. Let sit for 5 to 10 minutes to deepen flavor and color before using; a little lingering orange oil is normal. This recipe makes about 2 1/2 cups, which is twice the amount that you'll need for this recipe; save the rest for spaghetti, more nachos or another use. (You can cool the sauce completely then refrigerate it in an airtight container for up to 3 days.)
• Prepare the nachos: Heat a toaster oven (or standard oven) to 350 degrees. Line the baking pan of the toaster oven (or a small sheet pan) with parchment or aluminum foil, leaving a little overhang on two sides so you may later easily transfer the nachos. Arrange half of the chips on the pan, laying them flat; some overlap is fine. Use a spoon to strew a heaping 1/2 cup mapo tofu sauce onto the chips. Sprinkle with half the scallions, half the cheese and half the remaining Sichuan peppercorns. Repeat with the remaining chips, a heaping 1/2 cup mapo tofu sauce, the remaining scallions, cheese and peppercorns.
• Bake for 8 to 10 minutes, until the cheese completely melts and there is gentle sizzling. Remove from the oven, then lift the parchment paper or foil to remove the nachos from the pan, then use a spatula to carefully usher the nachos to a platter. Top with any combination of olives, pickled jalapeños and cilantro, if desired.

PUNCHY KOREAN STYLE MAPO TOFU

Steps:

• In a medium-sized skillet over medium heat, saute the ground meat and chopped onion.
• When meat is nearly cooked through and onions are translucent, add miso and oyster sauce.
• Stir to coat meat and onion pieces throughout.
• Add tofu cubes and gently combine with meat and onion mixture. It might not look like enough sauce at first, but with enough stirring, all the tofu will be coated perfectly.
• Saute until meat is cooked through and tofu is heated, about 5 minutes.
• If needed, keep warm on low and stir occasionally so the sauce doesn't stick and burn. Otherwise, serve hot on top of white short grain rice.

SICHUAN MAPO TOFU

Steps:

• Heat vegetable oil in a saucepan over medium-high heat. Add onion and garlic; cook and stir until browned, 5 to 7 minutes. Mix pork and egg together in a bowl. Stir mixture into the saucepan. Saute until starting to turn color, 3 to 5 minutes.
• Stir chile bean sauce, black bean sauce, and chile oil into the pork mixture. Cover, reduce heat to medium-low, and simmer until pork is browned, 3 to 5 minutes. Add tofu; simmer until flavors are well blended, about 3 minutes. Season with salt and pepper and top with green onions.

MAPO TOFU

Steps:

• Place tofu on a plate lined with paper towels. Place another plate on top to weight it down. Let sit 10 minutes.
• Meanwhile, whisk together black-bean chili sauce, chili bean paste, hoisin, sesame oil, and 1/2 cup water. Add cornstarch and whisk to combine. Remove tofu from paper towel and cut into 1-inch cubes.
• Heat safflower oil in a large skillet over high. Add pork and a pinch of salt and cook, breaking up with back of spoon, until pork is brown and crisp, 4 to 5 minutes. Add ginger, garlic, peppercorns, and scallions; cook, stirring, until fragrant, 30 seconds. Stir in sauce and an additional 1/2 cup water. Carefully fold in tofu. Reduce heat to medium-high and cook until sauce thickens slightly and coats tofu, 1 to 2 minutes. Serve over rice with a sprinkling of scallions and cilantro.

MAPO TOFU

Steps:

• Preheat the oven to 425 degrees F. Bring a pot of water to a boil and set up a bowl of ice water.
• Cook the gai lan in the boiling water, 3 minutes, then plunge into the ice water to cool. Drain and pat dry.
• Add 2 tablespoons peanut oil and the shiitake mushrooms to a 12-inch cast-iron pan and stir to coat the mushrooms. Put the pan into the oven and roast, stirring as needed, until slightly browned, about 10 minutes. Remove from the pan and allow to cool slightly before roughly chopping. Set aside until ready to use.
• Heat a medium saucepan on medium-high heat and add 1 tablespoon of the peanut oil. Add the millet and toast, stirring, until fragrant, about 1 minute. Add half of the chives to sweat for a minute. Add 1 tablespoon doubanjiang and 3 cups water. Cover and cook for about 20 minutes. (Add more water if it is cooked out and the millet is too al dente).
• Meanwhile, in a wok or wide saucepan, add 2 tablespoons peanut oil. Add the remaining 1/2 cup chives, along with the ginger and garlic, and cook for 1 minute. Add the mushrooms and stir to combine. Add the Shaoxing, dark soy sauce, sugar and remaining tablespoon doubanjiang and continue to cook until heated through, adding a little water if it becomes too dry.
• Combine the two mixtures together and add the Sichuan peppercorns and soy sauce to season. Spoon into a serving bowl and top with the tofu, chile oil and gai lan. Garnish with the peanuts, crispy shallots, cilantro and more chives. Add a pinch of ground Sichuan peppercorns over the top.