Dinner · Chinese

Mapo Tofu

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · August 23, 2026

This is the real-deal Sichuan classic: silky tofu and crispy beef swimming in a spicy, savory, tingly sauce. It comes together fast and tastes far better than takeout, especially spooned over hot steamed rice. Once you have the pantry staples, it becomes a weeknight hero.

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Mapo Tofu

Why you'll love this

  • Better than takeout and ready in about 35 minutes.
  • That signature mouth-tingling Sichuan heat you can adjust to taste.
  • Uses budget-friendly tofu and just a little beef.
  • Silky, saucy, and made for spooning over rice.

EveryDayMeal recipe

Mapo Tofu

Prep
15m
Cook
20m
Total
35m
Serves
4
Level
Medium

Ingredients

  • 1 pound soft or medium tofu, cut into 3/4-inch cubes
  • about 3.5 ounces (1/4 pound) ground beef
  • 1/2 tablespoon toasted sesame oil
  • 1 1/2 teaspoons doubanjiang (spicy fermented broad bean paste)
  • 1/2 teaspoon fermented black beans, rinsed
  • 1 tablespoon red pepper flakes
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon ground Sichuan peppercorn
  • 1 tablespoon soy sauce
  • 1 2/3 cups water
  • 2 tablespoons olive or vegetable oil
  • 6 scallions, chopped (whites and greens separated)
  • 2 cloves garlic, chopped
  • 4 thin slices fresh ginger, sliced
  • 1 tablespoon cornstarch
  • 2 1/2 tablespoons water (for slurry)

Equipment

  • Wok or large skillet
  • Small pot for blanching tofu
  • Small bowl for slurry
  • Wooden spoon or spatula

Instructions

  1. Toss the ground beef with a pinch of salt and the 1/2 tablespoon sesame oil, then set aside so the flavor works into the meat while you prep.
  2. Stir the cornstarch into the 2 1/2 tablespoons water in a small bowl until smooth to make your slurry, and set it near the stove for later.
  3. Bring a pot of water to a boil and add a pinch of salt. Slide in the tofu cubes and cook for 1 minute, then drain gently. This firms the tofu so it holds its shape in the sauce.
  4. Heat the 2 tablespoons oil in a wok over medium-high. Fry the ground beef, breaking it up, until browned and slightly crispy, then scoop it out and leave the oil behind.
  5. Lower the heat and fry the doubanjiang for about 1 minute until the oil turns red and fragrant. Add the garlic, scallion whites, ginger, and fermented black beans and cook 30 seconds until aromatic, then stir in the red pepper flakes.
  6. Pour in the 1 2/3 cups water and bring to a boil over high heat. Gently slide in the tofu cubes, then add the soy sauce and the browned beef. Reduce to a simmer and cook 6 to 8 minutes so the tofu soaks up the sauce.
  7. Stir the slurry again and pour in half, wait about 30 seconds, then add the rest, swirling gently. The sauce should thicken enough to cling to the tofu. Taste and add a pinch of salt if needed, or a little sugar if it feels too spicy (be careful, the broth is very hot).
  8. When the sauce coats the tofu, transfer to a bowl. Sprinkle with ground Sichuan peppercorn and the scallion greens, and serve right away over steamed rice.

Tips from the kitchen

  • Rinse the fermented black beans before using to keep the dish from turning too salty.
  • Slide the tofu in gently and stir with a light hand so the cubes stay whole.
  • Add the cornstarch slurry in two stages so you can control exactly how thick the sauce gets.

Estimated nutrition per serving: 260 cal · 16g protein · 9g carbs · 18g fat

Make it your own

  • Swap ground pork for the beef, or go meatless with crumbled mushrooms.
  • Dial the heat up or down by adjusting the doubanjiang and pepper flakes.
  • No fermented black beans? A little extra doubanjiang keeps it savory.

Storing & make-ahead

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave with a splash of water to loosen the sauce. It does not freeze well since the tofu texture changes.

Good to know

What kind of tofu should I use?
Soft or medium tofu gives the classic silky texture. Blanching it first helps it hold together in the sauce.
Where do I find doubanjiang?
Look for spicy fermented broad bean paste in the Asian aisle or an Asian grocery. It is the backbone of the flavor, so it is worth seeking out.
Can I make it less spicy?
Yes. Cut back on the red pepper flakes and doubanjiang, and stir in a pinch of sugar at the end to mellow the heat.
What makes it tingly?
Ground Sichuan peppercorn creates that signature numbing, tingly sensation. Add it to taste at the end.

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