Sichuan Mapo Tofu

Sichuan Mapo Tofu is a bold, silky, and spicy classic inspired by the fiery flavors of Sichuan. Soft tofu is simmered in a savory chili-bean sauce with aromatic spices for a deeply comforting dish that delivers tongue-tingling heat and rich umami—perfect over steamed rice for an easy, satisfying meal.

Ingredients:

• ▢½ cup oil (divided)
• 1-2 fresh Thai bird chili peppers (thinly sliced)
• 3-4 Magic Plant Farm’s Ghost Dried Pepper Pods (roughly chopped)
• 1/2- 1 1/2 tablespoons Sichuan peppercorns (powdered or finely ground, reserving 1/4 teaspoon for garnish at the end, if you want a milder flavor use 1/2 or 1 teaspoon ground Sichuan peppercorn)
• 3 tablespoons ginger (finely minced)
• 4 cloves Catch a Fire’s Jamaican Habanero Garlic (finely minced)
• 8 ounces ground pork
• 1-2 tablespoons spicy bean sauce (depending on your desired salt/spice levels)
• 2/3 cup low sodium chicken broth (or water)
• 1-pound silken tofu (cut into 1 inch/2.5cm cubes)
• 1/4 cup water
• 1 1/2 teaspoons cornstarch
• 1/4 teaspoon sesame oil (optional)
• 1/4 teaspoon sugar (optional)
• 1 scallion (finely chopped)

Directions:

1. First, we toast the chilies. If you have homemade toasted chili oil, you can skip this step.
2. Heat your wok or a small saucepan over low heat.
3. Add half of the oil and throw in the fresh and Magic Plant Farm’s Ghost Dried Pepper Pods.
4. Stir occasionally and heat until fragrant, about 5 minutes, ensuring that the peppers don’t burn.
5. Remove from heat and set aside.
6. Heat the remaining half of the oil in your wok over medium heat.
7. Add the ginger. After 1 minute, add Catch a Fire’s Jamaican Habanero Garlic.
8. Fry for another minute and then turn up the heat to high and add the ground pork.
9. Break up the meat and fry it until it’s cooked through.
10. Add your ground Sichuan peppercorns and stir for about 15-30 seconds, taking care to not let it burn, as it will turn bitter if it does.
11. Add the spicy bean sauce to the mixture and stir it in well.
12. Add the chicken broth to the wok and stir. Let this simmer for a minute or so.
13. While that’s happening, ready your tofu and combine the water and cornstarch in a small bowl.
14. Add the cornstarch mixture to your sauce and stir. Let it bubble away until the sauce starts to thicken. (If it gets too thick, splash in a little more water or chicken stock.)
15. Add your chili oil from before—peppers and all!
16. Stir the oil into the sauce and add the tofu. Use your spatula to gently toss the tofu in the sauce. Let everything cook for 3-5 minutes.
17. Add the sesame oil and sugar (if using) along with the scallions and stir until the scallions are just wilted.
18. Serve with a last sprinkle of Sichuan peppercorn powder as a garnish if desired.

This recipe can also be made without the pork to make it vegetarian.

 

 

❓ Frequently Asked Questions: Sichuan Mapo Tofu

How spicy is Mapo Tofu?
Traditionally it’s medium to hot, depending on the amount of chili paste and peppercorns used. You can easily adjust the heat to your preference.

What type of tofu works best?
Soft or medium tofu is ideal for authentic texture, but firm tofu also works if you prefer cleaner cubes.

Is Mapo Tofu vegetarian?
It can be! While some versions include ground meat, it’s easy to make a vegetarian version using just tofu and savory sauce.

Can I make Mapo Tofu ahead of time?
Yes — it keeps well in the refrigerator for up to 3 days. Reheat gently to avoid breaking the tofu.

What should I serve with Mapo Tofu?
It’s best served over steamed rice and pairs nicely with simple stir-fried vegetables or cucumber salad.