How to Make Mapo Tofu (Authentic) 麻婆豆腐

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How to make Mapo Tofu

Mao Tofu is one of the most well known dish from China’s Sichuan Province.  Like other foods from this region of China, this dish has a very distinctive flavor which includes a burst of heat from chilies, along with a numbing sensation from the Sichuan peppercorn.  In authentic Mapo tofu, there are 7 characteristic that describe this dish: numbing, spicy hot, hot temperature, fresh, tender and soft, aromatic and flaky.  In Chinese it is 麻 辣 烫 香 酥 嫩 鮮  活。 The most important ingredients in this dish that give it the distinctive flavor are chili broad bean paste (salty bean paste) from Sichuan’s Pixain county, fermented black beans, chili oil, chili flakes, Sichuan peppercorns, garlic, green onions and ginger.

Ingredients: (Serving size 2-3)

Silken Tofu: 1 lb 4 oz or 567 g
Pork: 100 g or 3.5 oz
Chili Oil: 2 tsp
Fermented Black Beans: 2 tbsp
Dou Ban Jiang: 2 1/2 tbsp
Sichuan Peppercorn Oil: 1 tsp
Sichuan Pepper Corn: 1 tsp (crushed)
Red Pepper Powder/Chili Powder: 1 tbsp
Ginger: 1 1/2 tsp
Garlic: 4 to 5 cloves or 1 1/2 tbsp
Spring Onion: 3 sprigs
Soy Sauce: 1 tsp
Sugar: 2 tsp
Sesame Oil: 1 tsp
Chicken/Vegetable Stock or Water: 1 cup or 237 mL
Salt for boiling water: 1 tsp
Potato Starch: 1 tsp
Water: 1 tsp


  1. Pingback: How to Make Mapo Tofu 麻婆豆腐 The Art Of Cooking

  2. love your site and the Mapo tofu taste great!

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  3. Are the instruction *written* anywhere? I love your recipes, but it’s too confusing to try to either write them as I watch the video, or worse yet, try to cook along with you. 😉

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  4. I’ve made this a few times now and it’s delicious! Thank you for the excellent recipe.

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