Mapo tofu is one of my favorite tofu dishes tossed with spicy, savory sauce and shiitake mushrooms and served over rice. This classic Chinese recipe is a main dish that will become a family favorite dinner in no time!
Years ago, when I tried a mapo tofu recipe for the first time, I began to understand that tofu isn’t just a plant-based meat alternative. It’s a wonderful all on its own and absorbs the flavors of sauces so good.
This recipe is just one of many variations of this dish and certainly showcases all that tofu has to offer. They’re cooked until slightly crisp on the outside and tossed in a spicy sauce, and have bold, robust flavors that warm the soul.
The original dish is very spicy. In fact, the peppercorns are known to have a numbing effect…some say it’s to give your tongue a chance to survive the heat! The beauty of making it yourself is that you can adjust the spice level to your heat tolerance.
Like some other favorite takeout copycat recipes such as crispy kung pao tofu, chicken lo mein, drunken noodles, and egg fried rice, this Chinese tofu recipe has become so popular!
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Mapo Tofu Ingredients Notes
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll down to the full recipe card for the specific amounts.
Most of the ingredients can be found at your local grocery stores or Asian markets.
For the Sauce
- to the sauce, these mushrooms are cooked down and absorb the flavors of the sauce along with the tofu.
- Soy sauce and grated ginger: Dark or light soy sauce works. You can swap the soy sauce for coconut aminos or Tamari for a gluten free option. Fresh grated ginger can be swapped for a tube of ginger paste, if preferred.
- Peppercorns: I prefer to use Sichuan peppercorns. I keep them whole, but you can ground them or ground half of them if you like.
- Sesame oil: For extra Asian flavors.
For the Tofu
- Olive oil: For cooking the tofu until crispy and golden.
- Tofu: I use firm tofu; it works the best. Silken tofu is too delicate and will fall apart. You can use extra firm tofu if you’d like.
- Cornstarch and vegetable broth: You can use chicken stock or chicken broth in place of the vegetable broth if you’re not concerned about keeping it vegetarian.
- Chili paste and bean paste: Also known as spicy doubanjiang. The amounts can be adjusted based on your desired spice levels.
- Green onions / scallions: Slice the onions and toss them in the sauce. Keep some for garnish if desired.
Variations
1. Add ½ pound of ground meat like ground pork, ground beef, ground chicken, or ground turkey. Brown it in the skillet first and then add in the other ingredients in step 1.
2. If you can’t find chili paste (it’s worth looking for it!) substitute it for sriracha sauce.
How to Make This Tofu Recipe
This recipe is big on flavor and ready in under 30 minutes. Whether you keep it meatless or customize with your favorite protein, it’s the perfect dish to spice up your weeknight dinner routine.
Step 1: In a large skillet, heat the sesame oil over medium heat and add the mushrooms, soy sauce, ginger, and peppercorns. Sauté for 1 minute and transfer the mixture to a bowl and set aside.
Step 2: Add more oil to the same skillet and sauté the tofu cubes for about 6-8 minutes, rotating throughout so that they’re lightly crispy on all sides. For crispier edges, keep them cooking for a little longer.
Step 3: n a medium bowl, make the cornstarch slurry with the broth, whisking continuously. Then, stir in the chili paste, bean paste, and green onions.
Step 4: Pour the broth and cornstarch mixture into the pan with the tofu and stir for 30-60 seconds until the sauce thickens. Remove from the heat and stir in the mushrooms.
Step 5: Serve over white rice, rice noodles, or lo-mein noodles. Enjoy!
How to Store Leftovers
Refrigerate: Keep any leftovers, should you be lucky enough to have any, in an airtight container for up to 5 days in the fridge. It makes the best quick lunch throughout the week!
Freeze: Once completely cooled, this can be transferred to a freezer bag or freezer-safe container to keep frozen for up to 1 month. Thaw in the fridge overnight and reheat it the next day.
Reheat: This reheats beautifully in the microwave in about a minute. So easy!
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Easy Mapo Tofu
Ingredients
For the sauce
- 2 shiitake mushrooms sliced
- 1 tablespoon soy sauce
- 1 teaspoon ginger grated
- 1 teaspoon peppercorns Sichuan are best
- 1 tablespoon sesame oil
For the Tofu
- 1 tablespoon olive oil
- 28 ounces firm tofu cut ½ inch cubes
- 1 teaspoon cornstarch
- 1 cup vegetable broth
- 2 tablespoons chili paste or more if you prefer
- 2 tablespoons bean paste
- 2 tablespoons green onions sliced
Instructions
- In a large skillet, add the sesame oil, sliced mushrooms, soy sauce, ginger, peppercorns and sauté over medium for 1 minute. Place the cooked mixture in a bowl and set aside.2 shiitake mushrooms, 1 tablespoon soy sauce, 1 teaspoon ginger, 1 teaspoon peppercorns, 1 tablespoon sesame oil
- In the same skillet, add another tablespoon of oil and the cubed tofu and sauté on each for 6-8 minutes until lightly crispy. You can cook longer if you prefer an even more crispy exterior.1 tablespoon olive oil, 28 ounces firm tofu
- While the tofu is cooking, add the cornstarch to a medium bowl and slowly pour the vegetable broth in while whisking.1 teaspoon cornstarch, 1 cup vegetable broth
- Add the chili paste, bean paste and green onions and stir to combine.2 tablespoons chili paste, 2 tablespoons bean paste
- Pour the broth mixture over the tofu and stir for 30 seconds to a minute until the sauce has thickened for about less than 1 minute.2 tablespoons green onions
- Remove from heat and stir in the cooked mushroom mixture.
- Serve over white rice, rice noodles or lo-mein noodles.
Notes
Store in the refrigerator in an airtight container for up to 5 days.
Freeze: allow to cool and freeze in a freezer safe container or bag for a month.
Reheat: Place on a microwave safe bowl and heat for one minute in the microwave or until heated through.
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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