Name: Mapo Tofu with Beef
Prep time: 10 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Chinese
Ingredients: 350g (1 lb.) silken tofu, cut into bite sized pieces; 225g (1/2 lb.) minced (ground) beef or pork (You could always add cook more if you like); 1 tbsp. sesame oil; 1/2 tsp. salt; 2 to 3 tbsp. rapeseed (canola) oil; 4 garlic cloved, finely chopped; 1 x 5cm (2 inches) ginger, finely chopped; 5 spring onions (scallions), finely chopped, white and green separated; 2 tbsp. Doubanjiang; 2 tsp. fermented black beans, roughly chopped; 1 tbsp Sichuan chilli flakes; 500ml (2 cups) water or unsalted stock; 1 tbsp. light soy sauce; 1 tsp finely ground Sichuan peppercorns; FOR THE SLURRY; 3 tbsp water; 1 tbsp corn flour (cornstarch)

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nThe mapo tofu at my local takeaway simply does not compare to this!

I love mapo tofu. Especially when it is cooked with ground beef or pork which adds a lot of flavour. I usually make a lot more ground meat than you’ll find at most Chinese restaurants and takeaways. They need to keep their costs down but you can make this mapo tofu at home with lots of ground meat and it will still be cheaper than going out.

What is mapo tofu?

Mapo Tofu is a popular Chinese dish that originated from the Sichuan province. It is known for its bold and spicy flavours. The dish typically consists of tofu cubes that are cooked in a flavorful and spicy sauce made with fermented black beans, garlic, ginger, and Sichuan peppercorns. You can add ground pork or beef for additional flavour.

What do you serve with mapo tofu?

Mapo Tofu is commonly served with Jasmine rice, or another short grain white rice. You can also serve it with Basmati rice if you have that on hand.

Is mapo tofu spicy?

While it is a classic spicy Sichuan dish, you will now find mapo tofu in many regions of Chinese. It is also now a hugely popular Chinese Takeaway dish. Depending on regional variations and personal preferences mapo tofu can be really spicy or mild.

If you are not sure about the spiciness of the doubanjiang and/or Sichuan chilli flakes, add less. You can always add more to taste later in cooking.

What is doubanjiang?

Doubanjiang, also known as fermented chilli bean paste, is a key ingredient in many Sichuan recipes like this mapo tofu and other Chinese/Asian cuisines. It is a salty and spicy paste made from fermented broad beans, soybeans, salt, rice, and various spices. The paste is aged, which contributes to its complex flavour.

Doubanjiang typically has a deep, savory umami taste with a noticeable level of heat. If, like me, you have trouble finding it, you might also see it labelled

Toban Djan: This is a romanized version of the Mandarin Chinese pronunciation. You will see this spelling on a lot of English packaging. I use this one. <– Affiliate link
Tobanjiang: Another variation of the name, sometimes used interchangeably with doubanjiang. This too is on a lot of English language packaging.
Broad Bean Paste: This is a more general term that describes the main ingredients used in doubanjiang. If you find it, pick the spicy version as it comes in different heat levels.
Fermented Chili Bean Paste: This term reflects the key components and the fermentation process involved in making doubanjiang.
Pixian Douban: Refers to the doubanjiang that is produced in the Pixian region of Sichuan, which is known for high-quality doubanjiang.

How important are the Sichuan peppercorns?

The answer is that they are very important. In this recipe, the Sichuan peppercorns are ground to a fine powder. I do this myself for optimum flavour but you can purchase is finely ground. The Sichuan peppercorn powder gives the dish a numbing flavour that isn’t to be missed.

Can you make mapo tofu vegetarian/vegan?

Yes, you can make Mapo Tofu vegetarian/vegan if you substitute animal-based ingredients with plant-based alternatives. Use a good vegetarian stock for example instead of chicken stock.

How long can you keep mapo tofu in the fridge?

You can store this in the fridge, wrapped tightly in cling film for at least three days if not longer. In fact, as it rests in the fridge, the flavours will develop and it will be even better.

To heat it up, pour it all into a sauce pan and heat it over a medium-high heat.

Can you freeze the leftovers?

I don’t recommend doing this. You could freeze it before adding the tofu though.

Silken tofu has a delicate and soft texture, and freezing it can significantly alter its consistency. Freezing silken tofu causes the water within the tofu to form ice crystals, leading to changes in its structure. The texture of silken tofu becomes more porous and crumbly after freezing and thawing.

Step by step photographs.

Gather and prepare all your ingredients before you start cooking.

Add the salt to the ground meat and fry it in 2 tbsp oil until crispy. This takes about 7 minutes. Transfer to a plate and set aside.

Frying the aromatic ingredients in the wok.

Add a little more oil if needed and fry the garlic, ginger, spring onions (scallions) and chilli flakes for about 30 seconds.

Stir in the doubanjiang.

Adding the soy sauce and chopped fermented black beans.

Add the chopped fermented black beans and soy sauce and continue stirring.

Adding the stock and half of the cooked minced meat to the wok.

Now add the stock and return half of the meat to the wok to simmer in the sauce.

Add the tofu to the simmering sauce and push it right in to soak up all those amazing flavours.

As it simmers, the red oil will rise to the top which is a good indication it’s about time to eat!

Add half of the slurry and let is simmer for about a minutes. Then add the rest if needed to thicken the sauce.

To finish, add the Sichuan peppercorn powder. Stir it in and adjust seasoning to taste.

Dived between four bowls. Add equal amounts of the minced meat and garnish with spring onions (scallions), bean sprouts or whatever else sounds good.

You’re going to love this one! Mapo tofu is a family favourite at my house.

If you like this mapo tofu, you might also like to try some of these Chinese takeaway favourites:

I am currently updating my blog with the most popular Chinese takeaway recipes so be sure to check back often for new recipes. There are a lot on the way!

Have you tried this mapo tofu recipe?

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Yield: 4