Meal Prep · Chinese
Mapo Tofu
Experience the fiery, numbing, and incredibly savory flavors of this iconic Sichuan tofu dish.
Ingredients
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Step-by-step- Carefully blanch the tofu cubes in boiling water for 2-3 minutes; this helps firm them up and removes any raw taste. Gently drain and set aside.
- Heat cooking oil in a wok or large skillet over medium-high heat. Add doubanjiang and stir-fry for 1-2 minutes until the oil turns red and fragrant.
- Add fermented black beans, minced ginger, and minced garlic. Stir-fry for another minute until aromatic.
- Pour in the vegetable broth, soy sauce, sugar, ground Sichuan peppercorns, and chili flakes. Bring the mixture to a simmer.
- Gently add the blanched tofu cubes to the simmering sauce. Be careful not to break them. Simmer for 5-7 minutes, allowing the tofu to absorb the flavors.
- Stir the cornstarch slurry once more and gradually add it to the simmering sauce, stirring constantly until the sauce thickens to your desired consistency.
- Remove from heat. Garnish generously with sliced green scallions and an additional sprinkle of ground Sichuan peppercorns if desired. Serve immediately with steamed rice.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 25 g |
| Fat | 20 g |
| Carbohydrates | 15 g |
| Fiber | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Mapo Tofu in an airtight container in the refrigerator. The flavors often deepen overnight.
Freezer Not recommended
Freezing is not ideal for Mapo Tofu as the tofu’s texture can become rubbery and crumbly upon thawing. Best enjoyed fresh.
Reheat Stovetop/Microwave
Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave in short bursts until heated through. Add a splash of water or broth if it seems too thick.
Chef’s Corner
- **Blanching is Key:** Don’t skip blanching the tofu! It helps remove excess water, firms up the tofu, and allows it to better absorb the sauce without breaking.
- **Authentic Ingredients Matter:** For true Mapo Tofu flavor, invest in good quality Pixian doubanjiang and whole Sichuan peppercorns (grind them fresh for maximum numbing effect).
- **Adjust Spice & Numbness:** Feel free to adjust the amount of chili flakes for heat and ground Sichuan peppercorns for the signature ‘ma la’ (numbing and spicy) sensation to suit your preference.
