Mapo Tofu 麻婆豆腐 (20 Minute Recipe!)

Mapo Tofu is one of the first recipes I learned to make on my own. This spicy tofu and pork stew is savory, spicy, and the ultimate rice killer. I am sharing my family’s Mapo Tofu recipe that will have you downing bowls and bowls of rice too! For an easy lunch box dish, or simply a quick but flavorful and high protein dinner option, this is a recipe you have to try!

Homestyle Spicy Tofu with Ground Pork

• Family Recipe Mapo Tofu 麻婆豆腐
• Ingredients For Mapo Tofu
  • Ground Meat
  • Fermented Chili Bean Paste
• How To Make Easy Authentic Mapo Tofu
• Want more recipes that take less than 20 minutes to make at home? Here are some of my favorite EASY and QUICK recipes- 

Family Recipe Mapo Tofu 麻婆豆腐

If you never tried Mapo Tofu 麻婆豆腐 before, it is famous spicy tofu and pork stew that you can find at most Chinese restaurants. It is originally from Sichuan Province, where they are known for its numbing and spicy dishes. It has a gravy-like texture and is typically served with rice. But, sometimes you can also find it served over noodles.

Every family has its variation of Mapo Tofu, but this is my favorite since it is what I grew up eating. When I think of comfort foods, I think of recipes that I grew up eating made by my mom and grandma. So this dish for me is definitely a comfort food! It is fast and easy to make at home! Some prefer it is more “watery,” some like it to have more of a gravy texture, while some also prefer it as a stir-fry. The best part about homecooked meals is you can adjust all of this to your liking! All you have to do is change the amount of water and corn starch added to your Mapo Tofu. 

Ingredients For Mapo Tofu

Ground Meat

Traditionally, Mapo Tofu uses ground meat because it’s cheap, easy to cook, and gives the tofu that fatty, meaty flavor that makes it go so well with rice. I am making my Mapo Tofu today with ground pork, but you can also use ground chicken or beef. To make it vegetarian-friendly, you and substitute the pork with beyond meat or shiitake mushrooms. I prefer the shiitake mushroom variation, and the mushroom provides umami flavor, and the chewy texture resembles meat. 

Fermented Chili Bean Paste

The most crucial part of Mapo Tofu is making sure you get yourself a GOOD fermented chili bean paste – La Doubanjiang. It’s spicy, savory, and has a deep, complex bean flavor that’s common with a lot of fermented condiments. Fermented Chili Bean Paste is a staple item in Chinese and Taiwanese recipes. It is also a staple ingredient when making Taiwanese Beef Noodle Soup. Go to your local Asian Supermarket to pick up fermented chili bean paste, or you can also order it on Amazon. My go-to brands for Fermented bean paste are Sichuan Pixian  Board Bean Paste with Red Chili Oil or Lee Kum Kee Chili Bean Sauce. Don’t worry if you can’t eat spicy food; just adjust the seasoning to your liking.

How To Make Easy Authentic Mapo Tofu

1. Optional Step: Cut the tofu into cubes and pour hot water all over it; this will help take out the tofu smell and decrease cooking time, preventing the tofu from losing its shape. 
2. In a hot pan, drizzle in some oil and add in the pork. Break the pork apart and sauté for 2-3 minutes. 
3. Once the pork is broken apart, add the white part of the green onion, shiitake mushroom, and chopped garlic. Sauté together for 1-2 minutes or until fragrant. 
4. Add in Doubanjiang, sugar, soy sauce, and Sichuan pepper power and Sauté for 1-2 minutes. 
5. Gently add in the tofu and pour in chicken stock or water. Let it sizzle for 2-3 minutes, occasionally stirring to soak up all the sauce. 
6. Finally, add a mixture of corn starch and cold water to thicken the consistency before serving. If you like it thicker, add in more corn starch. I add in around 2.5 tbsp of corn starch with 4 tbsp of Cold water. 
7. Let it simmer for another 1-2 minutes, so it thickens. Garnish with green parts of the green onion and enjoy! 

Want more recipes that take less than 20 minutes to make at home? Here are some of my favorite EASY and QUICK recipes- 

• The BEST Black Pepper Beef and Broccoli (Tender Beef)
• 3 Cup Chicken Noodle Stir-Fry (20 Minutes ONLY!)
• Taiwanese Soy Sauce Noodles (FIVE MINUTES NOODLES!)
• Shrimp and Egg Stir-fry (10 Minutes ONLY!)

Mapo Tofu 麻婆豆腐 (20 Minute Recipe!)

By Tiffy Cooks

5 from 2 votes

Mapo Tofu is one of the first recipes I learned to make on my own. This spicy tofu and pork stew is savory, spicy, and the ultimate rice killer. I am sharing my family’s Mapo Tofu recipe that will have you downing bowls and bowls of rice too! For an easy lunch box dish, or simply a quick but flavorful and high protein dinner option, this is a recipe you have to try!

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Prep Time:5 minutes mins

Cook Time:15 minutes mins

Total Time:20 minutes mins

Course: Main Course

Cuisine: Asian, Chinese

Keyword: Asian Food, Asian Recipes, Chinese Food, Easy, Easy Recipes, stew

Servings: 4 People

Calories: 295kcal

Ingredients

• 1 pack Firm/Traditional Tofu
• 1 cup Ground Lean Pork or chicken and shiitake mushroom
• ¼ cup Shiitake Mushrooms sliced
• 3 cloves Garlic chopped
• 1 Green Onion seperated whites and greens

Mapo Tofu Sauce

• 1.5 tbsp La Doubanjiang Spicy Fermented Bean Paste
• 2 tsp Sugar
• 1.5 tbsp Soy Sauce
• 1-2 cup Chicken Stock or Water
• 1 tsp ground Sichuan peppercorn
• 1-3 tbsp Corn Starch

Instructions

• Optional Step: Cut the tofu into cubes and pour hot water all over it; this will help take out the tofu smell and decrease cooking time, preventing the tofu from losing its shape.
• In a hot pan, drizzle in some oil and add in the pork. Break the pork apart and sauté for 2-3 minutes.
• Once the pork is broken apart, add the white part of the green onion, shiitake mushroom, and chopped garlic. Sauté together for 1-2 minutes or until fragrant.
• Add in Doubanjiang, sugar, soy sauce, and Sichuan pepper power and Sauté for 1-2 minutes.
  
• Gently add in the tofu and pour in chicken stock or water. Let it sizzle for 2-3 minutes, occasionally stirring to soak up all the sauce.
• Finally, add a mixture of corn starch and cold water to thicken the consistency before serving. If you like it thicker, add in more corn starch. I add in around 2.5 tbsp of corn starch with 4 tbsp of Cold water.
• Let it simmer for another 1-2 minutes, so it thickens. Garnish with green parts of the green onion and enjoy!
  

Video

Nutrition

Calories: 295kcalCarbohydrates: 13gProtein: 22gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 42mgSodium: 645mgPotassium: 314mgFiber: 2gSugar: 5gVitamin A: 42IUVitamin C: 2mgCalcium: 146mgIron: 2mg