Mapo Tofu

Course: Lunch, Main Course

Cuisine: Chinese

Diet: Vegetarian

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Calories: 169kcal

My vegetarian mapo tofu features silky tofu in a spicy, numbing Sichuan sauce with doubanjiang and chili oil. Vegan, 30 minutes, no meat needed.

1 tablespoon cornstarch
2 tablespoons water
2 tablespoons neutral oil such as vegetable or canola
3 cloves garlic minced
1 tablespoon fresh ginger minced
2 tablespoons doubanjiang spicy fermented bean paste, plus more to taste
1 tablespoon low-sodium soy sauce
1 teaspoon granulated sugar
1 cup vegetable broth
2 teaspoons chili oil
1 teaspoon Sichuan peppercorns toasted and ground (optional, for authentic numbing spice)

Open the tofu package and run a knife around the edges to loosen. Gently invert onto a cutting board. Using a sharp knife with minimal pressure, cut into ¾-inch cubes.
Bring 2 cups of water to a gentle simmer in a medium saucepan. Carefully add tofu cubes and simmer for 2 minutes—this helps the tofu hold its shape and removes any raw soy flavor. Drain gently using a slotted spoon and set aside.

In a small bowl, stir together the cornstarch and 2 tablespoons water until smooth. Set aside.
Heat oil in a large skillet or wok over medium-high heat until shimmering. Add garlic and ginger, stirring constantly for 30 seconds until fragrant (don't let it burn—reduce heat if it starts to brown).
Add the doubanjiang and stir for 1 minute to release its flavors and oils. The mixture will become deeply fragrant and slightly darker.
Add soy sauce, sugar, and vegetable broth. Stir to combine and bring to a simmer (small bubbles around the edges, about 2 minutes).
Using a slotted spoon or spatula, gently slide the tofu cubes into the sauce. Reduce heat to medium-low and simmer for 3-4 minutes, stirring very gently to avoid breaking the delicate tofu. The tofu should absorb the sauce flavors.
Stir the cornstarch slurry to recombine, then pour it into the pan while gently stirring. Simmer for 1-2 minutes until the sauce thickens and clings glossily to the tofu.
Remove from heat. Stir in chili oil and ground Sichuan peppercorns, if using.

Transfer to serving bowls over steamed rice. Garnish with sliced green onions and cilantro.

Silken tofu is traditional and gives mapo tofu its signature custardy texture. Handle it gently—use a wooden spoon or silicone spatula and stir with care.
Doubanjiang (fermented bean paste) is the soul of this dish. Find it at Asian grocery stores or online—Pixian brand is excellent. Don't skip it.
For authentic Sichuan flavor, toast the peppercorns in a dry pan for 2 minutes until fragrant, then grind in a spice grinder or mortar and pestle. They create a unique numbing, tingling sensation.
Start with 2 tablespoons doubanjiang and add more at the end if you want it spicier.
Store leftovers in the fridge up to 3 days; sauce may thin slightly when reheated.
Reheat gently over medium-low heat, adding a splash of broth if sauce has thickened.