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Flavorful Sichuan Mapo Tofu Recipe with Easy Spicy Ma La Sauce

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A bold and comforting Sichuan dish featuring silky tofu in a spicy, numbing Ma La sauce made with simple pantry staples. Perfect for quick, cozy dinners with authentic flavors.

Ingredients

Scale
  • 1 block (14 ounces / 400g) soft tofu, silken or medium-firm
  • 4 ounces (115g) ground pork (optional; can substitute ground chicken or omit for vegetarian)
  • 2 tablespoons doubanjiang (fermented chili bean paste), Pixian brand recommended
  • 1 teaspoon Sichuan peppercorns, toasted and ground
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 scallions, sliced thinly (white and green parts separated)
  • 1 tablespoon soy sauce (use tamari for gluten-free)
  • 1 tablespoon Shaoxing wine or dry sherry (optional but recommended)
  • 2 tablespoons vegetable or peanut oil
  • 1/2 cup (120ml) chicken or vegetable broth
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
  • 1 teaspoon sugar

Instructions

  1. Carefully drain the tofu and cut into 1-inch (2.5 cm) cubes. Handle gently to prevent breaking. (5 minutes)
  2. Toast Sichuan peppercorns in a dry pan over medium heat for 1-2 minutes until fragrant, then grind finely. (3 minutes)
  3. Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add ground pork and stir-fry until browned and crispy, about 4-5 minutes. Remove and set aside. (5 minutes)
  4. Add remaining 1 tablespoon oil to the wok. Stir-fry minced garlic, ginger, and white parts of scallions for about 30 seconds until fragrant but not burnt. (1 minute)
  5. Stir in doubanjiang and fry for 1-2 minutes to release oils and deepen flavor. (2 minutes)
  6. Pour in broth, soy sauce, Shaoxing wine, and sugar. Bring to a simmer. (2 minutes)
  7. Gently add tofu cubes into the sauce, then scatter cooked pork on top (or skip pork for vegetarian). Simmer gently for 4-5 minutes to absorb flavors. (5 minutes)
  8. Stir cornstarch slurry to recombine, then slowly pour into simmering sauce while stirring gently. Cook until sauce thickens and coats tofu, about 1-2 minutes. (2 minutes)
  9. Sprinkle ground Sichuan peppercorns and sliced green scallion parts over the dish. Give a final gentle stir. (1 minute)
  10. Serve hot over steamed rice immediately.

Notes

Handle tofu gently to prevent breaking; use a slotted spoon to transfer tofu if needed. Toast Sichuan peppercorns fresh for best numbing flavor. Adjust spice level by varying doubanjiang and peppercorn amounts. If sauce is too thick, add more broth or water. For vegetarian, omit pork and use vegetable broth; mushrooms can add texture.

Nutrition

Keywords: Mapo Tofu, Sichuan, Ma La sauce, spicy tofu, Chinese recipe, tofu recipe, easy dinner, vegetarian option

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