Get ready to ignite your taste buds with these 18 Spicy Mapo Tofu Recipes that will take your love for Sichuan cuisine to the next level! Mapo Tofu, a classic Chinese dish from the Sichuan province, is known for its bold flavors and spicy kick. Traditionally made with ground pork or beef, this iconic recipe has been adapted and reimagined in countless ways, from vegetarian and vegan options to international twists.
In this article, we’ll take you on a culinary journey through 18 mouth-watering Mapo Tofu recipes that cater to different tastes and dietary needs. From classic Sichuan-style dishes with ground pork to more modern interpretations with silken tofu and chili oil, there’s something for everyone. Whether you’re a spice lover or just looking for a new way to cook tofu, these recipes are sure to tantalize your taste buds and leave you craving more.
Stay tuned for our collection of 18 Spicy Mapo Tofu Recipes that will challenge your palate and delight your senses!
Classic Sichuan Mapo Tofu with Ground Pork
A spicy and savory Chinese dish that combines the richness of tofu with the bold flavors of ground pork, chili peppers, and fermented soybeans.
Ingredients:
– 1 block firm tofu, cut into small cubes
– 1/2 cup ground pork
– 2 cloves garlic, minced
– 1 tablespoon ginger paste
– 1 tablespoon fermented soybean paste (doubanjiang)
– 1 teaspoon Sichuan peppercorns, toasted and ground
– 1/4 cup vegetable oil
– 2-3 dried red chilies, crushed or 1-2 teaspoons chili flakes
– Salt and white pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat.
2. Add the ground pork and cook until browned, breaking it up with a spatula as it cooks.
3. Add the garlic, ginger paste, soybean paste, Sichuan peppercorns, and chili flakes. Stir-fry for 1 minute.
4. Add the tofu and stir-fry until it’s well coated with the sauce.
5. Season with salt and white pepper to taste.
6. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 15-20 minutes
Vegetarian Mapo Tofu with Mushrooms
Mapo tofu is a popular Chinese dish, typically made with ground pork and fermented soybeans. Here’s a vegetarian twist that replaces the meat with mushrooms for a hearty and flavorful plant-based option.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 cups mixed mushrooms (e.g., cremini, shiitake, oyster), sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons Sichuan peppercorns, toasted and ground
– 1 tablespoon soy sauce
– 1 tablespoon cornstarch
– 2 teaspoons vegetable oil
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
2. Add mushrooms and cook until they release their moisture and start browning, about 3 minutes.
3. Add garlic, ginger, and Sichuan peppercorns; stir-fry for another minute.
4. In a small bowl, whisk together soy sauce and cornstarch. Add to the wok and stir-fry until the mixture thickens.
5. Add tofu and stir-fry until coated with the sauce, about 2 minutes.
6. Season with salt and pepper to taste.
7. Garnish with chopped scallions (if using).
Cooking Time: 15-20 minutes
Extra Spicy Mapo Tofu with Doubanjiang
Mapo tofu, a Sichuan classic, gets an extra kick from the addition of doubanjiang. This spicy stir-fry is a must-try for those who love a little heat in their lives.
Ingredients:
– 1 block firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon ginger, minced
– 1/4 cup doubanjiang (Sichuan chili paste)
– 1/4 cup soy sauce
– 1/4 cup Shaoxing wine (or dry sherry)
– 1/2 teaspoon white pepper
– 1/4 teaspoon red pepper flakes (optional)
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a wok or large skillet over high heat.
2. Add garlic and ginger; stir-fry until fragrant, about 30 seconds.
3. Add tofu; stir-fry until golden brown, about 5 minutes.
4. Add doubanjiang, soy sauce, Shaoxing wine, white pepper, and red pepper flakes (if using). Stir-fry for 1 minute.
5. Serve immediately, garnished with chopped scallions if desired.
Cooking Time: 10-12 minutes
Mapo Tofu with Minced Beef and Sichuan Peppercorns
A classic Sichuan dish, Mapo Tofu is a spicy and savory stir-fry made with tofu, minced beef, and Sichuan peppercorns. This recipe combines the comforting warmth of noodles with the bold flavors of Sichuan cuisine.
Ingredients:
– 1 block firm tofu, cut into small cubes
– 1/2 cup minced beef
– 2 cloves garlic, minced
– 1 tablespoon ginger, minced
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 1/4 teaspoon Sichuan peppercorns, toasted and ground
– 1/4 teaspoon white pepper
– Salt to taste
– Noodles (optional)
Instructions:
1. Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat.
2. Add the minced beef and cook until browned, breaking up with a spoon as it cooks.
3. Add the garlic, ginger, soy sauce, rice vinegar, sesame oil, Sichuan peppercorns, and white pepper. Stir-fry for 1 minute.
4. Add the tofu and stir-fry until coated in the sauce.
5. Season with salt to taste.
6. Serve over noodles, if desired.
Cooking Time: 15-20 minutes
Quick and Easy Mapo Tofu for Weeknights
Savor the rich flavors of Sichuan cuisine with this simplified recipe, perfect for a quick weeknight meal. This spicy tofu dish is a staple in Chinese cooking, and can be ready in under 30 minutes.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon ginger, grated
– 1/4 cup Sichuan peppercorns, toasted and ground
– 1/4 cup chili bean paste (doubanjiang)
– 1/2 teaspoon soy sauce
– 1/2 teaspoon sesame oil
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic, ginger, and Sichuan peppercorns; stir-fry until fragrant (30 seconds).
3. Add tofu; cook until golden brown (5 minutes).
4. Stir in chili bean paste, soy sauce, and sesame oil; cook for 1 minute.
5. Season with salt and pepper to taste.
6. Garnish with chopped scallions, if desired.
Cooking Time: 20-25 minutes
Mapo Tofu with Silken Tofu and Chili Oil
This classic Sichuan dish is a flavorful stir-fry that combines the creamy texture of silken tofu with the spicy kick of chili oil. In this recipe, we’ll use store-bought mapo tofu as a base and add our own twist by incorporating silken tofu and chili oil.
Ingredients:
– 1 block mapo tofu
– 1/2 cup silken tofu, crumbled
– 2 tablespoons chili oil
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Cut the mapo tofu into small cubes.
2. Heat a wok or large skillet over medium-high heat.
3. Add the chili oil and swirl it around to coat the pan.
4. Add the mapo tofu and stir-fry for 2-3 minutes, until heated through.
5. Add the crumbled silken tofu and stir-fry for another minute, until well combined.
6. Season with soy sauce, sesame oil, salt, and pepper.
7. Garnish with chopped scallions (if using).
8. Serve immediately.
Cooking Time: 10-12 minutes
Japanese-style Mapo Tofu with Milder Heat
Mapo tofu, a popular Sichuan dish, gets a milder twist with this Japanese-inspired version. This recipe maintains the creamy texture and savory flavors while reducing the heat level to suit a wider range of palates.
Ingredients:
– 1 block firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup fermented bean paste (such as miso or Korean chili paste)
– 1/4 cup soy sauce
– 1/4 cup sake or dry white wine
– 1/4 cup water
– 1 teaspoon cornstarch
– Salt and pepper to taste
– Chopped scallions and toasted sesame seeds for garnish (optional)
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the garlic, ginger, and fermented bean paste; stir-fry until fragrant.
3. Add the tofu and stir-fry until coated with the sauce mixture.
4. Gradually add the soy sauce, sake, water, and cornstarch mixture; stir constantly to avoid lumps.
5. Cook for an additional 2-3 minutes or until the sauce has thickened slightly.
6. Season with salt and pepper to taste.
7. Garnish with scallions and sesame seeds (if using).
8. Serve immediately over steamed rice or noodles.
Cooking Time: 15-20 minutes
Mapo Tofu with Fermented Black Beans
This classic Sichuan dish combines tender tofu with fermented black beans and a bold sauce, perfect for those who love spicy food. This recipe is an adaptation of the traditional version, using readily available ingredients to recreate the authentic flavor.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 1/2 cup fermented black beans (dòuchī)
– 2 cloves garlic, minced
– 1 tablespoon ginger, grated
– 1 tablespoon soy sauce
– 1 tablespoon Shaoxing wine or dry sherry
– 1 tablespoon cornstarch
– 2 tablespoons vegetable oil
– 1 teaspoon Sichuan peppercorns, toasted and ground
– 1/4 teaspoon red pepper flakes (optional)
– Salt to taste
– Scallions, chopped (optional)
Instructions:
1. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
2. Add the tofu and cook until golden brown on all sides, about 5 minutes. Remove from the pan and set aside.
3. In the same pan, add the remaining 1 tablespoon of oil, garlic, and ginger. Stir-fry for 30 seconds.
4. Add the fermented black beans, soy sauce, Shaoxing wine, cornstarch mixture, Sichuan peppercorns, and red pepper flakes (if using). Stir-fry for 2 minutes.
5. Return the tofu to the pan and stir-fry until well coated with the sauce. Season with salt to taste.
6. Serve immediately, garnished with chopped scallions if desired.
Cooking Time: 15-20 minutes
Vegan Mapo Tofu with Crumbled Tempeh
This recipe puts a creative twist on the classic Sichuan dish, Mapo tofu, by substituting traditional pork and chicken broth with crumbled tempeh for added depth of flavor.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 tablespoons sesame oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup crumbled tempeh
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 teaspoon cornstarch
– 1/4 teaspoon red pepper flakes (optional)
– Scallions, chopped (for garnish)
Instructions:
1. Heat sesame oil in a wok or large skillet over medium-high heat.
2. Add garlic and ginger; stir-fry until fragrant, about 30 seconds.
3. Add crumbled tempeh; cook, breaking up with spatula, until lightly browned, about 2 minutes.
4. Add tofu, soy sauce, rice vinegar, cornstarch, and red pepper flakes (if using). Stir to combine.
5. Cook, stirring frequently, until sauce thickens and flavors meld together, about 3-4 minutes.
6. Garnish with chopped scallions; serve hot over steamed rice or noodles.
Cooking Time: About 10 minutes
Mapo Tofu with Ground Chicken and Green Onions
Mapo tofu is a popular Sichuan dish that combines silken tofu, ground meat, and chili peppers. This recipe adds a twist by using ground chicken instead of pork or beef, and adding some green onions for freshness.
Ingredients:
– 1 block silken tofu, drained and cut into small cubes
– 1 lb ground chicken
– 2 cloves garlic, minced
– 1 tablespoon ginger, grated
– 1/4 cup fermented bean paste (doubanjiang)
– 1/4 cup soy sauce
– 1/4 cup rice vinegar
– 2 tablespoons cornstarch
– 1 teaspoon sesame oil
– Salt and pepper to taste
– 1/4 cup chopped green onions, for garnish
– Chili peppers or red pepper flakes, for added heat (optional)
Instructions:
1. Cook the ground chicken in a wok or large skillet over medium-high heat, breaking it up with a spoon as it cooks.
2. Add the garlic, ginger, and fermented bean paste; cook until fragrant.
3. Add the tofu, soy sauce, rice vinegar, and cornstarch mixture; stir-fry until the tofu is coated and slightly thickened.
4. Season with sesame oil, salt, and pepper to taste.
5. Garnish with green onions and add chili peppers or red pepper flakes for extra heat (if desired).
6. Serve immediately over steamed rice.
Cooking Time: 20-25 minutes
Mapo Tofu Stir-Fry with Bell Peppers
A spicy Sichuan-inspired dish that combines the creamy texture of tofu with the crunch of bell peppers and a savory sauce.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 bell peppers (any color), sliced
– 2 cloves garlic, minced
– 1 tablespoon Sichuan peppercorns, toasted and ground
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 tablespoon cornstarch
– 2 teaspoons chili bean paste (doubanjiang)
– 1/4 teaspoon red pepper flakes
– Salt and pepper to taste
– Cooking oil or vegetable oil for stir-frying
Instructions:
1. Heat 1 tablespoon of cooking oil in a wok or large skillet over medium-high heat.
2. Add the tofu and cook until golden brown, about 3-4 minutes. Remove from the pan and set aside.
3. Add another tablespoon of oil if needed, then add the bell peppers and garlic. Cook until the bell peppers are tender-crisp, about 4 minutes.
4. In a small bowl, whisk together soy sauce, rice vinegar, cornstarch, chili bean paste, and red pepper flakes.
5. Pour the sauce into the pan and stir to combine with the bell peppers. Bring to a simmer and cook for 1 minute.
6. Add the tofu back into the pan and stir-fry until everything is well coated with the sauce.
7. Season with salt and pepper to taste, then serve immediately.
Cooking Time: 15-20 minutes
Low-Carb Mapo Tofu with Zucchini Noodles
Mapo tofu is a beloved Sichuan dish that typically consists of silken tofu, ground pork, and a spicy sauce. In this low-carb version, we substitute the traditional noodles with zucchini noodles (zoodles) to create a healthier and flavorful meal.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 1/2 pound ground pork
– 2 cloves garlic, minced
– 1 tablespoon ginger paste
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 1 teaspoon Sichuan peppercorns, toasted and ground
– 1/4 cup chicken broth
– 1/4 cup heavy cream
– Salt and pepper to taste
– Zucchini noodles (zoodles) for serving
Instructions:
1. Cook the zoodles according to package instructions. Drain and set aside.
2. In a wok or large skillet, cook the ground pork over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add the garlic, ginger paste, soy sauce, sesame oil, and Sichuan peppercorns. Cook for 1-2 minutes, stirring constantly.
4. Add the tofu and stir gently to combine with the pork mixture.
5. In a small bowl, whisk together the chicken broth and heavy cream. Pour into the wok and stir to combine.
6. Simmer the sauce for 2-3 minutes or until thickened slightly.
7. Serve the mapo tofu over zoodles and enjoy!
Cooking Time: 15-20 minutes
Mapo Tofu Soup with Soft Tofu and Bok Choy
This classic Szechuan dish combines the creamy texture of soft tofu, the crunch of bok choy, and the bold flavors of mapo seasoning. Perfect for a quick and satisfying meal.
Ingredients:
– 1 block soft silken tofu, drained and cut into small cubes
– 2 cups water or vegetable broth
– 1 bunch bok choy, cleaned and chopped
– 2 cloves garlic, minced
– 1 tablespoon Szechuan peppercorns, toasted and ground
– 1 teaspoon mapo seasoning (or to taste)
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. In a large pot, combine water or broth and bring to a simmer.
2. Add the tofu and cook for 3-4 minutes, until heated through.
3. Add the bok choy, garlic, Szechuan peppercorns, and mapo seasoning. Stir well.
4. Reduce heat and let simmer for 5-7 minutes, until bok choy is tender.
5. Season with salt and pepper to taste.
6. Garnish with chopped scallions, if desired.
Cooking Time: 15-20 minutes
Mapo Tofu with Crispy Tofu Skin
A classic Sichuan dish that combines the creamy texture of tofu with the savory, slightly spicy flavors of Mapo sauce. This recipe adds a crispy twist by pan-frying the tofu skin to create a satisfying crunch.
Ingredients:
– 1 block firm tofu, drained and cut into 1-inch cubes
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 small onion, finely chopped
– 2 teaspoons Sichuan peppercorns, toasted and ground
– 1 teaspoon soy sauce
– 1 teaspoon Shaoxing wine (or dry sherry)
– 1 tablespoon cornstarch
– Salt to taste
– Vegetable oil for frying tofu skin
Instructions:
1. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
2. Add the garlic, onion, and Sichuan peppercorns; stir-fry until fragrant (30 seconds).
3. Add the tofu cubes and stir-fry until they are lightly browned on all sides (2-3 minutes).
4. In a small bowl, whisk together soy sauce, Shaoxing wine, and cornstarch. Pour into the wok and stir to coat the tofu.
5. Pan-fry the tofu skin in a separate pan with 1-2 tablespoons of vegetable oil until crispy and golden (about 3 minutes per side).
6. Serve the Mapo Tofu with the crispy tofu skin on top.
Cooking Time: 15-20 minutes
Mapo Tofu Rice Bowl with Fried Egg
This Mapo Tofu Rice Bowl is a twist on the classic Chinese dish, elevated by the addition of a crispy fried egg and served over fluffy rice. The combination of creamy tofu, spicy sauce, and runny yolk creates a harmonious balance of flavors and textures.
Ingredients:
– 1/2 cup firm tofu, cut into small cubes
– 2 cups cooked white rice
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon Sichuan peppercorns, toasted and ground
– 1 teaspoon soy sauce
– 1 teaspoon chili bean paste (doubanjiang)
– Salt and pepper to taste
– 2 eggs
– Scallions, chopped (optional)
Instructions:
1. Cook rice according to package instructions.
2. Heat oil in a wok or large skillet over medium-high heat. Add onion and garlic; cook until softened.
3. Add tofu and cook until golden brown. Add Sichuan peppercorns, soy sauce, and chili bean paste. Stir-fry for 1 minute.
4. Crack eggs into the wok. Cook until whites are set and yolks still runny.
5. Serve tofu mixture over cooked rice. Top with fried egg and garnish with scallions if desired.
Cooking Time: 20-25 minutes
Mapo Tofu Noodles with Udon and Chili Flakes
This recipe combines the rich flavors of mapo tofu with the chewy texture of udon noodles, all infused with a spicy kick from chili flakes. Perfect for a quick and satisfying meal.
Ingredients:
– 1 block firm tofu, cut into small cubes
– 2 cups udon noodles
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon Gochujang (Korean chili paste)
– 1 teaspoon soy sauce
– 1/4 cup chili flakes
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Cook udon noodles according to package instructions. Drain and set aside.
2. In a wok or large skillet, heat oil over medium-high heat. Add onion and garlic; cook until onion is translucent.
3. Add tofu and stir-fry until golden brown.
4. In a small bowl, whisk together Gochujang, soy sauce, and chili flakes. Pour mixture into the wok and stir to combine.
5. Add cooked noodles to the wok and toss with the mapo tofu mixture. Season with salt and pepper to taste.
6. Garnish with chopped scallions, if desired.
Cooking Time: 15-20 minutes
Mapo Tofu Stuffed Peppers for a Twist
Elevate the humble stuffed pepper with the bold flavors of Sichuan cuisine. This recipe combines tender peppers with creamy mapo tofu and savory spices, creating a harmonious balance of sweet and spicy.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 1 block of firm tofu, crumbled
– 2 tablespoons of mapo seasoning (Sichuan peppercorns and chili flakes)
– 1 tablespoon of soy sauce
– 1 tablespoon of rice vinegar
– 2 cloves of garlic, minced
– 1/4 cup of chopped scallions, for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a pan, cook the tofu with mapo seasoning, soy sauce, and rice vinegar until combined.
3. Stuff each pepper with the tofu mixture, leaving room at the top.
4. Bake for 25-30 minutes or until peppers are tender.
5. Garnish with scallions and serve hot.
Cooking Time: 30 minutes
Mapo Tofu with Shrimp and Scallions
Mapo tofu is a classic Sichuan dish that combines silken tofu with a spicy fermented soybean paste called doubanjiang. This recipe adds succulent shrimp and crispy scallions to create a flavorful and textured twist on the original.
Ingredients:
– 1 block silken tofu, drained and cut into small cubes
– 2 tablespoons vegetable oil
– 1 cup large shrimp, peeled and deveined
– 3 cloves garlic, minced
– 1 tablespoon ginger, grated
– 2 teaspoons doubanjiang (Sichuan peppercorn paste)
– 1/4 teaspoon white pepper
– Salt to taste
– 1/4 cup chopped scallions
– Sesame seeds and chili flakes for garnish (optional)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add shrimp, garlic, and ginger; cook until pink and just done.
3. In a separate pan, combine tofu, doubanjiang, white pepper, and salt. Stir-fry until combined and heated through.
4. Combine cooked shrimp mixture with tofu mixture.
5. Garnish with scallions, sesame seeds, and chili flakes (if using). Serve immediately.
Cooking Time: 15-20 minutes
Summary
Get ready to spice up your meal routine! This collection of 18 Mapo Tofu recipes offers a variety of twists on the classic Sichuan dish, including vegetarian and vegan options. From ground pork to silken tofu, minced beef to fermented black beans, there’s something for every palate. Whether you like it mild or extra spicy, these recipes are sure to satisfy your cravings and ignite your taste buds.
