18 Spicy Mapo Tofu Recipes with a Kick

Mapo tofu is the ultimate comfort food with a fiery personality—perfect for those nights when you crave something bold, satisfying, and packed with flavor. Whether you’re a spice enthusiast or just dipping your toes into Sichuan cuisine, these 18 recipes bring the heat in creative, accessible ways. Get ready to transform your dinner routine with dishes that deliver a serious kick—let’s dive in!

Classic Sichuan Mapo Tofu with Ground Pork

Hearty and bold, this Sichuan classic delivers numbing heat and savory depth in every bite. Ground pork provides rich contrast to silken tofu’s delicate texture. Fermented bean paste and Sichuan peppercorns create that signature ma-la sensation.

Ingredients

– 1 lb silken tofu, drained and cubed
– 8 oz ground pork (80/20 blend)
– 2 tbsp Sichuan fermented broad bean paste (doubanjiang)
– 1 tbsp fermented black beans, rinsed and chopped
– 2 tsp ground Sichuan peppercorns
– 1 tsp red chili flakes
– 3 garlic cloves, minced
– 1-inch fresh ginger, minced
– 4 scallions, white parts minced, green parts sliced
– 2 tbsp chili oil
– 1 tbsp light soy sauce
– 1 tsp dark soy sauce
– 1 tsp granulated sugar
– 1½ cups chicken stock
– 2 tsp cornstarch mixed with 2 tbsp cold water
– 2 tbsp peanut oil

Instructions

1. Heat peanut oil in a wok over medium-high heat until shimmering (350°F).
2. Add ground pork and cook for 4 minutes, breaking it up with a spatula until no pink remains.
3. Push pork to one side and add doubanjiang, cooking for 1 minute until fragrant and oil turns red.
4. Stir in fermented black beans, garlic, ginger, and white scallion parts, cooking for 30 seconds.
5. Pour in chicken stock and bring to a simmer.
6. Gently slide in tofu cubes, being careful not to break them.
7. Add light soy sauce, dark soy sauce, sugar, and chili flakes.
8. Simmer uncovered for 5 minutes, occasionally spooning sauce over tofu.
9. Create a slurry by whisking cornstarch with cold water until smooth.
10. Drizzle slurry into the wok while stirring gently to thicken sauce.
11. Stir in chili oil and ground Sichuan peppercorns.
12. Transfer to serving bowl and garnish with green scallions.

Velvety tofu contrasts beautifully with the coarse pork texture in this fiery dish. The numbing peppercorns create a tingling sensation that builds with each bite. Serve over jasmine rice to balance the heat, or try it with chewy hand-pulled noodles for a more substantial meal.

Vegetarian Mapo Tofu with Mushrooms

Grab your wok for this fiery vegetarian twist on a Sichuan classic. Ground shiitakes create that signature meaty texture while fermented black beans deliver authentic depth. This version packs all the numbing heat without any compromise on flavor.

Ingredients

– 1 lb silken tofu, drained and cubed
– 8 oz fresh shiitake mushrooms, stems removed and finely chopped
– 2 tbsp Sichuan chili bean paste (doubanjiang)
– 1 tbsp fermented black beans, rinsed and roughly chopped
– 3 cloves garlic, microplaned
– 1-inch piece fresh ginger, microplaned
– 2 tbsp roasted sesame oil
– 1 tbsp Chinese black vinegar
– 1 tsp Sichuan peppercorns, freshly ground
– ½ cup vegetable stock, warmed
– 2 tsp cornstarch slurry (1 tsp cornstarch + 1 tsp cold water)
– 2 scallions, thinly sliced on the bias

Instructions

1. Heat sesame oil in a wok over medium-high heat until shimmering, about 90 seconds.
2. Add chopped shiitakes and sauté until deeply browned and moisture evaporates, 6-8 minutes.
3. Stir in chili bean paste and cook until oil turns red, about 2 minutes.
4. Add microplaned garlic and ginger, stirring constantly for 30 seconds until fragrant.
5. Pour in warmed vegetable stock, scraping any browned bits from the wok bottom.
6. Gently slide tofu cubes into the sauce without breaking them.
7. Simmer uncovered for 4 minutes, occasionally spooning sauce over tofu.
8. Drizzle cornstarch slurry around the edges while gently swirling the wok.
9. Cook until sauce thickens and coats the back of a spoon, about 1 minute.
10. Remove from heat and fold in black vinegar and ground Sichuan peppercorns.
11. Garnish with bias-cut scallions just before serving.
Hearty mushrooms provide substantial chew against the delicate tofu curds. The fermented black beans contribute an earthy umami that balances the chili’s sharp heat. Serve over jasmine rice to soak up every drop of the vibrant red sauce.

Extra Spicy Mapo Tofu with Doubanjiang

Get ready for a Sichuan classic that packs serious heat. Groundbreaking in its simplicity yet complex in flavor, this dish delivers numbing spice and savory depth. Guaranteed to clear your sinuses while satisfying your umami cravings.

Ingredients

– 1 lb silken tofu, cubed
– 2 tbsp Sichuan doubanjiang (fermented broad bean paste)
– 1 tbsp fermented black beans, rinsed
– 2 tsp Sichuan peppercorns, freshly ground
– 1 tbsp chili oil with sediment
– 3 garlic cloves, minced
– 1-inch fresh ginger, julienned
– 4 oz ground pork (80/20 blend)
– 1 cup chicken stock, unsalted
– 1 tsp dark soy sauce
– 1 tsp light soy sauce
– 1 tsp cornstarch mixed with 2 tbsp cold water
– 2 scallions, green parts only, thinly sliced
– 1 tbsp rendered pork fat

Instructions

1. Heat rendered pork fat in a wok over medium-high heat until shimmering.
2. Add ground pork and cook for 3 minutes, breaking it into small crumbles with a spatula.
3. Stir in Sichuan doubanjiang and cook for 2 minutes until the oil turns red, releasing its fermented aroma.
4. Add minced garlic and julienned ginger, stirring constantly for 45 seconds until fragrant.
5. Pour in chicken stock and bring to a vigorous boil.
6. Gently slide in cubed silken tofu, shaking the wok to distribute evenly rather than stirring.
7. Add both soy sauces and fermented black beans, then reduce heat to maintain a gentle simmer.
8. Cook uncovered for 8 minutes, allowing the tofu to absorb the sauce.
9. Drizzle in the cornstarch slurry while gently swirling the wok to thicken the sauce.
10. Remove from heat and stir in chili oil and ground Sichuan peppercorns.
11. Transfer to a serving bowl and garnish with sliced scallions.
Let the dish rest for 3 minutes before serving to allow flavors to meld. Last bites should feature the tofu’s delicate texture against the fiery, numbing sauce. Layer it over steamed jasmine rice to tame the heat while soaking up every drop of the complex, fermented sauce.

Mapo Tofu with Minced Beef and Sichuan Peppercorns

Perfectly balancing fiery heat with numbing sensation, this Sichuan classic transforms humble tofu into an unforgettable experience. Packed with savory minced beef and tongue-tingling peppercorns, it delivers complex flavors in under 30 minutes.

Ingredients

• 14 ounces silken tofu, drained and cubed
• 8 ounces grass-fed ground beef
• 2 tablespoons Sichuan peppercorns, lightly toasted
• 2 tablespoons doubanjiang (fermented broad bean paste)
• 1 tablespoon fermented black beans, rinsed
• 3 garlic cloves, microplaned
• 1-inch fresh ginger, microplaned
• 2 scallions, thinly sliced on bias
• 1 cup homemade chicken stock
• 1 tablespoon dark soy sauce
• 1 teaspoon granulated sugar
• 2 tablespoons cornstarch slurry (1:1 ratio with cold water)
• 2 tablespoons chili oil with sediment
• 1 teaspoon sesame oil

Instructions

1. Heat a wok over high heat until wisps of smoke appear.
2. Add Sichuan peppercorns and dry-toast for 45 seconds until fragrant.
3. Transfer peppercorns to a mortar and coarsely grind with pestle.
4. Return wok to high heat and add chili oil.
5. Add grass-fed ground beef and break apart with wooden spatula.
6. Stir-fry beef for 3 minutes until no pink remains and edges crisp.
7. Push beef to wok sides and add doubanjiang to center.
8. Fry paste for 1 minute until oil turns vibrant red.
9. Add microplaned garlic and ginger, stir-frying for 30 seconds.
10. Incorporate fermented black beans and cook for 20 seconds.
11. Pour in homemade chicken stock, scraping browned bits from wok bottom.
12. Add dark soy sauce and granulated sugar, stirring to dissolve.
13. Gently slide silken tofu cubes into simmering liquid.
14. Reduce heat to medium and simmer uncovered for 5 minutes.
15. Drizzle cornstarch slurry in circular motion while gently shaking wok.
16. Thicken sauce for 2 minutes until glossy and coating consistency.
17. Fold in half the ground Sichuan peppercorns and sesame oil.
18. Transfer to serving dish and garnish with remaining peppercorns and bias-cut scallions.

Just-cooked tofu maintains delicate integrity while absorbing the fiery sauce. The numbing peppercorns create fascinating contrast against savory beef. Serve over jasmine rice to balance heat, or with chilled cucumber salad for temperature play.

Quick and Easy Mapo Tofu for Weeknights

Mornings might be chaotic, but dinner doesn’t have to be—this streamlined mapo tofu delivers deep, savory heat in under 30 minutes. It’s the ultimate weeknight rescue for when you crave something intensely flavorful without the fuss.

Ingredients

– 1 tablespoon toasted sesame oil
– 8 ounces ground pork
– 2 tablespoons doubanjiang (fermented chili bean paste)
– 3 cloves garlic, minced
– 1 teaspoon freshly grated ginger
– 2 cups chicken stock
– 1 tablespoon light soy sauce
– 1 teaspoon Sichuan peppercorns, finely ground
– 14 ounces soft tofu, cut into 1-inch cubes
– 2 teaspoons cornstarch mixed with 1 tablespoon cold water
– 2 scallions, thinly sliced

Instructions

1. Heat 1 tablespoon toasted sesame oil in a large skillet over medium-high heat until shimmering.
2. Add 8 ounces ground pork and cook for 4–5 minutes, breaking it apart with a spatula until no pink remains.
3. Stir in 2 tablespoons doubanjiang and cook for 1 minute until fragrant and the oil turns red.
4. Add 3 cloves minced garlic and 1 teaspoon grated ginger; cook for 30 seconds until aromatic.
5. Pour in 2 cups chicken stock and 1 tablespoon light soy sauce, then bring to a simmer.
6. Sprinkle 1 teaspoon ground Sichuan peppercorns into the simmering liquid.
7. Gently add 14 ounces cubed soft tofu and simmer for 5 minutes, avoiding stirring to prevent breaking.
8. Stir the cornstarch slurry and drizzle it into the skillet while stirring gently.
9. Cook for 1–2 minutes until the sauce thickens and coats the tofu.
10. Remove from heat and fold in sliced scallions.
Just spoon it over steamed jasmine rice to soak up the mala-spiced sauce. The tofu stays silky against the gritty pork, while the doubanjiang brings a slow-building heat that lingers pleasantly.

Mapo Tofu with Silken Tofu and Chili Oil

Dive into Sichuan’s fiery soul with this mapo tofu. Silken tofu melts into a complex chili oil base, creating addictive heat. Ground pork adds savory depth to balance the spice.

Ingredients

– 1 lb silken tofu, drained and cubed
– 8 oz ground pork
– 3 tbsp Sichuan chili oil
– 2 tbsp doubanjiang (fermented broad bean paste)
– 1 tbsp fermented black beans, rinsed and chopped
– 2 tsp Sichuan peppercorns, toasted and ground
– 3 garlic cloves, minced
– 1-inch ginger knob, minced
– 2 scallions, white parts minced, green parts sliced
– 1 cup chicken stock
– 1 tbsp light soy sauce
– 1 tsp dark soy sauce
– 2 tsp cornstarch mixed with 1 tbsp water
– 2 tbsp peanut oil

Instructions

1. Heat peanut oil in a wok over medium-high heat until shimmering.
2. Add ground pork and cook for 4 minutes, breaking it into small crumbles.
3. Stir in doubanjiang and cook for 2 minutes until oil turns red.
4. Add minced garlic, ginger, and scallion whites; cook for 1 minute until fragrant.
5. Pour in chicken stock and bring to a simmer.
6. Gently slide in cubed silken tofu without stirring to prevent breaking.
7. Add both soy sauces and fermented black beans.
8. Simmer uncovered for 5 minutes to allow flavors to meld.
9. Drizzle cornstarch slurry around the edges while gently swirling the wok.
10. Cook for 2 more minutes until sauce thickens and coats the tofu.
11. Fold in Sichuan chili oil and half the ground Sichuan peppercorns.
12. Transfer to serving bowl and garnish with remaining peppercorns and scallion greens.
Expect silky tofu contrasting with the gritty pork texture in a numbing, fiery sauce. The mala sensation builds gradually with each bite. Serve over jasmine rice to soak up every drop of the complex sauce.

Japanese-style Mapo Tofu with Milder Heat

Rethink mapo tofu with this Japanese-inspired version that dials back the heat while keeping all the umami richness. Using silken tofu and milder seasonings creates an approachable dish perfect for weeknights. You’ll get complex flavor without overwhelming spice.

Ingredients

– 1 lb silken tofu, drained
– 8 oz ground pork shoulder
– 2 tbsp toasted sesame oil
– 3 garlic cloves, minced
– 1 tbsp freshly grated ginger
– 2 tbsp doubanjiang (Japanese chili bean paste)
– 1 tbsp sake
– 1 tbsp mirin
– 2 tsp usukuchi soy sauce
– 1 cup dashi stock
– 1 tsp potato starch
– 2 scallions, thinly sliced

Instructions

1. Cut drained silken tofu into 1-inch cubes using a sharp knife.
2. Heat toasted sesame oil in a large skillet over medium-high heat until shimmering.
3. Add ground pork shoulder and cook for 4 minutes, breaking it up with a spatula until no pink remains.
4. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
5. Add doubanjiang and cook for 30 seconds to bloom the flavors.
6. Pour in sake and mirin, scraping any browned bits from the pan bottom.
7. Add usukuchi soy sauce and dashi stock, bringing to a gentle simmer.
8. Carefully add tofu cubes, spooning sauce over them without stirring.
9. Simmer uncovered for 5 minutes to allow flavors to meld.
10. Mix potato starch with 1 tablespoon cold water to create a slurry.
11. Drizzle slurry around the skillet edges while gently shaking the pan.
12. Cook for 1 minute until sauce thickens and coats the tofu.
13. Remove from heat and fold in sliced scallions.

Don’t stir the tofu aggressively to maintain its delicate structure. The silken cubes should remain intact while absorbing the savory sauce. Serve over steamed Japanese rice or with chilled somen noodles for contrasting temperatures.

Mapo Tofu with Fermented Black Beans

Whip up this fiery Sichuan classic that delivers bold umami depth with minimal effort. Fermented black beans create complex savory notes that complement the silken tofu’s delicate texture. This version balances heat with aromatic complexity for a restaurant-quality result at home.

Ingredients

– 1 lb silken tofu, drained and cubed
– 2 tbsp Sichuan chili bean paste
– 1 tbsp fermented black beans, rinsed and chopped
– 2 cloves garlic, minced
– 1 tsp fresh ginger, grated
– 4 oz ground pork (80/20 blend)
– 1 cup chicken stock
– 1 tbsp light soy sauce
– 1 tsp dark soy sauce
– 1 tsp Sichuan peppercorns, toasted and ground
– 2 tsp cornstarch
– 2 tbsp water
– 2 tbsp peanut oil
– 2 scallions, thinly sliced

Instructions

1. Heat peanut oil in a wok over medium-high heat until shimmering (350°F).
2. Add ground pork and cook for 3 minutes, breaking it apart until no pink remains.
3. Stir in Sichuan chili bean paste and cook for 1 minute until fragrant and oil turns red.
4. Add minced garlic and grated ginger, stirring constantly for 30 seconds to prevent burning.
5. Pour in chicken stock, scraping the bottom to deglaze any browned bits.
6. Add both soy sauces and chopped fermented black beans, bringing to a simmer.
7. Gently slide in cubed silken tofu, shaking the wok to distribute rather than stirring to maintain shape.
8. Simmer uncovered for 5 minutes until sauce reduces slightly.
9. Create a cornstarch slurry by whisking cornstarch with 2 tbsp water until smooth.
10. Drizzle slurry into the wok while gently swirling to thicken sauce evenly.
11. Sprinkle ground Sichuan peppercorns over the surface for aromatic ma-la sensation.
12. Garnish with sliced scallions and immediately remove from heat. The silken tofu maintains its custard-like texture while absorbing the fiery, numbing sauce. Serve over steamed jasmine rice to balance the heat, or try it with chewy hand-pulled noodles for contrasting textures.

Vegan Mapo Tofu with Crumbled Tempeh

Bold flavors meet plant-based innovation in this fiery Sichuan classic reimagined. This vegan mapo tofu delivers that signature numbing heat through crumbled tempeh standing in for ground pork. You’ll achieve restaurant-quality depth with minimal fuss.

Ingredients

– 14 ounces firm tofu, pressed and cubed
– 8 ounces organic tempeh, crumbled
– 2 tablespoons Sichuan chili bean paste (doubanjiang)
– 1 tablespoon fermented black beans, rinsed
– 3 tablespoons avocado oil
– 4 garlic cloves, finely minced
– 1-inch fresh ginger, microplaned
– 2 cups vegan chicken-style broth
– 1 tablespoon light soy sauce
– 2 teaspoons Sichuan peppercorns, freshly ground
– 1 teaspoon toasted sesame oil
– 2 scallions, thinly sliced
– 1 tablespoon cornstarch mixed with 2 tablespoons cold water

Instructions

1. Press firm tofu between paper towels with a weighted plate for 15 minutes to remove excess moisture.
2. Cube pressed tofu into ¾-inch pieces using a sharp chef’s knife.
3. Crumble organic tempeh into small, ground meat-like pieces with your fingers.
4. Heat avocado oil in a wok over medium-high heat until shimmering at 350°F.
5. Add crumbled tempeh and sauté for 4-5 minutes until golden brown and crispy.
6. Stir in Sichuan chili bean paste and cook for 2 minutes until oil turns vibrant red.
7. Add minced garlic and microplaned ginger, stirring constantly for 30 seconds until fragrant.
8. Pour in vegan chicken-style broth and bring to a rolling boil.
9. Gently slide cubed tofu into the simmering broth using a spatula.
10. Reduce heat to medium-low and simmer uncovered for 8 minutes.
11. Add light soy sauce and rinsed fermented black beans, stirring gently to combine.
12. Create a slurry by whisking cornstarch with cold water until completely smooth.
13. Drizzle cornstarch slurry into the wok while stirring gently to thicken the sauce.
14. Cook for 2 more minutes until sauce coats the back of a spoon.
15. Remove from heat and stir in freshly ground Sichuan peppercorns and toasted sesame oil.
16. Garnish with thinly sliced scallions just before serving.

Outstanding ma-la sensation dominates with the peppercorns’ tingling heat balancing the fermented bean depth. The tempeh provides satisfying toothsome texture against the silken tofu cubes. Serve over jasmine rice to soak up the vibrant crimson sauce, or layer in lettuce cups for a low-carb alternative.

Mapo Tofu with Ground Chicken and Green Onions

Diving into Sichuan cuisine reveals this fiery classic that balances heat with savory depth. Ground chicken provides a lean protein base while silken tofu melts into the spicy sauce. Green onions add fresh contrast to the numbing chili intensity.

Ingredients

– 1 lb ground chicken
– 14 oz silken tofu, drained
– 3 tbsp Sichuan chili bean paste
– 2 tbsp fermented black beans, rinsed
– 1 tbsp Sichuan peppercorns, toasted and ground
– 2 tsp fresh ginger, finely minced
– 3 garlic cloves, thinly sliced
– ¼ cup chicken stock
– 1 tbsp light soy sauce
– 1 tsp dark soy sauce
– 1 tsp granulated sugar
– 2 tsp cornstarch mixed with 1 tbsp water
– 3 green onions, sliced on bias
– 2 tbsp peanut oil

Instructions

1. Heat peanut oil in a wok over medium-high heat until shimmering.
2. Add ground chicken and cook for 4 minutes, breaking apart with wooden spoon until no pink remains.
3. Stir in Sichuan chili bean paste and cook for 1 minute until oil turns red.
4. Add minced ginger and sliced garlic, stirring constantly for 30 seconds until fragrant.
5. Pour in chicken stock, scraping bottom to release browned bits.
6. Add both soy sauces, sugar, and fermented black beans, stirring to combine.
7. Gently slide in drained silken tofu cubes without breaking them.
8. Simmer uncovered for 5 minutes, occasionally nudging sauce over tofu without stirring.
9. Drizzle cornstarch slurry around edges while swirling wok to thicken sauce.
10. Fold in sliced green onions and ground Sichuan peppercorns.
11. Remove from heat immediately when sauce coats back of spoon.
The silken tofu creates a delicate mouthfeel against the coarse chicken texture. Serve over jasmine rice to absorb the complex chili oil, or pair with chilled cucumber salad to counterbalance the heat.

Mapo Tofu Stir-Fry with Bell Peppers

Unleash bold Sichuan flavors in this quick weeknight adaptation. Using pantry staples and fresh vegetables, this version delivers the signature numbing heat with minimal effort. Perfect for busy cooks craving authentic Asian flavors without the lengthy prep.

Ingredients

– 1 lb silken tofu, drained and cubed
– 2 tbsp Sichuan doubanjiang (fermented broad bean paste)
– 1 tbsp fermented black beans, rinsed
– 2 tsp Sichuan peppercorns, freshly ground
– 1 tsp chili oil with sediment
– 2 tbsp peanut oil
– 3 garlic cloves, minced
– 1-inch ginger knob, finely grated
– 2 red bell peppers, julienned
– 1 cup low-sodium chicken stock
– 1 tbsp cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water)
– 2 scallions, thinly sliced on bias

Instructions

1. Heat peanut oil in a wok over high heat until shimmering, about 1 minute.
2. Add ground Sichuan peppercorns and toast for 30 seconds until fragrant.
3. Stir in doubanjiang and fermented black beans, frying for 1 minute to release oils.
4. Add minced garlic and grated ginger, stir-frying for 30 seconds until aromatic.
5. Toss in julienned bell peppers and cook for 2 minutes until slightly softened.
6. Pour in chicken stock and bring to a rolling boil.
7. Gently slide in cubed silken tofu and reduce heat to medium.
8. Simmer uncovered for 3 minutes, occasionally spooning sauce over tofu.
9. Drizzle cornstarch slurry around the edges while gently swirling the wok.
10. Cook for 1 minute until sauce thickens and coats ingredients.
11. Remove from heat and stir in chili oil.
12. Garnish with sliced scallions immediately before serving.

Note: The silken tofu maintains its delicate texture while absorbing the complex, spicy sauce. Serve over jasmine rice to balance the heat, or wrap in lettuce cups for a low-carb option that highlights the numbing Sichuan peppercorn sensation.

Low-Carb Mapo Tofu with Zucchini Noodles

Hankering for bold flavors without the carb overload? This low-carb Mapo Tofu swaps traditional noodles for crisp zucchini ribbons. The spicy Sichuan sauce clings beautifully to silken tofu and fresh vegetable strands.

Ingredients

– 1 lb silken tofu, drained and cubed
– 2 medium zucchinis, spiralized into noodles
– 2 tbsp toasted sesame oil
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, finely grated
– 2 tbsp Sichuan doubanjiang (fermented broad bean paste)
– 1 tsp Sichuan peppercorns, freshly ground
– ½ lb ground pork (80/20 blend)
– 1 cup low-sodium chicken stock
– 1 tbsp tamari
– 1 tsp erythritol
– 2 scallions, thinly sliced

Instructions

1. Spiralize zucchinis into ¼-inch thick noodles using a spiralizer.
2. Pat zucchini noodles dry with paper towels to remove excess moisture.
3. Heat 1 tbsp toasted sesame oil in a large wok over medium-high heat until shimmering.
4. Add ground pork and cook for 4-5 minutes until browned and crumbled.
5. Add minced garlic and grated ginger, stirring constantly for 45 seconds until fragrant.
6. Stir in Sichuan doubanjiang and cook for 1 minute to bloom the flavors.
7. Pour in chicken stock, tamari, and erythritol, bringing to a simmer.
8. Gently add cubed silken tofu, spooning sauce over without breaking pieces.
9. Simmer uncovered for 6-8 minutes until sauce reduces by one-third.
10. Sprinkle ground Sichuan peppercorns over the mixture.
11. Heat remaining 1 tbsp sesame oil in a separate skillet over high heat.
12. Sauté zucchini noodles for 90 seconds until just tender but still crisp.
13. Divide zucchini noodles between two bowls.
14. Ladle Mapo Tofu mixture over noodles.
15. Garnish with sliced scallions.

Perfectly balanced between fiery heat and numbing mala sensation, the silken tofu melts against crisp zucchini noodles. Serve immediately to maintain textural contrast, or top with a soft-poached egg for extra richness.

Mapo Tofu Soup with Soft Tofu and Bok Choy

Zesty and warming, this Mapo Tofu Soup transforms traditional Sichuan flavors into a comforting bowl. Soft tofu melts into the fiery broth while bok choy adds fresh crunch. Ground pork provides savory depth against the numbing heat of Sichuan peppercorns.

Ingredients

– 1 lb ground pork
– 2 tbsp Sichuan chili bean paste
– 1 tsp whole Sichuan peppercorns
– 3 cloves garlic, finely minced
– 1-inch piece fresh ginger, finely grated
– 4 cups rich chicken stock
– 1 tbsp light soy sauce
– 1 tsp dark soy sauce
– 14 oz soft tofu, cut into 1-inch cubes
– 2 small heads baby bok choy, leaves separated
– 2 tsp cornstarch mixed with 1 tbsp cold water
– 2 tbsp neutral oil
– 1 tsp toasted sesame oil

Instructions

1. Heat neutral oil in a heavy-bottomed pot over medium-high heat until shimmering.
2. Add ground pork and cook for 5 minutes, breaking it up with a wooden spoon until no pink remains.
3. Stir in Sichuan chili bean paste and cook for 1 minute until fragrant and oil turns red.
4. Add minced garlic and grated ginger, cooking for 30 seconds until aromatic.
5. Pour in chicken stock, scraping the bottom to release any browned bits.
6. Add both light and dark soy sauces, then bring to a gentle boil.
7. Reduce heat to maintain a simmer and cook uncovered for 10 minutes to develop flavors.
8. Gently add soft tofu cubes and simmer for 5 minutes without stirring to prevent breaking.
9. Stir in bok choy leaves and cook for 2 minutes until just wilted but still crisp.
10. Slowly drizzle in cornstarch slurry while stirring constantly to thicken the broth.
11. Remove from heat and stir in toasted sesame oil and whole Sichuan peppercorns.
12. Ladle into deep bowls immediately. Your final broth should coat the back of a spoon nicely. For optimal texture, handle the tofu gently throughout cooking. Toast Sichuan peppercorns briefly in a dry pan before adding for enhanced aroma. Yieldingly tender tofu contrasts with the crisp bok choy in each spoonful. The numbing heat builds gradually while the rich pork base provides comforting savoriness. Serve over steamed jasmine rice to balance the fiery broth, or garnish with sliced scallions for fresh contrast.

Mapo Tofu with Crispy Tofu Skin

Earthy and bold, this Mapo Tofu variation swaps traditional soft tofu for crispy tofu skin, creating a textural masterpiece. Sichuan peppercorns deliver their signature ma la sensation while fermented black beans add deep umami notes. Expect a fiery, complex dish that elevates classic Chinese flavors with satisfying crunch.

Ingredients

– 8 oz dried tofu skin, rehydrated and patted dry
– 2 tbsp Sichuan peppercorns, lightly toasted
– 3 tbsp fermented black beans, rinsed and chopped
– 1/4 cup chili oil with sediment
– 2 tbsp doubanjiang (fermented broad bean paste)
– 3 cloves garlic, microplaned
– 1-inch knob ginger, microplaned
– 8 oz ground pork shoulder, 80/20 fat ratio
– 1 cup chicken stock, unsalted
– 1 tbsp dark soy sauce
– 1 tsp potato starch
– 2 tbsp cold water
– 2 scallions, bias-cut into 1/4-inch pieces
– 2 tbsp grapeseed oil

Instructions

1. Heat grapeseed oil in a wok over medium-high heat until it shimmers, about 350°F.
2. Fry rehydrated tofu skin in batches until golden and crisp, approximately 3 minutes per side.
3. Transfer crispy tofu skin to a wire rack set over a sheet pan to drain excess oil.
4. Toast Sichuan peppercorns in a dry skillet over medium heat until fragrant, about 90 seconds.
5. Grind toasted peppercorns coarsely using a mortar and pestle.
6. Heat chili oil in the cleaned wok over medium heat until it ripples.
7. Sauté microplaned garlic and ginger until aromatic, approximately 45 seconds.
8. Add ground pork shoulder and cook until no pink remains, breaking it into small crumbles.
9. Stir in doubanjiang and fermented black beans, cooking until oil slightly separates, about 2 minutes.
10. Pour in unsalted chicken stock and dark soy sauce, bringing to a simmer.
11. Whisk potato starch with cold water to create a smooth slurry.
12. Stir slurry into the sauce and cook until thickened to coating consistency, approximately 1 minute.
13. Fold in crispy tofu skin and bias-cut scallions, tossing to coat evenly.
14. Finish with ground Sichuan peppercorns, reserving 1/4 teaspoon for garnish.

Just-crisp tofu skin absorbs the fiery sauce while maintaining structural integrity against the tender pork. The ma la sensation builds gradually, complemented by fermented bean complexity. Serve immediately over jasmine rice or alongside chilled sesame noodles for temperature contrast.

Mapo Tofu Rice Bowl with Fried Egg

Just when you need a comforting bowl that packs serious flavor, this Mapo Tofu Rice Bowl delivers. Japanese short-grain rice provides the perfect sticky base for the spicy tofu mixture. Topped with a crispy-edged fried egg, it’s weeknight perfection.

Ingredients

– 1 cup Japanese short-grain rice, rinsed until water runs clear
– 1 ½ cups filtered water
– 14 oz firm tofu, pressed and cubed
– 2 tbsp Sichuan chili bean paste
– 1 tbsp fermented black beans, rinsed and roughly chopped
– 3 cloves garlic, microplaned
– 1-inch piece ginger, microplaned
– 8 oz ground pork (80/20 blend)
– 1 cup homemade chicken stock
– 2 tsp cornstarch slurry (1:1 cornstarch to water)
– 2 tsp Sichuan peppercorns, freshly ground
– 2 tbsp clarified butter
– 2 pasture-raised eggs
– 2 scallions, thinly sliced on bias

Instructions

1. Combine rinsed rice and filtered water in heavy-bottomed saucepan, bring to boil over high heat.
2. Immediately reduce heat to lowest setting, cover tightly, and cook for 18 minutes exactly.
3. Remove rice from heat and let steam, covered, for 10 minutes—this ensures proper grain separation.
4. Heat wok over high heat until water droplets sizzle and evaporate instantly.
5. Add clarified butter and swirl to coat surface completely.
6. Crack eggs into hot wok and cook for 90 seconds until whites are set but yolks remain runny.
7. Transfer eggs to plate, keeping yolks intact for later topping.
8. Return wok to high heat and add ground pork, breaking into small crumbles with wooden spatula.
9. Cook pork for 4-5 minutes until browned and rendered, stirring constantly.
10. Add Sichuan chili bean paste and fermented black beans, frying for 60 seconds until fragrant.
11. Incorporate microplaned garlic and ginger, cooking for 30 seconds until aromatic but not browned.
12. Pour in homemade chicken stock, scraping bottom to deglaze any fond.
13. Gently add pressed tofu cubes, simmering for 3 minutes to absorb flavors.
14. Drizzle cornstarch slurry around edges while stirring gently—this prevents clumping.
15. Cook for 2 more minutes until sauce thickens to coating consistency.
16. Fold in freshly ground Sichuan peppercorns just before removing from heat.
17. Fluff steamed rice with fork to separate grains.
18. Divide rice between bowls, top with mapo tofu mixture, then place fried egg centrally.
19. Garnish with bias-cut scallions for visual appeal and fresh contrast.

Glistening yolks mingle with the numbing heat of Sichuan peppercorns when broken over the rice. The creamy tofu contrasts beautifully with the crispy egg edges and tender pork crumbles. For an extra textural element, sprinkle with crushed roasted peanuts just before serving.

Mapo Tofu Noodles with Udon and Chili Flakes

Only the boldest flavors survive in this fiery fusion dish. Our Mapo Tofu Noodles combine silken tofu’s delicate texture with udon’s satisfying chew, all wrapped in numbing Sichuan heat that builds with each bite.

Ingredients

– 8 oz dried udon noodles
– 14 oz silken tofu, drained and cubed
– 2 tbsp Sichuan chili flakes
– 1 tbsp doubanjiang (fermented broad bean paste)
– 3 cloves garlic, minced
– 1-inch fresh ginger, grated
– 4 oz ground pork (80/20 blend)
– 2 cups chicken stock
– 1 tbsp light soy sauce
– 1 tsp Sichuan peppercorns, freshly ground
– 2 tsp cornstarch
– 2 tbsp cold water
– 2 scallions, thinly sliced
– 1 tbsp toasted sesame oil

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large stockpot.
2. Add udon noodles and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain noodles thoroughly and rinse under cold water to stop the cooking process.
4. Heat a wok or large skillet over medium-high heat until a drop of water sizzles immediately.
5. Add ground pork and cook for 3-4 minutes, breaking it up with a spatula until no pink remains.
6. Push pork to one side and add doubanjiang, garlic, and ginger to the empty space.
7. Toast the aromatics for 30 seconds until fragrant, then incorporate with the pork.
8. Sprinkle Sichuan chili flakes over the mixture and stir for 15 seconds to bloom the spices.
9. Pour in chicken stock and bring to a vigorous boil, scraping any browned bits from the bottom.
10. Reduce heat to medium and gently add cubed silken tofu, being careful not to break the pieces.
11. Simmer for 4 minutes until tofu is heated through but still holds its shape.
12. Whisk cornstarch with cold water in a small bowl until completely smooth.
13. Drizzle the slurry into the simmering sauce while stirring constantly.
14. Cook for 1 minute until sauce thickens to a glossy, coating consistency.
15. Stir in light soy sauce and freshly ground Sichuan peppercorns.
16. Add cooked udon noodles to the sauce and toss gently to coat.
17. Remove from heat and drizzle with toasted sesame oil.
18. Garnish with sliced scallions just before serving.

Zesty Sichuan peppercorns create that signature numbing sensation against the rich, spicy sauce. The silken tofu practically melts into the udon’s chewy strands, creating contrasting textures in every forkful. For an extra kick, serve with additional chili flakes and a cold lager to cut through the heat.

Mapo Tofu Stuffed Peppers for a Twist

Never underestimate the power of fusion cuisine to transform weeknight dinners. Mapo Tofu Stuffed Peppers combine Sichuan heat with comforting bell pepper vessels for a truly memorable meal. This recipe delivers bold flavors with minimal fuss.

Ingredients

• 4 large bell peppers, halved and seeded
• 1 lb firm tofu, pressed and crumbled
• 2 tbsp Sichuan chili bean paste
• 1 tbsp fermented black beans, rinsed
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 4 oz ground pork (optional)
• 2 tsp Sichuan peppercorns, toasted and ground
• 1 cup chicken stock
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 2 tsp cornstarch mixed with 2 tbsp water
• 2 scallions, thinly sliced
• 1 tbsp toasted sesame oil

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Arrange the bell pepper halves cut-side up on the prepared baking sheet.
3. Heat a large wok or skillet over medium-high heat until a drop of water sizzles immediately.
4. Add the ground pork and cook for 3-4 minutes until no pink remains, breaking it up with a spatula.
5. Stir in the Sichuan chili bean paste and cook for 1 minute until fragrant.
6. Add the minced garlic and grated ginger, cooking for 30 seconds until aromatic.
7. Incorporate the crumbled tofu and fermented black beans, stirring to combine thoroughly.
8. Pour in the chicken stock and both soy sauces, bringing the mixture to a simmer.
9. Cook for 2 minutes, then stir in the cornstarch slurry to thicken the sauce.
10. Remove from heat and fold in the ground Sichuan peppercorns and half the scallions.
11. Spoon the mapo tofu mixture evenly into the bell pepper halves, mounding slightly.
12. Bake for 20-25 minutes until the peppers are tender-crisp and the filling is bubbly.
13. Drizzle with toasted sesame oil and garnish with remaining scallions before serving.

Key to this dish’s appeal is the contrast between the tender-crisp pepper shells and the silky, spicy filling. The numbing heat of Sichuan peppercorns plays beautifully against the sweet bell peppers. Consider serving over jasmine rice or with a crisp cucumber salad to balance the richness.

Mapo Tofu with Shrimp and Scallions

Dive into this fiery Sichuan classic with a seafood twist that brings restaurant-quality heat to your weeknight table. This version swaps traditional pork for plump shrimp while maintaining the signature numbing spice profile. You’ll have dinner ready in under 30 minutes with minimal prep work.

Ingredients

– 1 lb firm tofu, cut into 1-inch cubes
– 8 oz wild-caught shrimp, peeled and deveined
– 3 tbsp Sichuan chili bean paste (doubanjiang)
– 2 tbsp fermented black beans, rinsed
– 1 tbsp Sichuan peppercorns, freshly ground
– 3 cloves garlic, finely minced
– 1-inch piece ginger, microplaned
– 4 scallions, white parts thinly sliced, green parts cut into 1-inch batons
– 2 cups homemade chicken stock
– 1 tbsp light soy sauce
– 1 tsp dark soy sauce
– 1 tsp granulated sugar
– 2 tbsp potato starch slurry (1:1 ratio with cold water)
– 2 tbsp cold-pressed sesame oil
– ¼ cup grapeseed oil for frying

Instructions

1. Place tofu cubes in a heatproof bowl and cover with boiling water for 5 minutes to firm texture.
2. Heat grapeseed oil in a wok over medium-high heat until it shimmers at 375°F.
3. Add Sichuan peppercorns and toast for 30 seconds until fragrant, then remove with a slotted spoon.
4. Sauté garlic and ginger in the infused oil for 45 seconds until golden edges appear.
5. Add chili bean paste and fermented black beans, frying for 2 minutes until oil turns red.
6. Pour in chicken stock and bring to a rolling boil for 3 minutes.
7. Stir in both soy sauces and sugar until fully dissolved.
8. Gently slide in drained tofu cubes and simmer for 4 minutes undisturbed.
9. Add shrimp and white scallion parts, cooking for 2 minutes until shrimp turn opaque.
10. Drizzle potato starch slurry in a circular motion while gently shaking the wok.
11. Cook for 90 seconds until sauce thickens to coating consistency.
12. Remove from heat and fold in scallion batons and sesame oil.

Offering contrasting textures from silken tofu to snap-tender shrimp, this dish delivers layered heat that builds with each bite. Serve over jasmine rice to absorb the vibrant red sauce, or pair with chilled noodles for temperature contrast. The fermented bean base provides umami depth that lingers pleasantly on the palate.

Summary

These 18 spicy Mapo Tofu recipes truly showcase how versatile this classic dish can be. Whether you’re new to Sichuan cuisine or a seasoned spice lover, there’s a perfect fiery bowl waiting for you. We’d love to hear which recipe becomes your favorite—drop us a comment below! Don’t forget to share this spicy inspiration with fellow foodies on Pinterest.