Mapo Tofu
Silky tofu in a spicy, savoury Sichuan bean sauce.
Origin & Story
Mapo tofu is a famous Sichuan dish said to be created by a pockmarked ('mapo') old woman. This vegetarian version keeps the numbing, spicy magic without the pork.
Main Spices & Their Role
Sichuan pepper
Delivers the trademark tingling numbness.
Chilli bean paste (doubanjiang)
The spicy, savoury heart of the sauce.
Ginger & garlic
Build the aromatic base.
Ingredients
- 1 block soft tofu, cubed
- 1 tbsp chilli bean paste
- 1/2 tsp Sichuan pepper
- 2 garlic cloves
- 1 tsp ginger
- 1 tbsp soy sauce
- 1 tsp cornflour + water
- 2 spring onions
- 2 tbsp oil
Method
- 01
Heat oil and fry garlic, ginger and chilli bean paste until fragrant.
- 02
Add a cup of water and soy sauce to make a sauce.
- 03
Toast and crush the Sichuan pepper, then add it.
- 04
Gently slide in the tofu and simmer 5 minutes.
- 05
Thicken with the cornflour slurry, top with spring onion.
Veg & Vegan Alternatives
Vegetarian
Already vegetarian in this version (traditional mapo tofu uses pork, which is omitted here).
Vegan
Already vegan as written — confirm your chilli bean paste has no added meat.