Easy Mapo Tofu Recipe

5 from 1 vote

Tofu isn’t just for vegetarians. If you love spicy food, this easy Mapo Tofu recipe is the perfect glow-up to boring tofu in under 30 minutes!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Asian, Chinese

Servings: servings

Calories: 413kcal

In a wok or large pan, heat 4 tablespoons of oil on medium low heat. Toss in garlic, ginger, & whites of green onions & cook for a few seconds or until fragrant. Add dried chili & cook for a few more seconds - make sure to keep a close eye so the chilies don’t burn.
Turn high up to medium-high, then add in ground pork & cook for a few minutes, or until browned & cooked thorough.
Add in toban jang Chinese chili bean paste & mix together with pork & cook for a few seconds to allow to slightly caramelize. Then, stir in oyster sauce, ground szechuan peppercorns, chicken bouillon, sugar, & dark soy sauce. Cook for a few more seconds or until pork is well coated in the seasonings.
Pour in water & bring to a simmer. In the meanwhile, create a slurry by mixing cornstarch and water. Pour in the cornstarch slurry & continuously stir until it starts to thicken. If it becomes too thick, you can add more water.
Add in tofu and very gently toss in the sauce, being careful not to break the tofu pieces. Finish with sesame oil & top with green onions, if desired. Serve it with hot rice & enjoy!

Neutral Oil: I highly recommend using a neutral oil so it doesn't alter the flavor of the chili oil you create. My favorite is using grapeseed oil, but vegetable or canola oil would also work.
Protein: For this recipe, I used ground turkey to make it leaner, however, alternatively you can use ground pork.
Szechuan Peppercorns: If you haven’t tried Szechuan peppercorns before or are sensitive to spice, try starting with ½ tablespoon of Szechuan peppercorns first. You can always add more if you like it!