The combination of spicy doubanjiang, numbing Sichuan peppercorns, and savory ground meat creates a symphony of flavors that dance on your palate! Served over a bowl of steamed rice, it’s a dish that brings both comfort and excitement with every mouthful!
There’s something uniquely comforting about the flavors and aromas that remind me of home. Growing up, one dish that always brought warmth and joy to our family table was Mapo Tofu! This classic Chinese dish, with its bold flavors and satisfying textures, is more than just a meal—it’s a nostalgic journey back to the heart of home-cooked goodness.
The Heart of Mapo Tofu
Mapo Tofu comes from the Sichuan province, known for its spicy and flavorful cuisine. The name “Mapo” translates to “pockmarked old lady,” referring to the original creator of the dish, a kind-hearted woman who cooked it for laborers in the late 19th century. This dish is a blend of soft tofu, minced meat, and a rich, spicy sauce that embodies the essence of Sichuan cooking.
This is a high protein dish that my husband loves so that’s a win! There’s something about guys and wanting to eat SO much protein at each meal.. but now that I’m pregnant with our second baby, I’ve been told I need to up my protein intake because of my anemia.. so this recipe is ideal!
Cooking Mapo Tofu at home is an experience in itself. The aroma of sizzling garlic, ginger, and doubanjiang fills the kitchen, creating an inviting atmosphere that promises a delicious meal. I love it when the dish smells amazing and makes the home small all cozy!
For those new to Mapo Tofu, the ingredients might seem exotic, but they are becoming more accessible in many supermarkets and Asian grocery stores. I get my ingredients mainly from 99 Ranch Market and H Mart. Doubanjiang, douchi (fermented black beans), and Sichuan peppercorns are essential for authentic flavor, and once you have them, you’ll find many uses for these versatile ingredients. Whether you’re an experienced cook or a beginner, making Mapo Tofu is a rewarding adventure that connects you to a rich cultural heritage.
Mapo Tofu is perfect for cozy family dinners, casual get-togethers, or even as a comforting solo meal!!
Every bite of Mapo Tofu takes me back to the cherished moments spent around the family table, savoring the robust and comforting flavors that define this dish. Whether you’re revisiting a beloved childhood memory or discovering the delights of Sichuan cuisine for the first time, Mapo Tofu is sure to warm your heart and soul!
Enjoy this classic Chinese comfort food and let it bring a taste of home to your kitchen.
Don’t forget to share your kitchen creations with me on social media—tag me in your posts on Instagram!
Easy Mapo Tofu
Ingredients
- 1 15 oz package soft tofu cut into 1/2 inch cubes
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 1/2 lb ground beef can also use pork
- 1/2 tablespoon sichuan pepper optional, add more if you want it more medium-hot
- chopped green onions for topping
Seasoning Sauce:
- 2 tablespoons doubanjiang spicy bean paste
- 1 tablespoon oyster sauce
- 1/2 tablespoon light soy sauce
- 1/2 teaspoon dark soy sauce
- 2 tablespoons mirin
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch + 6 tablespoons water
Instructions
- In a bowl, mix together doubanjiang, oyster sauce, soy sauce, dark soy sauce, mirin, sesame oil, cornstarch and water.
- Drain tofu and cut into 1/2 inch cubes.
- Preheat pan to medium heat with oil, when hot add in garlic and ginger. Once fragrant, add in ground meat to cook until no longer pink, then add in seasoning sauce.
- When the sauce is simmering, add in tofu to coat in the sauce until mixed. If using sichuan pepper, mix in and turn off heat. Sprinkle green onions throughout and serve over warm rice!
