Let\u2019s take a look at the list of ingredients used in this easy Mapo Tofu recipe<\/p>\n\n\n\n
Note: This post may contain affiliate links. Please read my <\/em>privacy policy<\/em><\/a> for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.<\/em><\/p>\n\n\n\n Doubanjiang (Chili bean paste \/ \u8c46\u74e3\u9171)<\/strong><\/p>\n\n\n\n Doubanjiang (\u8c46\u74e3\u9171)<\/a><\/strong> is also called fermented broad bean paste, Toban Djan, or chili bean paste, which can be confusing due to inconsistent translations. To avoid mistakes, show the shopkeeper the three characters \u8c46\u74e3\u9171 when buying it.<\/p>\n\n\n\n Chili bean paste is to Sichuan cuisine what soy sauce is to Cantonese cooking: essential and irreplaceable. It is the key seasoning ingredient for the authentic flavor of Mapo Tofu. Made from fermented broad beans (\u8695\u8c46) and chili, it delivers an intense, savory flavor that\u2019s spicy, salty, and slightly funky.<\/p>\n\n\n\n When cooking, please adjust the amount of salt or even omit it to let the rich taste of doubanjiang shine. Always choose a brick-red paste with whole beans visible, not a smooth, bright-red sauce. The best-known variety comes from Pixian (\u90eb\u53bf), Sichuan, and is considered the soul of many classic Sichuan dishes. These days, it\u2019s pretty easy to find, and you should be able to pick it up at the local Asian grocery stores.<\/p>\n\n\n\n Douchi (\u8c46\u8c49 Fermented black beans)<\/strong><\/p>\n\n\n\n Use fermented black beans<\/a>, not fresh ones, in this recipe. They do enhance the taste and richness of the flavor, but they are not absolutely necessary. Some Sichuan restaurants use only doubanjiang for the bean paste flavor.<\/p>\n\n\n\n Sichuan Peppercorns (\u82b1\u6912, Hu\u0101ji\u0101o)<\/strong><\/p>\n\n\n\n Szechuan peppercorn <\/a>creates a numbing sensation on the tongue. It is very different from other types of peppercorns, so there\u2019s really no substitute. Black pepper cannot replace it because it lacks that unique numbing effect.<\/p>\n\n\n\n Ground meat<\/strong><\/p>\n\n\n\n Ground meat is used to enhance the flavor of the tofu, and it is not the main ingredient. When choosing ground meat, it is best to include about one-quarter to one-third fat, as lean meat is usually too dry and tough compared to ground meat that contains some fat.<\/p>\n\n\n\n Tofu<\/strong><\/p>\n\n\n\n Authentic mapo tofu is made with tender tofu that is delicate and silky. The dish highlights the contrast between the smooth, soft tofu and the spicy and savory sauce. Firm tofu is not suitable for this style of cooking. Ideally, choose tofu that is reasonably soft and silky (silken tofu), but not so fragile that it falls apart when cut into pieces. This type of tofu is often sold in individual portions, packaged in plastic boxes, and sealed with a transparent film.<\/p>\n\n\n\n Cut the tofu into small cubes, about 1 inch (2.5 cm) each. Bring a pot of water to a boil, add enough salt as if you are cooking pasta, and gently slide in the tofu cubes. Let them simmer for 2\u20133 minutes, then drain thoroughly in the colander<\/a>.\u00a0<\/p>\n\n\n\n Heat 2 tablespoons of cooking oil in a pan or wok over low to medium heat. Add 1 tablespoon of whole Sichuan peppercorns and fry for about 1 minute, until fragrant. Remove and discard the peppercorns. Be careful not to overheat the oil, as burnt peppercorns will taste bitter.<\/p>\n\n\n\n Using the peppercorn-infused oil, add the ground meat and stir-fry over medium heat. Break it into small pieces and cook until it is no longer pink and turns slightly crispy. Add the chopped garlic during this stage and stir-fry it together with the meat.<\/p>\n\n\n\n Stir in the chili bean paste and fry for 1\u20132 minutes, until the oil turns a deep, vibrant red and the paste becomes intensely fragrant. This step, known as \u201cbringing out the red oil\u201d<\/em> (\u51fa\u7ea2\u6cb9), is essential for building flavor.<\/p>\n\n\n\n Add the fermented black beans and chili oil, then stir to combine. Pour in the chicken broth, bring it to a boil, and gently slide the tofu cubes back in. Simmer over low heat for 4\u20135 minutes to let the tofu absorb all the flavors. Handle the tofu gently to prevent it from breaking.<\/p>\n\n\n\n Prepare a cornstarch mixture by mixing 2 teaspoons of cornstarch with 2 tablespoons of cold water. Slowly add the slurry to the tofu, stirring gently until the sauce thickens enough to coat the tofu. You don\u2019t have to use all the cornstarch mixture. Add enough sauce until it reaches the desired consistency, and the ground meat clings to the tofu cubes.<\/p>\n\n\n\n Turn off the heat. Drizzle with sesame oil,<\/a> then garnish with green parts of the scallions (green onions) before serving. Since it has a bold, savory flavor, it\u2019s best enjoyed with plain steamed white rice.<\/p>\n\n\n\n![\"Easy](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/09\/mapo-tofu-1-683x1024.jpeg\")
<\/figure>\n\n\n\nKey Ingredients of Mapo Tofu & Why They Matter<\/h2>\n\n\n\n
![\"\"](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/09\/Mapo-Tofu-2025-image-1.jpeg\")
<\/figure>\n\n\n\nHow to Make Authentic Mapo Tofu (Step-by-Step)<\/h2>\n\n\n\n
a. Preparation<\/h4>\n\n\n\n
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