Mapo Tofu Recipe: Quick and Easy (港色麻婆豆腐)

What is Mapo Tofu?

Mapo Tofu (Chinese: 麻婆豆腐) is a popular Chinese dish from Sichuan province. 

While traditional Mapo Tofu is tongue-numbingly spicy because it uses Sichuan peppercorns. This recipe will have a more mild spice level that is suitable for Cantonese style dishes.

If you are not a big fan of spice in your food, then this recipe will be perfect for you.

This recipe can be prepared in under 30 minutes, so it is a fan favorite among busy households.

Try this dish as part of your weeknight meals.

Ingredients For Mapo Tofu

Here are the key ingredients you will need to make Mapo Tofu.

1. Silken Tofu

The main star of Mapo Tofu is the tofu. To make this Mapo Tofu recipe, I recommend you use silken tofu. 

Supermarkets sell tofu with different firmness, so be sure to check the box before you buy it.

Silken tofu is the tofu with the softest texture. I find that Korean brands’ silken tofu has the silkiest texture.

2. Ground Pork

Ground pork adds a meaty flavor and richness to the dish.

You can omit it if you want to make this recipe plant-based instead.

3. Preserved Mustard Stems

Preserved mustard stems is a Chinese pickled vegetable that is sold in most Asian grocery stores. They add a crunchy texture to the dish.

If you haven’t tried these before, the taste is a combination of spicy, sour, and salty, while the aroma is similar to sauerkraut with hot chili paste.

4. Chili Garlic Sauce

Instead of starting from scratch, chili garlic sauce serves as the base for this Mapo Tofu’s sauce.

True to its name, chili garlic sauce is made with roughly-chopped chilies and a generous amount of garlic. It’s hot and tangy, with a massive punch of garlic.

Store-bought chili garlic sauce makes this dish easy and quick for your weeknight dinners. 

Tips For Mapo Tofu

1. Remove Excess Water From Tofu

The trick to preserving the delicate texture of the silken tofu when cooking is to remove the excess water from it.

There are tofu presses available but using paper towels and a weighted object (like a small cast iron pan as in the picture) does a perfect job too.

After pressing the water out of the tofu, cut it into cubes and dry it out in the fridge.

This will help the silken tofu maintain its shape and softness.

2. Use Kitchen Tools To Save Time

A quick and easy way to mince garlic is to use a small grater (like the one shown in the picture). This is readily available at any kitchen appliances stores.

Kitchen scissors are great for cutting up scallions.

Frequently Asked Questions

What can I serve this dish with?

Mapo Tofu is best served with freshly cooked jasmine rice. This long-grain white rice is a staple in Chinese cuisine.

Can I prepare this in advance?

Most of the ingredients can be prepared in advance. Actual cook time takes about 10 minutes only.

Can this dish be frozen?

This dish does not freeze well. The tofu becomes rubbery after freezing.

Mapo Tofu Recipe

Elaine Fung

Mapo Tofu recipe with a mild spice level. Perfect for those who can't handle too much spice.

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Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Course Uncategorized

Cuisine Chinese

Servings 4 Servings

Calories 122 kcal

Ingredients

  

• 1 Box Silken Tofu 450 grams
• 2 Cloves Garlic Finely Minced
• 2 Scallions Finely Chopped
• 1 Pack Preserved Mustard Stem Sliced 70grams
• 70 grams Ground Pork

Seasonings for the pork

• 1 tsp Sugar
• 1 tsp cornstarch
• 1 tsp soy sauce

For the sauce

• 1 tsp Chili Garlic Sauce
• 1 tsp Oyster Sauce
• 1 tsp Dark Soy Sauce
• 2 tbsp Water
• 1/2 tsp Sesame Oil
• 1 tbsp Vegetable Cooking Oil

Instructions

 

• Wrap the silken tofu in a paper towel. Put a weighted object (like a small saucepan) on the silken tofu to press out excess water. Once drained, cut into bite-sized cubes. Put tofu cubes in fridge uncovered for 20 minutes to remove excess moisture. Remove from fridge 10 minutes before cooking.
• Season the minced pork for about 20 minutes
• Mince the garlic. Chop the scallion. Chop the preserved mustard stems. Set aside for use.
• Put stove to medium high heat and add some vegetable cooking oil into a frying pan. When the oil is hot, add the ground pork and let it sit in the oil to brown for approximately 2 minutes. Flip over to cook evenly.
• Add the garlic and stir for 1 minute until the garlic is fragrant. Add preserved mustard stems and stir for 1 minute. Add chili garlic sauce and stir to combine.
• Add oyster sauce and dark soy sauce and stir to coat.
• Add cubed tofu and gently toss to incorporate. Be careful not to crush the tofu. Add water and let everything cook for 3-5 minutes at medium heat.
• Add the scallions, stir, and remove frying pan from heat.

Notes

1. By pressing the water out of the tofu, and drying it out in the fridge the silken tofu maintains its shape and softness. There are tofu presses available but using paper towels and a weighted object, like a small cast iron smores pan as in the picture does a perfect job too.

2. The small grater is handy for mincing garlic. Usually available at any kitchen appliances stores, although I found mine at The Bulk Barn. Kitchen scissors are great in cutting up scallions.

Keyword chinese, mapo tofu, tofu