Mapo Tofu (Sichuan)
Chinese (Sichuan) · East Asia
Top Pick
STOVETOP
10/10
Silken tofu in fiery, numbing pork sauce — the dish that defines Sichuan.
Why It Works
Doubanjiang (fermented chili bean paste) provides depth beyond simple heat; Sichuan peppercorn adds unique numbing mala sensation.
Key Ingredients
silken tofu
ground pork
doubanjiang
Sichuan peppercorn
garlic
ginger
scallions
chili oil
Similar Recipes (Chinese Tofu)
More Chinese (Sichuan) Recipes
Mapo Tofu (麻婆豆腐)
10/10
Silky tofu in a fiery, numbing sauce of doubanjiang, fermented black beans, and Sichuan peppercorns with ground pork.
Kung Pao Chicken (Sichuan)
9/10
Diced chicken with peanuts, dried chilies, and Sichuan peppercorn.
Twice-Cooked Pork (Hui Guo Rou)
9/10
Boiled then stir-fried pork belly with leeks and doubanjiang.
Dan Dan Noodles (Sichuan)
9/10
Spicy sesame-peanut noodles with seasoned pork mince.
Red Oil Wontons (Hong You Chao Shou)
9/10
Pork wontons drenched in spicy, numbing chili oil sauce.
Kung Pao Chicken (宫保鸡丁)
9/10
Wok-fried diced chicken with peanuts, dried chilies, and Sichuan peppercorns in a sweet-sour-savory sauce.