Mapo Tofu (麻婆豆腐)
Chinese (Sichuan) · East Asia
Top Pick
STOVETOP
10/10
Silky tofu in a fiery, numbing sauce of doubanjiang, fermented black beans, and Sichuan peppercorns with ground pork.
Why It Works
The ma-la (numbing-spicy) combination creates a complex sensation no single spice can achieve. Velveting the tofu in salted water firms it just enough to hold shape while staying custardy inside.
Key Ingredients
soft tofu
doubanjiang
Sichuan peppercorns
ground pork
fermented black beans
chili oil
scallions
More Chinese (Sichuan) Recipes
Mapo Tofu (Sichuan)
10/10
Silken tofu in fiery, numbing pork sauce — the dish that defines Sichuan.
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.