One of my favorite 20 minute meals, this easy, non-spicy mapo tofu is my take on a traditional Chinese dish. I eat this on a weekly basis because it hits all my home-cooked Chinese food cravings, and it’s so easy to make.
This is my version of a kid-friendly, non-spicy but flavorful mapo tofu. It comes together in 20 minutes and pairs so well with rice. I love to make this dish with a quick stir fried veggie, like my Charred Spring Veggies. Easy weeknight dinner for the win (and WAY better than takeout!). The timing of the stir fried veggies works out perfectly because while the tofu stews and develops flavor, you can prep the veggies and cook them to be finished just in time with your tofu.
Ingredients:
Firm Tofu – I like to use a firm tofu in maps tofu as it holds it’s shape well while braising. You could use soft tofu for a more tender texture, just be more careful when cutting and stirring the tofu around.
Ground Pork – Minced into a fine texture, the ground pork in this recipe gives the dish flavor and texture. If you’re looking for a vegetarian substitution, you can use mushrooms. Follow the same instructions and brown the mushrooms before adding the seasonings, tofu, and broth.
Chicken Broth – The braising liquid used to stew the tofu and pork. You can use vegetable broth or water, but I recommend a high quality chicken broth for the best flavor.
Seasonings – In addition to salt and pepper, I only use 2 sauces – Doubanjiang (also known as spicy bean sauce) and soy sauce. The doubanjaing is very flavorful gives it the depth of flavor this dish is known for. I choose to omit the Sichuan peppercorns to keep this recipe simple and easy to eat.
Cornstarch – Used to thicken the sauce and make a luxurious sauce.
Aromatics – Garlic and scallions are used to give another layer of flavor to this dish, and to add a nice bright garnish before serving.
Frequently Asked Questions for Mapo Tofu:
Q: Where can get doubanjiang? What is this sauce?
A: Doubanjiang is a fermented fava bean sauce (also known as broad bean sauce) that is common in the Sichuan area of China. I don’t use many asian sauces, but this is the ONE sauce I ALWAYS keep in my fridge for Chinese recipes. You can get this sauce at most asian supermarkets, and even some western grocery stores as well.
Q: Is this spicy or numbing?
A: This version of my mapo tofu is very mild and not spicy. The doubanjiang has *some* spice to it, but with all the other ingredients, the amount it VERY mild. I’ve served this to my friends who eat no spice, and they all enjoyed it. Traditional mapo tofu is numbing, but I do not include any Sichuan peppercorns to keep it mild and simple.
Other easy, quick, and healthy Chinese Recipes:
- Cashew Chicken and Vegetable Stir Fry
- Chicken and Cilantro Wontons in Hot and Sour Soup
- Ginger Scallion Halibut
Easy Mapo Tofu
- Total Time: 20 minutes
- Yield: 3 servings 1x
Description
One of my favorite 20 minute meals, this is my take on a traditional Chinese dish. I eat this on a weekly basis because it hits all my home-cooked Chinese food cravings, and it’s so easy to make.
Ingredients
- 14 ounces tofu – cut into 1/2″ cubes
- 1/2 lb ground pork
- 3/4 cup chicken broth
- 2 cloves garlic, minced
- 1.5 tablespoon doubanjiang (also known as Sichuan style Broad Bean Sauce)
- 2 tablespoons soy sauce
- black pepper
- kosher salt
- 1 tablespoon cornstarch
- 2 tablespoons water
- scallions optional, for garnish
Instructions
- Cut tofu into thirds lengthwise then cut tofu into 1/2” cubes.
- Mince the garlic.
- Heat a large saute pan on medium high heat. Add the ground pork, pinch of kosher salt, and black pepper. Break apart and let brown (about 2 minutes).
- Add the doubanjiang and garlic into the pan and stir until fragrant, about one minute. Then, add the tofu and toss to combine. Add the soy sauce and chicken broth. Cover and let cook on medium heat for 10-15 minutes (the longer you stew, the more flavor will soak into the tofu).
- Make the cornstarch slurry by combining the cornstarch and water. Give this a mix, then add to the tofu mixture. Toss together and let this begin to thicken. Taste, adjust salt and pepper as desired, and serve over rice.
Notes
To make this vegetarian, you can replace the ground pork with mushrooms.
You can also substitute ground pork for ground turkey, chicken, or beef.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Easy weeknight dinner
- Method: stovetop
- Cuisine: asian
This is pretty much the same recipe I use! Except I don’t add black pepper, and I add a pinch of sugar. I’ve also tried diced shitake mushrooms in addition to the ground pork. So good!
Just made this for the second time and it is quickly becoming a go-to! Great recipe, thank you for sharing.
Woo! It’s my go-to too 🙂 I always mean to switch it up, but it’s just so good and hits the spot EVERY TIME! love that you’re cooking more 🙂
I love this! Great flavor and texture combo, and really easy to make. Thank you for another great recipe.
You’re so welcome! 🙂
I love non-spicy dishes. This was an amazing recipe that became very easy. I like the way you explained each step. Thanks. I am going to try this tonight.