Mapo tofu originated about a century ago in Chengdu, Sichuan Province during the late Qing Dynasty.
The name comes from the cook Chen Liu, nicknamed “Chen Mapo,” who became known for this flavorful tofu dish served to laborers.
Its defining traits are the fiery spiciness of chili peppers (“la”) and the numbing heat of Sichuan peppercorns (“ma”), harmonized with savory ground pork and soft tofu.
Tofu contains genistein, an antioxidant that becomes more potent when cooked in oils rich in vitamin E.
Combined with garlic, ginger, chili, and scallions, mapo tofu is not only delicious but also a nutrient-packed dish well-suited for today’s health-conscious diets.
In Japan, this Chinese dish became popular thanks to the “father of Sichuan cuisine” Chen Kenmin in the 1950s, who adapted it to Japanese tastes.
Since then, it has evolved into a beloved staple of Japanese home cooking, especially with the rise of ready-made sauces in the 1970s that allowed families to enjoy authentic flavors quickly and easily.
This recipe is simple, quick, and packed with ground pork and big chunks of tofu.
It’s hearty enough for a rice bowl (Mapo Don) and perfect for growing kids or anyone who loves a satisfying meal.
10 minutes
Rinaty
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 6 oz ground pork
- 14 oz firm tofu (1 block)
- 1 tbsp. sesame oil
- 1/2 tbsp. grated garlic (or garlic paste)
- 1/2 tbsp. grated ginger (or ginger paste)
- A3 tbsp. sake (or dry white wine)
- A1 tbsp. soy sauce
- A1 tbsp. chicken bouillon powder
- A1 tbsp. sweet bean sauce (tianmianjiang or hoisin sauce)
- A1/2 tbsp. sugar
- A1 tsp. doubanjiang (spicy fermented bean paste)
- A3/4 cup water
- 1 tbsp. potato starch or cornstarch (Thickener)
- 2 tbsp. water (Thickener)
INSTRUCTIONS
- 1
Cut the tofu into large pieces. (Larger pieces help prevent the tofu from breaking apart while cooking.)
- 2
Heat sesame oil in a frying pan over medium heat. Add the ground pork, garlic, and ginger and cook until the pork browns evenly.
- 3
Add all ingredients from A (sake, soy sauce, bouillon, sweet bean sauce, sugar doubanjiang, and water) and cook over medium-high heat while stirring for 1–2 minutes until slightly thickened.
- 4
Add the tofu and water. Bring to a boil and simmer for 3 minutes. Turn off the heat.
- 5
Mix the starch with 2 tbsp. water to create a slurry. Gradually add it to the pan while stirring constantly until the sauce thickens.
RecipeID
200
Tips & Notes
Use ground pork only. Ground beef or mixed blends can result in an unpleasant flavor.
When thickening the sauce,stir constantly to avoid clumps.
For extra heat, add some chili oil to taste.
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."