Szechuan Mapo Tofu Bowl

A bold Sichuan classic with tofu, vegetables, and a savory chili bean sauce.

About this Dish

Mapo Tofu is one of Sichuan’s most iconic dishes, known for its rich chili bean sauce and the distinctive tingling sensation of Sichuan peppercorns. Traditionally made with ground pork, this vegetarian version uses crumbled and cubed firm tofu to create contrasting textures while keeping the bold flavors that make the dish memorable.

At a Glance

  • Time: 30 minutes
  • Cuisine: Sichuan Chinese
  • Serves: 2
  • Flavor: Savory • Spicy • Numbing

Ingredients

Pantry Basics

  • 1 tbsp Olive oil
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 cup vegetable broth
  • 1 tbsp cornstarch
  • 1 cup dry jasmine rice

Grocery Run

  • 1 block (14 oz) firm tofu
  • 2 tbsp doubanjiang (fermented chili bean paste)
  • ½ tsp ground Sichuan peppercorn
  • 4 cloves garlic, minced
  • 2-inch piece ginger, minced
  • 1/2 medium onion, diced

Choose any 3 Vegetables

  • Scallions, sliced
  • Napa cabbage, chopped
  • Snow peas
  • Carrot, thinly sliced
  • Bok choy, chopped

Directions

  • Prepare the Rice — Cook the rice according to package directions.
  • Prep the Fillings — Slice your vegetables. Crumble half the tofu and cut the remaining half into cubes. Mince the garlic and ginger.
  • Build the Aromatics — Heat the sesame oil over medium-high heat. Cook the garlic, ginger, and doubanjiang for about 1 minute until fragrant and the oil turns red. Add the crumbled tofu and cook for another 2 minutes.
  • Build the Broth — Stir in the vegetable broth and soy sauce.
  • Cook the Vegetables — Add your chosen vegetables and simmer for about 5 minutes until nearly tender.
  • Finish the Dish — Gently fold in the cubed tofu. Mix the cornstarch with 2 tbsp water. Pour and stir into the pot until the broth thickens slightly. Sprinkle with Sichuan peppercorn and sliced scallions.
  • Serve — Spoon generously over hot rice.

Kitchen Tip

Adjust the amount of Sichuan peppercorn to your taste. Start with a small pinch if you’ve never tried it before—the characteristic tingling sensation is part of what makes Mapo Tofu unique, and a little goes a long way.