Overhead view of a pot of Mapo Tofu.

Mapo Tofu

Mapo Tofu is a popular Chinese recipe known for its spiciness that can be pulled together quickly for a fun weeknight meal.

This vegetarian dish features U.S.-grown brown jasmine rice and comes to us from Christina Badaracco of Washington, D.C. who won USA Rice’s 2022 National Rice Month recipe contest.

  • Servings
    4
  • Serving Size
    1 bowl
  • Prep Time
    25 min
  • Cook Time
    15 min
  • Total Time
    40 min

Ingredients

  • 1 tablespoon avocado or organic canola oil
  • 1 teaspoon Sichuan peppercorns
  • 2 cloves of garlic, minced
  • 1 tablespoon minced ginger
  • 4 ounces shiitake mushrooms, sliced 
  • 2 tablespoons doubanjiang paste*
  • 1 tablespoon fermented black bean paste
  • 1 tablespoon reduced sodium tamari
  • ¾ cup low-sodium vegetable broth 
  • 1 teaspoon rice vinegar
  • 1 pound firm tofu
  • 1 teaspoon toasted sesame oil
  • 2 scallions, finely sliced
  • 4 cups cooked brown jasmine rice

Directions

  • While preparing other ingredients, press tofu block with a dish towel or paper towels between a large plate or cutting board and a heavy pot or pan to release extra liquid. Cut into 1–2-inch cubes. 
  • In a wok or large pan over medium low heat, add the oil and Sichuan peppercorns. Cook for 30 seconds, until fragrant, and add the ginger and garlic. Cook for another 1 minute. 
  • Add the mushrooms, black bean paste, doubanjiang, soy sauce, broth, and vinegar. Turn up heat to medium and simmer for 5 minutes, stirring occasionally. 
  • Add the tofu cubes to the mixture and gently toss the tofu in the sauce. Allow the tofu to simmer for 3–5 minutes, and then add the sesame oil and top with scallions. 
  • Serve warm over 1 cup of cooked brown jasmine rice per person.