How to Make Authentic Chinese Mapo Tofu (麻婆豆腐)

The ever popular Sichuan Mapo Tofu! If you’re a bit on the fence about tofu, this is definitely one of the best ‘gateway tofu’ dishes. This dish is the “Mala” flavor profile, meaning that it’s going to feature a combination of heat and that characteristic numbing flavor of the Sichuan peppercorns.

This recipe is the real deal. A detailed ingredient list, recipe, and discussion are in a reddit comment here:


I’m Chris Thomas from the United States and I’ve been living as an expat in China now for upwards of nine years, most of which in Shenzhen. I love living here, and the food is absolutely incredible. I read and speak some Chinese, and have been trying to religiously recreate the most authentic versions of the food I’ve eaten and loved here.

My partner in these videos is Stephanie Li, my similarly food-and-travel-obsessed long term girlfriend. She’s a translator from Guangzhou and is an incredible home cook. Sometimes I’ll be behind the wok but usually it’ll be her cooking.


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