Mapo Tofu (Easy & Family-Friendly)
Prep time
Cook time
Total time
Traditional Mapo Tofu, from the Sichuan province, uses fermented chili bean paste. This recipe uses black bean sauce - yes, as noted above, it is not authentic! You can substitute chili bean sauce, but be aware that it is much spicier! This is a mild version. Feel free to swap the vegetables in this dish. Sliced mushrooms stand in well for the zucchini, and sliced water chestnuts are a crunchy alternative to bean sprouts.
Recipe type: Entree
Cuisine: Chinese
Serves: 4 servings
  • 1 teaspoon oil
  • 4 garlic cloves, minced
  • 1 (3/4-inch) piece ginger, minced, or ¼ teaspoon ground ginger
  • ½ pound ground beef or pork
  • 1 cup chicken broth
  • 2 to 3 tablespoons black bean sauce, to taste
  • 12 ounces extra-firm tofu, drained and cut into ½-inch cubes
  • 1 zucchini, sliced
  • 1 cup bean sprouts
  • 2 green onions, trimmed and sliced
  • 1 to 2 small chile peppers, diced or ½ teaspoon crushed red pepper flakes (optional)
  • 3 cups cooked brown or white rice
  • Sesame oil (optional)
  • Chili oil (optional)
  1. Preheat the oil in a wok or pan over medium heat. Add the garlic and ginger and sauté for 1 minute. Add the ground meat and stir fry until lightly browned and crumbly.
  2. Stir in the chicken broth and bean sauce. Add the tofu and zucchini and sauté for about 5 minutes.
  3. Add the bean sprouts, green onions, and peppers (if using) and sauté for 2 minutes.
  4. Divide the rice between 4 plates or bowls and top with the mapo tofu. Serve with the sesame oil and hot chili oil for drizzling, if desired.
Nutrition Information
Serving size: ¼ recipe Calories: 390 Fat: 11.4g Saturated fat: 2.1g Carbohydrates: 40.7g Sugar: 4.4g Sodium: 415mg Fiber: 2.8g Protein: 32g
Recipe by Go Dairy Free at