Three Chili Mapo Tofu Recipe

If you’re craving a vibrant, spicy dish that packs a punch and comforts the soul, look no further than this Three Chili Mapo Tofu Recipe. Bursting with layers of heat from Sichuan peppercorns, dried chili flakes, and chili bean paste, combined with the silky texture of tofu soaking up every bit of flavor, this recipe transforms simple ingredients into a bowl of pure joy. It’s an exciting way to experience traditional Sichuan flavors with a neat twist that you’ll want to make again and again.

Ingredients You’ll Need

The magic of this Three Chili Mapo Tofu Recipe starts with a few essential ingredients that balance heat, aroma, and texture beautifully. Each one contributes a key element that makes the dish authentically flavorful and richly satisfying.

• Firm tofu (14 oz / 400 g): Provides a silky, soft base that absorbs all the spicy sauce perfectly.
• Vegetable oil (2 tablespoons): Ideal for toasting spices and stir-frying without overpowering the flavors.
• Sichuan peppercorns (1 tablespoon): Adds a unique numbing spiciness essential to authentic Mapo Tofu.
• Dried red chili flakes (1 tablespoon): Brings deep heat and vibrant color to the dish.
• Chili bean paste (Doubanjiang, 1 tablespoon): A fermented paste that infuses a complex umami and fiery spice.
• Fermented black beans (1 tablespoon, rinsed and chopped): Lends a salty, earthy punch with a hint of tang.
• Garlic (3 cloves, minced): Adds pungency and aromatic depth.
• Fresh ginger (1 inch, minced): Gives a warm zest that balances the heat.
• Small onion (1, finely chopped): Offers mild sweetness and texture.
• Chicken or vegetable broth (1 ½ cups): Creates a flavorful base to simmer the tofu in.
• Soy sauce (1 tablespoon): Brings saltiness and enhances umami.
• Sesame oil (1 teaspoon): Adds a fragrant, nutty finish.
• Cornstarch mixed with water (1 tablespoon cornstarch + 2 tablespoons water): Thickens the sauce just right without heaviness.
• Green onions (2, chopped): For garnish and fresh, crispy bursts at the end.
• Salt (to taste): To perfect the seasoning.
• Optional: Steamed rice to serve alongside for a comforting meal.

How to Make Three Chili Mapo Tofu Recipe

Step 1: Press and Cube the Tofu

First, press the tofu to remove excess moisture, which helps it hold texture better during cooking. Wrap it in a clean kitchen towel and place a heavy object on top for 15-20 minutes. Then cut into 1-inch cubes and set aside, ready to soak up that spicy sauce.

Step 2: Infuse the Oil with Sichuan Peppercorns

Heat vegetable oil in a wide skillet or wok over medium-high heat. Add Sichuan peppercorns and fry until fragrant, about 1-2 minutes. This step infuses the oil with that signature numbing flavor before you discard the peppercorns themselves.

Step 3: Stir-Fry the Chili Base

Using the flavored oil, stir in dried red chili flakes, chili bean paste, and the fermented black beans. Cook for about 30 seconds to awaken their intense umami and spicy flavors—this is the heart of your Three Chili Mapo Tofu Recipe’s bold taste.

Step 4: Add Aromatics

Next, add minced garlic, ginger, and finely chopped onion. Stir and cook until the onion becomes translucent, around 2-3 minutes. These aromatics build the dish’s depth and balance the heat with sweetness and fragrance.

Step 5: Simmer with Broth

Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer. This liquid base lets the flavors harmonize and softens the tofu as it cooks.

Step 6: Season and Combine

Add soy sauce and drizzle sesame oil, stirring well to integrate the salty and nutty notes that round out the dish’s complexity.

Step 7: Add Tofu and Simmer

Gently slide the tofu cubes into the skillet, taking care not to break them. Let them simmer for 5-7 minutes, absorbing the intense, spicy sauce that defines the Three Chili Mapo Tofu Recipe.

Step 8: Thicken the Sauce

For a luscious, clingy sauce, gradually stir in the cornstarch mixture while constantly stirring. Allow it to cook for another 2-3 minutes until thickened to your liking.

Step 9: Final Seasoning

Taste and adjust salt as needed, then remove from heat. The flavors should dance together in perfect spicy-savory harmony at this point.

Step 10: Garnish and Serve Warm

Sprinkle chopped green onions over the top and serve hot. Pair with steamed rice to complete this absolutely mouthwatering Three Chili Mapo Tofu Recipe experience.

How to Serve Three Chili Mapo Tofu Recipe

Garnishes

A garnish of freshly chopped green onions is the classic finishing touch, adding a crisp, fresh bite that contrasts beautifully with the rich sauce. For an extra pop of color or crunch, toasted sesame seeds or a drizzle of chili oil work wonders and elevate the dish further.

Side Dishes

This Three Chili Mapo Tofu Recipe pairs wonderfully with simple steamed jasmine or white rice, which soaks up the sauce perfectly. If you want to add balance, serve alongside sautéed greens like bok choy or garlic spinach, which cool and complement the bold chili heat.

Creative Ways to Present

For an impressive presentation, serve in a rustic clay pot or an elegant shallow bowl to keep the dish warm longer. You can top it with a few fresh cilantro leaves for a bright herbal hint. For a fun twist, try this as a filling for lettuce wraps, letting diners scoop their own spicy bites in crisp leaves.

Make Ahead and Storage

Storing Leftovers

Store any leftover Three Chili Mapo Tofu in an airtight container in the refrigerator. It will keep well for up to 3 days, allowing the flavors to meld even more deeply, making for a delicious next-day meal.

Freezing

This dish can be frozen, but tofu’s texture may become a bit denser after thawing. If you plan to freeze, place leftovers in a freezer-safe container and consume within 1 month for best taste. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stove over low-medium heat or in the microwave in short bursts, stirring to distribute heat evenly. Add a splash of broth or water if the sauce has thickened too much. Avoid overheating to maintain tofu’s tender texture.

FAQs

Can I use soft tofu instead of firm tofu?

While soft tofu is traditional in some Mapo Tofu recipes, for the Three Chili Mapo Tofu Recipe, firm tofu holds up better during cooking and gives you those satisfying cubes that soak up the sauce without breaking apart.

Is this dish very spicy?

Yes, the Three Chili Mapo Tofu Recipe intentionally packs heat from three types of chili, but the spiciness can be adjusted. Reducing chili flakes or chili bean paste slightly will tone it down without losing the overall flavor.

Can I make this recipe vegetarian or vegan?

Absolutely! Use vegetable broth instead of chicken broth and make sure your chili bean paste and soy sauce don’t contain animal products. This makes a fantastic vegetarian or vegan option that’s just as tasty.

What is the purpose of Sichuan peppercorns?

Sichuan peppercorns create a distinctive numbing sensation that balances the chili’s heat and adds a unique citrusy aroma. They are a hallmark of authentic Mapo Tofu flavor, making the dish truly special.

Can I prepare this dish ahead of time for guests?

Yes, you can prepare the sauce and chop aromatics in advance. Tofu is best added and simmered just before serving to keep it tender. This makes entertaining easier while still serving a fresh, delicious Three Chili Mapo Tofu Recipe.

Final Thoughts

There is something undeniably comforting and exciting about the Three Chili Mapo Tofu Recipe that makes it a favorite in my kitchen. The wonderful blend of spicy heat, numbing peppercorns, and tender tofu is a flavor adventure you don’t want to miss. Give this recipe a try, and I promise it will quickly become one you love to cook and share with friends and family.

Print