Mapo Tofu Recipe
I don’t think I have ever tried Mapo Tofu before. This dish has such a depth of flavor, promise you’ll love it. And tofu is zero Weight Watchers points.
Mariano’s hosted a Phoenix Bean tofu virtual cooking class, but my Cooking Club was the same night so I wasn’t able to attend.
My friend Amanda sent me the recipe and at first glance I was like “one cup of minced garlic?!” I also left out the onions.
Next, I watched another video and took aspects of both recipes to come up with mine.
Guaranteed my version may not be authentic, but it’s so good!
What is mapo tofu?
Mapo tofu is a classic Sichuan dish known for its bold, spicy, and numbing flavors, thanks to the combination of doubanjiang (fermented broad bean paste), Sichuan peppercorns, and chili oil. Traditionally made with soft tofu and ground pork, it’s simmered in a rich, umami-packed sauce that’s both fiery and deeply savory. I left out the pork to make this Weight Watchers friendly.
The dish gets its signature numbing sensation from Sichuan peppercorns, which create a unique tingling effect on the tongue. While authentic versions lean heavily on heat, variations exist, including vegetarian renditions using mushrooms or plant-based proteins. Served over steamed rice, mapo tofu is a comforting yet exhilarating dish that perfectly embodies the essence of Sichuan cuisine.
Chili oil is so good. I thought I added chili oil from Mariano’s to my grocery cart, but when I got home, it wasn’t in my bag OR on my receipt. Not sure how that happened! So I made it from scratch (1 cup oil mixed with 3 tablespoons crushed red pepper, cooked for five minutes, then cooled. You can store in a jar for up to four weeks.
Szechuan peppercorns can be found at places like World Market, or possibly Whole Foods. All the rest of the ingredients were found at Mariano’s, so I can assume that you will be able to find these ingredients in your local grocery store. The black bean garlic sauce is so good! I am kicking myself for not trying this dish sooner.
Mapo Tofu
I have never eaten mapo tofu before, so not sure how authentic this is. I used a couple of recipes for inspiration which I have linked in my post.
Ingredients
- 1 cup mushrooms, roughly chopped
- 2 cups mushroom broth
- 1 cup chickpeas (drained from one can)
- 1 pound firm tofu, cut into cubes
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 teaspoon Sichuan peppercorns (or black peppercorns)
- 1 teaspoon chili powder
- 2 tablespoons black bean chili sauce
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 2 teaspoons Korean chili sauce
- 1 tablespoon cornstarch
- 1 tablespoon mushroom broth
Instructions
- In a mortar and pestle, grind the peppercorns. Heat a skillet, and toast for one minute. Set aside.
- Mix the cornstarch with a tablespoon of the mushroom sauce, set aside. (The Slurry)
- In a large skillet, add the chili oil. Add the mushrooms and chickpeas. Saute for five minutes. Add the garlic and ginger and saute for another minute. Stir in the mushroom broth. Add in the chili powder, crushed peppercorn, black bean paste and Korean chili sauce. Cook 2-3 minutes.
- Add sugar, soy sauce, vinegar and slurry and cook 3-4 more minutes, or until the sauce thickens. Add in the tofu, stirring to coat.
- Plate with cooked rice, and garnish with fresh cilantro.
Notes
Click HERE to check on the WW points for your plan!
My schedule was four days a week: Monday, Thursday, Saturday and Sunday. I had to get up at 3:45 a.m. to drive the hour to the shop. We sold frozen veggie burgers – I know it sounds weird but they were delicious. It just so happened that my Saturday market placed me right next to Phoenix Bean Tofu, and it was love at first bite. At the end of the shift I would make the workers of the tent two veggie burger wraps (we also sold food) and they would trade me with tofu. #winwin
It was a fun summer, but I quickly realized that it wasn’t enough money, and six months after I quit, I took another job at a downtown law firm. The one I just quit from four years later! It’s weird how life works. This time I have a plan, I am earning a pretty good living and I don’t regret my decision to do what I love for a living.
If you try this tofu dish – let me know!
New Here?
If you are new here, welcome to My Bizzy Kitchen! I started this blog 16 years ago as a way to document my recipes and daily life, never imagining it would one day become my full-time career. After losing my husband nearly 10 years ago, I navigated the hardest chapter of my life while still finding joy in cooking and sharing my journey.
In December 2020, I took a leap of faith and left my 30-year career as a legal secretary to pursue My Bizzy Kitchen full-time—a decision that changed my life.
Two years later, in October 2022, I was able to hire my daughter, Hannah, full-time, which brings me so much joy. Now, My Bizzy Kitchen is more than just recipes—it’s about embracing life, finding balance, and making healthy living sustainable and fun.
Follow along for delicious recipes (mostly Weight Watchers friendly!), realistic weight loss tips, and my daily adventures on Instagram, YouTube, TikTok, and Facebook (@mybizzykitchen). Let’s get bizzy in the kitchen together!
Looking for more Weight Watchers inspiration? Check out my chicken recipes!
This was wonderful! Thank you for the recipe, I was so excited to try it!
Thanks Maggie!
Going to try this it looks delicious! Also noticed you live in Cary. I lived there for two years in 2003-on Aberdeen Road! I still dream about our house there, I was so in love with it! 💗
Hi Rachel! What a small world!