Fiery Sichuan Mapo Tofu (Brendan Pang Inspired)

A Fiery, Comforting Classic 🔥

When the weather turns cold and you’re craving something bold, warming, and satisfyingly spicy, this Mapo Tofu delivers exactly that. Silky tofu cubes soak up a deeply savory sauce made with doubanjiang, aromatic spices, and pork mince—creating a perfect balance of heat, numbing Sichuan peppercorn, and richness. It’s the kind of dish that comes together quickly yet tastes like it simmered for hours. 😍

This version, inspired by Brendan Pang, leans into authentic Sichuan flavours while keeping the method simple enough for weeknights. Whether you love tongue-tingling spice or prefer a gentler warmth, this recipe is delightfully adaptable.

Why This Mapo Tofu Works So Well 🌶️

A great Mapo Tofu relies on depth of flavour—and this recipe nails it through a few key ingredients:

• Doubanjiang (辣豆瓣酱) brings salty heat and fermented umami.
• Sichuan peppercorn adds that unmistakable numbing má sensation.
• Silken tofu gives a soft, luxurious contrast to the bold sauce.
• Chilli oil allows you to easily dial up (or down!) the heat.

Together, these create a dish that’s fiery but balanced, hearty but not heavy, and deeply comforting.

Tips for the Best Mapo Tofu 🥣

• Go for silken or medium-firm tofu for authentic texture.
• Add chilli oil gradually—taste as you go.
• Use a wok or deep saucepan to avoid breaking the tofu when stirring.
• Pair with steamed jasmine or short-grain rice to soak up every drop.

This is the kind of meal that warms you from the inside out—perfect for winter evenings or whenever you need something bold and satisfying.

Perfect for Weeknights ⏱️

With a total cook time of around 25 minutes, this recipe is ideal for fast dinners that don’t compromise on flavour. It’s also great for meal prep: the flavours deepen beautifully overnight.

Bringing Sichuan Heat to Your Kitchen 🇨🇳

This Mapo Tofu brings together everything people love about Sichuan cooking—chilli, spice, fragrance, and mouthfeel. Whether you're already a fan of Sichuan cuisine or trying it for the first time, this dish hits all the right notes.

Get your rice ready, grab your wok, and enjoy a winter warmer that you’ll want to make again and again! ✨