Nothing kills a craving faster than realizing you’re missing a key ingredient. I was ready to make mapo tofu when I discovered I didn’t have any ground pork, only ground chicken. 

Thankfully, it worked beautifully. The chicken takes on all the bold flavors of the sauce, while the silky tofu soaks up every bit of it. It tasted so good, you’d never guess it wasn’t made with pork. 

What is Mapo Tofu?

Mapo tofu is a Chinese dish from Sichuan province made with soft tofu simmered in a spicy, savory sauce. The sauce is flavored with doubanjiang, ground meat, garlic, ginger, and Sichuan peppercorns, which give the dish its signature tingling, numbing sensation.

Traditional mapo tofu is usually made with ground pork, but this version uses ground chicken for a lighter twist. No matter which protein you use, the combination of silky tofu and bold, flavorful sauce is what makes mapo tofu such a favorite.

Ingredients for Mapo Tofu

• Tofu: Silken tofu is the best choice for mapo tofu. Its soft, silky texture pairs perfectly with the bold, spicy sauce. If you’d prefer cleaner cubes that hold their shape better, medium tofu works well too. 
• Ground chicken: Traditional mapo tofu is made with pork, but ground chicken works just as well and keeps the dish a little lighter.
• Doubanjiang: This Chinese fermented chili paste is what gives mapo tofu its signature flavor. It’s spicy, savory, and packed with umami. You’ll find it at Asian grocery stores, especially Chinese markets.
• Sichuan peppercorns: These are responsible for the signature tingling, numbing sensation that makes mapo tofu unique. You’ll usually find them at Asian markets or online. 
• Chicken stock: Use chicken stock instead of water for a sauce with more flavor.
• Oyster sauce and dark soy sauce: Oyster sauce adds richness, while dark soy sauce gives the dish its deep color.
• Ginger and garlic: These add plenty of flavor and help build the base of the sauce.
• Green onions: The white parts are cooked with the aromatics, while the green parts are sprinkled on top before serving.
• Dried red chilies: Add these for even more heat.
• Sugar: A small amount balances the spicy and savory flavors.
• Cornstarch: Mixed with water, it thickens the sauce so it coats the tofu.
• Sesame oil: Added at the end for extra flavor and aroma.

How to Make Chicken Mapo Tofu 

1. Prep the Ingredients.

Mince the ginger and garlic, slice the green onions and separate the whites from the greens, chop the dried chilies, and cut the tofu into cubes. Measure out the remaining ingredients so everything is ready before you start cooking.

2. Cook the Doubanjiang.

Heat the oil in a large skillet over medium heat. Add the doubanjiang and cook for 3 minutes, stirring frequently, until the oil turns red and fragrant.

3. Cook the Aromatics.

Add the ginger, garlic, green onion whites, dried chilies, and Sichuan peppercorns. Cook for 1 to 2 minutes, stirring frequently, until fragrant.

4. Cook the Chicken.

Increase the heat to high. Add the ground chicken and break it into small pieces with a spatula. Cook for about 2 minutes, or until no longer pink.

5. Simmer the Sauce.

Add the chicken stock, oyster sauce, dark soy sauce, and sugar. Bring the mixture to a boil, then reduce the heat to low.

6. Add the Tofu.

Gently add the tofu cubes and simmer for 2 to 3 minutes.

7. Thicken the Sauce.

In a small bowl, whisk together the cornstarch and water. Pour the slurry around the edges of the pan and gently stir until the sauce thickens.

8. Finish and Serve.

Turn off the heat. Finish with sesame oil and green onion greens. Serve immediately and enjoy.

Tips for the Best Mapo Tofu

• Prep all the ingredients before you cook. Have everything measured, chopped, and ready to go before turning on the stove.
• Don’t skip the Sichuan peppercorns. They’re responsible for the signature numbing sensation that sets mapo tofu apart. You’ll find them at Asian grocery stores, especially Chinese markets. They’re also widely available online.  
• Stir gently after adding the tofu. Silken tofu is fragile and can break apart if stirred too aggressively.
• Adjust the heat to your liking. Add more dried chilies or extra Sichuan peppercorns if you prefer a spicier, bolder dish.
• Try ground pork. While this recipe uses ground chicken, ground pork is the classic choice for mapo tofu and adds extra richness to the sauce. Use the same amount called for in the recipe. 

How to Store and Reheat

To Store: Let the chicken mapo tofu cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 4 days.

To Reheat: Warm mapo tofu in a skillet over medium-low heat until heated through. Or, reheat in the microwave in 30-second intervals, stirring between each.

What is the best tofu for mapo tofu? 

Silken or soft tofu is the best for mapo tofu. Its soft, delicate texture is what gives the dish its signature contrast against the bold, spicy sauce. 

That said, silken tofu is fragile and can break apart if handled too roughly. If you prefer neater cubes that hold their shape better, medium tofu is a good alternative.

What to Serve with Chicken Mapo Tofu 

Rice: A bowl of steamed white rice is all you really need. The rice soaks up the savory, spicy sauce and helps balance the heat.

As part of a family-style meal: Rice, cucumber salad, stir-fried vegetables, and spring rolls all pair nicely with the bold flavors of the mapo tofu.

For meal prep: Portion the mapo tofu into containers with steamed rice and a vegetable side. It reheats well, making it a great option for lunches throughout the week.

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Chicken Mapo Tofu 

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Prep 10 minutes mins

Cook 15 minutes mins

Chicken Mapo Tofu features silky tofu and ground chicken in a spicy, savory sauce flavored with doubanjiang and Sichuan peppercorns for that signature numbing kick.

Servings 4 servings

Course Main Course, Side Dish

Cuisine Asian, Chinese

Ingredients

1x2x3x

• ▢ 1 tablespoon oil
• ▢ 2 tablespoons doubanjiang
• ▢ 1 tablespoon ginger minced
• ▢ 3 cloves garlic minced
• ▢ 2 green onions sliced, whites and greens separated
• ▢ 2 dried red chilies chopped
• ▢ 2 teaspoons ground Sichuan peppercorns
• ▢ ½ pound ground chicken
• ▢ 1 cup chicken stock
• ▢ 1 tablespoon oyster sauce
• ▢ 1 tablespoon dark soy sauce
• ▢ 1 teaspoon sugar
• ▢ 14 ounces silken tofu cut into cubes
• ▢ 1 tablespoon cornstarch
• ▢ 2 tablespoons water
• ▢ 1 teaspoon sesame oil

Instructions

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1. Mince the ginger and garlic, slice the green onions, chop the dried chilies, cube the tofu, and measure out the remaining ingredients.
2. Heat oil in a large skillet over medium heat. Add the doubanjiang and cook for 3 minutes, stirring frequently, until the oil turns red and fragrant.
3. Add the ginger, garlic, green onion whites, dried chilies, and Sichuan peppercorns. Cook for 1 to 2 minutes until fragrant.
4. Increase the heat to high. Add the ground chicken and break it into small pieces with a spatula. Cook for about 2 minutes, or until no longer pink.
5. Add the chicken stock, oyster sauce, dark soy sauce, and sugar. Bring to a boil, then reduce the heat to low. Gently add the tofu cubes and simmer for 2 to 3 minutes.
6. In a small bowl, whisk together the cornstarch and water. Pour the slurry around the edges of the pan and gently stir until the sauce thickens.
7. Turn off the heat. Finish with sesame oil and green onion greens. Serve immediately and enjoy!

Notes

Nutrition values are estimates and will vary depending on the brand of tofu, doubanjiang, chicken stock, and sauces used. 

Nutrition

Serving1 servingCalories220 kcalCarbohydrates7 gProtein16 gFat14 gSaturated Fat2.5 gPolyunsaturated Fat4 gMonounsaturated Fat6 gCholesterol45 mgSodium850 mgPotassium300 mgFiber1 gSugar2 gVitamin A2 IUVitamin C4 mgCalcium12 mgIron10 mg