Why You’ll Love this Sichuan Mapo Tofu with Black Beans
If you’ve been searching for a recipe that balances bold, complex flavors with remarkable simplicity, this Sichuan Mapo Tofu with Black Beans is about to become your new obsession.
I’m particularly fond of how the salted black beans add a fermented depth that elevates this dish beyond traditional mapo tofu. The combination of chili paste, ginger, and Sichuan spices creates that distinctive numbing heat that’s utterly addictive. What makes this version special? The sauce thickens beautifully with tapioca starch, coating each silky tofu cube perfectly. And can we talk about versatility? You can adjust the spice level or swap proteins while maintaining authentic character.
What Ingredients are in Sichuan Mapo Tofu with Black Beans?
Sichuan Mapo Tofu with Black Beans brings together a beautiful harmony of spicy, savory, and aromatic ingredients that create the dish’s signature complex flavor profile. The foundation starts with silky tofu and a small amount of ground meat for richness, but what really makes this dish sing is the combination of fermented black beans, chili pastes, and aromatic seasonings.
These ingredients might seem numerous at first glance, but each one plays a vital role in developing that authentic Sichuan flavor we crave.
- 14 ounces medium or firm tofu, cut into bite-sized cubes
- 2 ounces ground pork (can substitute beef, turkey, or chicken)
- 2 tablespoons peanut oil
- 1 cup chicken soup base (or Won Ton powder)
- 1 tablespoon oyster sauce (non-sweetened)
- 1 tablespoon light soy sauce
- 2 tablespoons Chinese salted black beans
- 3 tablespoons rice wine
- 1 tablespoon grated ginger
- 1 tablespoon bean sauce (Amoy Sichuan Spicy Noodle Sauce)
- 1/2 tablespoon chopped garlic
- 1/2 tablespoon chili paste with garlic
- 1/8 teaspoon sugar
- 1 tablespoon chili pepper
- 3 tablespoons tapioca starch (or cornstarch)
- 1/2 tablespoon sesame oil
- 2 scallions, cut into small diagonal pieces
When shopping for these ingredients, quality matters, especially for the fermented components like black beans and bean sauce.
Look for these in Asian grocery stores where you’ll find the most authentic versions. The tofu selection is also important—medium or firm tofu holds up better during cooking, though soft tofu can be used if you prefer a more delicate texture (just be gentle when stirring).
And remember, the heat level is customizable; if you’re sensitive to spice, reduce the amount of chili paste and peppers, or if you’re a heat-seeker like me, those scotch bonnets mentioned in the recipe will definitely bring the fire.
How to Make this Sichuan Mapo Tofu with Black Beans
Preparing this bold Sichuan dish requires some initial prep work, but the actual cooking happens quite rapidly. Start by rinsing 2 tablespoons of Chinese salted black beans briefly with water to tame their saltiness, then soak them in 3 tablespoons of rice wine for about 15 minutes. This softens the beans and infuses them with the wine’s aromatic quality. Add 1 tablespoon of grated ginger to these soaked beans—this creates the fragrant base that will permeate your entire dish.
While the beans are soaking, prepare your other components. Season 2 ounces of ground pork with 1 tablespoon of soy sauce in a small bowl. In a measuring cup, combine between 1/2 to 3/4 cup of chicken stock with 1 tablespoon oyster sauce, 1 tablespoon bean sauce, 1/2 tablespoon chopped garlic, 1/2 tablespoon chili paste with garlic, 1/8 teaspoon sugar, and 1 tablespoon chili pepper. This flavor-packed mixture is what gives the dish its characteristic depth.
Cut 14 ounces of tofu into bite-sized cubes and set aside. For the thickening agent, mix 3 tablespoons of tapioca starch with 4 tablespoons of stock in a separate cup.
The cooking process moves quickly once you begin. Heat 2 tablespoons of peanut oil in a wok until shimmering, then add the black bean mixture and stir-fry for a minute until fragrant. Add the ground pork, breaking it up with your spatula as it cooks. Once the meat has lost its pink color, pour in your stock mixture and bring it to a boil.
Now for the delicate part—add the tofu cubes and gently toss to coat without breaking them. Cover and simmer for about 2 minutes, then gently toss again, cover, and cook for 1 more minute.
To save time on prep work, a good professional food processor can quickly handle all your chopping and mincing needs for this recipe. To finish, gradually stir in the tapioca starch slurry until the sauce reaches your desired thickness, then fold in 2 sliced scallions and 1/2 tablespoon of sesame oil. The sesame oil adds that final aromatic touch that ties everything together. Serve this spicy, savory delight alongside white rice, and you’ve got a restaurant-worthy meal right in your own kitchen.
Sichuan Mapo Tofu with Black Beans Substitutions and Variations
While traditional recipes are wonderful, the beauty of Mapo Tofu lies in its adaptability to what you have on hand. You can easily swap ground pork for beef, turkey, or chicken—or omit meat entirely for a vegetarian version.
Don’t have salted black beans? The recipe will still taste fantastic without them, just adjust your soy sauce slightly.
For a milder dish, reduce the chili paste or substitute with milder peppers. Those scotch bonnets in the photo? Crazy hot. Trust me, a little goes a long way.
And remember soft tofu creates a silkier texture, though it breaks apart more easily during cooking.
What to Serve with Sichuan Mapo Tofu with Black Beans
A perfect partner to this bold and spicy tofu dish is a simple bowl of steamed jasmine or short-grain rice.
The fluffy, neutral rice balances the intense flavors and soaks up that delicious sauce—trust me, you don’t want to waste a drop of it.
I also love serving cool, crisp cucumber salad alongside, dressed simply with rice vinegar and a touch of salt.
The invigorating crunch provides a welcome contrast to the soft tofu texture.
For beverages, nothing beats a cold lager or, if you’re avoiding alcohol, an unsweetened iced tea with lemon.
Final Thoughts
Mapo tofu stands as one of the most iconic dishes from Sichuan cuisine, and this black bean version offers a wonderful twist on the classic. The rich umami from those soaked black beans pairs perfectly with the silky tofu and spicy sauce, creating a harmony of flavors that’s simply irresistible.
What I love about this recipe is its versatility.
Need it milder? Just reduce the chili.
Prefer a different protein? Swap in beef or turkey.
Can’t find Amoy sauce? Other bean pastes work too.
