Weeknight Mapo Tofu with Accessible Substitutions
Make a simplified mapo tofu with tofu, pork or mushrooms, garlic, ginger, chili bean paste, and fallback options for Western groceries.
doubanjiang: 1 to 2 tbsp. Substitution: Use chili crisp plus soy sauce for an accessible but less traditional version.
Sichuan peppercorn: 1 tsp ground (optional).
Cut tofu into cubes. Simmer briefly in salted water if you want it firmer, then drain.
Brown pork if using. Add doubanjiang, garlic, and ginger, then stir until fragrant.
Add tofu, soy sauce, and water. Simmer gently, then thicken with cornstarch slurry. Finish with green onion.
Firm tofu is usually easier for beginners than silken tofu.
Doubanjiang is easiest to find in Asian grocery stores or online.
Use chili crisp plus soy sauce if doubanjiang is unavailable.
Skip pork or replace it with chopped mushrooms for a vegetarian version.
Sichuan peppercorn is optional but gives the classic numbing aroma.
Tofu: Firm tofu, Medium tofu, Extra-firm tofu. Silken tofu is traditional in some versions but harder to handle; firm tofu is safer for beginners.
Doubanjiang: Chili crisp plus soy sauce, Miso plus chili oil, Sriracha plus soy sauce. Fallbacks are less traditional but keep the dish spicy, salty, and savory.
Ground pork: Chopped mushrooms, Plant-based mince, Skip and add extra tofu. Mushrooms are the best vegetarian substitute because they brown and add umami.
Can I make mapo tofu without doubanjiang?
Yes, but it will be less traditional. Chili crisp plus soy sauce is the easiest substitute for an accessible weeknight version.
No. Start with one tablespoon of chili bean paste and leave chili crisp on the side if you want moderate heat.
Yes. Replace pork with chopped mushrooms and use vegetarian sauces.