麻婆豆腐是川菜的灵魂代表，豆腐滑嫩，牛肉末酥香，裹上麻辣鲜香的红油汤汁，撒上一把花椒面，配米饭简直绝了。
Mapo Tofu is the soul of Sichuan cuisine. The tofu is tender, the minced beef is crispy, all coated in a spicy, numbing, and aromatic red oil sauce. It’s a perfect match for steamed rice.
🌴食材 | Ingredients：
嫩豆腐，1盒（约400g，切块）。/ Soft tofu, 1 block (about 400g, cubed).
牛肉末，100g（也可以换成猪肉末）。/ Minced beef, 100g (or minced pork).
蒜苗/葱花，适量（切碎，出锅撒）。/ Garlic sprouts or scallions, as needed (chopped, for garnish).
🌴配料 | Aromatics：
郫县豆瓣酱，1.5勺（约20g，灵魂）。/ Doubanjiang (Pixian broad bean paste), 1.5 tbsp (about 20g, the soul).
豆豉，1小勺（约10g，切碎增香）。/ Fermented black beans, 1 tsp (about 10g, chopped).
蒜末，3~4瓣（增香）。/ Minced garlic, 3-4 cloves (for aroma).
姜末，一小块。/ Minced ginger, a small piece.
花椒面，1小勺（出锅撒，麻味关键）。/ Ground Sichuan peppercorn, 1 tsp (for garnish, key for the numbing taste).
辣椒面，1小勺（可选，增加辣度）。/ Chili powder, 1 tsp (optional, for extra heat).
🌴调味 | Seasonings：
生抽，1勺（约10ml）。/ Light soy sauce, 1 tbsp (about 10ml).
白糖，半勺（约5g，提鲜）。/ Sugar, 1/2 tbsp (about 5g, for freshness).
淀粉，1小勺（约5g，加水调成水淀粉）。/ Cornstarch, 1 tsp (about 5g, mixed with water).
盐，适量。/ Salt, to taste.
食用油，适量。/ Cooking oil, as needed.
🌴做法 | Instructions：
1，处理豆腐
豆腐切成2厘米见方的块。锅里烧水，水开后加一小勺盐，放入豆腐焯水1分钟，捞出沥干。⚠️ 加盐焯水能去豆腥味，豆腐也更紧实不易碎。我试过不焯水直接下锅，结果豆腐一炒就碎了，最后变成一锅豆腐脑。
Cut the tofu into 2cm cubes. Bring a pot of water to a boil, add a pinch of salt, blanch the tofu for 1 minute, then drain. ⚠️ Adding salt firms up the tofu and removes the bean flavor. I’ve tried skipping this step, and the tofu broke apart during cooking.
2，炒肉末
锅里倒油，油热后放入牛肉末，中火煸炒到肉末变色、微微发干出油。⚠️ 一定要把肉末炒到酥香出油。我试过没炒干就加水，结果肉末吃起来软塌塌的，完全没有酥脆的口感。
Heat oil in a pan, add the minced beef, and stir-fry over medium heat until it changes color and starts to crisp. ⚠️ Make sure to fry until it’s crispy and the oil is rendered. I’ve tried adding water too early, and the meat ended up soggy and tasteless.
3，炒底料
转小火，放入郫县豆瓣酱、豆豉、姜末和蒜末，慢慢炒出红油和香味。⚠️ 火候千万别太大。我试过用大火炒豆瓣酱，结果几秒钟就糊了，整锅汤汁都发苦。
Turn to low heat, add the Doubanjiang, fermented black beans, ginger, and garlic. Stir-fry slowly until the oil turns red and fragrant. ⚠️ Keep the heat low. I’ve tried high heat before, and the Doubanjiang burned in seconds, making the whole dish bitter.
4，烧豆腐
加入一碗热水（或高汤），煮开后放入焯好的豆腐块，加1勺生抽和半勺糖，轻轻推匀，中火烧2-3分钟让豆腐入味。⚠️ 翻炒时千万别用锅铲乱搅。我试过用力过猛，豆腐全碎了，一定要用锅铲背面轻轻推。
Add a bowl of hot water (or stock). Once boiling, add the tofu, soy sauce, and sugar. Gently push the tofu to mix. Simmer over medium heat for 2-3 minutes. ⚠️ Do not stir aggressively. I’ve tried it, and the tofu turned into a mush. Always use the back of your spatula to push gently.
5，勾芡
分两次淋入水淀粉，轻轻推匀，让汤汁浓稠地裹在豆腐上。⚠️ 淀粉水一定要分两次加。我试过一次性全倒进去，结果锅里全是淀粉疙瘩，根本搅不开。
Pour in the cornstarch slurry in two batches, gently stirring until the sauce thickens and coats the tofu. ⚠️ Add the slurry in two batches. I’ve tried pouring it all at once, and it formed lumps that were impossible to mix.
6，出锅
关火，撒上花椒面和蒜苗/葱花，趁热吃。⚠️ 花椒面一定关火后再撒。我试过开着火撒花椒面，结果麻味全挥发掉了，只剩下一点点苦味。
Turn off the heat, sprinkle with ground Sichuan peppercorn and scallions. Serve hot. ⚠️ Add the ground Sichuan peppercorn after turning off the heat. I’ve tried adding it while the stove was still on, and the numbing aroma disappeared.
宝宝们麻婆豆腐一定要用嫩豆腐，加盐焯水去腥不易碎。肉末一定要炒到酥香出油。炒豆瓣酱时火要小，防止发苦。烧豆腐时用锅铲背面轻轻推，千万别乱翻。淀粉水分两次加，汤汁更浓稠。花椒面最后关火再撒，麻味才够劲。
Tips: Use soft tofu and blanch it with salt. Fry the minced meat until crispy. Keep the heat low when frying the Doubanjiang. Gently push the tofu instead of stirring. Add the cornstarch slurry in two batches. Sprinkle the ground Sichuan peppercorn after turning off the heat.
这道【麻婆豆腐 | Mapo Tofu】是经典的川味家常菜。如果你喜欢这种麻辣鲜香的口感，还可以试试我之前写的【鱼香肉丝 | Fish-Fragrant Shredded Pork】。想看更多经典下饭菜，可以逛逛我的【家常菜】分类。
If you enjoy this spicy and savory flavor, you should also try my Fish-Fragrant Shredded Pork. For more classic home-style dishes, check out my Home-style Recipes category.
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