Compare mapo tofu recipes by style, difficulty, cooking time, and ingredients to find the version that fits you.

An ultra-simple mapo tofu with a thick, spicy, Chinese restaurant-style flavor using Baek Jong-won's all-purpose sauce and a spoonful of doenjang, without doubanjiang.

Sichuan-style dish that hits the Korean palate—soft tofu blanched briefly for firmness, then gently simmered in a spicy chili oil and doubanjiang sauce

Sautéing doubanjiang in oil to enhance its richness and depth, this ultra-fast mapo tofu captures the authentic spicy aroma of huajiao, delivering a bold and aromatic dish.

Authentic Sichuan-style mapo tofu with a numbing, spicy kick, made by roasting and grinding fresh huajiao (ma jiao) powder, combined with doubanjiang and fragrant pork oil.

A Korean-style mapo tofu with deep flavor from doubanjiang and ground meat, as taught by master Chinese chef Yeo Kyung-rae.

A smooth and spicy Chinese-style mapo tofu with rich flavor from chili oil and doubanjiang