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A bowl of mapo tofu with soft tofu cubes, minced pork, red chili oil, scallions, Sichuan pepper, and rice.

Mapo Tofu

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A spicy Sichuan tofu dish with minced pork, chili bean paste, scallions, and fragrant Sichuan pepper.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Sauce Base
  • 1 lb soft or medium tofu cut into cubes
  • 8 oz ground pork
  • 2 tbsp neutral oil
  • 2 tbsp doubanjiang chili bean paste
  • 1 tbsp fermented black beans rinsed and chopped
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 1 cup chicken stock
  • 1 tbsp soy sauce
  • 1 tsp sugar
Finish
  • 1 tbsp cornstarch mixed with 2 tablespoons water
  • 1 tsp toasted Sichuan peppercorns finely ground
  • 2 whole scallions thinly sliced
  • 1 tbsp chili oil optional, for serving

Equipment

  • Wok or large skillet
  • Small bowl
  • Wooden spoon
  • Chef's knife
  • Cutting board

Method
 

Start the sauce:
  1. Bring a small pot of water to a gentle simmer and warm the tofu cubes for 2 minutes, then drain carefully.
  2. Heat the oil in a wok or large skillet over medium-high heat.
  3. Add the ground pork and cook until browned and crumbly.
  4. Stir in the doubanjiang, fermented black beans, garlic, and ginger and cook for 1 minute.
Simmer the tofu:
  1. Pour in the chicken stock, soy sauce, and sugar and bring to a simmer.
  2. Slide in the tofu cubes and simmer gently for 4 to 5 minutes.
  3. Stir the cornstarch slurry, then drizzle it into the pan while gently folding the tofu.
  4. Simmer until the sauce turns glossy and lightly thickened.
Finish:
  1. Sprinkle in the ground Sichuan peppercorns.
  2. Top with scallions and chili oil if using.
  3. Serve hot with steamed rice.

Nutrition

Calories: 360kcalCarbohydrates: 12gProtein: 25gFat: 24gSaturated Fat: 6gCholesterol: 45mgSodium: 920mgFiber: 2gSugar: 3g

Notes

  • Warming the tofu before adding it to the sauce helps it hold together and removes a raw bean flavor.
  • Doubanjiang varies in saltiness, so taste before adding extra salt.
  • For a vegetarian version, skip the pork and use vegetable stock plus finely chopped mushrooms.