Mapo Tofu Recipe: Spicy Sichuan Tofu That Warms the Soul
This Mapo Tofu Recipe delivers silky tofu bathed in a fiery chili bean paste sauce, loaded with savory ground pork and fragrant Sichuan peppercorns—ready in under 30 minutes!
Ingredients
- 14 oz soft to medium-firm tofu cut into ¾-inch cubes (drain well)
- 6 tbsp chili bean paste (Doubanjiang) I like Pixian brand for depth
- 8 oz ground pork can swap for ground turkey or beef
- 2 tbsp vegetable oil or peanut oil for high-heat stability
- 1 tbsp Sichuan peppercorns lightly toasted and crushed (sub with black pepper if needed)
- 4 cloves garlic minced (about 2 tsp)
- 1 inch ginger grated (about 1 tbsp)
- 1 cup low-sodium chicken or vegetable broth for lower salt
- 2 tsp soy sauce (or tamari for gluten-free)
- 1 tsp sugar (balances acidity)
- 2 scallions scallions thinly sliced (separate whites and greens)
- 1 tsp cornstarch mixed with 2 tbsp water (for light thickening)
Instructions
- Mix soy sauce, sugar, broth, and cornstarch slurry in a small bowl for later use.
- Heat a wok or large skillet over medium-high heat and add oil. Toast Sichuan peppercorns until fragrant.
- Add ground pork and cook until no longer pink.
- Stir in garlic, ginger, and the white parts of the scallions until aromatic.
- Add chili bean paste and cook to deepen flavor.
- Add tofu cubes and pour in the broth mixture. Simmer for 5 minutes to meld flavors.
- Drizzle in cornstarch slurry and cook until sauce thickens.
- Sprinkle scallion greens on top, stir lightly, and serve hot over rice.
Notes
Tofu choice matters: soft tofu gives silkiness, while medium-firm holds shape better. Toasting peppercorns is crucial for the signature tingle. Adjust sugar levels to balance flavors. Fresh garlic and ginger enhance taste.
Nutrition
Calories: 320kcalProtein: 18g
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