🍽️ FittestMe.aiFoodsNutrients

Mapo Tofu Recipe

Chinese · Main course · 30 min total

A classic Sichuan dish featuring silken tofu in a spicy, aromatic sauce with ground pork and Sichuan peppercorns. This home-cook version balances heat and numbing sensation for an authentic taste.

Ingredients

• 1 block (14 oz) silken tofu, cut into 1-inch cubes
• 4 oz ground pork
• 2 tbsp vegetable oil
• 1 tbsp Sichuan doubanjiang (chili bean paste)
• 1 tbsp fermented black beans, rinsed and chopped
• 1 tsp Sichuan peppercorns, ground
• 2 cloves garlic, minced
• 1 tsp ginger, minced
• 1 cup chicken or vegetable broth
• 1 tsp soy sauce
• 1 tsp sugar
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• 2 green onions, sliced
• 1 tsp sesame oil

Instructions

1. Bring a pot of water to a gentle simmer. Carefully add tofu cubes and blanch for 2 minutes to firm slightly. Drain and set aside.
2. Heat vegetable oil in a wok or large skillet over medium-high heat. Add ground pork and stir-fry until browned, breaking it into small pieces.
3. Reduce heat to medium. Add doubanjiang, fermented black beans, ground Sichuan peppercorns, garlic, and ginger. Stir-fry for 1-2 minutes until fragrant.
4. Pour in broth, soy sauce, and sugar. Stir to combine. Gently add tofu cubes, being careful not to break them. Simmer for 3-4 minutes.
5. Stir the cornstarch slurry again, then drizzle into the sauce while stirring gently. Cook until sauce thickens, about 1 minute.
6. Remove from heat. Drizzle with sesame oil and sprinkle with green onions. Serve immediately over steamed rice.

Tips

• For less heat, reduce doubanjiang to 1/2 tbsp and omit ground Sichuan peppercorns.
• Use medium-firm tofu if silken is too delicate; adjust cooking time slightly.
• Leftovers can be refrigerated for up to 2 days; reheat gently.

More about Mapo Tofu →

AI estimate may be inaccurate · Terms