Mapo Tofu with Ground Pork (Printable)
Silky tofu and pork simmer in a spicy Sichuan sauce with fermented beans and numbing peppercorns.
# What You'll Need:
→ Protein & Tofu
01 - 14 oz soft or medium-firm tofu, cubed
02 - 7 oz ground pork
→ Aromatics
03 - 2 tablespoons vegetable oil
04 - 3 cloves garlic, minced
05 - 1 tablespoon fresh ginger, minced
06 - 3 scallions, white and green parts separated and sliced
→ Sauce
07 - 2 tablespoons doubanjiang (fermented broad bean chili paste)
08 - 1 tablespoon fermented black beans, rinsed and roughly chopped
09 - 1 tablespoon soy sauce
10 - 1 tablespoon Shaoxing wine or dry sherry
11 - 1 teaspoon sugar
12 - 1 cup low-sodium chicken or vegetable broth
13 - 1 teaspoon Sichuan peppercorns, toasted and ground
14 - 1 teaspoon chili oil
15 - 1 tablespoon cornstarch mixed with 2 tablespoons water
→ Garnish
16 - 1 tablespoon scallion greens, sliced
17 - 1 teaspoon toasted ground Sichuan peppercorns
# Directions:
01 - Cut tofu into ¾ inch cubes. Place in hot, lightly salted water for 5 minutes to firm up. Drain and set aside.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground pork and cook until no longer pink, breaking up clumps, about 3 minutes.
03 - Add garlic, ginger, and white parts of scallions. Sauté for 1 minute until fragrant.
04 - Stir in doubanjiang and fermented black beans. Fry for 1–2 minutes until oil turns red and aromatic.
05 - Pour in soy sauce, Shaoxing wine, sugar, and broth. Bring to a simmer.
06 - Gently add tofu cubes. Simmer for 5–7 minutes, allowing tofu to absorb flavors.
07 - Stir in chili oil and ground Sichuan peppercorns.
08 - Pour in cornstarch slurry, stir gently, and simmer until sauce thickens, about 1–2 minutes.
09 - Taste and adjust seasoning if needed. Remove from heat, garnish with scallion greens and extra ground Sichuan peppercorns. Serve hot with steamed rice.
# Expert Tips:
01 -
- The contrast between silky tofu and crumbly pork creates texture in every single spoonful
- That signature mala flavor profile hits different than regular spicy food, almost like a gentle electric current running through your mouth
- It comes together faster than you can order takeout but tastes like you spent hours perfecting the balance
02 -
- Don't stir the tofu aggressively once it's in the pan, use the shake-and-fold method with your wok or gently slide your spoon through instead
- The sauce will continue thickening off the heat, so pull it a tiny bit earlier than you think you should
- Freshly ground Sichuan peppercorns are non-negotiable, the pre-ground stuff loses that citrusy floral magic way too fast
03 -
- Set up all your ingredients before you start cooking because once the heat is on, everything moves fast and you don't want to be scrambling
- If your sauce is too thick, add broth a tablespoon at a time, if too thin just simmer a bit longer before adding the slurry