Mapo Tofu

5 from 2 votes

This Mapo Tofu is a bowl of sheer delight! It’s a warm, hearty mix of succulent ground pork and silky tofu, all enveloped in a sauce that’s rich with spices, aromatics, and a hint of sweetness. Every bite is a flavor explosion, making it a perfect comfort dish. It’s simple to whip up and incredibly satisfying, especially when served over a bed of steaming rice.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Lunch

Cuisine: Asian, Chinese

Keyword: mapo tofu, tofu recipe

Servings:

Calories: 345kcal

Author: Joanna Cismaru

Equipment

COOKLOVER Nonstick 12.6 inch Black Wok with Lid and Spatula

Ingredients

½ pound ground pork
1 tablespoon soy sauce low sodium
2 tablespoons vegetable oil
2 tablespoons Szechuan peppercorns crushed
2 cloves garlic minced
2 teaspoons fresh ginger minced
2 tablespoons chili bean paste doubanjiang
1 tablespoon fermented black beans rinsed and drained
1 tablespoon granulated sugar
½ cup chicken broth low sodium
14 ounces firm tofu cut into small cubes
1 tablespoon cornstarch mixed with 2 tablespoons water
2 green onions finely chopped

US Customary - Metric

Instructions

In a bowl, mix the ground pork with 1 tablespoon soy sauce and set aside.
Heat the vegetable oil in a wok or large frying pan over high heat. Add the ground pork and cook for a couple minutes until almost no longer pink.
Push the pork to the side and add the crushed Szechuan peppercorns and stir-fry for 10-20 seconds until fragrant. Toss to combine with the pork.
Add the garlic, ginger and stir-fry for 2 to 3 minutes until the pork is browned and cooked through.
Add the chili bean paste, fermented black beans, and sugar and stir-fry for another minute. Pour in the chicken broth and bring to a boil. Reduce heat to medium-low and let simmer for 5-7 minutes.
Add the cubed tofu and gently stir to combine with the sauce. Let simmer for another 5-7 minutes. Stir in the cornstarch mixture and cook for another minute until the sauce thickens.
Garnish with chopped green onions and serve hot with steamed rice.

Video

Notes

Tofu Choice: Firm tofu is recommended as it holds its shape well during cooking. If you prefer a softer texture, you can use medium firm tofu.
Heat Level: Adjust the amount of chili bean paste and Szechuan peppercorns to your desired spice level. If you prefer it milder, use less; for more heat, feel free to add more.
Serving Suggestion: This dish pairs excellently with steamed rice or noodles to balance the bold flavors. Additionally, it goes well with a side of blanched or stir-fried greens like bok choy or spinach.
Vegetarian Version: For a vegetarian alternative, you can substitute the ground pork with shiitake mushrooms or another plant-based protein like tempeh, adjusting the cooking time accordingly.

Nutrition