Mapo Tofu

Spice up your dinner table with this authentic Mapo Tofu recipe, a fiery and flavorful Sichuan classic that's guaranteed to delight your taste buds! Featuring silky cubes of firm tofu simmered in a rich, savory sauce infused with the tongue-tingling zing of Sichuan peppercorns, this dish pairs perfectly with steamed rice for an irresistible meal. Ground pork adds a delicious depth of flavor, while doubanjiang and chili bean paste deliver a signature umami heat. The sauce, thickened with a simple cornstarch slurry, envelops each bite with its bold, aromatic allure. Ready in just 40 minutes, this easy-to-follow recipe lets you recreate a true Chinese restaurant favorite at home. Perfect for spice lovers and adventurous cooks alike!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams firm tofu
• 200 grams ground pork
• 2 tablespoons vegetable oil
• 1 teaspoon Sichuan peppercorns
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons doubanjiang (fermented broad bean paste)
• 1 tablespoon chili bean paste
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 250 milliliters chicken or vegetable stock
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 spring onions, chopped
• 0.5 teaspoon salt

Directions

Step 1

Press the tofu gently to remove excess water and cut it into 1-inch cubes.

Step 2

In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry and set aside.

Step 3

Heat the oil in a large skillet or wok over medium-high heat. Add the Sichuan peppercorns and fry until fragrant, about 1 minute. Remove the peppercorns from the oil and set aside.

Step 4

Add the minced garlic and ginger to the infused oil and stir-fry for about 30 seconds until fragrant.

Step 5

Add the ground pork to the skillet and stir-fry until it’s browned and cooked through, breaking it apart with a spatula.

Step 6

Stir in the doubanjiang and chili bean paste, and fry for 1-2 minutes until the oil is reddish in color.

Step 7

Add the light and dark soy sauces and chicken or vegetable stock. Stir to combine and bring the mixture to a simmer.

Step 8

Gently add the tofu cubes to the skillet, ensuring they’re covered by the sauce. Let the mixture simmer gently for about 5-7 minutes.

Step 9

Give the cornstarch slurry a quick stir, then pour it into the skillet while stirring the sauce, allowing it to thicken, about 1-2 minutes.

Step 10

Season the dish with salt according to taste and sprinkle the reserved Sichuan peppercorns and chopped spring onions over the top.

Step 11

Serve the Mapo Tofu hot, garnished with extra spring onions if desired, alongside steamed rice.

Nutrition Facts

Serving size	1056.7 grams (1056.7g)

Amount per serving	% Daily Value*
Calories	1339

Total Fat 90.40g	116%
Saturated Fat 22.00g	110%
Polyunsaturated Fat 16.80g
Cholesterol 180mg	60%
Sodium 5676mg	247%
Total Carbohydrate 43.10g	16%
Dietary Fiber 10.10g	36%
Total Sugars 9.50g
Protein 103.60g	207%

Vitamin D 0IU	0%
Calcium 769mg	59%
Iron 11mg	60%
Potassium 1029mg	22%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.1%

Protein: 29.6%

Carbs: 12.3%