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Flavorful Spicy Mapo Tofu Recipe Easy Homemade Bold Taste Delight

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A bold and fiery Sichuan classic featuring soft tofu and ground pork in a spicy, numbing sauce. Quick and easy to prepare, perfect for weeknight dinners or gatherings.

Ingredients

Scale
  • 400g (14 oz) soft or medium-firm tofu, cut into 1-inch cubes (silken tofu works if handled gently)
  • 150g (5 oz) ground pork (can swap with ground chicken or turkey for leaner option)
  • 2 tablespoons doubanjiang (fermented chili bean paste) – recommended Lao Gan Ma brand
  • 1 tablespoon fermented black beans, roughly chopped
  • 1 tablespoon soy sauce (use low sodium if preferred)
  • 1 teaspoon sugar
  • 1 tablespoon Shaoxing wine or dry sherry (optional)
  • 1 cup (240 ml) chicken or vegetable broth
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, minced
  • 2 scallions, thinly sliced (separate white and green parts)
  • 1 teaspoon Sichuan peppercorns, toasted and ground
  • 2 tablespoons vegetable oil (or peanut oil for extra flavor)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry to thicken sauce)

Instructions

  1. Carefully drain the tofu and pat it dry with paper towels to remove excess moisture. Cut into 1-inch cubes and set aside.
  2. Toast the Sichuan peppercorns in a dry pan over medium heat for 1-2 minutes until fragrant. Let cool, then grind finely using a mortar and pestle or spice grinder.
  3. Heat 2 tablespoons vegetable oil in a wok or skillet over medium-high heat. Add the white parts of the scallions, minced garlic, and ginger. Stir-fry for about 30 seconds until fragrant.
  4. Add the ground pork and cook, breaking it up with a spatula, until browned and cooked through, about 4-5 minutes.
  5. Stir in the doubanjiang and fermented black beans. Cook for 1-2 minutes to release their flavors.
  6. Add soy sauce, Shaoxing wine, sugar, and broth. Bring the mixture to a simmer.
  7. Gently slide the tofu cubes into the sauce, being careful not to break them. Let simmer for 5-7 minutes so the tofu soaks up the sauce.
  8. Stir the cornstarch slurry and slowly pour into the simmering sauce while gently stirring. Cook for another 1-2 minutes until the sauce thickens to a glossy finish.
  9. Sprinkle the ground Sichuan peppercorns and the green parts of the scallions on top. Give a gentle stir to combine flavors.
  10. Serve immediately over steamed rice.

Notes

Be gentle when stirring tofu to keep it intact. If the sauce is too thick, add a splash of broth or water. Watch the heat carefully to avoid burning the chili paste. Toast and grind Sichuan peppercorns fresh for best flavor. Substitute ground pork with mushrooms or tempeh for vegetarian version. Use tamari and gluten-free bean paste for gluten-free needs.

Nutrition

Keywords: mapo tofu, spicy tofu, Sichuan recipe, Chinese cuisine, tofu recipe, ground pork, fermented bean paste, easy dinner, bold flavors

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