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Easy Authentic Mapo Tofu Recipe with Pork and Sichuan Pepper

Easy Authentic Mapo Tofu Recipe

Tender tofu and browned ground pork simmer in a glossy Sichuan sauce flavored with doubanjiang, garlic, ginger, fermented black beans, and Sichuan pepper. Serve immediately with steamed white rice for a fast and deeply savory meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 3 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 14-16 oz (400-450 g) Soft or medium-firm tofu, cut into 3/4-inch cubes
  • 3 oz (85 g) Ground pork or ground beef
  • 2 tablespoons Neutral oil, such as canola or peanut oil
Seasonings and Aromatics
  • 1 1/2 tablespoons Doubanjiang, preferably Sichuan Pixian doubanjiang
  • 1 tablespoon Fermented black beans, lightly chopped
  • 2-3 cloves Garlic, finely minced
  • 1 teaspoon Fresh ginger, finely minced
  • 1 teaspoon Ground Sichuan peppercorns, divided
  • 1/2-1 teaspoon Chinese chili powder or crushed dried red pepper
Sauce
  • 3/4 cup (180 ml) Chicken stock or water
  • 1 tablespoon Light soy sauce
  • 1/2 teaspoon Sugar
  • 1 tablespoon Shaoxing wine, optional
Thickener and Serving
  • 1 tablespoon Cornstarch mixed with 2 tablespoons cold water
  • 2 scallions Scallions, thinly sliced
  • As needed for serving Steamed white rice

Method
 

Step-by-Step
  1. Bring a saucepan of lightly salted water to a gentle simmer. Add the tofu cubes and simmer for 1-2 minutes, then drain carefully.
  2. Mix the chicken stock or water, light soy sauce, sugar, and Shaoxing wine in a small bowl. In a separate bowl, stir the cornstarch with 2 tablespoons cold water to make a smooth slurry.
  3. Heat a wok or large skillet over medium-high heat. Add the oil and ground pork, then stir-fry for 2-3 minutes while breaking the meat into small pieces until browned.
  4. Lower the heat to medium. Add the doubanjiang, fermented black beans, garlic, ginger, chili powder, and half of the ground Sichuan pepper, then fry for 30-60 seconds until fragrant and the oil turns red.
  5. Pour in the stock mixture and bring it to a simmer. Add the tofu and gently shake the pan or fold with a spatula, then simmer for 5-7 minutes.
  6. Stir the cornstarch slurry again and add it gradually while gently folding. Simmer for 30-60 seconds, just until the sauce lightly thickens and coats the tofu.
  7. Transfer the mapo tofu to a serving bowl. Finish with the remaining Sichuan pepper and sliced scallions, then serve immediately with steamed white rice.

Notes

Use soft tofu for the most traditional tender texture or medium-firm tofu for easier handling. If your doubanjiang or fermented black beans are especially salty, reduce or omit the soy sauce until the dish is finished. Keep the tofu refrigerated in a covered container for up to 3 days and reheat gently.