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Mapo Tofu with Ground Pork

Close-up of vibrant Mapo Tofu with Ground Pork, featuring silken tofu cubes in chili oil sauce, topped with ground meat and green onions.
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A recipe for authentic Sichuan Mapo Tofu featuring ground pork, achieving the signature numbing and spicy ‘mala’ flavor.

Ingredients

Scale
  • 1 block (14 oz) soft or silken tofu, drained and cut into 3/4-inch cubes
  • 6 oz ground pork
  • 2 tablespoons vegetable oil
  • 1 tablespoon fermented black beans (douchi), rinsed and chopped
  • 1.5 tablespoons Pixian doubanjiang (spicy broad bean paste)
  • 1 teaspoon ground Sichuan peppercorns, plus extra for garnish
  • 1 teaspoon chili flakes (adjust to taste)
  • 1 cup chicken broth or water
  • 1 teaspoon light soy sauce
  • 1/2 teaspoon sugar
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • 2 scallions, green parts thinly sliced

Instructions

  1. Gently blanch the tofu: Bring a small pot of water to a simmer. Carefully add the tofu cubes and let them cook for 1 minute. Drain immediately and set aside. This helps the tofu hold its shape.
  2. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the ground pork and cook, breaking it up, until it is browned and crispy, about 4-5 minutes. Remove the pork from the wok and set aside, leaving about 1 tablespoon of oil in the wok.
  3. Reduce the heat to medium. Add the doubanjiang and chili flakes to the oil. Stir constantly for about 30 seconds until the oil turns red and fragrant. Do not burn the paste.
  4. Add the chopped fermented black beans and stir for another 15 seconds.
  5. Return the cooked ground pork to the wok. Stir to coat with the chili paste mixture.
  6. Pour in the chicken broth, soy sauce, and sugar. Bring the mixture to a gentle simmer.
  7. Carefully slide the blanched tofu cubes into the simmering sauce. Do not stir vigorously; gently push the tofu with the back of your ladle to coat it with the sauce. Simmer for 2 minutes to allow the tofu to absorb flavor.
  8. Stir the cornstarch slurry once more and slowly pour half of it into the simmering sauce while gently pushing the tofu. Wait 30 seconds, then add more slurry if the sauce is not thick enough to coat the tofu lightly. The final sauce should be slightly thick, not watery.
  9. Remove from heat. Sprinkle with the ground Sichuan peppercorns and most of the sliced scallions.
  10. Transfer the Mapo Tofu to a serving dish. Garnish with the remaining scallions and an extra dusting of ground Sichuan peppercorns. Serve immediately with rice.

Notes

  • For the best ‘mala’ flavor, toast whole Sichuan peppercorns in a dry pan until fragrant, then grind them just before using.
  • If you cannot find Pixian doubanjiang, use a regular chili bean paste, but the flavor depth will be reduced.
  • Use soft or silken tofu for the most authentic texture; firm tofu will not absorb the sauce as well.

Nutrition

Find it online: https://spoonfulsnap.com/mapo-tofu-with-ground-pork/