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Szechuan Mapo Tofu with minced pork and spicy sauce
Authentic Szechuan Mapo Tofu with Pork

Szechuan Mapo Tofu with Pork

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
An iconic dish of Szechuan cuisine that proves tofu is anything but boring. Legend says it was first made by a 'pock-marked' (Ma Po) woman. The essence of the dish is the 'Ma La' experience: the numbing sensation of Szechuan peppercorns (Ma) meeting the fiery heat of chili (La), all coating soft, silken tofu. A true umami bomb.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Chinese

Ingredients

Equipment Needed

  • Wok or deep skillet
  • Small bowl for cornstarch slurry

Allergen Information

⚠️ Soy
⚠️ Wheat (often in Soy Sauce/Doubanjiang)

Instructions

1 ✓

Cut the tofu into cubes. Boil lightly salted water and blanch the tofu for 2 minutes, then carefully drain.

Tip: Blanching firms up the tofu so it holds its shape better and removes the raw soy flavor.
2 ✓

Heat oil in a wok and stir-fry the ground pork until it turns white and becomes crispy.

Tip: Crispy pork provides a great textural contrast to the soft tofu.
3 ✓

Add the Doubanjiang (bean paste), crushed garlic, and ginger. Stir-fry for 1 minute until the oil turns red.

Tip: Frying the spices releases their oil-soluble flavors, essential for a deep taste.
4 ✓

Pour in the chicken broth and soy sauce. Bring to a boil.

Tip: The broth creates the body of the sauce.
5 ✓

Gently slide in the tofu and reduce the heat. Simmer for 5 minutes so the tofu absorbs the flavors.

Tip: Don't stir with a spoon! Gently shake the pan instead to prevent breaking the tofu.
6 ✓

Mix the cornstarch with water and drizzle into the sauce. Gently toss until thickened.

Tip: The cornstarch creates a glossy, clingy sauce that coats the tofu.
7 ✓

Serve topped with ground Sichuan peppercorns and chopped green onions.

Tip: Add the peppercorns at the very end to keep their numbing effect fresh.

Recipe FAQ

Why does the tofu fall apart?
You stirred too vigorously. Silken tofu is very fragile; you should mix by shaking the pan or gently pushing with a spatula.
Can I skip the Szechuan peppercorns?
You can, but you'll miss the soul of the dish (the numbing sensation). Regular black pepper isn't the same.

Ingredients

  • 1 block (14 oz) Silken or Soft Tofu
  • 1/2 lb Ground Pork
  • 2 tbsp Doubanjiang (Spicy Bean Paste)
  • 1 tbsp Soy Sauce
  • 1 tsp Sichuan Peppercorns (ground)
  • 3 clove Garlic
  • 1 tbsp Fresh Ginger (minced)
  • 1 cup Chicken Broth
  • 2 stalk Green Onions (Scallions)
  • 1 tbsp Cornstarch
  • 2 tbsp Water (for slurry)
  • 2 tbsp Oil