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Bowl of spicy Sichuan mapo tofu with ground pork, red chili oil, and scallions served beside steamed white rice

Silky Sichuan Mapo Tofu with Ground Pork and Chili Oil

Soft tofu and ground pork simmered in a numbing, chili-red Sichuan sauce, ready in about 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-inspired
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 450 g soft or silken tofu cut into 2 cm cubes
  • 200 g ground pork 15-20% fat
  • 2 tbsp neutral oil vegetable or peanut
  • 2 tbsp doubanjiang (fermented broad bean paste) finely chopped if chunky
  • 1 tbsp douchi (fermented black beans) rinsed and minced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 1 tsp Sichuan peppercorns toasted and ground
  • 1 tbsp chili oil plus more to taste
  • 240 ml chicken or pork stock
  • 1 tbsp light soy sauce
  • 1 tsp sugar
  • 1.5 tbsp cornstarch slurry cornstarch + 3 tbsp water; mixed until smooth
  • 3 scallions thinly sliced, for garnish
  • steamed white rice for serving; optional

Method
 

Prep the Tofu and Aromatics
  1. Cut tofu into 2 cm cubes. Bring a pot of salted water to a boil, add tofu, and simmer 2 minutes to firm it up. Drain gently and set aside.
  2. Toast Sichuan peppercorns in a dry skillet over medium heat for 30 seconds until fragrant, then grind in a mortar or spice grinder.
Cook the Pork and Sauce
  1. Heat oil in a wok or large skillet over medium heat. Add ground pork and cook, breaking it up, for 4-5 minutes until browned and no longer pink, reaching 160 F / 71 C internally.
  2. Push pork to one side, add doubanjiang and douchi to the oil, and fry for 1-2 minutes until the oil turns brick red and fragrant.
  3. Add garlic and ginger, stir for 30 seconds until fragrant but not browned.
  4. Pour in stock, soy sauce, and sugar. Stir to combine and bring to a gentle simmer.
Simmer and Finish
  1. Slide the tofu cubes into the sauce. Simmer gently for 5-6 minutes, spooning sauce over the tofu instead of stirring hard, so the cubes stay whole.
  2. Stir the cornstarch slurry, then pour in half. Simmer 30 seconds and check thickness, the sauce should coat the back of a spoon; add more slurry if needed.
  3. Sprinkle ground Sichuan peppercorns and half the scallions over the top. Simmer 1 more minute.
  4. Remove from heat, drizzle with chili oil, and scatter remaining scallions. Serve hot over steamed rice.

Notes

  • Toast and grind Sichuan peppercorns fresh, pre-ground versions lose potency fast.
  • Fry doubanjiang low and slow until the oil turns red, don't rush this step.
  • Use a wok or wide skillet so tofu simmers in a thin sauce layer.
  • Cook ground pork to 160 F / 71 C internal before adding sauce ingredients.
  • Nudge tofu with the back of a spoon instead of stirring hard to keep cubes whole.