Mapo Tofu

This easy 30 minute mapo tofu recipe features silken tofu and ground pork cooked in an addicting spicy, savory Sichuan sauce.

Course Dinner, Lunch, Lunch & Dinner, Lunch & Dinner Recipes, Main Course

Cuisine Chinese

Keyword ma po bean curd, ma po tofu, mapo tofu, mapo tofu sauce, Sichuan mapo tofu, Spicy mapo tofu

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 152kcal

Author Megan

Marinate the pork. In a medium mixing bowl, add ground pork, Shaoxing wine, light soy sauce, and ginger. Mix until combined.
Add the garlic, pork, and doubanjiang. In a wok or large skillet over medium heat, heat 1 tablespoon of vegetable oil until hot. Add the garlic and saute until fragrant, about 1 minute. Next, add the pork and doubanjiang and break them into small bits. Mix and combine until the spicy chili bean paste and pork have cooked through, about 4-5 minutes.
Add the remaining ingredients. Add the Sichuan ground peppercorns, low sodium chicken stock, chili oil, chicken bouillon powder, five spice powder, and sugar. Mix until combined. Bring the mixture to a boil.
Add cornstarch slurry. In a small bowl, mix the cornstarch and water until combined. When it reaches a boil, add the cornstarch slurry and gently stir until the sauce thickens.
Add tofu. Spread the tofu evenly on top of the pork and using a large spoon carefully scoop the pork and sauce underneath and fold on top of the tofu until everything is coated. Cook for 2 minutes until the tofu is warm.
Add green onion and sesame oil. Add the sesame oil and green onion and gently stir until just incorporated. Remove from the heat.
Serve. Garnish with a sprinkle of Sichuan peppercorn more green onion. Serve with a bowl of steamed rice. Enjoy!

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