Authentic Szechuan Mapo Tofu

By AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

A fiery yet balanced Sichuan dish featuring tender tofu in a bold fermented bean paste sauce, garnished with aromatic Sichuan peppercorns. This Chinese-inspired vegetarian recipe, ready in about 45 minutes, pairs firm tofu, ground pork, fermented black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 block (14 oz) firm tofu
• 1/2 lb ground pork
• 2 tbsp fermented black beans
• 1 tsp (crushed) Sichuan peppercorns
• 4 (slightly charred) dried chilies
• 3 cloves (minced) garlic
• 2 tbsp soy sauce
• 1 tbsp shaoxing wine
• 1 tbsp starch slurry (cornstarch + water)

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Instructions

1. Step 1: Press tofu to remove moisture, cut into 1-inch cubes, and set aside. In a wok, heat 1 tbsp oil over medium-high heat. Add ground pork and cook until browned, about 3-4 minutes. Remove and set aside.
2. Step 2: Add 1 tbsp oil, then charred chilies, Sichuan peppercorns, and minced garlic. Sauté for 30 seconds until fragrant. Stir in fermented black beans, soy sauce, and shaoxing wine. Add pork and tofu, gently stir to coat.
3. Step 3: Pour in 1/4 cup water, bring to a simmer, then reduce heat. Add starch slurry and stir until sauce thickens and clings to tofu. Garnish with additional crushed peppercorns and serve immediately.