Sichuan-Inspired Mapo Tofu with Ground Pork

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A bold and spicy Sichuan dish featuring silken tofu and ground pork in a chili bean sauce with numbing Sichuan peppercorns. This Chinese-inspired pork recipe, ready in about 25 minutes, pairs ground pork, soft silken tofu, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 3, 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

• 8 oz ground pork
• 14 oz block, cut into 1-inch cubes soft silken tofu
• 2 tbsp vegetable oil
• 1 tsp, toasted and ground Sichuan peppercorns
• 2 tbsp doubanjiang (fermented chili bean paste)
• 3 cloves, minced garlic cloves
• 1 tbsp, minced ginger
• 2 stalks, chopped green onions
• 1 tbsp low-sodium soy sauce
• 1/2 cup chicken broth
• 1 tsp, mixed with 2 tsp water cornstarch
• 1 tsp sesame oil
• 1/2 tsp sugar

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat until shimmering.
2. Step 2: Add 8 oz ground pork and cook for 4-5 minutes, breaking it up with a spatula until browned and cooked through.
3. Step 3: Stir in 3 minced garlic cloves, 1 tbsp minced ginger, and 2 tbsp doubanjiang chili bean paste; sauté for 1-2 minutes until fragrant.
4. Step 4: Add 14 oz cubed soft silken tofu gently into the pan, stirring carefully to avoid breaking the tofu.
5. Step 5: Pour in 1/2 cup chicken broth and add 1 tbsp low-sodium soy sauce and 1/2 tsp sugar. Bring to a simmer and cook for 3 minutes.
6. Step 6: Stir in 1 tsp ground toasted Sichuan peppercorns, then slowly add the cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water) while stirring gently to thicken the sauce.
7. Step 7: Drizzle 1 tsp sesame oil and sprinkle 2 chopped green onions over the top before serving hot with steamed rice.