Sichuan-Inspired Spicy Mapo Tofu Stir Fry

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Silken tofu cubes stir-fried in a fragrant, spicy Sichuan sauce with ground pork and bold chili bean paste for a warming, flavorful dish. This Asian fusion recipe, ready in about 25 minutes, pairs firm tofu, ground pork, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 10 min Cook: 15 min Serves 3 Chinese cuisine 280 cal/serving

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Ingredients

14 oz, cut into 1-inch cubes firm tofu
6 oz ground pork
2 tbsp vegetable oil
2 tbsp Sichuan chili bean paste (doubanjiang)
3 minced garlic cloves
1 tbsp minced ginger
3 chopped, white and green parts separated scallions
2 tbsp soy sauce
1/2 cup chicken broth
1 tsp, mixed with 1 tbsp water cornstarch
1 tsp toasted sesame oil
1/2 tsp ground Sichuan peppercorn
1 tsp sugar

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 6 oz ground pork and cook for 4-5 minutes, breaking it apart until browned and fragrant.
Step 2: Stir in 2 tbsp Sichuan chili bean paste, 3 minced garlic cloves, 1 tbsp minced ginger, and the white parts of 3 chopped scallions. Cook for 1-2 minutes until oil turns red and aromatic.
Step 3: Gently add 14 oz firm tofu cubes, stirring carefully to coat the tofu without breaking. Pour in 1/2 cup chicken broth, 2 tbsp soy sauce, 1 tsp sugar, and bring to a simmer for 3 minutes.
Step 4: Stir in 1 tsp cornstarch mixed with 1 tbsp water, cooking until the sauce thickens and clings to the tofu, about 1-2 minutes.
Step 5: Remove from heat, drizzle 1 tsp toasted sesame oil, and sprinkle 1/2 tsp ground Sichuan peppercorn and the green parts of the scallions. Serve immediately with steamed rice.