Sichuan Numbing Tofu with Minced Pork and Chili Oil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A bold, numbing-and-spicy tofu dish featuring tender cubes simmered in a rich sauce with minced pork and Sichuan peppercorns. This asian-inspired one pot ready in about 35 minutes pairs firm tofu, minced pork, Sichuan peppercorns for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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.

★ 4.4 (11 ratings) Prep: 20 min Cook: 15 min Serves 2 Asian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press 14 oz firm tofu for 15 minutes, then cut into 3/4-inch cubes. Heat 1 tsp cornstarch in a nonstick skillet over medium-high heat until golden brown, then remove and set aside.
  2. Step 2: Add 3 oz minced pork to the skillet and cook for 2 minutes until no longer pink. Stir in 1/2 tsp Sichuan peppercorns and 1 tbsp doubanjiang, cooking for 1 minute until fragrant.
  3. Step 3: Add 1 tsp soy sauce, 1 tsp rice wine, and 3/4 cup water to the skillet. Bring to a simmer, then add the tofu cubes and cook for 8 minutes until the sauce thickens slightly and coats the tofu.
  4. Step 4: Stir in 2 tsp Sichuan chili oil and 2 tbsp sliced green onions, cooking for 1 minute until the flavors meld and the sauce is glossy.

Frequently asked questions

How long does Sichuan Numbing Tofu with Minced Pork and Chili Oil take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sichuan Numbing Tofu with Minced Pork and Chili Oil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu from drying out.

Can I substitute ingredients in Sichuan Numbing Tofu with Minced Pork and Chili Oil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sichuan Numbing Tofu with Minced Pork and Chili Oil for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sichuan Numbing Tofu with Minced Pork and Chili Oil?

Asian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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