Sichuan-Style Mapo Tofu

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

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 drafted and published.

Spicy, numbing tofu simmered in a fermented bean paste sauce with ginger and garlic, finished with fresh green onions for a bold Chinese comfort food classic. This Asian recipe (vegetarian), ready in about 40 minutes, pairs firm tofu, ground pork, doubanjiang for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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.

Prep: 20 min Cook: 20 min Serves 4 Chinese cuisine 300 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

14 ounces, pressed and cut into 1/2-inch cubes firm tofu
4 ounces ground pork
2 tablespoons doubanjiang
1/2 teaspoon, toasted and ground Sichuan peppercorns
2, minced garlic cloves
1 tablespoon, grated ginger
1 tablespoon soy sauce
1 tablespoon rice wine
1 teaspoon cornstarch
1/4 cup water
2, thinly sliced green onions
2 tablespoons vegetable oil

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tablespoons vegetable oil in a wok over medium heat, add 2 minced garlic cloves and 1 tablespoon grated ginger, and cook for 30 seconds until fragrant.
Step 2: Stir in 2 tablespoons doubanjiang and 1/2 teaspoon toasted ground Sichuan peppercorns, cooking for 1 minute to release aroma.
Step 3: Add 4 ounces ground pork and cook until browned (5 minutes), then add 14 ounces cubed pressed tofu, stirring gently to coat.
Step 4: Mix 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 teaspoon cornstarch, and 1/4 cup water in a small bowl, then pour into wok.
Step 5: Simmer uncovered for 5 minutes until sauce thickens and flavors meld.
Step 6: Stir in 2 thinly sliced green onions, and serve hot over steamed rice.