Sichuan-Style Mapo Tofu Stir Fry
A bold and spicy stir fry combining silky tofu with numbing Sichuan peppercorns and savory fermented bean paste. This chinese-inspired stir fry ready in about 25 minutes pairs soft tofu, cut into 1-inch cubes, 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.
Ingredients
- 14 oz soft tofu, cut into 1-inch cubes
- 6 oz ground pork
- 2 tbsp vegetable oil
- 1 tsp Sichuan peppercorns, toasted and ground
- 1 1/2 tbsp doubanjiang (fermented chili bean paste)
- 3 minced garlic cloves
- 1 tbsp grated fresh ginger
- 1/2 cup chicken broth
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 2 tbsp water
- 2 tbsp chopped green onions
- 1 tsp sesame oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add 6 oz ground pork and cook, breaking apart with a spatula, for 4-5 minutes until browned and fragrant.
- Step 2: Stir in 3 minced garlic cloves, 1 tbsp grated fresh ginger, and 1 1/2 tbsp doubanjiang. Cook for 1-2 minutes until the chili bean paste is fragrant and oil is red.
- Step 3: Gently add 14 oz soft tofu cubes and 1/2 cup chicken broth, spooning broth around tofu carefully to avoid breaking. Bring to a simmer and cook for 3 minutes.
- Step 4: Mix 1 tsp cornstarch with 2 tbsp water and stir into the wok to thicken the sauce. Cook for another 1-2 minutes until sauce coats tofu.
- Step 5: Sprinkle 1 tsp toasted ground Sichuan peppercorns and 2 tbsp chopped green onions over the dish. Drizzle 1 tsp sesame oil on top and serve immediately with steamed rice.
Frequently asked questions
How long does Sichuan-Style Mapo Tofu Stir Fry take to make?
Total time is about 25 minutes (10 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-Style Mapo Tofu Stir Fry?
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 ground pork from drying out.
Can I substitute ingredients in Sichuan-Style Mapo Tofu Stir Fry?
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-Style Mapo Tofu Stir Fry for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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-Style Mapo Tofu Stir Fry?
Chinese stir fry 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.
