Sichuan-Style Mapo Tofu Stir Fry with Ground Pork

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

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.

A bold and spicy stir fry combining silky tofu and savory ground pork in a fragrant Sichuan chili bean sauce for an iconic Chinese dish. This Chinese-inspired stir-fry recipe, ready in about 30 minutes, pairs firm 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 390 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: 20 min Serves 3 Chinese cuisine 390 cal/serving

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Ingredients

14 oz firm tofu, cut into 1-inch cubes
8 oz ground pork
2 tbsp vegetable oil
1 tsp Sichuan peppercorns, toasted and ground
2 tbsp doubanjiang (fermented chili bean paste)
3 cloves minced garlic
1 tbsp grated ginger
1/2 cup chicken broth
1 tbsp soy sauce
1 tbsp cornstarch
2 tbsp water
2 tbsp chopped green onions
1 tsp sesame oil
for serving cooked white rice

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 tsp toasted and ground Sichuan peppercorns and toast for 30 seconds until fragrant.
Step 2: Add 8 oz ground pork and cook, breaking it apart, for 5 minutes until browned and cooked through.
Step 3: Stir in 3 cloves minced garlic, 1 tbsp grated ginger, and 2 tbsp doubanjiang chili bean paste. Cook for 1 minute until aromatic.
Step 4: Gently add 14 oz firm tofu cubes and 1/2 cup chicken broth. Simmer gently for 5 minutes to let flavors meld.
Step 5: In a small bowl, mix 1 tbsp cornstarch with 2 tbsp water to make a slurry. Stir into the skillet and cook for 2 minutes until sauce thickens and coats the tofu.
Step 6: Add 1 tbsp soy sauce, 1 tsp sesame oil, and 2 tbsp chopped green onions. Toss gently and remove from heat.
Step 7: Serve hot over cooked white rice.