Sichuan-Style Mapo Tofu with Ground Pork and Chili Bean Sauce

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

A classic Sichuan dish featuring silky tofu cubes cooked in a spicy, savory chili bean sauce with ground pork and numbing Sichuan peppercorns. This Chinese recipe, ready in about 25 minutes, pairs silken tofu, ground pork, doubanjiang (chili bean paste) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a wok over medium-high heat until shimmering. Add 6 oz ground pork and stir-fry for 3-4 minutes until browned and fragrant.
  2. Step 2: Add 3 minced garlic cloves, 1 tbsp minced ginger, and 2 tbsp doubanjiang to the pork. Stir-fry for 1-2 minutes until the chili bean paste releases its aroma.
  3. Step 3: Pour in 3/4 cup chicken broth and bring to a simmer, then gently add 14 oz silken tofu cut into 1-inch cubes, being careful not to break them. Simmer for 5 minutes to allow flavors to meld.
  4. Step 4: Stir in 1 tbsp soy sauce and the cornstarch slurry made from 1 tsp cornstarch mixed with 1 tbsp water. Cook for 1-2 minutes until the sauce thickens and coats the tofu.
  5. Step 5: Remove from heat, drizzle 1 tsp sesame oil over the top, sprinkle 1 tsp toasted and ground Sichuan peppercorns and 2 finely chopped scallions. Serve hot with steamed rice.

Frequently asked questions

How long does Sichuan-Style Mapo Tofu with Ground Pork and Chili Bean Sauce 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 with Ground Pork and Chili Bean Sauce?

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 silken tofu from drying out.

Can I substitute ingredients in Sichuan-Style Mapo Tofu with Ground Pork and Chili Bean Sauce?

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 with Ground Pork and Chili Bean Sauce 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 with Ground Pork and Chili Bean Sauce?

Chinese chinese 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.

What others are saying

Related recipes