Sichuan-Style Mapo Tofu with Ground Pork and Fermented Chili Bean Paste
A bold and spicy Chinese classic featuring silky tofu in a savory, numbing sauce with ground pork and fermented chili bean paste. This chinese-inspired pork 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 350 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.
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 fermented chili bean paste (doubanjiang)
- 4 cloves garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 3 stalks scallions, sliced
- 1 tbsp soy sauce
- 1 cup chicken broth
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tsp sesame oil
- for serving cooked white rice
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a wok over medium-high heat until shimmering. Add 8 oz ground pork and cook, breaking up with a spatula, for 4-5 minutes until browned and cooked through.
- Step 2: Stir in 4 minced garlic cloves, 1 tbsp minced fresh ginger, and 2 tbsp fermented chili bean paste, cooking for 1-2 minutes until fragrant and the oil turns red.
- Step 3: Add 1 cup chicken broth and 1 tbsp soy sauce, bringing the mixture to a simmer.
- Step 4: Gently add 14 oz firm tofu cubes to the wok, stirring carefully to coat without breaking the tofu. Simmer for 5 minutes to absorb flavors.
- Step 5: Mix 1 tbsp cornstarch with 2 tbsp water until smooth and stir into the sauce. Cook for 2 minutes until the sauce thickens and coats the tofu.
- Step 6: Sprinkle 1 tsp toasted ground Sichuan peppercorns and 3 sliced scallion stalks over the dish, drizzle with 1 tsp sesame oil, and gently stir.
- Step 7: Serve hot over cooked white rice for a classic Sichuan meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sichuan-Style Mapo Tofu with Ground Pork and Fermented Chili Bean Paste take to make?
Total time is about 30 minutes (10 min prep + 20 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 Fermented Chili Bean Paste?
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 with Ground Pork and Fermented Chili Bean Paste?
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 Fermented Chili Bean Paste for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Fermented Chili Bean Paste?
Chinese pork 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.
