Sichuan-Style Mapo Tofu with Spicy Chili Bean Sauce

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

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.

Silky tofu cubes simmered in a fiery, numbing chili bean sauce with ground pork and bold Sichuan peppercorns for a distinctive regional Chinese flavor. This Chinese-inspired vegetarian recipe, ready in about 25 minutes, pairs firm tofu, 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.

Prep: 10 min Cook: 15 min Serves 3 Chinese cuisine 280 cal/serving

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Ingredients

14 oz block, cut into 1-inch cubes firm tofu
6 oz ground pork
2 tbsp vegetable oil
2 tbsp doubanjiang (spicy chili bean paste)
3 minced garlic cloves
1 tbsp minced ginger
1 tsp, toasted and ground Sichuan peppercorns
1 cup chicken broth
1 tbsp soy sauce
1 tsp, dissolved in 2 tbsp water cornstarch
2 stalks thinly sliced green onions
1 tsp sesame oil

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a wok or deep skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and 1 tbsp minced ginger, sauté for 30 seconds until fragrant.
Step 2: Add 6 oz ground pork and cook, breaking up with a spoon, for 5 minutes until browned and cooked through.
Step 3: Stir in 2 tbsp doubanjiang (spicy chili bean paste) and 1 tsp ground toasted Sichuan peppercorns, cooking for 1 minute to release aromas.
Step 4: Gently add 14 oz firm tofu cubes and pour in 1 cup chicken broth and 1 tbsp soy sauce. Bring to a simmer and cook for 5 minutes, letting the tofu absorb flavors.
Step 5: Slowly stir in 1 tsp cornstarch dissolved in 2 tbsp water and cook for 2 minutes until sauce thickens and coats the tofu.
Step 6: Remove from heat and drizzle with 1 tsp sesame oil. Garnish with 2 sliced green onions before serving.