Sichuan-Style Mapo Tofu with Spicy Chili Bean Sauce
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 ready in about 25 minutes blends block, cut into 1-inch cubes firm tofu, ground pork, vegetable oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sichuan-Style Mapo Tofu with Spicy Chili Bean Sauce take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Sichuan-Style Mapo Tofu with Spicy Chili Bean Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Sichuan-Style Mapo Tofu with Spicy 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 Spicy 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 Spicy Chili Bean Sauce?
Chinese vegetarian 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.
