Sichuan-Style Regional Spicy Mapo Tofu
Silken tofu cubes simmered in a fiery Sichuan pepper and chili bean paste sauce, delivering the signature numbing heat and bold flavors of the region. This chinese-inspired vegetarian ready in about 25 minutes pairs ground pork, vegetable oil, toasted and ground Sichuan peppercorns 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.
Ingredients
- 14 oz block, cut into 1-inch cubes silken tofu
- 6 oz ground pork
- 2 tbsp vegetable oil
- 1 tsp, toasted and ground Sichuan peppercorns
- 2 tbsp doubanjiang (fermented chili bean paste)
- 3, minced garlic cloves
- 1 tbsp minced ginger
- 2, chopped green onions
- 1 tbsp soy sauce
- 1 cup chicken broth
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tsp sesame oil
- 1 tsp sugar
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add 6 oz ground pork and cook, breaking it up, for 4-5 minutes until browned and fragrant.
- Step 2: Stir in 3 minced garlic cloves, 1 tbsp minced ginger, and 2 tbsp doubanjiang. Cook for 2 minutes until the chili paste is aromatic and oil turns red.
- Step 3: Add 1 cup chicken broth, 1 tbsp soy sauce, 1 tsp sugar, and 1 tsp ground toasted Sichuan peppercorns. Bring to a simmer.
- Step 4: Gently add 14 oz cubed silken tofu, simmer gently for 5 minutes to absorb flavors, taking care not to break the tofu.
- Step 5: Mix 1 tbsp cornstarch with 2 tbsp water to create a slurry, then pour into the wok. Stir gently and cook for 1-2 minutes until the sauce thickens and coats the tofu.
- Step 6: Drizzle 1 tsp sesame oil and sprinkle 2 chopped green onions before serving piping hot with steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sichuan-Style Regional Spicy Mapo Tofu 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 Regional Spicy Mapo Tofu?
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 Regional Spicy Mapo Tofu?
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 Regional Spicy Mapo Tofu 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 Regional Spicy Mapo Tofu?
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.
