Sichuan-Style Spicy Mapo Tofu Stir-Fry

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

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 drafted and published.

Silky tofu cubes stir-fried in a bold, spicy Sichuan sauce with ground pork and fragrant chili bean paste. This Chinese-inspired stir-fry 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 290 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 290 cal/serving

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Ingredients

14 oz, cut into 1-inch cubes firm tofu
6 oz ground pork
3 tbsp vegetable oil
2 tbsp Sichuan chili bean paste (doubanjiang)
1 tbsp, finely minced ginger
3 cloves, minced garlic cloves
2 stalks, chopped green onions
1 tsp ground Sichuan peppercorns
2 tbsp soy sauce
1/2 cup chicken broth
1 tsp, mixed with 1 tbsp water cornstarch
1 tsp sesame oil

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 6 oz ground pork and cook, breaking up with a spatula, until browned and fragrant, about 4 minutes.
Step 2: Stir in 1 tbsp minced ginger, 3 minced garlic cloves, and 2 tbsp Sichuan chili bean paste. Cook for 1-2 minutes until the oil is bright red and aromatic.
Step 3: Gently add 14 oz 1-inch cubed firm tofu, stirring carefully to coat without breaking the cubes. Pour in 1/2 cup chicken broth and 2 tbsp soy sauce. Simmer for 3 minutes to let flavors meld.
Step 4: Stir in 1 tsp ground Sichuan peppercorns and 1 tsp cornstarch slurry. Cook for 1-2 minutes until sauce thickens and coats the tofu.
Step 5: Remove from heat, drizzle 1 tsp sesame oil, and garnish with 2 chopped green onions before serving with steamed rice.