Sichuan-Style Spicy Mapo Tofu Stir Fry

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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.

Soft tofu and ground pork cooked in a bold, spicy Sichuan peppercorn sauce for a numbing and flavorful stir fry. This Chinese-inspired game-day recipe, ready in about 30 minutes, pairs soft tofu, cubed, ground pork, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 10 min Cook: 20 min Serves 4 Chinese cuisine 320 cal/serving

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Ingredients

14 oz soft tofu, cubed
8 oz ground pork
2 tbsp vegetable oil
1 tsp Sichuan peppercorns, toasted and ground
2 tbsp doubanjiang (fermented chili bean paste)
3 garlic cloves, minced
1 tbsp ginger, minced
3 stalks scallions, chopped
1/2 cup chicken broth
1 tbsp soy sauce
1 tsp cornstarch
2 tbsp water
1 tsp sesame oil
for serving cooked white rice

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add 3 minced garlic cloves, 1 tbsp minced ginger, and 3 chopped scallions white parts, sauté for 1 minute until fragrant.
Step 2: Add 8 oz ground pork, breaking it up with a spatula, and cook for 4-5 minutes until browned and cooked through.
Step 3: Stir in 2 tbsp doubanjiang and 1 tsp ground toasted Sichuan peppercorns, cooking for 1 minute to release aroma.
Step 4: Gently add 14 oz cubed soft tofu, being careful not to break the cubes. Pour in 1/2 cup chicken broth and 1 tbsp soy sauce. Simmer for 5 minutes to let flavors meld.
Step 5: Mix 1 tsp cornstarch with 2 tbsp water until smooth, then slowly drizzle into the pan while stirring gently. Cook for 1-2 minutes until sauce thickens and coats tofu.
Step 6: Remove from heat and drizzle 1 tsp sesame oil over the dish. Serve hot over steamed white rice.