Spicy Sichuan-Style Mapo Tofu with Ground Pork

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

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 drafted and published.

Silky tofu cubes simmered in a bold, spicy Sichuan chili and fermented bean sauce with savory ground pork. This Chinese-inspired pork recipe, ready in about 30 minutes, pairs soft tofu, ground pork, Sichuan chili bean paste (doubanjiang) 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, cut into 1-inch cubes soft tofu
8 oz ground pork
2 tbsp Sichuan chili bean paste (doubanjiang)
4, minced garlic cloves
1 tbsp, minced ginger
3 stalks, chopped green onions
1 tbsp soy sauce
1 cup chicken broth
1 tbsp, mixed with 2 tbsp water cornstarch
1 tsp sesame oil
2 tbsp vegetable oil
1 tsp, toasted and ground Sichuan peppercorns
1 tsp sugar

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add 8 oz ground pork and cook for 5 minutes, breaking it apart, until browned and fragrant.
Step 2: Stir in 4 minced garlic cloves, 1 tbsp minced ginger, and 2 tbsp Sichuan chili bean paste. Cook for 2 minutes until the oil turns red and fragrant.
Step 3: Pour in 1 cup chicken broth, 1 tbsp soy sauce, and 1 tsp sugar. Bring to a simmer.
Step 4: Gently add 14 oz soft tofu cubes into the sauce, being careful not to break them. Simmer gently for 5 minutes to allow flavors to meld.
Step 5: Stir 1 tbsp cornstarch mixed with 2 tbsp water into the pan, cooking for 1-2 minutes until the sauce thickens and coats the tofu.
Step 6: Remove from heat and drizzle 1 tsp sesame oil over the dish. Sprinkle 3 chopped green onions and 1 tsp toasted ground Sichuan peppercorns on top. Serve hot with steamed rice.