Szechuan-Style Mapo Tofu with Ground Pork
A spicy and savory Chinese classic featuring silky tofu and minced pork in a bold chili bean sauce. This chinese-inspired stir fry ready in about 30 minutes pairs silken tofu, ground pork, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.
Ingredients
- 400 g silken tofu
- 200 g ground pork
- 2 tbsp vegetable oil
- 1 tsp Szechuan peppercorns
- 2 tbsp doubanjiang (fermented chili bean paste)
- 1 tbsp ginger, minced
- 3 cloves garlic cloves, minced
- 2 stalks green onions, chopped
- 1 tbsp soy sauce
- 1 cup chicken broth
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tsp sesame oil
- 1 tsp white sugar
Instructions
- Step 1: Cut 400 g silken tofu into 1-inch cubes and set aside carefully to avoid breaking.
- Step 2: Heat 2 tbsp vegetable oil in a wok over medium-high heat until shimmering. Add 1 tsp Szechuan peppercorns and toast for 30 seconds until fragrant, then remove peppercorns to avoid bitterness.
- Step 3: Add 200 g ground pork, stirring and breaking it up with a spatula, cook for 3-4 minutes until browned and starting to crisp.
- Step 4: Stir in 1 tbsp minced ginger and 3 minced garlic cloves, sauté for 1 minute until aromatic.
- Step 5: Add 2 tbsp doubanjiang (fermented chili bean paste), stirring to coat the pork evenly; cook for 2 minutes to release the chili's aroma.
- Step 6: Pour in 1 cup chicken broth, 1 tbsp soy sauce, and 1 tsp white sugar, bring to a simmer.
- Step 7: Gently add the tofu cubes into the sauce, simmer on low heat for 5 minutes to absorb flavors.
- Step 8: Mix 1 tbsp cornstarch with 2 tbsp water to form a slurry; slowly pour into the wok, stirring gently until the sauce thickens and coats the tofu.
- Step 9: Drizzle 1 tsp sesame oil and sprinkle 2 chopped green onions on top, stir lightly.
- Step 10: Serve hot with steamed rice, enjoying the balance of spicy, numbing, and savory flavors.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Szechuan-Style Mapo Tofu with Ground Pork take to make?
Total time is about 30 minutes (10 min prep + 20 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 Szechuan-Style Mapo Tofu with Ground Pork?
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 silken tofu from drying out.
Can I substitute ingredients in Szechuan-Style Mapo Tofu with Ground Pork?
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 Szechuan-Style Mapo Tofu with Ground Pork for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Szechuan-Style Mapo Tofu with Ground Pork?
Chinese stir fry 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.
