Mapo DoufuSichuan Tofu with Pork
This Sichuan classic combines tender tofu and browned pork in a glossy chile-bean sauce with garlic, ginger, and the distinctive tingle of Sichuan pepper. It is bold, warming, and best served piping hot with plain rice.
Prep
20m
Cook
15m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Tofu
- 500gFirm Tofu (cut into cubes)
- 300mlWater
Sauce
- 250gGround Pork
- 35gDoubanjiang
- 10gGarlic (finely chopped)
- 10gFresh Ginger (finely chopped)
- 20mlChili Oil
- 2gSichuan Pepper (lightly ground)
Garnish
- 1gSichuan Pepper (lightly ground)
Sauce
- 20mlSoy Sauce
- 20mlShaoxing Wine
- 8gWhite Sugar
- 230mlWater
Slurry
- 30mlWater (cold)
- 12gCorn Starch
Sauce
- 30mlVegetable Oil
- 3gSalt
Garnish
- 40gScallion (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the water to a gentle simmer, add the firm tofu, and warm it briefly. Drain carefully and set aside.
- 02
Heat the vegetable oil in a wok or deep pan over medium-high heat. Add the ground pork and cook, breaking it up, until browned and it reaches 71°C (160°F).
- 03
Stir in the garlic and fresh ginger, then add the doubanjiang, chili oil, and Sichuan pepper. Fry until fragrant and the oil turns red.
- 04
Pour in the soy sauce, Shaoxing wine, and water. Stir in the white sugar and salt and bring to a gentle simmer.
- 05
Slide in the firm tofu and simmer gently until heated through and flavored.
- 06
Whisk the corn starch with the cold water, stir the slurry into the pan, and cook until the sauce lightly thickens.
- 07
Finish with the scallion and sprinkle with the Sichuan pepper, then serve immediately.
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