Sichuan Cuisine

Mapo Tofu

This mapo tofu with minced pork is a Sichuan-style tofu recipe made with soft tofu, ground pork, Pixian doubanjiang, fermented black beans, ginger, garlic, dried chilies, and Sichuan peppercorns. The tofu is gently simmered rather than steamed, but it still matches the home-cooking idea behind tofu with minced pork: soft cubes of tofu absorbing a savory pork sauce. If you found this recipe while looking for steamed tofu with minced pork, think of this version as the spicy Sichuan cousin. It has the same comforting tofu-and-pork base, but the sauce is deeper, redder, and more aromatic because of chili bean paste and mala peppercorn flavor.

Total
20 minutes
Mapo Tofu finished dish
Jump to Recipe

Quick Recipe Summary

Cuisine
Chinese
Category
Sichuan Cuisine
Method
Stir-fry
Total Time
20 minutes
Difficulty
Easy
Main Ingredient
Soft Tofu

About This Recipe

This mapo tofu with minced pork is a Sichuan-style tofu recipe made with soft tofu, ground pork, Pixian doubanjiang, fermented black beans, ginger, garlic, dried chilies, and Sichuan peppercorns. The tofu is gently simmered rather than steamed, but it still matches the home-cooking idea behind tofu with minced pork: soft cubes of tofu absorbing a savory pork sauce. If you found this recipe while looking for steamed tofu with minced pork, think of this version as the spicy Sichuan cousin. It has the same comforting tofu-and-pork base, but the sauce is deeper, redder, and more aromatic because of chili bean paste and mala peppercorn flavor.

Why You'll Love This Recipe

  • Ready in about 20 minutes, so it can fit into a busy cooking day.
  • Beginner-friendly enough for cooks who are still building confidence in the kitchen.
  • Good for learning how seasoning and simmering build flavor over time.
  • Shows a practical way to cook pork with clear preparation and cooking cues.
  • Gives the dish a clear spicy and numbing flavor profile without making the method feel complicated.

Ingredients

Ingredient Notes

These notes explain the role of the main ingredients so the recipe is easier to adjust.

Soft Tofu

Tofu absorbs surrounding flavors, so sauce, broth, and aromatics matter more than heavy seasoning.

Ground Pork

Pork brings savory depth and works well with ginger, garlic, soy sauce, vinegar, and vegetables.

Green Onion

Scallions add freshness and are useful both as an aromatic base and as a finishing flavor.

Minced Ginger

Ginger adds clean aroma and helps balance meat, seafood, tofu, and fermented flavors.

Ingredients & Techniques Used in This Recipe

These guides explain the key sauces, ingredients, and cooking techniques used in this recipe, so you can understand the dish instead of only following steps.

Sauce

Doubanjiang

Fermented chili bean paste that gives Sichuan dishes savory heat and depth.

Sauce

Shaoxing Wine

Chinese cooking wine used in marinades, stir-fries, braises, and sauces.

Ingredient

Sichuan Peppercorn

The citrusy, numbing spice behind many Sichuan dishes.

Ingredient

Silken Tofu

Soft tofu used in soups, steamed dishes, mapo tofu, and gentle sauces.

Technique

How to Stir Fry Properly

Learn heat control, ingredient order, sauce timing, and quick wok cooking.

Technique

Velveting

A Chinese technique for keeping sliced meat, chicken, shrimp, and beef tender.

Technique

How to Steam Chinese Food

Understand Chinese steaming for fish, eggs, tofu, buns, and vegetables.

Step-by-Step Instructions

  1. Step 1

    Cut the tofu into cubes and bring a pot of water to a gentle boil.

    Mapo Tofu step 1: Cut the tofu into cubes and bring a pot of water to a gentle boil.

  2. Step 2

    Add 1/2 teaspoon salt to the water.

    Mapo Tofu step 2: Add 1/2 teaspoon salt to the water.

  3. Step 3

    Stir in a small amount of cornstarch slurry.

    Mapo Tofu step 3: Stir in a small amount of cornstarch slurry.

  4. Step 4

    Gently cook the tofu for a few minutes, then transfer it together with some cooking liquid to a bowl.

    Mapo Tofu step 4: Gently cook the tofu for a few minutes, then transfer it together with some cook

  5. Step 5

    Heat oil in a wok and fry the Sichuan peppercorns and dried chilies until fragrant.

    Mapo Tofu step 5: Heat oil in a wok and fry the Sichuan peppercorns and dried chilies until fragra

  6. Step 6

    Remove the peppercorns and chilies from the oil.

    Mapo Tofu step 6: Remove the peppercorns and chilies from the oil.

  7. Step 7

    Mix the pork with Shaoxing wine.

    Mapo Tofu step 7: Mix the pork with Shaoxing wine.

  8. Step 8

    Add the pork to the wok and stir-fry until lightly browned.

    Mapo Tofu step 8: Add the pork to the wok and stir-fry until lightly browned.

  9. Step 9

    Add Pixian doubanjiang and fermented black beans.

    Mapo Tofu step 9: Add Pixian doubanjiang and fermented black beans.

  10. Step 10

    Stir-fry until the red oil is released, then add ginger and garlic.

    Mapo Tofu step 10: Stir-fry until the red oil is released, then add ginger and garlic.

  11. Step 11

    Pour in water and bring to a boil.

    Mapo Tofu step 11: Pour in water and bring to a boil.

  12. Step 12

    Add the tofu and simmer gently for about 5–6 minutes.

    Mapo Tofu step 12: Add the tofu and simmer gently for about 5–6 minutes.

  13. Step 13

    Stir in sugar to balance the flavors.

    Mapo Tofu step 13: Stir in sugar to balance the flavors.

  14. Step 14

    Thicken the sauce with cornstarch slurry.

    Mapo Tofu step 14: Thicken the sauce with cornstarch slurry.

  15. Step 15

    Garnish with chopped green onions and ground Sichuan peppercorns before serving.

    Mapo Tofu step 15: Garnish with chopped green onions and ground Sichuan peppercorns before serving.

Cooking Tips

  • Blanching the tofu with salt helps remove raw flavor and makes the cubes less likely to break.
  • Pixian doubanjiang and fermented black beans are salty, so taste before adding extra salt.
  • Simmer the tofu gently so it absorbs the minced pork sauce without falling apart.
  • Finish with freshly ground Sichuan peppercorns for the classic numbing aroma.
  • If you expected steamed tofu with minced pork, serve this mapo tofu with plenty of rice to balance the stronger Sichuan sauce.
  • Mapo dofu and mapo tofu refer to the same Sichuan tofu dish; this recipe uses the common English spelling mapo tofu.

Serving Suggestions

  • Serve it with steamed rice when you want a simple Chinese home-cooked meal.
  • Use it as a small side dish with congee, noodles, dumplings, or a rich braised main.
  • A small portion can brighten heavier dishes because the sour, salty flavor cuts through richness.

FAQ

Is mapo tofu the same as steamed tofu with minced pork?

No. Steamed tofu with minced pork is usually gentler and lighter, while mapo tofu is simmered in a spicy Sichuan sauce with chili bean paste, fermented black beans, ground pork, and Sichuan peppercorns. Both use tofu and pork, but the flavor and method are different.

What kind of tofu is best for mapo tofu?

Soft tofu is best because it stays silky and absorbs the sauce well. Handle it gently when simmering so the cubes do not break apart.

Why does mapo tofu use minced pork?

Minced pork adds savory depth and helps flavor the sauce. A small amount is enough because doubanjiang, fermented black beans, garlic, ginger, and Sichuan peppercorns carry much of the flavor.

How spicy is this mapo tofu recipe?

It is spicy and numbing in the Sichuan style, but you can reduce the dried chilies or Sichuan peppercorns for a milder version.

Is mapo dofu the same as mapo tofu?

Yes. Mapo dofu is another romanization for mapo tofu. Both refer to the Sichuan tofu dish cooked with chili bean paste, minced meat, and Sichuan peppercorns.

Recipe Card

This mapo tofu with minced pork is a Sichuan-style tofu recipe made with soft tofu, ground pork, Pixian doubanjiang, fermented black beans, ginger, garlic, dried chilies, and Sichuan peppercorns. The tofu is gently simmered rather than steamed, but it still matches the home-cooking idea behind tofu with minced pork: soft cubes of tofu absorbing a savory pork sauce. If you found this recipe while looking for steamed tofu with minced pork, think of this version as the spicy Sichuan cousin. It has the same comforting tofu-and-pork base, but the sauce is deeper, redder, and more aromatic because of chili bean paste and mala peppercorn flavor.

Ingredients

  • 500g Soft Tofu
  • 50g Ground Pork
  • As needed Green Onion
  • As needed Minced Ginger
  • As needed Minced Garlic
  • As needed Sichuan Peppercorns
  • As needed Dried Red Chilies
  • 1 tablespoon Pixian Doubanjiang
  • 1 tablespoon Fermented Black Beans
  • 1 tablespoon Shaoxing Wine
  • 1 teaspoon Sugar
  • As needed Cornstarch Slurry

Method

  1. Cut the tofu into cubes and bring a pot of water to a gentle boil.
  2. Add 1/2 teaspoon salt to the water.
  3. Stir in a small amount of cornstarch slurry.
  4. Gently cook the tofu for a few minutes, then transfer it together with some cooking liquid to a bowl.
  5. Heat oil in a wok and fry the Sichuan peppercorns and dried chilies until fragrant.
  6. Remove the peppercorns and chilies from the oil.
  7. Mix the pork with Shaoxing wine.
  8. Add the pork to the wok and stir-fry until lightly browned.
  9. Add Pixian doubanjiang and fermented black beans.
  10. Stir-fry until the red oil is released, then add ginger and garlic.
  11. Pour in water and bring to a boil.
  12. Add the tofu and simmer gently for about 5–6 minutes.
  13. Stir in sugar to balance the flavors.
  14. Thicken the sauce with cornstarch slurry.
  15. Garnish with chopped green onions and ground Sichuan peppercorns before serving.

More Chinese Recipe Guides

Chinese RecipesEasy Chinese RecipesChinese Home Cooking RecipesChinese Ingredient Guide

Related Recipes

Keep exploring Chinese home cooking with similar recipes and beginner-friendly dishes from the collection.