Mapo Tofu Recipe
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4.95 from 17 votes

Mapo Tofu Recipe

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
Cuisine: Chinese
Keyword: Mapo tofu
Servings: 2
Calories: 521kcal


  • 14 ounce block of silken tofu drained and cut into 3/4” cubes
  • 6 ounces ground pork
  • 2 green onions minced
  • 3 teaspoons Doubanjiang chili bean paste
  • 1/2 teaspoon Sichuan peppercorns black seeds removed then ground. Or 2 dried red chili peppers (optional)
  • 2 teaspoons potato starch halve if using cornstarch
  • 2 teaspoons soy sauce
  • 1 teaspoon sugar
  • 2 medium cloves of garlic minced
  • 2 teaspoons minced ginger
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable oil


  • Use the spatula to break the pork up into small grains.
  • Heat a wok until hot. Add the vegetable oil, garlic, ginger, Sichuan peppercorns, and green onions and stir-fry with a spatula until fragrant. Add the Doubanjiang and continue stir-frying.
  • When the pork is cooked, add the soy sauce and sugar stir to distribute.
  • Add two bowls of water to the wok, add the tofu after the water is boiling, and add salt.
  • After the water is obviously reduced, mix cornstarch water until fully dissolved and swirl it into the skillet. Gently stir a few times with a spatula, until sauce thickens. Turn off heat and transfer everything to a dish.
  • Garnished with the green parts of the green onions.