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Flavorful Sichuan Mapo Tofu Recipe with Ground Pork and Black Beans

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An easy and authentic Sichuan mapo tofu recipe featuring ground pork and fermented black beans, delivering bold flavors and a satisfying texture in under 30 minutes.

Ingredients

Scale
  • 14 oz firm tofu, cut into 1-inch cubes
  • 8 oz ground pork, preferably lean with some fat
  • 2 tablespoons fermented black beans (douchi), rinsed and roughly chopped
  • 1 teaspoon Sichuan peppercorns, toasted and ground
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons doubanjiang (spicy broad bean chili paste)
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 cup chicken broth
  • 2 tablespoons vegetable oil (canola or peanut oil)
  • 2 stalks green onions, sliced thinly
  • 1 teaspoon cornstarch mixed with 2 tablespoons water
  • Optional: chili oil, to taste

Instructions

  1. Drain the tofu well and pat dry with paper towels. Cut into 1-inch cubes and set aside.
  2. Toast Sichuan peppercorns in a dry pan over medium heat for 1-2 minutes until fragrant. Let cool and grind finely.
  3. Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and ginger, stir-fry for 30 seconds until fragrant.
  4. Add ground pork and cook, breaking it up, until browned and cooked through, about 5-7 minutes. Drain excess fat if needed.
  5. Stir in chopped fermented black beans and doubanjiang. Cook for 1-2 minutes until the oil turns red and aromatic.
  6. Add soy sauce, Shaoxing wine, and chicken broth. Stir to combine and bring to a gentle simmer.
  7. Carefully add tofu cubes to the sauce. Spoon sauce over tofu. Lower heat to medium-low and simmer gently for 5-7 minutes without stirring vigorously.
  8. Mix cornstarch with water to make a slurry. Slowly pour into the simmering sauce while gently stirring until sauce thickens, about 1-2 minutes.
  9. Sprinkle ground Sichuan peppercorns over the dish and stir in sliced green onions. Drizzle chili oil if desired.
  10. Serve immediately hot with steamed jasmine rice or preferred grain.

Notes

Toast Sichuan peppercorns to unlock their numbing flavor. Drain tofu thoroughly to prevent mushiness. Simmer tofu gently to keep cubes intact. Adjust spice level by varying doubanjiang and chili oil. For vegetarian version, substitute ground pork with chopped shiitake mushrooms and use vegetable broth.

Nutrition

Keywords: mapo tofu, Sichuan cuisine, ground pork, fermented black beans, spicy tofu, Chinese recipe, easy dinner, authentic mapo tofu

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