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Flavorful Mapo Tofu with Ground Pork

Mapo Tofu with Ground Pork - featured image
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A classic spicy Szechuan dish featuring silky tofu and savory ground pork in a bold, numbing chili bean sauce. Quick and easy to prepare, perfect for weeknight dinners or potlucks.

Ingredients

Scale
  • 12 oz lean ground pork (80/20 preferred)
  • 14 oz soft or silken tofu, cut into 1-inch cubes
  • 2 tablespoons doubanjiang (spicy fermented broad bean paste)
  • 1 tablespoon chili oil
  • 1 teaspoon toasted and ground Szechuan peppercorns
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 3 stalks green onions, sliced
  • 1 tablespoon soy sauce
  • 1 cup chicken broth or water
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (cornstarch slurry)
  • 2 tablespoons vegetable oil

Instructions

  1. Gently drain the tofu and cut into roughly 1-inch cubes. Set aside on paper towels to absorb excess moisture.
  2. Toast the Szechuan peppercorns in a dry pan over medium heat for 2-3 minutes until fragrant. Let cool, then grind finely using a mortar and pestle or spice grinder. Set aside.
  3. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and ginger, stir-frying for about 30 seconds until fragrant but not burnt.
  4. Add ground pork, breaking it up with a spatula. Cook for 5-6 minutes until browned and cooked through. Drain excess fat if needed.
  5. Stir in 2 tablespoons doubanjiang and 1 tablespoon chili oil. Cook for 1-2 minutes until the paste releases its deep red color and aroma.
  6. Pour in 1 cup chicken broth or water and gently add tofu cubes. Simmer gently for 5 minutes to let flavors meld, avoiding vigorous stirring to keep tofu intact.
  7. Add 1 tablespoon soy sauce and the ground Szechuan peppercorns. Taste and adjust seasoning if needed.
  8. Stir the cornstarch slurry again, then slowly drizzle it into the simmering sauce while stirring gently. Cook for 1-2 minutes until the sauce thickens to a glossy coat.
  9. Turn off heat, sprinkle sliced green onions on top, and serve piping hot over steamed rice.

Notes

Use medium-firm tofu or freeze/thaw soft tofu to improve texture and prevent breaking. Toast Szechuan peppercorns carefully to avoid burning. Stir gently once tofu is added to keep cubes intact. Adjust spice level by varying doubanjiang and chili oil amounts. For gluten-free, use tamari instead of soy sauce and verify doubanjiang label.

Nutrition

Keywords: Mapo Tofu, Szechuan, spicy tofu, ground pork, Chinese recipe, easy dinner, spicy stir-fry

Find it online: https://blipflavor.com/flavorful-mapo-tofu-recipe-easy-spicy-szechuan-ground-pork-delight/