Sichuan Mapo Tofu

barbara lentz


I like to eat this without the rice just like a soup. So delicious


☆☆☆☆☆ 0 votes

10 Min
15 Min
Stove Top


  • 1 pkg
    silken tofu cut into squares
  • 2 tsp
    toasted sesame oil
  • 1/2 lb
    ground pork
  • 2 Tbsp
    broad bean paste also called doubanjiang roughly chopped
  • 1 Tbsp
    fermented black beans also called dou-chi roughly chopped
  • 1 tsp
  • 1/2 Tbsp
    ground sichuan pepper
  • 1 Tbsp
    soy sauce
  • 2 c
  • 2 Tbsp
  • 4 clove
    garlic minced
  • 1 tsp
    minced ginger
  • 4
    green onions chopped green and white parts separated
  • 4 Tbsp
  • 2 1/2 Tbsp
  • 1 Tbsp

How to Make Sichuan Mapo Tofu


  1. In a small bowl place the ground pork. Sprinkle with a pinch of salt and drizzle the sesame oil over the meat and mix it in with your hands. Set aside
  2. In another small bowl add the 2 and 1/2 tbsp of water and 1 tbsp cornstarch. Set aside.
    Add oil to a large wok or skillet. Add the pork and cook until done. Remove the pork and set aside. Add the broad bean paste and fry 1 minute. Then add the white of the green onions, garlic, ginger and fermented black beans. Cook 30 seconds. Add the water, salt, sichuan pepper, and sugar. Bring to a boil and slide in the tofu,add back the ground pork and the soy sauce and simmer 5 minutes. Stir in the cornstarch mixture. cook 2 minutes until thicken. Sprinkle the green parts of the green onions over top.
  3. Serve over rice

Printable Recipe Card

About Sichuan Mapo Tofu

Course/Dish: Other Main Dishes
Main Ingredient: Tofu/Soy
Regional Style: Japanese

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