Authentic Sichuan Mapo Tofu with Ground Pork and Chili Oil

How to Make Authentic Sichuan Mapo Tofu with Ground Pork and Chili Oil

1. 1

   Step 1: Prep and gently blanch the tofu

   Bring a pot of water to a gentle simmer and add a small pinch of salt. Slide the cubed tofu into the simmering water for 1–2 minutes to firm it up and remove excess beany taste, then drain carefully and set aside to minimize breakage later.

   For this step

   • 14 ozSoft (silken or soft) tofu, drained and cut into 3/4-inch cubes
   
2. 2

   Step 2: Toast peppercorns and brown the pork with doubanjiang

   Heat a dry skillet or wok over medium heat and toast the Sichuan peppercorns for 30–45 seconds until fragrant, then crush or grind them lightly and set aside. Add the vegetable oil to the hot wok, stir in the doubanjiang and cook 30–45 seconds to release its aroma, then add the ground pork and minced garlic; break the pork into small pieces and cook until browned and slightly caramelized, about 4–6 minutes.

   For this step

   • 10 ozGround pork (prefer 80/20 for flavor)
   • 2 tbspDoubanjiang (fermented chili bean paste)
   • 1 tspSichuan peppercorns, toasted and lightly crushed
   • 3 clovesGarlic, finely minced
   • 1 tbspVegetable oil (neutral oil for cooking)
   
3. 3

   Step 3: Simmer tofu in stock with green onions

   Pour in the chicken stock, scrape up any browned bits, and bring to a simmer. Gently add the blanched tofu and half of the sliced green onions, simmer 3–4 minutes so the tofu absorbs the sauce—be gentle when stirring to keep the cubes intact.

   For this step

   • 3/4 cupLow-sodium chicken stock (or water)
   • 2 stalksGreen onions (scallions), thinly sliced
   
4. 4

   Step 4: Thicken the sauce and finish with chili oil

   Mix the cornstarch with an equal amount of cold water to form a slurry, then slowly stir it into the simmering sauce until it thickens to a glossy coating, 30–60 seconds. Remove from heat and swirl in the chili oil; taste and adjust seasoning with a pinch of salt if needed.

   For this step

   • 1 1/2 tbspChili oil (good-quality, with chili flakes)
   • 1 tbspCornstarch (for slurry; mix with equal parts water)
   
5. 5

   Step 5: Garnish and serve

   Scatter the remaining green onions and a pinch of the toasted ground Sichuan peppercorns over the top for extra fragrance and numbing heat. Serve immediately over steamed rice so each spoonful delivers silky tofu, savory pork, and bright spicy oil.
   

1. Bring a pot of water to a gentle simmer and add a small pinch of salt. Slide the cubed tofu into the simmering water for 1–2 minutes to firm it up and remove excess beany taste, then drain carefully and set aside to minimize breakage later.
2. Heat a dry skillet or wok over medium heat and toast the Sichuan peppercorns for 30–45 seconds until fragrant, then crush or grind them lightly and set aside. Add the vegetable oil to the hot wok, stir in the doubanjiang and cook 30–45 seconds to release its aroma, then add the ground pork and minced garlic; break the pork into small pieces and cook until browned and slightly caramelized, about 4–6 minutes.
3. Pour in the chicken stock, scrape up any browned bits, and bring to a simmer. Gently add the blanched tofu and half of the sliced green onions, simmer 3–4 minutes so the tofu absorbs the sauce—be gentle when stirring to keep the cubes intact.
4. Mix the cornstarch with an equal amount of cold water to form a slurry, then slowly stir it into the simmering sauce until it thickens to a glossy coating, 30–60 seconds. Remove from heat and swirl in the chili oil; taste and adjust seasoning with a pinch of salt if needed.
5. Scatter the remaining green onions and a pinch of the toasted ground Sichuan peppercorns over the top for extra fragrance and numbing heat. Serve immediately over steamed rice so each spoonful delivers silky tofu, savory pork, and bright spicy oil.