Mapo Tofu (Sichuan-Style Tofu with Minced Pork)

One of the best Chinese dishes to pair with rice! I don’t cook this dish too often, but the first time I made it for content, I fell in love with it. This was actually the first dish where I used doubanjiang (fermented chili bean paste), and I learned about it through this recipe. A Chinese friend taught me how to make Mapo Tofu, which helped me understand why we blanch soft tofu before cooking—to keep it firm and prevent it from breaking. The dish is simmered with minced pork, bold flavors from Sichuan pepper, and just the right balance of spice and umami.

I love tofu, but I’m also a meat fan. Most of my meals need carbs and something light—not necessarily just vegetables and meat—so Sichuan-style tofu is a perfect choice.

Ingredients ( 2-3 serves)

• 1 block soft tofu, cut into cubes

• 100g minced pork

• 1 tbsp doubanjiang (fermented chili bean paste)

• 1 tsp Sichuan peppercorns (lightly crushed)

• 1 tsp soy sauce

• ½ tsp chicken bouillon powder

• 2-3 clove garlic, minced

• 1 small piece ginger, minced

• 200ml chicken stock or water

• 1 tsp cornstarch mixed with 2 tbsp water (slurry for thickening)

• 1 tbsp cooking oil

Instructions

1. Prepare the Tofu

1. Bring a pot of water to a gentle boil.

2. Add the soft tofu cubes and blanch for 1-2 minutes. This helps firm them up and prevents breaking during cooking.

3. Carefully drain and set aside.

2. Cook the Sauce

1. Heat 1 tbsp oil in a pan or wok over medium heat.

2. Add minced garlic and ginger, stir until fragrant.

3. Add minced pork and stir-fry until browned.

4. Stir in doubanjiang and crushed Sichuan peppercorns, cooking for about 30 seconds to release the aroma.

5. Pour in soy sauce, chicken bouillon (if using), and chicken stock (or water). Let it simmer for 2-3 minutes.

3. Add Tofu & Thicken

1. Gently add the blanched tofu cubes into the sauce. Stir lightly to avoid breaking them.

2. Pour in the cornstarch slurry and stir gently until the sauce thickens.

4. Serve & Enjoy

1. Serve hot with steamed white rice.

2. Garnish with extra Sichuan pepper or chopped green onions if you like more heat.