Mapo Tofu

5.0 from 3 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 4


  • 2 tablespoon oil
  • 3 cloves garlic, minced
  • 2 teaspoon salted black beans, rinsed and drained
  • 150 gram (5.3 oz) ground pork
  • 2 tablespoon dou ban jiang/chili bean sauce
  • 2 tablespoon Shaoxing wine
  • 1 teaspoon Sichuan peppercorns
  • 2 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 cup chicken stock/water
  • 450 gram (1 lb) silken tofu, cut into cubes
  • 2 scallions, cut into 1 cm lengths
  • cornstarch slurry (1 tablespoon cornstarch + 2 tablespoon water)


  1. Heat a wok over medium-high heat until hot. Add oil and swirl to coat the wok. Sauté garlic and black beans until fragrant, about 3 minutes.
  2. Add ground pork and stir until no longer pink. Add chili bean sauce and Shaoxing wine, and cook for another 30 seconds.
  3. Add Sichuan peppercorns, soy sauce, sesame oil, and chicken stock. Once it boils, add tofu cubes and simmer for 3 minutes.
  4. Add chopped scallions and mix well. Add the cornstarch slurry and continue stirring until the sauce is thick.
  5. Turn off the heat, transfer to a serving bowl, and serve immediately with steamed white rice.

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