Mapo Tofu Szechuan Homestyle Tofu
Indulge in the bold, spicy, and deeply savory flavors of Mapo Tofu Szechuan Homestyle Tofu, a classic Chinese comfort dish that's perfect for spice lovers. This authentic recipe combines silky soft tofu with aromatic Szechuan peppercorns, rich doubanjiang (fermented chili-bean paste), and flavorful ground pork, all simmered in a luscious, peppery sauce. With just 30 minutes from prep to table, this dish is an easy way to bring the iconic taste of Szechuan cuisine to your kitchen. Garnished with fresh green onions and customizable with a touch of chili oil for extra heat, it pairs beautifully with steamed white rice for a hearty, satisfying meal. Whether you're a tofu enthusiast or exploring Szechuan cooking, this dish is a must-try!
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Recipe Information
Ingredients
- 400 grams soft tofu
- 200 grams ground pork
- 1 teaspoon Szechuan peppercorns
- 2 tablespoons cooking oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons doubanjiang (fermented chili-bean paste)
- 1 tablespoon soy sauce
- 250 milliliters chicken stock or water
- 1 tablespoon cornstarch
- 2 tablespoons water (for cornstarch slurry)
- 2 stalks green onions, sliced
- 1 teaspoon sugar
- 1 teaspoon chili oil (optional, for increased spiciness)
- salt (to taste)
Instructions
Cut the soft tofu into 2 cm cubes and set aside.
Toast the Szechuan peppercorns in a dry pan over medium heat for 1-2 minutes until aromatic, then grind them into powder using a mortar and pestle or spice grinder. Set aside.
Mix the cornstarch with 2 tablespoons of water to create a slurry and set aside.
Heat 2 tablespoons of cooking oil in a wok or large skillet over medium-high heat.
Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
Add the ground pork and cook until browned, breaking it apart with a spatula or wooden spoon, about 3-4 minutes.
Stir in the doubanjiang (fermented chili-bean paste) and cook for about 1 minute to release its flavors.
Pour in the chicken stock, soy sauce, and sugar. Bring the mixture to a simmer.
Gently add the cubed tofu to the pan, being careful not to break it apart, and simmer for 5 minutes to allow the tofu to absorb the flavors.
Slowly stir in the cornstarch slurry to thicken the sauce. Cook for an additional 1-2 minutes until the sauce has thickened.
Sprinkle the ground Szechuan peppercorns over the dish and stir gently to combine. Adjust salt to taste and add chili oil if desired.
Garnish with sliced green onions and serve hot over steamed rice or by itself.
Nutrition Facts
Calories |
1274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.9 g | 115% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 3636 mg | 158% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 11.0 g | ||
| Protein | 84.5 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 565 mg | 43% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 840 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
