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Mapo Tofu Recipe (with Video)

Intermediate, Dairy-free, Grain

Discover our Mapo Tofu Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 10min | Cook 10min


Main Ingredients
- 1 lb tofu, firm or extra firm block cut into 1" – 1.5" cubes
- 8 oz Ground pork
- 2 tbsp doubanjiang
- 4 clove Garlic, minced
- 1 tbsp Ginger, minced
- 0.333 c chili oil
- 1 tbsp ground sichuan peppercorn
- 1 tbsp Sugar
- 0.25 tsp msg
- 1 tsp Dark soy sauce
- 1 tbsp Shaoxing wine
- 2 c Chicken stock
- Salt, to taste
Cornstarch Slurry
- 1 tbsp Cornstarch
- 0.25 c water
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Tofu Preparation
1. Cut the tofu block into desired width. I prefer bigger pieces so I slice the block in half width-wise then into cubes.
2. To a pot of boiling water, add 1 tbsp kosher and the tofu and blanch until just before the water begins to boil (2-3 min). Drain and set aside.
Pork Preparation
1. Over high heat, fry ground pork in 2 tbsp neutral oil, or until the water has evaporated from the meat and fat is rendered and slightly crispy, about 3-4 minutes.
2. Add in doubanjiang, garlic, and ginger – continue cooking until aromatics have softened, chili bean paste has cooked through, and oils have been extracted, about 2-3 minutes.
Sauce Preparation
1. To your pork, add chili oil, chicken stock, toasted sichuan peppercorn, dark soy, shaoxing wine, sugar, and msg. Stir to combine.
2. Add back your tofu and simmer for 5 minutes over medium heat.
3. Add your cornstarch slurry to thicken and stir until it reaches your desired consistency. Salt to taste.
Garnishing and Serving
1. Garnish with fresh scallions and serve with rice – enjoy!

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