Sichuan Mapo Tofu

By
Rhonda Parkinson
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
Learn about The Spruce Eats' Editorial Process
Updated on 03/14/19
Sichuan Mapo Tofu

The Spruce / Abbey Littlejohn

Prep: 30 mins
Cook: 20 mins
Total: 50 mins
Servings: 2 servings
Nutrition Facts (per serving)
469 Calories
23g Fat
26g Carbs
45g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 2
Amount per serving
Calories 469
% Daily Value*
Total Fat 23g 29%
Saturated Fat 5g 26%
Cholesterol 49mg 16%
Sodium 2021mg 88%
Total Carbohydrate 26g 9%
Dietary Fiber 3g 12%
Protein 45g
Calcium 809mg 62%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A famous Sichuan (Szechuan) recipe—the name mapo tofu is roughly translated as "pockmarked grandmother beancurd," named for the old woman who supposedly invented the dish.

Ingredients

  • 1 1/2 tablespoons tapioca starch (can substitute cornstarch)
  • 2 tablespoons  soy sauce
  • 1/4 pound ground pork
  • 1 pound regular tofu (medium firmness)
  • 1 leek (or 3 green onions)
  • 1/4 teaspoon salt
  • 1 teaspoon Chinese salted black beans (​ fermented black beans, also called Chinese black beans; or to taste)
  • 1 tablespoon chili bean paste (or to taste)
  • 3 tablespoons stock (chicken broth)
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 2 tablespoons light soy sauce
  • 1 dash Szechuan pepper (or to taste)
  • 2 to 3 tablespoons oil (for stir-frying, as needed)

Steps to Make It

  1. Gather the ingredients.

    Mapo tofu recipe ingredients

    The Spruce / Abbey Littlejohn

  2. Mix the tapioca starch and the soy sauce together.

    Mix the tapioca starch and the soy sauce together

    The Spruce / Abbey Littlejohn

  3. Marinate pork for about 20 minutes.

    Marinate pork in a bowl

    The Spruce / Abbey Littlejohn

  4. Cut the tofu (bean curd) into 1/2-inch square cubes, and blanch (drop into boiling water) for 2 to 3 minutes.

    Cut the tofu into 1/2-inch square cubes

    The Spruce / Abbey Littlejohn

  5. Remove from boiling water and drain.

    Remove the tofu from boiling water and drain

    The Spruce / Abbey Littlejohn

  6. Chop leek or green onions into short lengths.

    Chop leek on a cutting board

    The Spruce / Abbey Littlejohn

  7. Heat wok and add oil. When the oil is ready, add the marinated pork. Stir-fry pork until the color darkens. Add salt and stir.

    Stir-fry pork in a wok

    The Spruce / Abbey Littlejohn

  8. Add the salted black beans. Mash the beans with a cooking ladle until they blend in well with the meat.

    Add the salted black beans to the pork in the wok

    The Spruce / Abbey Littlejohn

  9. Add the chili bean paste, then the stock, bean curd, and leek or green onions. Turn down the heat. Cook for 3 to 4 minutes.

    Add the chili bean paste, then the stock, bean curd, and leek to the pork mixture

    The Spruce / Abbey Littlejohn

  10. While cooking, mix cornstarch, water, and soy sauce together. Add to wok and stir gently.

    mix cornstarch, water, and soy sauce together and add to wok

    The Spruce / Abbey Littlejohn

  11. Serve with freshly ground Szechuan pepper and enjoy!

    Sichuan Mapo Tofu, serve with freshly ground Szechuan pepper

    The Spruce / Abbey Littlejohn

Recipe Tags: