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Mapo Tofu

Mapo Tofu with Pork (麻婆豆腐)

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 1x
  • Cuisine: Chinese


  • Oil for stir-frying
  • 1/3 lb ground pork
  • 1 Tbsp La Dou Ban Jiang / Spicy bean paste (Less if you prefer a milder version)
  • 4 cloves garlic, minced
  • 1 package of soft tofu, cut into 1-inch cubes
  • 1/2 cup chicken stock or water
  • 1/2 tsp. soy sauce
  • 3 scallions, chopped (whites and greens separated)
  • 1/4 tsp. ground Sichuan peppercorns
  • 1 T. ginger, minced
  • 1 T. Shaoxing cooking wine
  • 1/4 tsp. salt


  • 3 T. water
  • 1.5 tsp. cornstarch


  1. Heat up a wok until a bead of water evaporates immediately. Add 2 teaspoons of oil to the wok and sear the ground pork until done. Remove from the pan.
  2. Make your slurry by combining the water and cornstarch in a small bowl. In the wok, add the la dou ban jiang, and swirl it with a wooden spoon or spatula until fragrant but not burnt. Add minced garlic, ginger, and the chopped whites of the green onions. Continue to stir-fry for 30 seconds.
  3. Gently incorporate the tofu into the sauce. Add the ground pork back in, followed by the chicken stock. Bring to a boil and then simmer on low for 5 minutes.
  4. Add soy sauce, cooking wine, salt, and Sichuan pepper. Taste and add salt if needed.
  5. Mix the cornstarch and water slurry into the wok. Gently stir-fry to incorporate it in. Simmer for another minute.
  6. Transfer to a bowl and sprinkle the remaining green scallions over the top. Serve over rice.


You can buy the La Dou Ban Jiang here and the Sichuan peppercorns here if you don’t have an Asian market close by.

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