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This easy to make spicy Chinese Mapo Tofu is packed full of delicious umami flavor!
This post contains affiliate links.
Many years ago, on the quest to be “healthy” I ordered this dish called Mapo Tofu ate a Chinese restaurant. First off, let me explain that the dish is not healthy. At the time, I assumed because it was made with tofu, it was a health food. I was wrong. However, while not a health food, it is a wonderfully delicious food. So delicious. Cubed tofu in a thick, spicy umami sauce with ground pork…YUM.
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This easy to make spicy Chinese Mapo Tofu is just that – easy to make and packed full of deliciously spicy, umami flavors. If you think you don’t like tofu, try this dish. I will tell you, the boyfriend loved this dish. Like I said, it is no health food, just yum food.
The Szechuan Peppercorns By Penzeys Spices 1 oz 1/2 cup jar used offer this delightful spicy, tongue numbing quality that is very common among many Szechuan (Sichuan) style dishes. The recipe calls for 1 teaspoon, but use as little or as much as you’d like. The first time I had a dish with szechuan peppercorns, I was a little taken aback.
I was not ready for that tongue tingling sensation and actually thought I might be having an allergic reaction to something. Yes, sometimes I worry about things. I’m a little crazy like that. But alas, it was only the peppercorns I learned later. Now I love them – I use them every time I make a Szechaun style dish.
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The Lee Kum Kee Chili Bean Sauce (Toban Djan) (13 oz.) is a much needed staple if you’re going to be regularly cooking Szechuan cuisine. It is SOOO amazing filled with this intensely spicy, salty umami flavor. I think I actually may start finding other uses for it…I’m thinking a whole new line of recipes here! But I digress. My point its that it is delicious and you should definitely keep a jar in your fridge at all times.
Like I’ve said, this dish is easy. We going to start by making the sauce. Mix the broth, bean paste, soy sauce, salt, sugar, sake and sesame oil in a bowl and set it aside. Look at those ingredients! Talk about some serious flavor? It’s good, seriously good.
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In a large skillet, stir fry the pork until it is no longer pink. Make sure to break up any large pieces.
Related Recipe: Spicy Kung Pao Chicken
I got this skillet (Farberware Classic Series Stainless Steel 10 Inch Covered Frypan) from my mom for Christmas one year and must admit I did not use it for a long time. When I used it for the first time, I realized I absolutely LOVE it! Now I realize there may be some nicer, more expensive pans out there, but I have been incredibly happy with this one. I have included the link below; note I will receive a small commission off any purchase, but it just helps me keep up with the expense of running this site! Once the pork is almost fully cooked, add the garlic and stir fry for 2 minutes. Then stir in that delicious sauce we made earlier.
Add the cubed tofu, reduce the heat to medium low, cover and cook for 10 minutes.
Remove the lid and stir in the tofu. Add the cornstarch mixture, a little at a time, until the sauce is thick and glossy. Remove from heat and serve with steamed rice. Garnish with the chopped scallions and ground peppercorns. Like I said, use as much or a little of the ground peppercorns as you would like. Easy to make spicy Chinese mapo tofu. Am I right?
Easy to Make Spicy Chinese Mapo Tofu
- 1 lbs. medium tofu cubed
- 1/2 lbs. ground pork
- 1 tsp. sugar
- 1 tbsp. ginger minced
- 2 tsp. Japanese sake
- 2 tbsp. hot bean sauce Lee Kum Kee Chili Bean Sauce (Toban Djan (13 oz.))
- 1/2 cup chicken or beef broth
- 2 tbsp. soy sauce
- 2 garlic cloves minced
- 1 tsp. sesame oil Ottogi Premium Roasted Sesame Oil, 10.82 Ounces
- 1 tsp. toasted ground Szechuan peppercorns Szechuan Peppercorns By Penzeys Spices 1 oz 1/2 cup jar
- 1 tbsp. cornstarch mixed with 2 tbsp. water
- 1/2 tsp. salt to taste
- Scallions for garnish
- Mix the broth, bean paste, soy sauce, salt, sugar, sake and sesame oil in a bowl. Set aside.
- Stir fry the pork in a large skillet over medium heat until no longer pink, breaking up any big pieces.
- Add the garlic and fry 2 minutes.
- Stir in the sauce.
- Add the tofu, cover and cook for 10 minutes.
- Remove lid and stir.
- Add cornstarch mixture to thicken if necessary. Stir until thick and glossy.
- Remove from heat and serve, garnished with scallions and ground szechuan peppercorns.
- Serve with steamed rice.