Go Back
–+ servings
A bowl of mapo tofu.
Print Recipe Add to Collection
4.5 from 2 votes

Weeknight Mapo Tofu

Weeknight Mapo tofu is a one pan wonder!  Tofu with ground pork and green onions in a black bean and garlic sauce with Sichuan pepper has authentic flavor, but simplified just enough so you can make it any night of the week without compromising that unique character.  
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Main Course
Cuisine: Chinese
Diet: Gluten Free
Servings: 6 servings
Calories: 330kcal
Author: Sue Moran

Equipment

  • Large skillet or wok

Ingredients

  • 28 ounces (two 14 ounce packages) extra firm tofu
  • 2 tsp cornstarch
  • 1 cup plus 2 Tbsp water
  • 1 Tbsp vegetable oil
  • 3-4 Tbsp of black bean sauce (more to taste)
  • 1 Tbsp Tamari soy sauce
  • 2 tsp Sichuan peppercorns
  • 1 tsp 5 spice powder
  • 2 tsp chili oil
  • 1 tsp sugar
  • 1 lb ground pork
  • 1 bunch scallions, about 10. Add more if you like.
  • 2 Tbsp rice wine or mirin

Instructions

  • Drain and slice the tofu into 1/2 inch cubes and set aside. Mix the cornstarch with 2 tablespoons of water until smooth, then add one cup water and stir well, set aside.
    cutting tofu into cubes for mapo tofu
  • Heat the oil in a wok, large skillet, or Dutch oven. Add the black bean sauce, soy sauce, Sichuan pepper, 5 spice powder, chili oil, and sugar. Saute, stirring constantly, for a couple of minutes.
    Spices and sauces for mapo tofu in a pot
  • Add the ground pork to the pan and saute until thoroughly cooked, breaking up the meat with your spatula as it cooks.
    Adding ground pork to pan for mapo tofu
  • You want the meat to be broken down as much as possible, so keep at it the whole time. It should look finely textured, like the photo.
    Ground pork cooked with spices
  • Add the scallions and cook briefly to soften them.
    adding scallions to cooked pork in a pan
  • Deglaze the pan with the rice wine and let bubble for a minute. Give the cornstarch water a good stir and add to the pan. Bring the pot up to a summer, stirring almost constantly. Note: take this opportunity, before the tofu goes in, to taste the sauce. Adjust it with extra spices if you like. If you find it too spicy, add a little more sugar.
    a pot with cooked ground pork and tofu on a plate
  • Carefully add the tofu to the pan, covering the whole surface evenly. Don't stir in. Bring back to a simmer, then cover and let simmer for 10 minutes, on a low heat. Note: make sure the pot is at a low simmer, and adjust heat accordingly. You don't want it to boil furiously.
    adding tofu to the pan for mapo tofu recipe
  • Remove the cover, and shake the pan, shimmying it so that the tofu settles into the sauce. I do this so I don't risk breaking up the tofu by stirring. Let cook gently, uncovered, for 5-10 minutes more until the tofu is nice and hot.
    Cooking mapo tofu
  • Garnish with more sliced scallions and serve as is, over with rice.
    finished mapo tofu, in pan

Notes

 

variations

  • If you like you can add fresh grated garlic and ginger to the pan in step 1. 

Nutrition

Calories: 330kcal | Carbohydrates: 6g | Protein: 24g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 54mg | Sodium: 569mg | Potassium: 449mg | Fiber: 1g | Sugar: 3g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 3mg