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Fiery Szechuan Mapo Tofu

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A quick and easy spicy Szechuan Mapo tofu recipe featuring silky tofu soaked in a bold chili-laced sauce with numbing Szechuan peppercorns and savory ground pork. Perfect for a fiery weeknight dinner that packs a punch.

Ingredients

Scale
  • 14 oz (400 g) firm tofu, cut into 1-inch cubes
  • 6 oz (170 g) ground pork (can substitute ground beef or turkey)
  • 2 tablespoons doubanjiang (spicy fermented chili bean paste)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 3 green onions, sliced thin
  • 1 teaspoon Szechuan peppercorns, toasted and ground
  • 1 cup (240 ml) chicken stock or water
  • 1 tablespoon soy sauce (use tamari for gluten-free)
  • 1 tablespoon Shaoxing wine (optional)
  • 1/2 teaspoon white pepper
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
  • 2 tablespoons vegetable oil
  • 1 tablespoon chili oil (adjust to taste)

Instructions

  1. Drain the tofu and pat dry gently with paper towels. Cut into 1-inch cubes and set aside.
  2. Toast Szechuan peppercorns in a dry pan over medium heat for about 2 minutes until fragrant. Let cool and grind finely.
  3. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic, ginger, and half of the green onions. Stir-fry for about 30 seconds until fragrant.
  4. Add ground pork to the wok, breaking it apart with a spatula. Cook for 3-4 minutes until no longer pink and starting to brown.
  5. Stir in doubanjiang and chili oil. Cook for 1-2 minutes until the oil turns rich red and aromatic.
  6. Add chicken stock (or water), soy sauce, Shaoxing wine (if using), white pepper, and half of the ground Szechuan peppercorns. Stir and bring to a gentle simmer.
  7. Carefully add tofu cubes to the sauce. Gently stir to coat without breaking tofu. Simmer for 5-7 minutes to absorb flavors.
  8. Stir the cornstarch slurry and slowly drizzle into the simmering wok while stirring gently. Sauce will thicken and become glossy in 1-2 minutes.
  9. Sprinkle remaining green onions and ground Szechuan peppercorns on top. Give a final gentle stir and transfer to a serving bowl.

Notes

Use firm tofu to prevent breaking apart. Toast Szechuan peppercorns fresh for best numbing flavor. Adjust chili oil and doubanjiang to control spice level. Simmer gently to keep tofu intact. Flavors deepen if rested 10-15 minutes before serving. For vegetarian, omit pork and use mushrooms or tempeh with vegetable broth. For gluten-free, substitute soy sauce with tamari.

Nutrition

Keywords: Mapo tofu, Szechuan tofu, spicy tofu recipe, Chinese dinner, easy spicy dinner, tofu recipe, Szechuan peppercorn, doubanjiang

Find it online: https://realityeats.com/fiery-szechuan-mapo-tofu-recipe-easy-spicy-dinner-to-try-tonight/