DishGal
Find dinner
Sichuan-style mapo tofu with cubes of tofu, ground pork, chile oil, scallions and Sichuan pepper

Photo: Sichuanfoodlover / Wikimedia Commons · CC BY-SA 4.0

Pork

Sichuan-Style Mapo Tofu with Pork & Steamed Rice

Silken tofu and a modest amount of pork simmer in a glossy chile-bean sauce, with Sichuan pepper and extra heat added to taste at the table.

Developed for DishGal · Updated 2026-10-07

PorkEasy Pork Recipes
Prep20 min
Cook20 min
Total40 min
Cost$2.90

Directions

  1. Steam the rice

    Combine rinsed rice and water in a saucepan. Bring to a boil, cover, reduce to low and cook 15 minutes. Remove from heat and rest covered 10 minutes.

  2. Warm the tofu

    Slide tofu into barely simmering salted water for 2 minutes, then drain carefully. This warms and firms the cubes so they are less likely to break in the sauce.

  3. Brown the pork

    Heat a wok or wide skillet over medium-high. Add oil and pork; cook 4 to 5 minutes, breaking it into small pieces, until no pink remains and it reaches 160°F.

  4. Bloom the seasonings

    Reduce heat to medium. Stir in doubanjiang and black beans for 1 minute until the oil turns red, then add garlic and ginger for 30 seconds. Keep this base mild; chile oil stays at the table.

  5. Simmer the tofu

    Add broth, soy sauce and sugar and bring to a gentle simmer. Slide in tofu and simmer 5 minutes, nudging rather than stirring so the cubes remain distinct.

  6. Thicken in two stages

    Stir the cornstarch slurry again. Drizzle in half, gently shake the pan and simmer 30 seconds; add only enough of the remainder for a sauce that lightly clings to the tofu.

  7. Finish and serve

    Remove from heat and add sesame oil, scallions and 1/2 teaspoon Sichuan pepper. Spoon over rice and offer extra pepper and chile oil separately.

Why this works

Why it worksBriefly warming soft tofu firms its surface and reduces breakage without changing its custardy center.
Why it worksCooking doubanjiang in oil releases its red color and savory aroma before thin broth dilutes the base.
Why it worksAdding slurry gradually avoids the heavy, gluey sauce that can result from using all the starch at once.

Useful kitchen gear

Tools that make this easier.

Compare the function and specifications first; skip anything your kitchen already handles well.

Paid links: As an Amazon Associate I earn from qualifying purchases. You pay no additional cost.
Compare on AmazonFlat-bottom carbon-steel wokA broad responsive pan browns pork, blooms chile-bean paste and simmers tofu with minimal stirring.See current options → Compare on AmazonWide silicone wok spatulaA broad edge folds the sauce around soft tofu cubes with less breakage than a narrow spoon.See current options → Compare on AmazonFamily-size rice cookerIt cooks and holds jasmine rice while the quick tofu-and-pork sauce comes together on the stove.See current options →

Swaps & notes

Easy swaps

  • Use medium tofu for easier handling; the finished dish will be slightly firmer.
  • Replace pork with ground turkey and verify 165°F, or minced mushrooms for a meatless variation.
  • If fermented black beans are unavailable, omit them and add 1 teaspoon additional doubanjiang after tasting.

Cook notes

  • Doubanjiang brands vary in heat and salt; choose a mild version and taste before adding soy sauce.
  • Sichuan pepper creates citrusy tingling rather than chile heat; serve extra at the table for individual control.
  • Do not vigorously stir once tofu enters the pan. Shake or fold with a broad spatula.
  • The licensed image clearly shows cubed tofu, red chile-bean oil, pork and scallion.

Storage

Refrigerate mapo tofu and rice separately within 2 hours for up to 3 days. Reheat the tofu gently to 165°F, adding broth if the sauce tightens. Reheat rice to 165°F and discard rice left at room temperature longer than 2 hours.

Questions

Is mapo tofu always very spicy?

It is traditionally bold, but heat varies. This family-oriented version uses mild doubanjiang and moves additional chile oil to the table.

Why did my tofu crumble?

Very soft tofu breaks if stirred. Warm it briefly, drain carefully and move the pan rather than repeatedly running a spoon through the cubes.

Can I make it without pork?

Yes. Finely chopped shiitakes provide savory texture; use vegetable broth and confirm your doubanjiang is vegetarian.

Cook next

More recipes you’ll like

All recipes
Asian-style meat and cabbage stir-fry in a bowl 25 min

25-Minute Egg Roll in a Bowl

Savory pork, crisp cabbage, ginger, and sesame—everything you want from an egg roll, minus the wrapping and frying.

⏱ 25 min$2.35/serving
Sichuan-Style Mapo Tofu with Pork & Steamed Rice
Screen stays awake when supported.
1. Steam the riceCombine rinsed rice and water in a saucepan. Bring to a boil, cover, reduce to low and cook 15 minutes. Remove from heat and rest covered 10 minutes.
2. Warm the tofuSlide tofu into barely simmering salted water for 2 minutes, then drain carefully. This warms and firms the cubes so they are less likely to break in the sauce.
3. Brown the porkHeat a wok or wide skillet over medium-high. Add oil and pork; cook 4 to 5 minutes, breaking it into small pieces, until no pink remains and it reaches 160°F.
4. Bloom the seasoningsReduce heat to medium. Stir in doubanjiang and black beans for 1 minute until the oil turns red, then add garlic and ginger for 30 seconds. Keep this base mild; chile oil stays at the table.
5. Simmer the tofuAdd broth, soy sauce and sugar and bring to a gentle simmer. Slide in tofu and simmer 5 minutes, nudging rather than stirring so the cubes remain distinct.
6. Thicken in two stagesStir the cornstarch slurry again. Drizzle in half, gently shake the pan and simmer 30 seconds; add only enough of the remainder for a sauce that lightly clings to the tofu.
7. Finish and serveRemove from heat and add sesame oil, scallions and 1/2 teaspoon Sichuan pepper. Spoon over rice and offer extra pepper and chile oil separately.