Mapo Tofu Recipe

Mapo Tofu Recipe

How To Make Mapo Tofu

A hearty dish made with tofu and pork, the addition of black bean paste and Szechuan peppercorns makes this Mapo tofu a truly authentic Szechuan dish.

Preparation: 10 minutes
Cooking: 10 minutes
Total: 20 minutes



  • 3tbspvegetable oil
  • 8ozpork loin
  • 6ozwhite mushroomsquartered
  • 4ozsliced bamboo shootsdrained
  • ½yellow oniondiced
  • 1tbspsesame oil
  • 2clovesgarlicminced
  • 1tbspgingerminced
  • 2green onionssliced white part only
  • 1cupchicken broth
  • 1tspcornstarch
  • 1tbspsoy sauce
  • 1tspsugar
  • ½tspSzechuan peppercornsground
  • 3tbspblack bean paste
  • 1tbspchili garlic paste
  • 4red chili peppers
  • 14ozmedium tofudrained and cut in 3/4” chunks


  1. Add the vegetable oil to a wok or large skillet with the pork, mushrooms, bamboo shoots, and onions and cook on medium-high heat until cooked through for about 3 to 4 minutes.

  2. Add in the sesame oil, garlic, ginger, green onions, and cook for an additional 30 seconds while whisking together the broth, cornstarch, soy sauce, sugar, and peppercorns in a small bowl and add it to the skillet.

  3. Add the black bean paste, chili garlic paste, red chili peppers, and whisk together. Add in the tofu and stir to combine until the sauce starts to thicken another 2 minutes before serving.


  • Calories: 274.31kcal
  • Fat: 18.12g
  • Saturated Fat: 3.28g
  • Trans Fat: 0.05g
  • Monounsaturated Fat: 9.23g
  • Polyunsaturated Fat: 4.36g
  • Carbohydrates: 13.04g
  • Fiber: 2.67g
  • Sugar: 5.58g
  • Protein: 17.43g
  • Cholesterol: 25.01mg
  • Sodium: 554.12mg
  • Calcium: 165.81mg
  • Potassium: 637.49mg
  • Iron: 2.41mg
  • Vitamin A: 18.65µg
  • Vitamin C: 47.42mg
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