If you are craving a dish that bursts with bold, fiery flavors and comforting textures, look no further than this Spicy Mapo Tofu with Pork Recipe. This classic Sichuan favorite brings together silky soft tofu and savory minced pork, swimming in a fragrant sauce rich with chili, garlic, and the unmistakable numbing kick of Sichuan peppercorns. It is the perfect harmony of heat and umami that will warm your soul and keep you coming back for more.
Ingredients You’ll Need
The beauty of the Spicy Mapo Tofu with Pork Recipe is how a handful of simple yet distinctive ingredients come together to create an unforgettable dish. Each item is essential, contributing not just flavor but also texture and vibrant color that make the dish as pleasing to the eyes as it is to the palate.
- Douban Jiang: This spicy fermented chili bean paste is the heart of the dish’s signature heat and depth of flavor.
- Garlic: Freshly chopped for a pungent, aromatic foundation.
- Ginger: Adds a warm, zesty brightness that balances the spiciness.
- Chili Powder: Customize the heat level to your liking with this versatile spice.
- Chicken Stock: Creates a savory, rich base for the sauce.
- Soy Sauce: Brings saltiness and umami complexity.
- Dark Soy Sauce: Adds color and subtle sweetness.
- Sugar: Perfectly balances the chili’s fiery edge.
- Vinegar: Provides a slight tang that lifts all the flavors.
- Cornflour: Mixed with water, this thickens the sauce for a luscious coating.
- Sesame Oil: Adds a fragrant, nutty finish.
- Sichuan Peppercorns: Ground for that iconic numbing sensation unique to Sichuan cuisine.
- Soft Tofu: Silky and delicate, it soaks up the sauce beautifully.
- Pork Mince: Provides hearty, meaty texture and flavor.
- Spring Onion/Scallions: Finely sliced for fresh, crisp garnish.
- Steamed Rice: The perfect vessel to soak up every last drop of spicy goodness.
How to Make Spicy Mapo Tofu with Pork Recipe
Step 1: Prepare Your Ingredients
Before you dive into cooking, have all your ingredients prepped and ready to go. Finely chop the garlic, ginger, and spring onions, and measure out your chili powder and sauces. Cut the soft tofu into bite-sized cubes carefully to keep it intact during cooking.
Step 2: Brown the Pork Mince
Heat a wok or large pan over medium-high heat. Add a splash of oil, then add the pork mince. Cook it until it’s browned and starting to crisp slightly—this locks in flavor and adds a wonderful texture contrast to the soft tofu.
Step 3: Build Flavors with Aromatics and Douban Jiang
To the cooked pork, add the garlic, ginger, and chili powder. Stir-fry until fragrant, about one minute. Then, stir in the Douban Jiang, which will instantly infuse the mixture with its robust, spicy, and fermented notes.
Step 4: Add Liquids and Simmer
Pour in the chicken stock, soy sauce, dark soy sauce, sugar, and vinegar. Gently stir to combine, then bring the sauce to a gentle simmer. This melding of flavors will deepen, creating the complex and layered taste Mapo Tofu is famous for.
Step 5: Add Tofu and Thicken the Sauce
Carefully add the soft tofu cubes to the pan, gently stirring to coat them in the sauce without breaking them apart. Stir the cornflour slurry again and slowly add it to the pan while stirring constantly to thicken the sauce around the tofu.
Step 6: Finish with Sesame Oil and Sichuan Peppercorns
Turn off the heat and drizzle the sesame oil over the dish, then sprinkle the ground Sichuan peppercorns to deliver that thrilling numbing tingle to every bite. Toss the sliced spring onions on top for a fresh pop of color and mild onion flavor.
How to Serve Spicy Mapo Tofu with Pork Recipe
Garnishes
Freshly sliced spring onions add the perfect crunch and hint of sharpness. You can also sprinkle extra ground Sichuan peppercorns if you want more of that signature numbing sensation. A few extra chili flakes can be added for an extra kick if you like it fiery!
Side Dishes
This dish pairs beautifully with a steaming bowl of plain jasmine or short-grain rice that soaks up the spicy, umami-packed sauce. For a well-rounded meal, try serving with simple stir-fried greens like bok choy or a crunchy cucumber salad to refresh the palate.
Creative Ways to Present
For a fun twist on tradition, try serving your Spicy Mapo Tofu with Pork Recipe over cooked noodles or even crispy rice cakes to add textural variety. If hosting guests, serve it family-style in a large, colorful earthenware bowl to invite communal sharing and conversation.
Make Ahead and Storage
Storing Leftovers
Leftover Spicy Mapo Tofu with Pork can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to deepen overnight, making it even more delicious the next day.
Freezing
While freezing is possible, the soft tofu’s texture might change slightly. If you choose to freeze, ensure the dish is properly cooled and stored in a freezer-safe container. Consume within 1 month for best quality.
Reheating
Reheat gently in a saucepan over medium-low heat, stirring occasionally to prevent sticking. If the sauce thickens too much, add a splash of water or chicken stock to loosen it up. Avoid microwaving for best texture preservation.
FAQs
Can I make Spicy Mapo Tofu with Pork Recipe vegetarian?
Absolutely! Substitute the pork mince with finely chopped mushrooms or plant-based mince alternatives, and use vegetable stock instead of chicken stock. The Douban Jiang provides plenty of savory depth to keep it flavorful.
What type of tofu works best for this recipe?
Soft or silken tofu is traditional for Mapo Tofu because of its smooth texture that contrasts beautifully with the spicy sauce. Avoid extra-firm tofu as it won’t absorb the sauce as well and lacks that delicate mouthfeel.
How spicy is this dish?
This recipe is pleasantly spicy but highly adaptable. You can adjust the chili powder and Douban Jiang quantities to suit your heat tolerance. Remember, the Sichuan peppercorns add a unique numbing sensation rather than pure heat.
Is Sichuan peppercorn the same as black pepper?
Not quite! Sichuan peppercorn has a citrusy aroma and creates a tingling, numbing effect on the tongue, unlike black pepper which delivers straightforward heat. It’s crucial for authentic Mapo Tofu flavor.
Can I prepare this recipe in advance for a party?
Yes! You can cook it up to a day ahead and gently reheat before serving. The flavors often improve as the spices meld, making it an excellent choice for entertaining without last-minute stress.
Final Thoughts
If you are looking to conquer a dish that marries bold flavor with satisfying comfort, the Spicy Mapo Tofu with Pork Recipe should be your go-to. Its layers of spicy, savory, and aromatic goodness make every bite a delight, whether it’s a weekday dinner or a special treat. Trust me, once you try making this classic yourself, it will find a permanent spot in your recipe rotation.
Print
Spicy Mapo Tofu with Pork Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Sichuan, Chinese
Description
Spicy Mapo Tofu with Pork is a quick and comforting Sichuan classic that combines silky soft tofu with savory pork mince in a fiery, flavorful sauce featuring doubanjiang, garlic, ginger, and Sichuan peppercorns. Perfect for a satisfying weeknight dinner, this dish is served best with steamed rice to soak up the spicy, numbing goodness.
Ingredients
Main Ingredients
- 1 tbsp Douban Jiang (Spicy fermented chili bean paste)
- 3 cloves Garlic (Finely chopped)
- 1 tbsp Ginger (Finely chopped)
- 1 tsp Chili Powder (Or to taste)
- 1 cup Chicken Stock
- 1 tbsp Soy Sauce
- 1 tsp Dark Soy Sauce
- 1 tsp Sugar
- 1 tsp Vinegar
- 2 tsp Cornflour (Mixed with 2 tsp water)
- 1 tsp Sesame Oil
- 1 tbsp Sichuan Peppercorns (Ground)
- 380 g Soft Tofu
- 100 g Pork Mince
- 2 tbsp Spring Onion/Scallions (Finely sliced)
- 1 serving Steamed Rice (To soak up the flavors)
Instructions
- Prepare flavors: Finely chop the garlic and ginger, and slice the spring onions. Ground the Sichuan peppercorns if not pre-ground.
- Sauté aromatics: Heat a pan or wok over medium heat and add the doubanjiang paste. Stir-fry it until fragrant, then add the chopped garlic and ginger. Cook for 1-2 minutes until aromatic.
- Cook pork: Add the pork mince to the pan and cook until browned and cooked through, breaking it up as it cooks.
- Build sauce: Add chili powder, soy sauce, dark soy sauce, sugar, and vinegar to the meat mixture. Stir well to combine flavors.
- Add tofu and stock: Gently add soft tofu cubes to the pan, being careful not to break them apart. Pour in the chicken stock and bring to a simmer.
- Thicken sauce: Stir in the cornstarch slurry (cornflour mixed with water) gradually while gently stirring until the sauce thickens to desired consistency.
- Finish with seasoning and garnish: Drizzle sesame oil over the dish and sprinkle with ground Sichuan peppercorns. Garnish with finely sliced spring onions.
- Serve: Serve immediately with steamed rice to soak up the spicy and flavorful sauce.
Notes
- Use soft tofu for a silky texture that soaks up the sauce well.
- Adjust chili powder amount to your heat preference.
- Ground Sichuan peppercorns add a signature numbing flavor essential to authentic Mapo tofu.
- Be gentle when adding and stirring tofu to avoid breaking it apart.
- Serve hot with steamed rice for the best experience.
