Mapo Tofu with Pork Mince (麻婆豆腐)

Mapo Tofu with Pork Mince is the ultimate Sichuan soul food. Silky bean curd is simmered in a spicy bean sauce and infused with a homemade chili mix for the most comforting dish. Load it up on your hot rice and immediately feel at home!

A Sichuan comfort food

If you’ve ever been fortunate enough to come across Sichuan cuisine, chances are it was the internationally famous Mapo Tofu that you first encountered.

It may be just as comforting and homey as Grandma’s Tomato Tofu With Minced Pork, but the flavor profile is beyond this world.

If you’ve been following my Instagram stories, you’ll know this recipe is my brother’s version: Topped over steaming hot rice, you’ll have a thick, silky smooth sauce with plump, fall apart bean curd that is absolutely life changing.

It’s incredibly earthy and its umami levels are simply beyond imagination. Our recipe uses a signature ingredient, doubanjian, or what we like to call ‘chili bean paste’. The miracle in the sauce is how the spices are simmered until deeply absorbed into the tofu.

There’s really nothing quite like it.

So let this weekend be the one where you try my brother’s homemade recipe!

Which Tofu Do I Use?

For this Mapo Tofu with Pork Mince recipe, we used a tofu that was halfway between soft silken bean curd and a firm one. That way, it was still delicate to eat but had enough structure to hold its shape when cooked.

Where do I buy it?

You can purchase bean curd from Asian supermarkets in the fridge section. Keep an eye out for the labelling to indicate how firm the tofu is. We opted for one that said ‘Regular Firm’.

You can use whichever firmness you prefer, but keep in mind that the softer the tofu is, the easier it is to break and the more water it will release as it cooks. Make sure to season to get your perfect taste!

Why this recipe works

Making your own crushed peppercorn and chili mix creates a vivid and aromatic flavor profile.
Mincing the pork by hand gives it a springy texture that cannot be achieved by machine.
The pickled ingredients work to enhance the chili bean paste flavor.

What you’ll need

About the ingredients

All of these ingredients can be found in Chinese supermarkets. The pickled items come in jars while the dried aromatics are generally sold in sealed plastic bags.

How to make this recipe

Start by cubing the tofu into cubes roughly 2cm (0.8″) thick.

Note: If you’re using a softer tofu, be very gentle to avoid any unnecessary breaking.

Bring a wok of water to a boil with the 1 tsp salt and slide the bean curd cubes in. Cook for 2-3 minutes to remove the excess liquid.

Drain the tofu in a colander as you work on the other ingredients.

Hammer at the meat with a cleaver until it resembles mince.

Finely chop the pickled ginger, pickled chili and spring onions.

Heat up a wok on medium heat and add 2 tbsp oil. Turn the heat to low, then pour the peppercorns and dried chili in for 10 seconds.

Scoop the aromatics out and put them on a chopping board.

Use a cleaver to crush the aromatics.

Finely chop the green peppercorn and dried chili mix, then set aside for later.

Pour oil into the wok and turn the heat to high. Add the mince in to cook for 2 minutes.

Add the chili bean paste, pickled ginger and pickled chili and stir fry for 1 minute, then add 1 tsp of the peppercorn and chili mix and stir until combined.

Note: The amount of peppercorn and chili mix you add will affect how spicy this Mapo Tofu will get. Make sure to taste as you go and add to preference.

Pour the water into the wok and add the sugar, 1 tsp salt and dark soy sauce. Mix until well combined, then slide the tofu in.

Scoop the bean curd carefully so it is mostly covered by the sauce, then let it simmer for 5 minutes on medium heat.

Mix the corn starch slurry until combined, then add 1/3 of it and stir through. Repeat until it is all finished.

Garnish with chopped spring onions and serve hot as is!

FAQs

Can I use dry peppercorn powder instead?

Since you’re going to be making the peppercorn and chili mix, I would suggest sticking to the whole ones. The powder form will burn too quickly and disperse in the oil.
If do you have powered peppercorn around that you’d like to use, you can sprinkle it as a garnish.

Can I substitute the pork for other types of meat?

Certainly! Beef or chicken work wonders in this Mapo Tofu recipe. It’s actually traditionally enjoyed with beef.

What can I substitute for the chili bean paste (doubanjiang)?

Ideally this ingredient isn’t substituted in the recipe because it offers a deep flavor that is a signature Sichuan taste. But if it’s not available, then you can mix together black bean paste and add spiciness with a chili oil or chili flakes.

Tips for the best results

Swap the water out for a chicken and pork stock. This is always the trick for a deeper flavor in any savory dish.
Be gentle when working with bean curd. When mixing the ingredients, scoop under the tofu instead going through it so they stay in tact.
Taste as you go. I cannot stress this enough! Everyone’s spiciness tolerance is different, so make sure to taste as you cook and get the level that is perfect for you.

Dishes to serve it with

Get your steaming rice bowl ready, because you’re in for a treat!

Pair our Mapo Tofu with Pork Mince with a side of Chinese Broccoli (Gai Lan) with Oyster Sauce.
Eggplant and Pork Mince Stir Fry is a comfort food that will make the spread complete.
Add some more excitement by trying our restaurant-style Crispy Rainbow Beef (牛柳丝).
Soothe the spice with a nutritious Chicken Feet Soup (雞腳汤).
Snow Fungus Dessert Soup (雪耳糖水) is the perfect way to end a homey feast.

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