Authentic Mapo Tofu Recipe


  • 1 lb extra firm tofu
  • 1/3 cup ground pork
  • 1 tablespoon Sichuan peppercorns
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 teaspoon minced fresh ginger
  • 1/4 cup soy sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons chili paste
  • 2 tablespoons dark brown sugar
  • 1 teaspoon sesame oil
  • 1/2 cup chicken broth
  • 2 tablespoons finely chopped green onions, to serve


  1. Remove the excess water from the tofu and cut into cubes, then set aside.
  2. Over medium heat, heat a tablespoon of vegetable oil in a wok, then add the ground pork and Fry for about one minute.
  3. Push the pork off to one side and add the Sichuan peppercorns and quickly stir fry for about 10 seconds more.
  4. Add the garlic, ginger, chili paste and stir fry for about 30 seconds.
  5. Add the soy sauce, dark brown sugar and sesame oil, then stir fry for a further minute.
  6. Mix the cornstarch into the chicken broth and stir gently until combined, then pour into the wok.
  7. Add the tofu and stir gently until everything is well combined, then let the sauce reduce until bubbly.
  8. Once the tofu is coated in the sauce and the sauce has thickened, turn off the heat and stir in the green onions.
  9. Serve hot over steamed rice.