Szechuan Mapo Tofu (四川麻婆豆腐)

Szechuan Mapo Tofu

  • Servings: 4-6
  • Difficulty: easy
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  • 1 cup minced pork (marinate with 1 tsp cornstarch, 1 tsp soy sauce and 1 tsp white pepper)
  • 1 block firm beancurd, cut into 2 inches cubes
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 2 stalks of green onion, minced (separate white and green part)
  • 1 tbsp minced red chillies
  • 1 tsp szechuan spice powder
  • 1 tbsp red hot chillies oil
  • 1 tbsp hot bean paste
  • 1 tsp szechuan peppercorn (stir fry 1 tsp peppercorn in oil, and remove.  Crushed into fine powder)
  • Sauce ingredients:  1 cup chicken stock, 2 tsp black vinegar, 1 tbsp rice wine, 1 tbsp sugar, 1 tsp white pepper, 1 tsp sesame oil
  • Cornstarch mixture, mix 1/2 tbsp cornstarch with 2 tbsp water


  1. Marinate minced pork and set aside for 20 minutes.
  2. Heat 2 tbsp oil in wok.  Add minced pork, and stir fry till browned.  Keep breaking the pork into small pieces with spatula.
  3. Push pork aside, and add minced garlic, ginger and white part of green onion.  Stir fry till fragrant.
  4. Combine the pork together, and stir fry for 1 minute.
  5. Add hot bean paste and szechuan spice powder.  Stir fry to combine.
  6. Add all sauce ingredients and bring it to a boil.
  7. Add tofu and red hot chillies oil.  Stir fry gently till it is boiling.
  8. Drizzle with cornstarch mixture, and stir till mixture thickened. 
  9. Sprinkle with crushed peppercorn and green part of green onion.
  10. Serve hot and enjoy!


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