Mapo Tofu
Silky tofu in a fiery, numbing chili oil sauce with ground pork. Ready in one skillet, no shortcuts — just bold Sichuan heat and umami.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 24g
Ingredients
- 6 oz ground pork
- 14 oz firm tofu, pressed and cut into 3/4-inch cubes
- 3 tbsp chili oil (or chili crisp), plus 1 tbsp for serving
- 2 tbsp soy sauce
- ½ tsp Sichuan peppercorns, crushed (or black pepper)
- 3 cloves garlic, minced
Instructions
- 1
Heat 1 tbsp chili oil in a 12-inch skillet over medium-high until shimmering.
- 2
Add ground pork, breaking it up with a spoon, and cook until no pink remains, ~4 minutes.
- 3
Add garlic and crushed Sichuan peppercorns, stir until fragrant, ~30 seconds.
- 4
Pour in soy sauce and remaining 2 tbsp chili oil, then gently add tofu cubes and fold to coat.
- 5
Simmer 3 minutes without stirring too much — tofu should stay intact and absorb the sauce.
- 6
Drizzle with final 1 tbsp chili oil and serve hot over steamed rice.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- knife
- cutting board
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