This ground pork mapo tofu is classic Asian comfort food—rich, savory, and perfectly balanced. It combines browned ground pork with firm tofu, garlic, ginger, lemongrass, chili garlic paste, green onions, hoisin and fish sauces, and a touch of ground Sichuan peppercorns for a subtle numbing warmth.
Making mapo tofu at home is faster than you might think and delivers better value than takeout. Start by browning the ground pork in hot oil, then add aromatics—garlic, grated ginger, lemongrass paste, and chili garlic paste—along with chopped green onions. Once the pork is cooked through and fragrant, stir in tomato paste and ground Sichuan peppercorns to build depth.
Next, pour in chicken stock and stir in hoisin and fish sauce. Bring the mixture to a gentle simmer, then thicken the sauce with a cornstarch slurry. Carefully fold in cubed firm tofu so it warms without breaking apart. Finish with chopped basil or additional green onions and serve the mapo tofu spooned over steamed white rice.
This recipe uses ground pork for an authentic flavor and satisfying texture, but you can substitute ground beef, turkey, or chicken if needed. If you prefer a vegetarian version, replace the pork with minced mushrooms and use vegetable stock. Adjust the chili garlic paste to control the heat, and use freshly ground Sichuan peppercorns for that characteristic tingling finish—available at Asian markets and some international grocery aisles.
Ingredients needed
- Ground pork
- Garlic, grated
- Ginger, grated
- Lemongrass paste
- Chili garlic sauce
- Green onions, chopped
- Ground Sichuan peppercorns
- Tomato paste
- Chicken stock (or vegetable stock for vegetarian)
- Hoisin sauce
- Fish sauce
- Cornstarch
- Cold water (for slurry)
- Firm tofu, drained and cubed
- Fresh basil, chopped (for topping)
- Steamed rice, for serving
How to make mapo tofu
Mapo tofu comes together quickly and stores well as leftovers. Follow these simple steps for a flavorful result:
- Heat vegetable oil in a large, high-sided skillet over medium-high heat. Add the ground pork and cook for about 5 minutes, breaking it up as it browns.
- Stir in garlic, grated ginger, lemongrass paste, chili garlic paste, and most of the green onions. Cook until fragrant and the pork is no longer pink.
- Add tomato paste and ground Sichuan peppercorns; cook for about 1 minute to deepen the flavors.
- Pour in chicken stock, then stir in hoisin and fish sauce. Bring to a gentle simmer.
- Whisk together cornstarch and cold water to make a slurry. Pour it into the skillet and simmer until the sauce thickens to your liking.
- Gently fold in the cubed tofu, warming it through carefully so the pieces remain intact.
- Sprinkle with chopped basil and the remaining green onions, then stir lightly to combine.
- Serve hot over steamed white rice, or enjoy straight from the pan.
My Pro Tips
Mapo Tofu Recipe Tips
- Ground pork is traditional for its flavor and fat content, but ground beef, turkey, or chicken will work if needed.
- Increase the chili garlic paste to make the dish spicier, or reduce it for a milder version.
- To make this vegetarian, substitute finely chopped mushrooms for the pork and use vegetable stock and a vegetarian hoisin or soy sauce.
- Serve the mapo tofu over steamed white rice or toss with noodles for a different texture.
- Grind whole Sichuan peppercorns with a spice grinder, mortar and pestle, or a sharp knife just before using to preserve their aroma.
FAQ’s
Drain firm or extra-firm tofu and press out excess water before cutting into cubes. Wrap the block in a clean towel, place it on a flat surface, and weigh it down with a heavy pan or skillet for at least 30 minutes. This improves the texture and helps the tofu absorb sauce.
Sichuan peppercorns are commonly available at Asian grocery stores and often in the International aisle of larger supermarkets. Buy whole peppercorns and grind them just before use for the best flavor.
Serve mapo tofu over steamed white rice for a classic pairing. It also works well tossed with noodles or served with a side of stir-fried greens for a fuller meal.
More Asian inspired recipes
Spicy Pork Noodle Bowl
Instant Pot Mongolian Beef
Ground Pork Chinese Chili
Instant Pot Teriyaki Chicken
Ground Pork Mapo Tofu
Ingredients
- 2 tablespoons vegetable oil
- 8 ounces ground pork
- 4 cloves garlic, grated
- 1 tablespoon grated ginger
- 1 tablespoon lemongrass paste
- 1 tablespoon chili garlic sauce
- 4 whole green onions, chopped
- 1 tablespoon tomato paste
- 1 teaspoon ground Sichuan peppercorns
- 2 cups chicken stock
- 3 tablespoons hoisin sauce
- 1 tablespoon fish sauce
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 pound firm tofu, drained and cut into 1-inch cubes
- 2 tablespoons chopped basil leaves, for topping
- 4 cups steamed rice, for serving
Instructions
- In a 12-inch high-sided skillet, heat the vegetable oil over medium-high. Add the ground pork and cook for about 5 minutes until it starts to brown.
- Add garlic, grated ginger, lemongrass paste, chili garlic paste, and chopped green onions. Cook until fragrant and the pork is no longer pink.
- Stir in tomato paste and ground Sichuan peppercorns and cook for 1 minute.
- Pour in the chicken stock, hoisin sauce, and fish sauce. Bring to a gentle simmer.
- Whisk cornstarch with cold water to make a slurry, then add to the skillet. Simmer until the sauce thickens.
- Gently fold in the tofu and warm through, taking care not to break the cubes.
- Sprinkle chopped basil and extra green onions over the top and stir lightly to combine.
- Serve hot over steamed rice.
Nutrition
Additional Info
