Mapo Tofu

  • serves 4

This dish is Szechuan in its roots but is enjoyed around the world. It is a humble, comfort food kind of dish – a spicy, easy-to-eat mixture of ground pork, tofu, chili sauce and garlic and ginger. It comes together in minutes, so makes for a fast weekday meal.

If you can’t find black bean sauce, you can replace it with added hoisin sauce of the same measure.

Photo by Michael Olson

170 Ratings
Directions for: Mapo Tofu


1/4 to 1/2 cup chicken stock or water

3 Tbsp black bean sauce

2 Tbsp hoisin sauce

1 Tbsp chili sauce (such as Sambal Olek or Sriracha), optional

1 Tbsp vegetable oil

½ lb(s) ground pork

2 clove garlic, minced

1 inch fresh ginger, finely grated

1 lb(s) medium or firm tofu, diced

1 Tbsp cornstarch whisked with 1/4 cup of cool water

2 green onions, chopped


1. In a small bowl, whisk the chicken stock (or water), black bean sauce, hoisin and chili sauce and set aside. Have all of the other ingredients prepared and on hand before you begin cooking.

2. Heat a wok or large skillet on medium high heat and add the oil. Add the ground pork and sauté until it is cooked through, about 4 minutes. Add the garlic and ginger and cook one minute more.

3. Add the sauce mixture, bring up to a simmer and stir in the diced tofu, tossing gently but thoroughly to coat. Add the cornstarch mixture and stir in, cooking until the dish fully returns to a simmer. Stir in the green onions and serve immediately.

See more: Asian, Main, Dinner, Lunch, Pork, Vegetables, Spring, Summer, Fall, Winter, Chinese, Tofu/Soy


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