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Tingling Mapo Tofu

Spicy, tingly, and absolutely tongue-numbing! This fiery mapo tofu dish bubbles over with flavor from the toasted Sichuan peppercorns, chili bean sauce, and chili oil. Highly recommended to eat with rice. Part of our December recipe series - all December orders will receive this recipe card to save for future use! 
25 Minutes
13 Ingredients
Spice Level

Learn to make it

House Soft Tofu
$2.19 14 oz
House Soft Tofu
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Occo Sichuan Pepper
$5.00 24 g
Occo Sichuan Pepper
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Recipe for Tingling Mapo Tofu

Ingredients

For 4 servings

  • 3 tbps cooking oil
  • 1 tbsp ground Sichuan peppercorns
  • 3 tbsp ginger, minced
  • 3 tbsp garlic, minced
  • 8 oz ground pork
  • 1 tbsp chili bean sauce (doubanjian)
  • 1/2 c chicken broth
  • 1 tsp cornstarch
  • 14 oz soft tofu, cubed
  • 3 tbsp chili oil
  • 1 tsp sesame oil
  • 1/2 tsp sugar
  • 1 scallion, chopped

Step by step

step 1

Heat your cooking oil in a wok or large pan over medium high heat. Add the Sichuan peppercorns and toast for 30 seconds. Add ginger and garlic and fry for 1 minute.

step 2

Turn heat to high and add the ground pork, breaking it up with a spatula as it cooks. Stir-fry until pork is cooked through.

step 3

Add chili bean paste and stir together. Add chicken broth and let it simmer. While simmering, make a cornstarch slurry by mixing cornstarch with 1/4 cup of water. Stir the slurry into the sauce until the sauce thickens.

step 4

Add chili oil and mix. Gently add in tofu and stir it in the sauce. Simmer for 3-5 minutes.

step 5

Add sesame oil, sugar, and scallions. Remove from heat and top with additional scallions if desired. Serve with rice!

Spicy, tingly, and absolutely tongue-numbing! This fiery mapo tofu dish bubbles over with flavor from the toasted Sichuan peppercorns, chili bean sauce, and chili oil. Highly recommended to eat with rice.

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