Spicy, mouth-tingling, porky: Those are the words you’ll be using to describe this tofu recipe.
Recipe information
Total Time
25 minutes
Yield
4 Servings
Ingredients
2
8
1
4
1
4
1
1
2
3
1
1
Preparation
Step 1
Heat oil in a small heavy pot over medium-high. Add ground pork and cook undisturbed until very well browned, about 5 minutes. Break pork up into small pieces and continue to cook, stirring occasionally, until browned all over, about 3 minutes longer. Add jalapeño, garlic, ginger, and 4 scallions and cook, stirring often, until softened and very fragrant, about 3 minutes. Add tomato paste and Sichuan peppercorns and cook, stirring constantly, until paste is slightly darkened in color, about 1 minute. Add broth and black bean garlic sauce and bring to a simmer. Mix cornstarch and 1 Tbsp. water in a small bowl to form a slurry, then stir into broth. Return to a simmer and cook just until slightly thickened, about 1 minute. Add tofu, cover pot, and let simmer gently until tofu is heated through (do not stir or tofu will break apart).
Step 2
Divide mapo dofu into bowls and top with basil and more chopped scallion. Serve with rice.
Nutrition Per Serving
How would you rate Weeknight Mapo Tofu with Ground Pork?
Leave a Review
Reviews (18)
Back to TopThis cooks up very quickly, doable even for a workday lunch. Also tastes just as good as the mapo tofu at my fave local Chinese. I doubled the sichuan peppercorns and added five red thai chilis for a kick. I also used a bit of minced onion as I’ve forgotten to buy scallions.
Juli
Cambridge, MA
5/3/2024
I used Hertz Green Sichuan pepper oil and beef instead of pork. OMG, the oil brings the whole thing to a new level. AMAZING. Not sure how the silken tofu in the photo stays in its shape? Mine disintegrated into weird chunks but it's so so good it didn't matter. Will make it again and again...
Shazziz
NYC
6/9/2021
This is a keeper, easy and delicious. Definitely requires the Sichuan peppercorn. I don’t think there’d be a point making this with just black pepper, as the recipe seems to allow for. I’d add dried Sichuan peppers too if you have them, and extra chilis to kick up the heat. Also needs needs needs a very big pinch of salt.
Sean Q
Washington, DC
12/3/2020
I've had better, but agree with other reviewers, easy and quick. not sure what the tomato paste adds
brushjl
solon, ohio
11/13/2020
Haven’t been able to go out for Chinese for a while so this totally hit the spot. Quite easy to make and tastes perfect! Serves 4 but the 2 of us ate it all!
adamleclair
Osaka, Japan
5/8/2020
Delicious, easy comfort food. Will definitely make this again. I didn't have fresh jalapeno (quarantine and all) so I used whatever dried chilies I had in the pantry. I added a bit more cornstarch. The dish is more of a soupy dish anyway, not a glazed thick sauce, so just a bit thicker was good. I love how the silken tofu takes on the flavor and is such a nice texture component. Absolutely delicious.
BillyMac76
4/29/2020
Really nice recipe and would definitely make again. I thought that the whole dish needed to be thicker so I added more cornstarch. We don't eat pork so I used beef. Good stuff though!
Daferret
New Jersey
4/15/2020