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Meat, East Asian

Mapo tofu with ground pork and rice

Mapo tofu is a Sichuan dish of firm tofu and ground pork simmered in a spicy sauce, served over rice. For 4 people, it takes 30 minutes, easy level, about €2.40 per serving. The key to success is keeping the tofu intact and adding ground Sichuan pepper at the very end for its signature tingle.

Tonight I'm taking you to Sichuan with a spicy mapo tofu that wakes up your taste buds, served over plain white rice.

Mapo tofu with ground pork and rice
Total time
30 min
Difficulty
Easy
Cost per person
€2.40
Calories per person
480 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall

Mapo tofu plays on a clear contrast, the tofu stays soft and wobbly while the ground pork adds a bit of crunch and the chili paste brings a heat that builds slowly on your tongue. The sauce, thickened with cornstarch, coats every cube of tofu and every grain of rice without ever feeling heavy. It wakes up your palate without overwhelming it, especially if you adjust the chili paste to your guests.

This is the kind of dish to make on a weeknight when you want to break the routine without spending hours in the kitchen, thirty minutes is all it takes from start to finish. It works well for a dinner between adults or with kids who already enjoy a bit of heat, adjusted to their tolerance. Mon Chou offers it here as a small Sichuan getaway without leaving your kitchen.

The ingredients

4 people

Dairy

  • Firm tofu 500 g

Butcher

  • Ground pork 250 g

Pantry

  • Chili paste 2 tbsp
  • Ground Sichuan pepper 1 tsp
  • Soy sauceoften in the pantry 1 tbsp
  • Chicken brothoften in the pantry 30 cl
  • Cornstarchoften in the pantry 1 tbsp
  • Oiloften in the pantry 2 tbsp
  • Riceoften in the pantry 300 g

Fruits and vegetables

  • Garlic 3 cloves
  • Fresh grated ginger 1 tbsp
  • Scallions 4

Allergens Soy, Gluten

The step by step recipe

  1. Cut the tofu into 2 cm cubes and soak it for 5 minutes in hot salted water, then drain it gently. 5 min

    This salt bath firms up the tofu and keeps it from crumbling during cooking.

  2. Brown the ground pork in the oil over high heat until well seared, then add the garlic, ginger and chili paste. 5 min

    Barely stir it at first, seared pork gets those tasty little crispy bits.

  3. Cook the rice in salted water, then drain it. 11 min

    If you don't have Sichuan chili paste, regular chili paste mixed with 1 tsp of miso works just as well.

  4. Pour in the broth and soy sauce, add the tofu and let it simmer gently. 5 min

    Push the tofu around with a spatula without stirring it, it would break into small pieces.

  5. Mix the cornstarch with 3 tbsp of water, pour it into the sauce to thicken it, then sprinkle with scallions and Sichuan pepper. 2 min

    Pour the cornstarch mixture in a thin stream while gently tilting the pan, the sauce coats evenly without lumps.

Our tips to get it right

  • Pick firm tofu rather than silken, it holds up through cooking without falling apart in the sauce.
  • Let the ground pork brown well before stirring, that's what gives the whole sauce its grilled flavor.
  • Taste the sauce before adding the Sichuan pepper and adjust the chili paste to your taste, it varies a lot from one brand to another.

The variations

  • Swap the ground pork for ground beef, it's the closest version to traditional mapo tofu.
  • For a vegetarian version, skip the pork and use vegetable broth instead of chicken broth, doubling the amount of tofu.
  • For kids, cut the chili paste in half and serve extra sauce on the side so everyone can adjust their own heat level.

What to serve it with

  • Plain white rice, already part of the recipe
  • Stir fried bean sprouts with garlic
  • Green tea or jasmine tea

Storage

Mapo tofu keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once cooled, though the tofu texture changes slightly after thawing. Reheat it gently in a pan or over low heat, adding a splash of water if the sauce has thickened too much.

Questions about this dish

Can I replace the Sichuan chili paste with something else?

Yes, regular chili paste mixed with a teaspoon of miso works well. The flavor will be a bit less complex, but the dish stays balanced.

Why soak the tofu in salted water before cooking?

This brief soak firms up the tofu and keeps it from crumbling while it simmers in the sauce. Five minutes is enough, no need to go longer.

Can you make mapo tofu ahead of time?

You can prepare the pork and sauce base a few hours ahead and reheat it gently. Add the tofu at the last moment so it keeps its shape.

What if I don't have Sichuan pepper?

The dish still works without it, you just lose the slight tingling sensation that's typical of the dish. You can swap in a bit of freshly ground black pepper instead.

How long does it take to make a mapo tofu with ground pork and rice?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a mapo tofu with ground pork and rice?

About 480 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a mapo tofu with ground pork and rice cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten. Always check the labels of the products you buy.

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