This ground pork mapo tofu is classic Asian comfort food—hearty, savory, and easy to make at home. The dish features ground pork, firm tofu, ginger, green onions, hoisin sauce, and chili garlic sauce for a bold, well-rounded flavor.
If you enjoy takeout but want a more budget-friendly or home-cooked option, this mapo tofu is a perfect choice. It browns quickly, simmers in a flavorful sauce, and finishes with tender cubes of tofu. Leftovers reheat well, so you can enjoy it again the next day.
Start by browning the ground pork with garlic, grated ginger, lemongrass, chili garlic paste, and chopped green onions until the pork is no longer pink and the aromatics are fragrant. Stir in tomato paste and ground Sichuan peppercorns, then add chicken stock, hoisin, and fish sauce. Thicken with a cornstarch slurry, fold in cubed firm tofu gently, and warm through. Serve over steamed rice or enjoy straight from the pot.
While this recipe uses ground pork for a traditional flavor, ground beef, turkey, or chicken will work in a pinch. Freshly ground Sichuan peppercorns add a unique, numbing bite; check an Asian grocery or your supermarket’s international aisle.
Ingredients needed
- Ground pork
- Garlic
- Ginger
- Lemongrass paste
- Chili garlic sauce
- Green onions
- Sichuan peppercorns, ground
- Tomato paste
- Chicken stock
- Hoisin sauce
- Fish sauce
- Cornstarch
- Cold water
- Firm tofu
- Basil
- Steamed rice, for serving
How to make mapo tofu
This recipe is quick and satisfying, with simple steps that yield a rich, layered sauce and tender tofu. Follow the steps below and adjust spice levels to taste.
- Heat vegetable oil in a large skillet over medium-high heat. Add ground pork and cook until it begins to brown, about 4–5 minutes.
- Add grated garlic, grated ginger, lemongrass paste, chili garlic sauce, 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 about 1 minute to release the flavors.
- Pour in chicken stock, hoisin sauce, and fish sauce. Stir to combine and bring the mixture to a gentle simmer.
- Whisk cornstarch with cold water to make a slurry, then add it to the simmering sauce. Continue cooking until the sauce thickens.
- Gently fold in cubed firm tofu, being careful not to break the pieces. Warm the tofu through.
- Sprinkle chopped basil over the top and stir lightly to combine.
- Serve spooned over steamed white rice or mix with noodles if preferred.
My Pro Tips
Mapo Tofu Recipe Tips
- Ground pork is traditional and adds richness, but ground beef, turkey, or chicken can be substituted—expect a slightly different flavor profile.
- Increase the amount of chili garlic paste if you prefer a spicier dish. Taste and adjust as you go.
- To make a vegetarian version, replace ground pork with finely minced mushrooms and use vegetable stock instead of chicken stock.
- Serve over steamed white rice or mix with your favorite noodles for a different texture.
- Grind Sichuan peppercorns just before using to preserve their aroma—use a mortar and pestle, spice grinder, or a clean coffee grinder reserved for spices.
FAQ’s
Drain firm tofu and press out excess water before cubing. Wrap tofu in a clean dish towel, place on a flat surface, and weigh it down with a heavy pan or skillet for at least 30 minutes. This helps the tofu hold its shape and absorb more sauce.
Sichuan peppercorns are commonly available at Asian grocery stores. Some larger supermarkets carry them in the international or spice aisle.
This mapo tofu is typically served over steamed white rice. It also works well with noodles or can be enjoyed on its own.
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 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 vegetable oil over medium-high heat. Add ground pork and cook about 5 minutes.
- Add garlic, ginger, lemongrass paste, chili garlic paste, and green onions. Cook until fragrant and the pork is no longer pink.
- Stir in tomato paste and ground Sichuan peppercorns and cook 1 minute.
- Pour in chicken stock, hoisin sauce, and fish sauce. Bring to a simmer.
- Whisk cornstarch and cold water, 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 with chopped basil and stir lightly.
- Serve spooned over steamed rice.
Additional Info
Servings: 4 | Prep: 10 mins | Cook: 30 mins | Total: 40 mins
Course: Main Course | Cuisine: Asian
