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Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant.

Add the ground pork to the pan. Break it up with a spatula and stir-fry until it is fully cooked and browned, about 5 to 7 minutes. Drain any excess fat if necessary.

Sprinkle the Sichuan peppercorn powder over the cooked pork. Add the doubanjiang and stir-fry for 1 to 2 minutes, allowing the sauce to 'fry off' and deepen its flavor.

Pour in the chicken stock and bring the mixture to a simmer. While the sauce is simmering, prepare the cornstarch slurry by whisking together the cornstarch and cold water in a small bowl until smooth.

Slowly pour the cornstarch slurry into the simmering sauce while stirring constantly. Continue to stir until the sauce thickens to your desired consistency, about 1 minute.

Carefully add the cubed silken tofu to the pan. Drizzle a generous amount of fragrant homemade chili oil over the tofu and sauce. Gently toss or fold the mixture to coat the tofu without breaking it apart.

Stir in the chopped spring onions just before serving.

Serve the fiery Mapo Tofu immediately over freshly cooked white rice.


Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant.

Add the ground pork to the pan. Break it up with a spatula and stir-fry until it is fully cooked and browned, about 5 to 7 minutes. Drain any excess fat if necessary.

Sprinkle the Sichuan peppercorn powder over the cooked pork. Add the doubanjiang and stir-fry for 1 to 2 minutes, allowing the sauce to 'fry off' and deepen its flavor.

Pour in the chicken stock and bring the mixture to a simmer. While the sauce is simmering, prepare the cornstarch slurry by whisking together the cornstarch and cold water in a small bowl until smooth.

Slowly pour the cornstarch slurry into the simmering sauce while stirring constantly. Continue to stir until the sauce thickens to your desired consistency, about 1 minute.

Carefully add the cubed silken tofu to the pan. Drizzle a generous amount of fragrant homemade chili oil over the tofu and sauce. Gently toss or fold the mixture to coat the tofu without breaking it apart.

Stir in the chopped spring onions just before serving.

Serve the fiery Mapo Tofu immediately over freshly cooked white rice.
