Mapo Tofu


Next time when I make this, I’m going to add more peppercorns and less chili powder. I couldn’t finish because I ran out of rice!

Mapo Tofu

[100% organic]


  • 2 TBS canola oil
  • 1 TBS chili oil
  • ¼ lb ground pork
  • 2 cloves garlic, minced
  • 3 TBS Sichuan spicy bean paste
  • 1 TBS fermented black bean paste (with garlic flavor optional)
  • 2 TBS cayenne pepper/chili powder
  • 1 TBS soy sauce
  • 1 package of soft tofu
  • 1 TBS Sichuan peppercorns (roasted and then smashed/powdered)
  • 3 green onions, finely chopped
  • 1 cup water


Cut the tofu into small cubes; drain the water and set aside. Heat up a wok or pan on high heat and add the canola and chili oils. Stir-fry the garlic, pork, and spicy bean paste until half-cooked.

Then add the cayenne/chili powder, fermented bean paste, and soy sauce. Cook for another 1-2 minutes. Add in the tofu, peppercorns, green onions, and water. Stir a little but be careful not to break the tofu and simmer for 5 minutes on medium heat.

Serve with rice.

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