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Inspired by videomapo tofuSichuan

Sheldo-Style Mapo Tofu

An everyday Mapo tofu with crisp minced beef, soft tofu, Pixian chilli-bean paste and numbing Sichuan peppercorn.

Inspired by sheldo's kitchen
Jul 17, 2025
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An everyday Mapo tofu with crisp minced beef, soft tofu, Pixian chilli-bean paste and numbing Sichuan peppercorn.

15 min
Prep time
20 min
Cook time
35 min
Total time
4 servings
Yield

Ingredients

15 ingredients

Adjust servings

Servings: 42 to 8

Ingredients and nutrition update together

Per serving350 kcal
Fat
25g
Carbs
12g
Protein
20g

Whole recipe (4 servings): 1400 kcal

  • 1 lb (454 g) medium-firm tofu, cut into 3/4-inch cubes
  • 2 tbsp neutral oil (such as canola or vegetable)
  • 1/2 lb (227 g) ground pork
  • 1 tsp soy sauce
  • 2 tbsp (40 g) Pixian doubanjiang (chili bean paste), minced
  • 2 tsp (8 g) fermented black beans, rinsed and minced
  • 2 cloves garlic, minced
  • 1 1/2 tsp Sichuan chili flakes (or to taste)
  • 1 cup (240 mL) water or unsalted chicken stock
  • 1 tsp chicken bouillon powder (or 1/2 tsp salt)
  • 1 tbsp Shaoxing wine
  • 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
  • 1 tsp ketchup (optional, for subtle sweetness)
  • 1 1/2 tsp ground Sichuan peppercorn, plus more for garnish
  • 3 scallions, cut into 1-inch segments

Method

8 steps
  1. Prepare the tofu: Gently pat the tofu cubes dry with paper towels. Set aside.
  2. Bloom the Sichuan peppercorns: In a small dry skillet over medium heat, toast the ground Sichuan peppercorn for 30–60 seconds until fragrant. Be careful not to burn. Transfer to a small bowl and set aside.
  3. Brown the pork: Heat oil in a wok or large skillet over medium heat until shimmering. Add ground pork and cook, breaking it up with a spatula, until it starts to brown, about 3 minutes. Add soy sauce and continue cooking until the pork is deeply browned and crispy, about 2–3 minutes more.
  4. Add aromatics: Reduce heat to medium-low. Add doubanjiang and fermented black beans. Stir constantly until the paste is toasted and the oil turns red, about 2 minutes. Add garlic and chili flakes; cook for 1 minute until fragrant.
  5. Deglaze and simmer: Pour in Shaoxing wine and scrape up any browned bits. Add water (or stock) and chicken bouillon powder. Bring to a simmer. Gently slide in the tofu cubes. Lower heat to medium-low and simmer for 3–5 minutes, gently pushing the tofu with the back of a spatula to prevent sticking. Avoid vigorous stirring.
  6. Thicken the sauce: Stir the cornstarch slurry well. With the heat on medium, add the slurry in 3–4 additions, stirring gently and cooking for 30 seconds between each addition, until the sauce thickens to a ragu-like consistency that clings to the tofu. You may not need all the slurry.
  7. Finish: Turn off the heat. Stir in ketchup (if using), half of the ground Sichuan peppercorn, and the scallions. Let the residual heat wilt the scallions. Taste and adjust seasoning.
  8. Serve: Transfer to a shallow bowl. Sprinkle with the remaining ground Sichuan peppercorn. Serve hot with steamed rice.

Recipe notes

Helpful tips

  • For a numbing sensation, use freshly ground Sichuan peppercorns.
  • If you can't find fermented black beans, you can substitute with 1 tsp miso paste, but the flavor will differ.
  • Gently push the tofu rather than stirring to keep cubes intact.

Equipment

  • Wok or large skillet
  • Small skillet
  • Spatula
  • Measuring spoons and cups
  • Knife and cutting board
  • Bowls for ingredients

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Additional tips

  • Be careful when toasting Sichuan peppercorns; they can burn quickly. The dish is moderately spicy; adjust chili flakes to taste.

Estimated nutrition

Per serving: 350 calories

Fat: 25 g · Carbs: 12 g · Protein: 20 g