Mapo Tofu (without Sichuan Peppercorns)

Mapo Tofu (without Sichuan Peppercorns)

We like the Japanese style of Mapo Tofu instead of Chinese style where there is Sichuan peppercorns. We can’t handle the numbing style, so we made it this way. Hope you enjoy!


  • 1 lb of ground pork
  • 14 oz soft or firm tofu
  • 2 cloves minced garlic
  • 1 tbsp of vegetable oil
  • 1 tbsp of minced ginger


  • 2 1/2 tbsp of doubanjiang (spicy bean chili paste)
  • 1/2 tbsp of soy sauce
  • 1 tsp of sesame oil
  • 1 tsp of cornstarch
  • 4 tbsp of water


  • Green onions


Combine all of ingredients for the seasoning.

Drain and dice the tofu to small cubes.

In a medium sized pan or wok, heat up the vegetable oil and saute the garlic and ginger until aromatic. Then stir in the ground pork until the meat turns brown. Add the seasoning mixture. Lastly, add in the tofu and stir carefully so that the tofu won’t break. Add in the optional items, if desire.

Serve immediately and over rice. Enjoy!

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