Description
A spicy and flavorful Sichuan classic featuring soft tofu in a savory, slightly numbing sauce with ground pork, served over rice.
Ingredients
Scale
- 1 (14–16 oz) block soft or medium tofu, cut into 1-inch cubes
- 6–8 oz ground pork (optional, but classic)
- 2 tbsp neutral oil (vegetable/avocado)
- 3–4 garlic cloves, minced
- 1 tsp fresh ginger, minced
- 2 tbsp doubanjiang (spicy fermented chili bean paste)
- 1 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sugar
- 1–1 1/4 cups chicken broth (or water)
- 1–2 tsp chili oil (to taste)
- 1 tsp Sichuan peppercorn powder (optional)
- 2 green onions, sliced
- 1 tbsp cornstarch + 2 tbsp water (slurry)
- Cooked white rice, for serving
Instructions
- Cut tofu into cubes. (Optional) Gently simmer tofu in salted water for 2–3 minutes, then drain—this helps it hold shape.
- Heat oil in a skillet over medium-high heat. Add ground pork and cook 3–4 minutes, breaking it up, until lightly browned.
- Add garlic and ginger; stir 30 seconds. Stir in doubanjiang and cook 30–60 seconds until fragrant and the oil turns reddish.
- Add broth, soy sauce, oyster sauce (if using), sugar, chili oil, and Sichuan pepper (if using). Bring to a gentle simmer.
- Slide in tofu cubes. Simmer 5–7 minutes, gently spooning sauce over tofu so it doesn’t break.
- Stir in cornstarch slurry and simmer 1–2 minutes until the sauce turns glossy and lightly thickened.
- Stir in green onions. Spoon over hot rice with extra sauce.
Notes
- Use soft tofu for authentic texture, but medium works if you prefer firmer cubes.
- Adjust chili oil and Sichuan pepper to your spice tolerance.
- Store leftovers in the fridge for up to 2 days; the flavor intensifies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving with rice
- Calories: 390
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 45mg