Main Course · Dinner · Chinese ·

Aromatic Szechuan Mapo Tofu with Numbing Peppercorns

Name: Aromatic Szechuan Mapo Tofu with Numbing Peppercorns
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: Firm tofu, 1 block — drained and cubed; Ground pork, 200 g; Vegetable oil, 3 tbsp; Szechuan peppercorns, 2 tbsp — toasted and ground; Doubanjiang (fermented broad bean paste), 3 tbsp; Chili oil, 1 tbsp; Soy sauce, 1 tbsp; Shaoxing wine, 1 tbsp; Sugar, 2 tsp; Cornstarch slurry, 1 tsp cornstarch mixed with 2 tsp water; Garlic, 2 cloves — minced; Ginger, 1 tbsp — minced; Scallions, 3 — sliced (white and green parts separated); Fresh cilantro leaves; Extra Szechuan peppercorns, optional; Scallion greens

Spicy, savory, and topped with Szechuan peppercorns that provide a unique numbing sensation, this classic Chinese dish is a favorite among heat seekers and flavor lovers alike.

4.9(512 reviews)

·By Ethan Brooks·November 5, 2025

Aromatic Szechuan Mapo Tofu with Numbing Peppercorns — Main Course served and photographed from above

Prep

15 min

Cook

45 min

Difficulty

Intermediate

Serves

Ingredients

Servings

Mapo Tofu Base

Aromatic Ingredients

Garnishing

Nutrition

Per serving

Calories: 346 kcal
Protein: 16.25 g
Carbs: 9.5 g
Fat: 27.5 g
Fiber: 2 g

Whole recipe

Total

Calories: 1385 kcal
Protein: 65 g
Carbs: 38 g
Fat: 110 g
Fiber: 8 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Firm tofu 1 block — drained and cubed	200	20	6	12	2
Ground pork 200 g	500	40	0	40	0
Vegetable oil 3 tbsp	360	0	0	40	0
Szechuan peppercorns 2 tbsp — toasted and ground	40	1	6	2	4
Doubanjiang (fermented broad bean paste) 3 tbsp	60	2	6	2	1
Chili oil 1 tbsp	120	0	0	14	0
Soy sauce 1 tbsp	10	1	1	0	0
Shaoxing wine 1 tbsp	15	0	2	0	0
Sugar 2 tsp	30	0	8	0	0
Cornstarch slurry 1 tsp cornstarch mixed with 2 tsp water	10	0	2	0	0
Garlic 2 cloves — minced	10	0	2	0	0
Ginger 1 tbsp — minced	5	0	1	0	0
Scallions 3 — sliced (white and green parts separated)	15	1	3	0	1
Fresh cilantro leaves	5	0	1	0	0
Extra Szechuan peppercorns optional	0	0	0	0	0
Scallion greens	0	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Prepping the Tofu

1
Cut tofu
Cut the tofu into 1-inch cubes.
2
Drain tofu
Place the cubes on a paper towel to absorb excess moisture.
3
Set aside
Set aside while you prepare the other ingredients.

Prepping the Sauce Base

1
Mince aromatics
Mince the garlic and ginger.
2
Slice scallions
Slice the scallions, separating the white parts from the green.
3
Toast peppercorns
Toast and grind the Szechuan peppercorns until aromatic.
Tip: Avoid overheating the peppercorns during toasting to prevent a bitter taste.
4
Chill tofu (optional)
Chill the tofu briefly for a firmer texture while cooking.

How to Make Aromatic Szechuan Mapo Tofu with Numbing Peppercorns

Total time: 1 h · Yields 4 servings

1
Brown the pork
In a pan, heat 1 tablespoon of oil over medium heat, add the ground pork, breaking it up as it cooks until browned. Drain excess fat and set aside.
2
Build the aromatics
In the same pan, add remaining oil and sauté garlic, ginger, and scallion whites until fragrant. Add the doubanjiang, soy sauce, and chili oil, stirring to combine.
3
Simmer and thicken
Return the pork to the pan and add tofu, Shaoxing wine, and sugar. Pour in 1 cup of water and bring to a simmer. Add the cornstarch slurry to thicken, stirring gently to avoid breaking the tofu.