Mapo tofu is something I tried for the first time only recently, and I was instantly hooked. The flavors are pure comfort food to me. Any dish that can be served on top of rice can easily be served on top of tots.

Recipe Summary

40 mins
55 mins
15 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F (260 degrees C). Arrange tots on a baking sheet. Drizzle with 1 tablespoon oil and sprinkle with salt.

  • Bake in the preheated oven for 15 minutes. Turn tots over, then continue baking until crispy and hot, 5 to 10 minutes.

  • Meanwhile, grind 1/2 of the peppercorns into a powder. Heat remaining 1 tablespoon oil in a large skillet over medium heat. Stir in remaining whole peppercorns; cook, stirring occasionally, until oil is infused, about 5 minutes. Remove and discard whole peppercorns.

  • Increase heat to medium-high. Stir pork, onion, and 1 tablespoon chiles into the skillet. Cook, stirring to break up lumps, until pork is lightly browned and cooked through, about 5 minutes.

  • Stir in garlic and ginger; cook for 1 minute. Stir in chicken stock, wine, bean paste, soy sauce, and ground peppercorns. Add tofu and simmer, stirring occasionally, until slightly reduced, 10 to 15 minutes.

  • Stir cornstarch and water together in a small bowl. Stir slowly into the tofu and simmer until thickened, about 2 minutes.

  • Transfer tots to a serving platter and top with tofu mixture. Garnish with green onion and remaining red chile peppers.

Cook's Notes:

Sichuan peppercorns taste more complex and less pungent than black peppercorns.

Use any red or green chiles you like, such as jalapeno, serrano, Thai, or Fresno.

Substitute mirin for the Shaoxing wine if desired.

Nutrition Facts

545 calories; protein 25.3g; carbohydrates 45.2g; fat 33.7g; cholesterol 38.2mg; sodium 1964.5mg. Full Nutrition