Are you craving a dinner recipe that’s packed with bold flavors and hearty textures? Mapo Tofu with Mushrooms and Pork is the perfect solution for those who want a meal that’s quick, satisfying, and full of rich, spicy goodness.
This dish is a fusion of savory ground pork, umami-rich mushrooms, and silky tofu, all tied together with a mouthwatering Sichuan-inspired sauce. It’s a dinner that’ll leave everyone asking for seconds.
A Flavor-Packed Dinner in 20 Minutes
This recipe is designed for busy weeknights when you want something delicious without spending hours in the kitchen. The magic lies in its simplicity: a few key ingredients come together to create layers of flavor.
Toasted Sichuan peppercorns, black bean garlic sauce, and Shaoxing wine create a deeply aromatic base, while mushrooms and pork add hearty texture. Whether you’re a seasoned cook or a beginner, this recipe is approachable and sure to impress.
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Pair it with steamed white or brown rice to soak up every bit of the sauce, turning your dinner into a satisfying feast.
Ingredient Substitutions & Tips
Not sure if you have all the ingredients? No problem! This recipe is flexible enough to adapt to what you have on hand:
- Sichuan Peppercorns: Can’t find them? Substitute with black peppercorns for a milder flavor.
- Black Bean Garlic Sauce: Replace it with fermented black beans or even soy sauce for a simpler version.
- Shaoxing Wine: Dry sherry is a great alternative, or you can use rice vinegar for a tangy twist.
- Ground Pork: Swap it with ground turkey or even a plant-based protein for a lighter or vegetarian option.
These adjustments ensure you can still create a dinner recipe that hits all the right notes, even if you need to get creative with your pantry.
Why This Recipe Stands Out
What makes this dish truly special is its balance of textures and flavors. The mushrooms lend an earthy, meaty bite that complements the soft tofu, while the pork adds a savory richness.
The spice from the chili flakes and Sichuan peppercorns builds warmth without being overwhelming, making it suitable for those who enjoy just the right amount of heat.
It’s not just delicious—it’s also versatile. Serve it as a comforting solo meal or scale it up for family dinners and casual gatherings. Plus, it’s ready in just 20 minutes, making it an ideal choice for a last-minute dinner recipe.
Elevate Your Dinner Game With Garnishes
Garnishes might seem optional, but they bring this recipe to life. A drizzle of toasted sesame oil adds a nutty aroma, while sliced scallions provide freshness and color.
For extra crunch, you can sprinkle roasted peanuts or sesame seeds on top. These small additions turn a simple dinner recipe into something that feels restaurant-worthy.
Make It Ahead & Meal Prep-Friendly
Mapo Tofu with Mushrooms and Pork is also a great candidate for meal prepping. Cook the recipe ahead of time, store it in airtight containers, and reheat when ready to serve.
The flavors intensify as it sits, making it even more delicious the next day. Serve it with rice or noodles for a quick and satisfying lunch or dinner.
Why You’ll Love This Recipe
Whether you’re cooking for yourself, your family, or friends, this Mapo Tofu with Mushrooms and Pork dinner recipe is guaranteed to delight. It’s rich, flavorful, and easy to make—all the qualities of a go-to weeknight meal.
Plus, its customizable ingredients mean you can make it your own without compromising on taste.
If you’re looking for a way to elevate your dinner routine, this recipe is the perfect place to start. It’s hearty, flavorful, and just the right amount of indulgence.
Mapo Tofu with Mushrooms & Pork Dinner Recipe
Equipment
- 10-inch skillet
- Mortar and pestle or heavy knife for crushing peppercorns
Ingredients
- 1 ½ teaspoons Sichuan peppercorns
- 3 tablespoons peanut, grapeseed, or safflower oil
- 4 ounces ground pork or use turkey
- 4 ounces fresh shiitake mushroom caps coarsely chopped (1 ½ cups)
- 2 garlic cloves grated or minced
- 1 1-inch piece fresh ginger peeled and finely chopped
- Pinch of red chile flakes
- 2 tablespoons Shaoxing rice wine or dry sherry
- 1 to 2 tablespoons black bean garlic sauce to taste
- 1 tablespoon soy sauce
- 1 package (14 to 16 ounces) firm tofu, drained and cut into ¾-inch cubes
- 1 teaspoon cornstarch dissolved in 1 tablespoon water
For Garnish:
- Sliced scallions white and green parts
- Toasted sesame oil
Instructions
- Toast Peppercorns: Heat a dry 10-inch skillet over medium heat. Toast the Sichuan peppercorns until aromatic, about 1 minute. Transfer to a mortar and pestle or crush with the flat side of a knife blade.
- Cook Pork and Mushrooms: Return the skillet to medium-high heat and add the oil. Stir in the pork and mushrooms, cooking until most of the liquid evaporates, and both are well-browned about 5–10 minutes.
- Build the Flavor: Add the reserved Sichuan peppercorns, garlic, ginger, and chile flakes to the skillet; cook for 1 minute. Stir in Shaoxing wine, black bean paste, soy sauce, and ⅓ cup water.
- Add Tofu and Thicken: Gently stir in tofu cubes and cornstarch slurry. Cook until heated through and slightly thickened, about 1–2 minutes.
- Serve: Garnish with sliced scallions and a drizzle of sesame oil before serving. Serve with rice.
Notes
- If Sichuan peppercorns are unavailable, substitute black peppercorns for a less complex but still delicious version.
- Fermented black beans can replace black bean garlic sauce; chop them finely and add with the pork.
- Adjust the spice level by adding or omitting red chile flakes.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.