> ## Content Index > Fetch the complete content index at: https://thefoodiekitchen.net/llms.txt > Use this file to discover other available public pages before exploring further. # Mapo Tofu — Sichuan Tofu and Pork in Lard - URL: https://thefoodiekitchen.net/mapo-tofu-lard-sichuan/ - Published: 2026-09-10T09:07:10.000Z - Updated: 2026-09-12T07:42:43.000Z - Description: Mapo tofu — Sichuan silken tofu and ground pork in a spicy doubanjiang sauce cooked in lard. Seed oil free. The real version. - Author: Savannah Ryan - Tags: Asian Recipes, MAHA Recipes Mapo tofu is one of the defining dishes of Sichuan cooking — silken tofu and ground pork in a sauce built on doubanjiang (fermented bean paste with chilli), enriched by the mouth-numbing heat of Sichuan peppercorns. The authentic version uses lard, which is what every Sichuan grandmother's version was cooked in before vegetable oil standardised Chinese restaurant cooking. ## Mapo Tofu Recipe Serves 4 Prep 10 min Cook 15 min ### Ingredients - 400g silken or soft tofu, cut into 2cm cubes - 200g ground pork (or beef) - 2 tbsp pasture-raised lard - 3 tbsp doubanjiang (Pixian doubanjiang if available) - 3 garlic cloves, minced - 1 tsp fresh ginger, grated - 1 tsp Sichuan peppercorns, toasted in a dry pan and ground - 300ml chicken stock - 1 tbsp cornstarch dissolved in 2 tbsp cold water - 2 tsp sesame oil - Spring onion and extra ground Sichuan peppercorn to serve ### Method 1. Heat the lard in a wok over medium heat. Add the doubanjiang. Cook for 2 minutes, stirring, until the lard turns deep red and the oil separates. This is the critical flavour-building step. 2. Add the garlic and ginger. Cook 1 minute. 3. Add the ground pork. Break up and cook for 3 minutes until cooked through. 4. Pour in the chicken stock. Bring to a simmer. 5. Very gently slide the tofu cubes into the wok. Stir as infrequently as possible — silken tofu breaks easily. Simmer for 3 minutes. 6. Give the cornstarch mixture a stir and pour it into the wok. Gently stir once to distribute. The sauce will thicken in 30 seconds. 7. Drizzle the sesame oil over the top. Scatter with ground Sichuan peppercorn and spring onion. 8. Serve immediately over steamed rice. Frequently Asked Questions What is doubanjiang? Fermented broad bean paste with chilli — the defining ingredient of Sichuan cooking. The Pixian variety aged for 1+ years is considered superior. Available at Asian grocery stores and online. It contains no seed oils. Is mapo tofu seed oil free? Yes with lard. Restaurant mapo tofu almost universally uses canola or soybean oil. Can I make it vegetarian? Yes — omit the pork or substitute minced mushrooms, and use vegetable stock. The doubanjiang provides most of the savoury depth. Grow Your Own · Savannah Ryan How to Grow Mushrooms on Logs Grow your own mushrooms at home — in containers, raised beds, or small spaces. [Get the Book →](https://www.amazon.com/dp/B0G3GGGQKG?tag=thefoodieki0f-20&ref=thefoodiekitchen.net) Shop on The Foodie Kitchen - [Seed oil free pantry — every fat, every brand](https://thefoodiekitchen.net/seed-oil-free-pantry-staples-amazon/) - [All 25 cookbooks by Savannah Ryan](https://thefoodiekitchen.net/cookbooks/) Savannah Ryan · Cookbook Savor Asian Mapo tofu, kung pao, gyudon, bibimbap — Asian recipes in lard, tallow, and coconut oil. [Get on Amazon →](https://www.amazon.com/dp/B0DT7TL51P?tag=thefoodieki0f-20&ref=thefoodiekitchen.net) --- Follow Savannah: [@theefoodiekitchen](https://www.instagram.com/theefoodiekitchen/?ref=thefoodiekitchen.net) · [All Links](https://linktr.ee/theefoodiekitchen?ref=thefoodiekitchen.net)