Bowen Yang’s Mapo Tofu

Recipe from Bowen Yang

Adapted by The New York Times

Updated June 15, 2026

  • Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 3
Ready In
35 min
Rating
5(94)
Comments
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Traditionally made Sichuan mapo tofu usually calls for ground beef and silken tofu bathed in a vibrant, tingly sauce. Bowen Yang, a comedian and podcaster, shared this version made by his mother, which opts instead for pork and firm tofu in a slightly drier mixture. It still calls for Sichuan peppercorns and the fermented chile paste called doubanjiang, to evoke the signature complex depth and spice of this surprisingly quick-to-make dish.

Featured in: Bowen Yang’s Mom Doesn’t Know He’s Sharing Her Recipe

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Ingredients

Yield:4 servings

  • 1 tablespoon Sichuan peppercorns

  • 1 (14- to 16-ounce) package firm tofu

  • Salt

  • 4 tablespoons vegetable oil

  • 8 ounces ground pork (or beef)

  • 2 tablespoons doubanjiang (fermented chile bean sauce or paste)

  • 3 garlic cloves, finely chopped or pressed

  • 1 tablespoon finely chopped fresh ginger

  • 1 teaspoon Sichuan coarse chile powder

  • 1 cup chicken stock

  • 1 tablespoon soy sauce, plus more if needed

  • 1 teaspoon sugar

  • 1 teaspoon Chinkiang (black) vinegar

  • 2 teaspoons cornstarch mixed with 2 teaspoons cold water (to form a slurry)

  • 1 teaspoon toasted sesame oil

  • 2 tablespoons thinly sliced scallions

  • Steamed rice, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

28 grams carbs; 43 milligrams cholesterol; 567 calories; 18 grams monosaturated fat; 9 grams polyunsaturated fat; 7 grams saturated fat; 38 grams fat; 4 grams fiber; 724 milligrams sodium; 33 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the Sichuan peppercorns in a dry small frying pan over medium-high until just starting to smoke, tossing or stirring occasionally, about 3 minutes. Transfer the peppercorns immediately to a mortar and let cool, then use the mortar and pestle to grind to a fine powder. Set aside for later.

  2. Step 2

    Heat a medium saucepan of water over high. Meanwhile, drain tofu and cut into bite-sized cubes. When the water is at a gentle simmer (a rapid boil would make the tofu crumble), add a generous pinch of salt. Carefully add the tofu pieces. Simmer gently for 2 to 3 minutes, then turn the heat off and allow the tofu to steep.

  3. Step 3

    To a wok or large frying pan over high heat, add the vegetable oil. When the oil is hot, add the ground pork and cook, breaking up the meat, for 2 to 3 minutes, until the pork is no longer pink. Add the doubanjiang and cook, stirring, for about 2 minutes. Stir in the garlic, ginger and chile powder. Stir-fry for 30 seconds. Add the chicken stock, soy sauce, sugar and vinegar. Bring to a simmer then turn the heat down to medium and cook, until the liquid has reduced by about one-fourth and is starting to thicken, 3 to 4 minutes. Stir in the cornstarch slurry and the ground Sichuan peppercorns  and let simmer until thickened, 1 to 2 minutes. 

  4. Step 4

    Use a slotted spoon to drain the tofu and gently stir it into the pork mixture. Simmer until slightly thickened, 1 to 2 minutes more. Taste and season with salt or soy sauce if needed. Remove from heat, drizzle with the sesame oil and gently toss. Transfer to a serving bowl and sprinkle with scallions. Serve with steamed rice.

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Ratings

5 out of 5
94 user ratings
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Comments

Colleen

@Deborah you can substitute the pork with jackfruit meat or tvp grounds (like Morningstar, gardein or beyond/impossible) if you want to make this completely meat free.

TomH

Deborah -- yes, shiitake mushrooms. Chop them to approximate ground meat. It's perfect. Any vegetable stock will work, but if you see mushroom stock, go for it.

Moses

Use a mortar and pestle only if you are on the masochist end of the spectrum. A blade grinder, the kind used for coffee, does the job in seconds without the shoulder pain, hand ache, and cursing that accompanies pestling around. You can clean the blade grinder by grinding a little raw (uncooked rice) and wiping out with a towel (paper or not; I am not your eco-conscience).

chrstrr

This recipe surprised me. It is stanky in the best sense: Rich, fatty, fragrant, savory - to the max. Cucumber salad with a lot of fresh herbs is a great complement.

Joules

This was a really good recipe. I didn't miss all the oil from other mapo tofu recipes nor the fermented black beans. Thought it was salty, even with low-sodium chicken broth, maybe because I do heaping tablespoons of everything so would start with one teaspoon of soy sauce next time. I did miss the leeks though so next time I would use half the pork and add leeks, mushrooms. But the spice level was just right. Tingly.

Rich Elias

I like to toss the tofu cubes in cornstarch, then fry them until they get a golden crust. You can also air fry them.

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