Mapo Tofu Burrito

Mapo Tofu Burrito

Mapo tofu is easily one of my favorite all time foods, and I don’t eat it nearly as much as I would like. Burritos on the other hand are also one of my favorite foods and I eat them way too much. I combined these two into an amazing Mapo Tofu Burrito that I made on my stream last week. You can watch the replay below.

I use the recipe from iamafoodblog when I make mapo tofu but I tweaked a few things based on what I had around. I suggest grabbing the Sichuan peppercorns and Doubanjiang online unless you have a great Asian market near you. I used firm tofu for this because it is what I had in the fridge, but I also this it held up in the burrito a little better.

YouTube video

I created this simple cucumber salsa to cool down the spicy mapo tofu filling

The mapo tofu is based on the amazing recipe from iamafoodblog.

I loved making this recipe and I had leftovers all weekend! One of my favorite burritos ever!

Mapo Tofu Burrito

Spicy tofu and pork cooked with chili paste and Sichuan peppercorns and served in a burrito with a cucumber salsa, rice, cheese, and sour cream.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 4 burritos



  • 14 ounces tofu
  • 1 tablespoon oil
  • 1 teaspoon ground sichuan peppercorns
  • 1/2 pound ground pork
  • 2 tablespoons doubanjiang
  • 2 cloves garlic grated
  • 1 tablespoon grated ginger
  • 1 cup stock I used roasted garlic stock
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch whisked with 2 tablespoons water


  • 1/2 an english cucumber diced
  • 2 scallions thin sliced
  • 1/4 cup chopped cilantro
  • 1 clove garlic grated
  • 1 tablespoon honey
  • 1 Lime juice
  • 1 teaspoon soy sauce
  • salt and pepper


  • 2 1/2 cups basmati rice
  • 1 1/2 cups Wwater
  • 2 tablespoons oil
  • 1 lime juice
  • 1/4 cup chopped cilantro


  • 1 cup sour cream
  • 1 lime juice
  • salt


  • 12 inch tortillas
  • sliced provolone


  • Cut the tofu and allow to dry on a paper towel lined plate. Note - I used firm tofu cause that is what I had around, but soft tofu is more common in mapo tofu. I also felt that the firm tofu might hold up better in the burrito.
  • Heat the oil in a large frying pan and add the peppercorns and the pork. Season with salt. Cook, stirring, until the pork is fully cooked.
  • Add in the doubanjiang, garlic, and ginger, and cook 2 minutes. Add in the stock, soy sauce, and tofu and bring to a simmer. Simmer lightly for 15 minutes, stirring occasionally.
  • Stir in the cornstarch mixture and cook 2 minutes to thicken. Keep over low heat until ready to use, taste and adjust seasonings if needed.
  • Mix the salsa ingredients in a bowl and set aside until ready to use.
  • Heat the oil for the rice in a pan and add the rice. Stir until all the rice is coated and you can heat it slightly toasting. Add in the water, bring to a simmer cover, and reduce heat to low. Cook about 20 minutes until the water is evaporated and the rice is cooked. Cool for 15 minutes and then stir in the lime and cilantro.
  • Mix the sour cream and lime juice in a bowl and season with salt.
  • Build the burrito - Cook the tortilla in a microwave with 2 slices of provolone on top for 15 seconds.
  • put the rice on top, then the mapo tofu, and then the salsa. Top with the sour cream mixture .

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