Sichuan Mapo Tofu
Silken tofu in a fiery, numbing sauce of doubanjiang, Sichuan peppercorns, and fermented black beans. Caryophyllene's inherent pepper spice intensifies the málà tingle — a pairing written in the terpene itself.
Ingredients
- 1 block (14 oz) soft or silken tofu, cubed
- 4 oz ground pork
- 2 tbsp doubanjiang (chili bean paste)
- 1 tbsp fermented black beans, rinsed
- 1 tsp Sichuan peppercorns, toasted and ground
- 3 cloves garlic, minced
- 1 tbsp cannabis-infused chili oil
- 1 cup chicken stock
- 1 tbsp cornstarch slurry
- 2 green onions, sliced
How to make it
- 1
Brown pork in a wok over high heat until crispy. Remove.
- 2
Lower heat. Bloom doubanjiang and black beans in the pork fat for 1 minute.
- 3
Add garlic, cook 30 seconds.
- 4
Pour in stock, bring to a gentle simmer.
- 5
Slide in tofu cubes. Simmer 5 minutes without stirring (tofu is fragile).
- 6
Add cornstarch slurry, pork, and cannabis chili oil. Gently fold.
- 7
Finish with ground Sichuan pepper and green onions. Serve over rice.
Cooking tips
- Soft tofu gives creaminess; firm tofu holds up for less careful cooks.
- Toast and grind peppercorns fresh — the tingle fades quickly.
- Doubanjiang quality matters. Pixian brand is the gold standard.
Dosing calculator
Start low, go slow. Adjust the THC per serving below to plan the right total infusion for this recipe.
Edible onset is typically 30–90 minutes. Wait 2 hours before re-dosing.
Start Low, Go Slow
If new to edibles, begin with 2.5–5mg THC per serving. Effects may take 30–90 minutes to onset and can last 4–8 hours. Do not drive or operate machinery. This is not medical advice. Full disclaimer
Best paired with
Pair with these strains
Each one matches the caryophyllene story of this dish.
Why this pairing works
Caryophyllene — in your strain and on your plate
The only terpene that also activates the body's CB2 receptors, caryophyllene brings warm, peppery depth. It loves bold, savory, spicy food—peppercorn steak, aged cheeses, curries.