Mapo tofu is a traditional Sichuan dish with tofu, ground pork or beef and a spicy, vibrant red sauce. This version is far from traditional, but it’s equally satisfying. We’ve kept the backbones of the dish with the deeply savory chili sauce, but lightened it up using less oil and a mixture of ground turkey and finely chopped mushrooms in place of pork and beef. We’ve also flipped the proportions — this take is meat-heavy, adding more lean protein to your meal. For a nice, balanced dish, serve with brown rice to include a serving of grains.

RD Tip: Toban djan, or doubanjiang, is a spicy chili-bean paste found in most Sichuan cooking. You can find it in the aisle with the other Asian ingredients or purchase it online; Sichuan peppercorns may also be found in some grocery stores or purchased online. And for the mushrooms, if you don’t have a food processor, you can finely mince them by hand with a knife, or grate them on the large holes of a box grater.

Active time: 30 minutes | Total time: 30 minutes

Turkey and Mushroom Mapo Tofu

Ingredients

• 8 oz (227g) cremini mushrooms, cleaned
• 2 tbsp chili-bean paste (“toban djan” or “doubanjiang”), plus more as needed
• 2 tbsp hoisin sauce
• 1 tbsp low-sodium soy sauce
• 2 tsp cornstarch
• 2 tsp neutral cooking oil (such as canola or avocado oil)
• 3 large garlic cloves, minced
• 1 tbsp fresh ginger, peeled and minced
• 1 lb (450g) ground turkey
• 1 (14-oz/397g) block firm tofu, finely diced
• 3 large scallions, thinly sliced

Optional serving suggestions (not included in nutrition totals):

• Steamed brown rice
• Crushed Sichuan peppercorns 

Directions

In the bowl of a food processor, pulse the cremini mushrooms until very finely chopped. (Note: pulse in small batches and stop before it turns to a watery purée — mushrooms release a lot of liquid and over-blend easily.)

In a small bowl, whisk the chili-bean paste with the hoisin and soy sauce. In a separate small bowl, whisk the cornstarch with 1/2 cup water.

In a large skillet, heat the oil until it shimmers. Add the garlic and ginger and cook over moderately high heat, stirring, until fragrant, about 30 seconds. Add the ground turkey and cook, breaking up the meat with your spoon, until crumbly and almost cooked through, about 2 minutes. Fold in the chopped mushrooms and cook, stirring, until the mushrooms begin to cook down, about 2 minutes.

Add the chili sauce and cook, stirring, for 1 minute. Gently fold in the tofu. Add the cornstarch slurry to the skillet and simmer, stirring, until the sauce thickens and the turkey is cooked through (165°F/74°C), about 2 minutes. Stir in 3/4 of the scallions. Season to taste with more chili-bean paste, if desired.

Spoon mapo tofu into four shallow bowls (if serving with steamed brown rice, layer in bowl before tofu.) Garnish with the remaining scallions and sprinkle with crushed Sichuan peppercorns, if using. Serve immediately.

Serves: 4 | Serving Size: About 1 1/2 cups

Nutrition (per serving): Calories: 325; Total Fat: 16g; Saturated Fat: 4g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 6g; Cholesterol: 84mg; Sodium: 794mg; Carbohydrate: 11g; Dietary Fiber: 2g; Sugar: 5g; Protein: 35g

Nutrition Bonus: Potassium: 521mg; Iron: 10%; Vitamin A: 6%; Vitamin C: 1%; Calcium: 4%

Originally published February 2, 2020; Updated September 2026