Mapo Tofu
A Sichuan classic with silky tofu in a spicy, savoury minced pork sauce. Easy to adjust the heat level for your family.
Prep: 10 minutes. Cook: 15 minutes. Difficulty: Easy. Serves 4.
Ingredients
- 400g soft tofu, cut into 2cm cubes
- 200g minced pork
- 2 tablespoons doubanjiang (chilli bean paste)
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 spring onions, chopped
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 tablespoon cooking oil
- 200ml water or stock
- Sichuan peppercorns (optional)
Instructions
- Cut tofu into 2cm cubes. Gently blanch in salted boiling water for 2 minutes to firm up. Drain.
- Heat oil in a wok over medium-high heat.
- Add minced pork. Cook for 3 minutes, breaking it up, until browned.
- Add garlic and ginger. Stir for 30 seconds.
- Add doubanjiang paste. Stir for 1 minute until the oil turns red.
- Add water or stock, soy sauce, and sugar. Bring to a simmer.
- Gently slide in the tofu cubes. Simmer for 5 minutes. Do not stir hard or the tofu breaks.
- Add cornstarch mixture. Stir gently until the sauce thickens.
- Garnish with spring onions. Serve with steamed rice.
Tips for Helpers
- Blanching the tofu prevents it from breaking during cooking.
- Stir very gently when tofu is in the pan.
- Use less doubanjiang for milder flavour — start with 1 tablespoon.
Ingredient Substitutions
- Use minced chicken or beef instead of pork.
- Omit Sichuan peppercorns for a milder version.
- Use firm tofu if soft tofu is unavailable.