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Mapo Tofu, Sichuan tofu with minced pork and spicy sauce
Silken tofu cubes swimming in a fiery red Sichuan pepper and minced pork sauce

Mapo tofu with minced pork

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
An iconic dish of Sichuan cuisine that proves tofu is not boring. Legend has it that a "pockmarked old woman" (Ma Po) made it first. The essence of the dish is the "Ma La" experience: the meeting of the numbing effect of Sichuan pepper (Ma) and the burning heat of chilli (La) with soft, silken tofu. A true umami bomb.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Chinese

Ingredients

Equipment Needed

  • Wok or deep frying pan
  • Small bowl for cornflour slurry

Allergen Information

⚠️ Soya
⚠️ Cereals containing gluten (in soy sauce and doubanjiang)

Instructions

1 ✓

Cut the tofu into cubes. Boil water with a little salt and add the tofu for 2 minutes, then drain carefully.

Tip: This step (blanching) tightens the structure of the tofu so it falls apart less in the ragout, and removes the raw soya taste.
2 ✓

Heat oil in the wok and fry the minced meat until it turns white or becomes crispy.

Tip: The texture of crispy meat gives a good contrast to the soft tofu.
3 ✓

Add the chilli bean paste (doubanjiang), crushed garlic and grated ginger. Fry for 1 minute until the oil turns red.

Tip: Frying spices (releasing fat-soluble flavour compounds) is essential for deep flavour.
4 ✓

Pour in the stock and soy sauce. Bring to the boil.

Tip: The stock gives body to the sauce.
5 ✓

Slide in the tofu and turn the heat down. Cook for 5 minutes so the tofu absorbs the flavours.

Tip: Don't stir with a spoon! Rather shake the pan so the tofu doesn't break.
6 ✓

Mix the cornflour with water and drizzle into the sauce. Carefully fold through until it thickens.

Tip: Cornflour gelatinises with heat, making the sauce shiny and sticky, coating the tofu.
7 ✓

Sprinkle with Sichuan pepper and chopped spring onions to serve.

Tip: We add Sichuan pepper at the end so its numbing effect remains fresh.

Recipe FAQ

Why does the tofu fall apart?
You stirred it too hard. Silken tofu is very fragile, you must stir by shaking or gently pushing.
I don't have Sichuan pepper, can I leave it out?
You can, but then the soul of the dish (the numbing sensation) is lost. It's not the same with plain pepper.

Ingredients

  • 400 g Soft tofu (silken or soft)
  • 200 g Minced pork
  • 2 tbsp Chilli paste (Doubanjiang - fermented bean paste)
  • 1 tbsp Soy sauce
  • 1 tsp Sichuan pepper (ground)
  • 3 cloves Garlic
  • 1 tbsp Fresh ginger
  • 200 ml Chicken stock
  • 2 stalks Spring onions
  • 1 tbsp Cornflour
  • 2 tbsp Water (for the cornflour)
  • 2 tbsp Oil