Mapo Tofu

Name: Mapo Tofu
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 600g silken tofu, cut in 2cm cubes; 200g pork mince; 2 tbsp doubanjiang chilli bean paste; 1 tbsp fermented black beans, roughly chopped; 4 cloves garlic, minced; 2cm fresh ginger, minced; 300ml chicken stock; 1 tbsp soy sauce; 1 tsp Sichuan peppercorns, toasted and ground; 2 tsp cornflour mixed with 2 tbsp water; 3 tbsp vegetable oil; 2 spring onions, sliced

Sichuan's iconic dish of silken tofu in a fiery sauce of fermented black beans, minced pork and chilli oil.

Total time

30 min

Prep

15 min

Cook

15 min

Difficulty

medium

Cuisine

Asian

gluten-free

Ingredients

600gsilken tofu, cut in 2cm cubes

200gpork mince

2 tbspdoubanjiang chilli bean paste

1 tbspfermented black beans, roughly chopped

4 clovesgarlic, minced

2cmfresh ginger, minced

300mlchicken stock

1 tbspsoy sauce

1 tspSichuan peppercorns, toasted and ground

2 tspcornflour mixed with 2 tbsp water

3 tbspvegetable oil

2spring onions, sliced

Instructions

Heat oil in a wok, add doubanjiang and black beans, stir-fry 1 minute until oil turns red.

Add garlic and ginger, stir-fry 30 seconds.

Add pork mince and cook until no longer pink.

Add stock and soy sauce, bring to a simmer.

Carefully add tofu cubes, gently simmer 3 minutes — do not stir vigorously.

Drizzle in cornflour mixture to thicken sauce slightly.

Scatter with ground Sichuan pepper and spring onions, serve with steamed rice.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.

Calories

318

Protein

22.2g

Fat

24.2g

Carbs

4.4g

Fiber

0.8g

Sodium

542mg

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