Mapo Tofu with Pork Mince (麻婆豆腐)

Ingredients

• 450 g (1 lb)soft tofu
• 150 g (0.33 lb)pork neck
• 25 g (0.06 lb)pickled ginger
• 15 ml (1 tbsp)green Sichuan peppercorns
• 10 g (0.02 lb)dried hot chilli, roughly sliced
• 15 ml (1 tbsp)chilli bean paste (doubanjiang)
• 5 ml (1 tsp)dark soy sauce
• 20 g (0.04 lb)pickled chilli
• ½ a sprigspring onion
• 15 ml (1 tbsp)potato starch, for the starch slurry
• 150 ml (0.6 US cup)water, for the starch slurry
• 120 ml (½ US cup)cooking oil
• 5 ml (1 tsp)sugar, or to taste
• 10 ml (2 tsp; one for boiling the tofu, one for seasoning)salt, season to taste
• 200 ml (0.8 US cup)water

Instructions

1. 1

   Cube the tofu

   Cut the tofu into cubes about 2 cm (0.8 in) thick. Handle it gently, especially if it is very soft, so the cubes do not break apart.

2. 2

   Boil the tofu

   Bring a wok of water to the boil with 1 tsp salt. Gently add the tofu and cook for 2–3 minutes to remove excess liquid.

3. 3

   Drain the tofu

   Lift the tofu into a colander to drain while you prepare the other ingredients.

4. 4

   Mince the pork

   Use a cleaver to chop and work the pork until it has the texture of mince.

5. 5

   Chop the pickles

   Finely chop the pickled ginger, pickled chilli and spring onion.

6. 6

   Toast the aromatics

   Heat a wok over medium heat and add 2 tbsp oil. Turn the heat to low, add the peppercorns and dried chilli, and cook for 10 seconds. Scoop them out onto a chopping board.

7. 7

   Crush the aromatics

   Use a cleaver to crush the toasted peppercorns and dried chilli.

8. 8

   Chop the mixture

   Finely chop the crushed peppercorn and chilli mixture, then set it aside.

9. 9

   Cook the pork

   Pour oil into the wok and turn the heat to high. Add the mince and cook for 2 minutes.

10. 10

    Add the seasonings

    Add the chilli bean paste, pickled ginger and pickled chilli, then stir-fry for 1 minute. Add 1 tsp of the peppercorn and chilli mixture and stir to combine. Taste as you go: the amount you use determines the heat.

11. 11

    Add tofu and sauce

    Pour in the 200 ml water and add the sugar, 1 tsp salt and dark soy sauce. Mix well, then slide in the tofu.

12. 12

    Simmer gently

    Carefully spoon sauce over the tofu so it is mostly covered. Simmer over medium heat for 5 minutes.

13. 13

    Thicken the sauce

    Stir the starch slurry until combined. Add it in three portions, stirring each one through before adding the next.

14. 14

    Garnish and serve

    Scatter over the chopped spring onion and serve hot.

What is mapo tofu?

Mapo tofu is a Sichuan dish traditionally built around tofu, minced meat and a boldly seasoned sauce. Its character comes from chilli heat and the distinctive tingling fragrance of Sichuan pepper.

Here, soft tofu meets pork, doubanjiang, pickled ginger and pickled chilli. Briefly boiling the tofu first helps it hold together as it simmers in the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 132 calories, 9g protein, 7g carbs, 8g fat.

The pork contributes protein and some fat, while the tofu adds protein and a little carbohydrate. Most of the fat comes from the cooking oil, and the tofu and water-based sauce provide much of the dish’s volume; serve it with rice and vegetables, adjusting the rice portion to suit the rest of the meal.

Build the aromatic base

Peppercorns and dried chilli: warming them briefly in oil releases their aroma, but the 10-second cooking time matters because they can scorch quickly over high heat.

Doubanjiang and pickles: the bean paste brings a savoury chilli base, while pickled ginger and chilli add a sharper, tangy note. Taste before adding more of the crushed chilli mixture.

Keep the tofu intact

Soft tofu is delicate, so cut it carefully and slide it into the wok rather than tipping it in roughly. The short salted-water boil is intended to remove excess liquid before the tofu meets the sauce.

Once it is in the wok, spoon sauce over the cubes and stir with care. Gentle handling helps keep the pieces whole through the simmer and thickening.

Get the sauce consistency right

Starch slurry: stir it again immediately before using so the starch is evenly mixed with its water. Add it in three portions, as directed, rather than pouring it all in at once.

The sauce should cling to the tofu after the slurry is stirred through. If it needs more body, allow the mixture to cook briefly after the final addition, while taking care not to break up the tofu.

Adjust the heat

The crushed peppercorn and dried chilli mixture is the main way to control the dish’s intensity. Start with the stated teaspoon, taste the sauce, and add more gradually if you want a stronger kick.

Green Sichuan pepper has a fragrant, tingling quality as well as heat. Keep the toasted mixture aside until the pork and pickled ingredients have cooked together.

Serve it hot

Mapo tofu is best served as soon as the sauce is thickened and the spring onion is added. Steamed rice makes a straightforward accompaniment and soaks up the savoury sauce.

For a more rounded meal, serve it with a simple green vegetable on the side. Keep the side lightly seasoned so it does not compete with the chilli, peppercorn and pickled flavours.

Recipe notes & tips

• Cut the tofu into evenly sized 2 cm cubes so they warm through at a similar pace.
• Keep the toasted peppercorns and chilli moving briefly in the oil and remove them after 10 seconds.
• Taste the sauce before adding more of the crushed chilli mixture.
• Stir the starch slurry again just before adding it to the wok.
• Use a spoon to coat the tofu with sauce rather than stirring vigorously.
• Prepare the pickled ingredients and spring onion before heating the wok.

Variations

• Milder sauce: use less of the crushed peppercorn and dried chilli mixture, tasting as you go.
• More tingle: add a little more of the toasted green Sichuan pepper mixture to taste.
• Extra vegetables: serve with a side of lightly cooked greens.
• Rice accompaniment: spoon the tofu and sauce over steamed rice for a more filling meal.

Common mistakes to avoid

• Scorching the aromatics: keep the heat low and remove the peppercorns and chilli after 10 seconds.
• Breaking the tofu: handle the cubes gently when draining and use a spoon to coat them in sauce.
• Adding too much heat at once: begin with 1 tsp of the crushed mixture and taste before adding more.
• Lumpy slurry: stir the potato starch and water together again immediately before using.
• Over-stirring the sauce: fold and spoon the sauce around the tofu instead of mixing it roughly.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 2 days. Reheat gently in a saucepan until piping hot, stirring carefully so the tofu stays intact; the sauce may thicken further as it cools.

Frequently asked questions