Mapo Tofu Recipe

Ingredients

• 200 gFirm or medium-firm tofu
• 200 gChicken mince (or beef, pork or turkey mince)
• 2 tbspGarlic, finely chopped
• 2 tspGinger, finely chopped or grated
• 2–3Spring onions, thinly sliced
• 120 ml (½ cup)Warm water or low-sodium chicken stock, plus more if needed
• 3 tbspVegetable or other neutral-flavoured oil
• 1 tspCornflour, mixed with 2 tbsp water
• 1 tbspLight soy sauce or all-purpose soy sauce
• 1 tbspShaoxing wine, Chinese cooking rice wine or mirin
• 1 tbspChilli powder or paprika
• 1 tbspCrushed dried chilli flakes
• 1 tbspSichuan peppercorns, crushed or ground
• 1 tbspFermented black beans (douchi)
• 2–3 tbspChilli bean paste (doubanjiang)
• 2 tspSugar (optional)

Instructions

1. 1

   Fry the aromatics

   Prepare and gather the ingredients before heating the wok. Set it over medium heat, add the oil, then sauté the garlic and ginger for a few seconds until fragrant.

2. 2

   Add the spices

   Add the fermented black beans, crushed chillies and Sichuan peppercorns. Cook for a few seconds until fragrant, then stir in the chilli powder and chilli bean paste.

3. 3

   Brown the mince

   Add the minced meat and stir-fry until it is cooked through, dry and beginning to crisp.

4. 4

   Simmer the sauce

   Pour in the warm water and bring the mixture to a simmer. Season with the soy sauce, Shaoxing wine and sugar.

5. 5

   Cook the tofu

   Add the tofu cubes and gently stir them through the sauce. Cook over low-medium heat for a further 10 minutes, or until the tofu is cooked through.

6. 6

   Thicken and finish

   Stir the cornflour slurry into the sauce gently. When the sauce begins to thicken, turn off the heat and finish with the chopped spring onions.

7. 7

   Serve while hot

   Serve immediately with plain rice or noodles.

What is mapo tofu?

Mapo tofu is a Sichuan dish known for combining tofu and minced meat with a boldly seasoned sauce. This version brings together chilli bean paste, fermented black beans and Sichuan peppercorns for savoury, spicy flavour.

The quick cooking method makes it practical for a weeknight: the aromatics and spices are briefly fried, then the tofu simmers in the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 226 calories, 12g protein, 10g carbs, 16g fat.

The mince contributes protein, while the tofu adds protein and some fat. The oil is the main fat source, and the tofu and chilli bean paste contribute some of the carbohydrates; rice or noodles served alongside will add more. Pair a portion with vegetables, or serve it with a moderate helping of rice, to make a more balanced plate.

Build the flavour in stages

Aromatics: give the garlic and ginger just a few seconds in the hot oil, until fragrant. Keep them moving so they do not catch.

Spice base: briefly cook the black beans, chillies and peppercorns before stirring in the chilli powder and bean paste. This order lets the seasonings bloom in the oil.

Choose the tofu and mince

Tofu: firm or medium-firm tofu is specified here, so the cubes can be stirred into the sauce without falling apart as easily as softer tofu.

Mince: chicken is the stated choice, but beef, pork or turkey mince can be used instead. Cook it until dry and crisping before adding the liquid.

Get the sauce consistency right

Simmer: add the warm water or stock and bring it to a simmer before adding the tofu. The recipe allows for a little more liquid if needed.

Cornflour: stir the slurry in gently and wait for the sauce to start thickening before turning off the heat. Avoid vigorous stirring, which can break up the tofu.

Keep an eye on the timing

The garlic, ginger and dry seasonings each need only a few seconds of cooking, so have the other ingredients ready before heating the wok.

Once the tofu is in, allow about 10 minutes over low-medium heat, as directed, and check that it is cooked through before thickening the sauce.

Serve it with rice or noodles

Plain rice is a simple accompaniment that soaks up the spicy sauce; noodles work too. Serve the tofu hot and add the spring onions at the end for a fresh finish.

Recipe notes & tips

• Slice the spring onions and prepare the cornflour slurry before you start cooking.
• Use a neutral-flavoured oil so the chilli and peppercorn flavours remain prominent.
• Crush or grind the Sichuan peppercorns before adding them to the wok.
• Stir the tofu gently to help keep the cubes intact.
• Add extra warm water or stock if the sauce needs more liquid before it simmers.

Variations

• Change the mince: use beef, pork or turkey instead of chicken.
• Adjust the heat: use less chilli powder or fewer crushed chillies for a milder sauce.
• Use paprika: swap it for the chilli powder as suggested in the ingredients.
• Choose the liquid: use warm water or low-sodium chicken stock.
• Skip the sugar: leave it out, as it is optional.

Common mistakes to avoid

• Burning the aromatics: sauté the garlic and ginger for only a few seconds, until fragrant.
• Adding tofu too early: brown the mince first, then add the liquid and tofu in the recipe's order.
• Breaking the tofu: fold it gently into the sauce rather than stirring vigorously.
• Skipping the simmer: bring the liquid to a simmer before adding the tofu.
• Adding cornflour dry: mix it with 2 tbsp water first, then stir the slurry into the sauce.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a pan until hot throughout, adding a splash of water if the sauce has thickened too much.

Frequently asked questions