Mapo Tofu

Ingredients

• 567 g (20 oz)firm tofu, cubed and drained
• 30 ml (2 tbsp)vegetable oil
• 454 g (1 lb)minced pork, chicken or turkey
• 10 ml (2 tsp)fresh ginger, minced
• 10 ml (2 tsp)garlic, minced
• 5 stalksspring onions, chopped, white parts only
• 10 ml (2 tsp)chilli garlic paste
• 30 ml (2 tbsp)Aloha shoyu
• 473 ml (2 cups)chicken stock
• 8 g (3 tsp), mixed with 15–25 ml (3–5 tsp) watercornflour
• 10 ml (2 tsp)sesame oil
• 5 ml (1 tsp)chilli oil
• 5 stalksspring onions, chopped, green parts only

Instructions

1. 1

   Brown the meat

   Heat the vegetable oil in a large frying pan or wok over a medium-high heat. Add the minced meat and brown it.

2. 2

   Add aromatics

   Stir in the ginger, garlic and white parts of the spring onions.

3. 3

   Add tofu and sauce

   Add the chilli garlic paste, shoyu, chicken stock and tofu.

4. 4

   Simmer briefly

   Bring the mixture to the boil and cook for 2–3 minutes.

5. 5

   Thicken the sauce

   Stir in the cornflour mixture, sesame oil and chilli oil.

6. 6

   Finish with greens

   Just before serving, stir in the green parts of the spring onions.

7. 7

   Choose how to serve

   Serve over pan-fried noodles if you like, or use it as a ramen topping.

8. 8

   Allow for portions

   The recipe makes 4–6 appetiser portions or 2 main-course portions.

What is mapo tofu?

Mapo tofu is a Sichuan dish combining tofu, minced meat and a bold, spicy sauce. Its roots are in Sichuan cooking, known for lively chilli flavours and savoury sauces.

This version uses chilli garlic paste, shoyu and stock to make a quick, flavourful sauce. Firm tofu holds its shape as it simmers, while cornflour gives the sauce a coating consistency.

Nutrition and macros by portion

The nutrition label shows one serving as written: 950 calories, 64g protein, 13g carbs, 65g fat.

The minced meat and tofu provide most of the protein, while the meat, vegetable oil and finishing oils account for much of the fat. The stock, shoyu and chilli paste contribute most of the sodium, and the cornflour provides a small amount of carbohydrate. Serve with vegetables or a modest portion of noodles or rice to round out the plate.

Choosing the ingredients

Tofu: Firm tofu is a good fit here because it can be stirred into the sauce without breaking apart too readily. Drain it before cubing so excess water does not dilute the sauce.

Minced meat: Pork is the traditional choice in this recipe, while chicken or turkey are listed alternatives. Use whichever option you prefer and brown it thoroughly before adding the other ingredients.

Shoyu and chilli paste: Aloha shoyu and chilli garlic paste provide much of the dish’s savoury, spicy character. Their salt and heat levels can vary, so taste the sauce before serving.

Build flavour in the pan

Brown the meat: Give the minced meat space in a large frying pan or wok and let it take on colour in the oil. This first step builds flavour before the liquid goes in.

Add the aromatics: Stir in the ginger, garlic and white spring onion parts after browning. Keep them moving briefly so they combine with the meat without catching.

Thicken without lumps

Cornflour: Mix it with the stated water before adding it to the pan. A smooth mixture is easier to stir through the stock than dry cornflour, which can clump.

Texture: Stir the mixture into the hot sauce and let it thicken evenly. If it seems too thick, loosen it with a little water; if it remains thin, give it a brief further simmer while stirring.

Keep the tofu intact

Gentle handling: Once the tofu is in the pan, stir carefully so the cubes retain their shape. A broad spoon or spatula can help fold them through the sauce.

Short simmer: The recipe calls for just 2–3 minutes at the boil before thickening. This warms the tofu and brings the ingredients together without a long cooking period.

Finish and serve

Spring onion tops: Add the green parts just before serving to keep their fresh onion flavour. The white parts go in earlier, where they have time to cook with the meat.

Serving ideas: Spoon the mapo tofu over ramen as suggested, or serve it with pan-fried noodles. For a simple main meal, rice is another natural accompaniment.

Recipe notes & tips

• Drain the tofu before cubing it to help keep the sauce from becoming watery.
• Mix the cornflour and water until smooth before adding them to the pan.
• Use a large pan or wok so the minced meat can brown rather than steam.
• Stir gently after adding the tofu to help keep the cubes whole.
• Taste the sauce before serving, as the saltiness and heat depend on the brands used.
• Add the green spring onion parts at the end for a fresher finish.

Variations

• Choose chicken: Use minced chicken in place of the pork as listed in the recipe.
• Choose turkey: Swap in minced turkey for a different take on the meat element.
• Serve with ramen: Spoon the finished tofu and sauce over a bowl of ramen.
• Use pan-fried noodles: Serve the mapo tofu over pan-fried noodles as an alternative.
• Adjust the heat: Use less chilli oil for a milder finish, or add more if you want extra heat.

Common mistakes to avoid

• Crowding the pan: The meat may steam instead of browning; use a large pan or wok.
• Adding dry cornflour: It can form lumps; mix it with the water first.
• Over-stirring the tofu: The cubes can break apart; fold them through gently.
• Skipping the drain: Excess water can thin the sauce; drain the tofu before cubing.
• Cooking the spring onion greens too early: They lose their fresh finish; stir them in just before serving.

How to store

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

Frequently asked questions