Easy 15-Minute Mapo Tofu

Ingredients

• 1 package (450 g)soft tofu, cut into 1.25 cm cubes
• 2 tbspvegetable oil
• 3 clovesgarlic, minced
• 2spring onions, divided
• 2dried chillies, crushed
• 80 gminced chicken (or pork, beef or finely chopped mushrooms)
• 1½ tbspdoubanjiang (spicy bean paste)
• 240 ml (1 cup)chicken stock or water
• 1 tbspoyster sauce or soy sauce
• ½ tsp eachdark soy sauce, sugar and ground Sichuan pepper
• 1 tbsp cornflour mixed with 2 tbsp watercornflour slurry
• 1 tspsesame oil
• to tastesalt, if needed

Instructions

1. 1

   Fry the aromatics

   Heat the vegetable oil in a wok over medium heat. Add the garlic, the white parts of the spring onions and the crushed dried chillies; cook for 30 seconds, or until fragrant. Add the minced meat and cook for about 2 minutes, breaking it up with a spatula.

2. 2

   Build the sauce

   Stir in the doubanjiang and fry for another minute. Pour in the chicken stock and season with the oyster sauce, dark soy sauce, sugar and ground Sichuan pepper. Stir to combine and cook for 2 minutes.

3. 3

   Thicken and add tofu

   Stir the cornflour slurry continuously into the sauce until it thickens. Gently fold in the tofu and cook for about 2 minutes, until heated through. Taste and add salt if needed, then finish with the sesame oil.

4. 4

   Garnish and serve

   Transfer the mapo tofu to a bowl and scatter over the reserved spring onions. Serve immediately over steamed rice.

What is mapo tofu?

Mapo tofu is a Sichuan dish of tofu in a boldly seasoned sauce, traditionally combining chilli-bean paste, minced meat and Sichuan pepper. Its name and style are associated with Sichuan cooking, where savoury, hot and gently numbing flavours often meet.

This quick version uses readily available ingredients and a short simmer, so it suits a weeknight. Soft tofu keeps the dish tender, while the thickened sauce coats each piece.

Nutrition and macros by portion

The nutrition label shows one serving as written: 385 calories, 25g protein, 16g carbs, 25g fat.

The tofu and minced chicken provide most of the protein, while the vegetable oil contributes much of the fat. Tofu, cornflour and the small amount of sugar account for most of the carbohydrates; serving it with rice adds considerably more. For a balanced plate, pair one portion with a moderate serving of rice and some greens.

The flavour base

Doubanjiang: this fermented chilli and bean paste supplies much of the sauce’s savoury depth and heat. Frying it briefly in the wok helps its flavour spread through the oil.

Aromatics: garlic, spring onion and dried chillies give the dish its fragrant opening. Keep the spring onion greens aside to add fresh flavour at the end.

Choosing the protein

Minced chicken: it cooks quickly and breaks into small pieces that distribute through the sauce. Pork or beef can be used instead, or choose finely chopped mushrooms for a meat-free option.

Tofu: soft tofu gives the finished dish its delicate texture, but it needs careful handling. Cut it before cooking and fold it into the sauce gently rather than stirring vigorously.

Thickening the sauce

Cornflour slurry: mix the cornflour with cold water before adding it, so it can be stirred into the hot sauce smoothly. Keep stirring as it goes in and stop once the sauce has thickened enough to cling to the tofu.

Gentle finish: add the tofu only after the sauce is thickened, then warm it through for about 2 minutes. Vigorous stirring can break the soft cubes apart.

Balancing the seasoning

Sichuan pepper: its distinctive, lightly numbing character balances the heat and savoury paste. Use ground pepper as listed, and taste the sauce before adding any extra salt.

Soy and oyster sauces: these bring saltiness and savoury depth, while a little sugar rounds out the flavour. Since brands vary, adjust only after the sauce has simmered.

Timing and doneness

The method moves quickly: the aromatics cook for 30 seconds, the meat for about 2 minutes, and the sauce for another 2 minutes before the tofu is added. Have the ingredients ready beside the wok so nothing has to wait.

The dish is ready when the sauce is thickened and the tofu is hot throughout. Avoid simmering it for much longer after adding the tofu, which can make the cubes fragile.

What to serve with mapo tofu

Steamed rice is the classic partner, soaking up the spicy, savoury sauce and making the dish a more complete meal. Serve the tofu straight from the wok while it is hot.

For a fresh contrast, add a simple side of steamed greens or lightly cooked vegetables. Keep the side seasoning mild so it does not compete with the sauce.

Recipe notes & tips

• Prepare and measure the sauce ingredients before heating the wok, as the cooking steps move quickly.
• Use a spatula to break the minced meat into small pieces for an even mix through the sauce.
• Fry the doubanjiang for the full minute to disperse its flavour through the oil.
• Mix the cornflour and water just before using, then stir the slurry into the sauce continuously.
• Fold the tofu in gently to keep the soft cubes intact.
• Taste before adding salt, as the bean paste and sauces are already savoury.

Variations

• Use pork: replace the minced chicken with minced pork for a richer version.
• Make it meat-free: use finely chopped mushrooms instead of minced meat.
• Adjust the heat: use fewer dried chillies for a milder sauce.
• Choose soy sauce: use it in place of oyster sauce for the listed alternative.
• Use water: replace the chicken stock with water for a simpler base.

Common mistakes to avoid

• Burning the garlic: cook it over medium heat and add the meat as soon as it smells fragrant.
• Skipping the doubanjiang fry: cook it for a minute so it blends into the oil and sauce.
• Adding dry cornflour: mix it with the measured water first to avoid lumps.
• Stirring roughly: fold in the tofu carefully so the cubes do not crumble.
• Over-salting early: taste after the sauces have simmered, then add salt only if needed.

How to store

Refrigerate leftovers in a covered container for up to 2 days. Reheat gently in a pan until hot throughout, adding a splash of water if the sauce has thickened; the soft tofu may become more fragile after storing.

Frequently asked questions