Mapo Tofu - Tofu Lover's Go-To Dish

Ingredients

• 500 g (1 block)medium-firm tofu
• 1 stemspring onion
• ½onion
• 100 gminced pork
• 2 tablespoonssoy sauce
• 2 tablespoonsKorean red chilli flakes
• 1 tablespoonsugar
• 1 tablespoonminced garlic
• 1 teaspoonsalt
• ½ tablespoondoenjang paste
• 1 tablespoonpotato starch (or cornflour)
• 2 tablespoonswater

Instructions

1. 1

   Prepare the ingredients

   Cut the tofu into bite-sized cubes. Finely dice the spring onion and onion, and chop the pork into small pieces.

2. 2

   Cook the aromatics

   Set a frying pan over medium-high heat and add oil. Add the spring onion; when it starts to sizzle, add the onion and minced pork. Cook until the pork is no longer red, then turn off the heat.

3. 3

   Season the pork

   Add the soy sauce, Korean red chilli flakes, sugar, minced garlic and salt. Stir thoroughly to mix the seasonings into the meat.

4. 4

   Simmer the sauce

   Pour in 1 cup (240 ml) of water and add the doenjang. Return the pan to medium-high heat and bring the sauce to a boil, stirring to dissolve the paste.

5. 5

   Mix the starch

   While the sauce heats, stir 2 tablespoons of water with 1 tablespoon of potato starch in a small cup.

6. 6

   Add tofu and thicken

   When the sauce boils, gently add the tofu cubes and coat them in the sauce. Pour in about half of the starch mixture in a circular motion; add more if needed as the sauce thickens.

7. 7

   Garnish and serve

   Finish with scallions and/or sesame seeds, then serve with rice.

What is mapo tofu?

Mapo tofu is a Sichuan dish traditionally made with tofu, minced meat and a boldly seasoned sauce. This home-style version brings in Korean red chilli flakes and doenjang, a fermented soybean paste, for a spicy and savoury variation.

Medium-firm tofu holds its shape while still feeling soft, and the starch-thickened sauce coats it well. Rice makes a simple partner for the rich, salty sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 556 calories, 38g protein, 38g carbs, 28g fat.

The tofu and rice provide most of the carbohydrates, while the pork contributes protein and some fat; oil, pork and sesame seeds (if used) add further fat. The soy sauce, salt and doenjang are the main sources of sodium. Serve with a generous side of vegetables to balance the plate.

The tofu and aromatics

Tofu: Cut the block into similarly sized bite-sized cubes so the pieces warm through at about the same rate. Handle them gently when adding them to the pan, as they can break apart.

Spring onion and onion: The spring onion goes into the oil first, followed by the onion and pork. This gives the aromatics time to sizzle before the sauce ingredients go in.

Build the savoury sauce

Pork: Cook it until no red remains before adding the seasonings. Turning off the heat for that step helps prevent the seasonings from catching as you stir them through.

Doenjang: Stir the paste into the water as the sauce returns to a boil. Its savoury fermented flavour complements the soy sauce and chilli.

Thicken without lumps

Starch slurry: Mix the potato starch with the measured water just before using it, since the starch can settle at the bottom. Pour it in gradually rather than adding it all at once.

Texture cue: The sauce should visibly thicken around the tofu. Add the remaining slurry only if it needs more body, stirring gently to avoid breaking the cubes.

Mind the heat and timing

Keep the pan at medium-high heat for cooking the pork and bringing the sauce back to a boil, as directed. Once the tofu is in, fold and stir carefully so it gets coated without crumbling.

There is no cooking time specified, so use the visual cues: the pork should no longer be red, the sauce should boil before the tofu goes in, and the finished sauce should cling to the tofu.

Serve it with rice

Serve the tofu hot with rice, which balances the punchy sauce and makes the dish a more complete meal. Scatter over scallions, sesame seeds or both as suggested in the method.

Keep any rice separate until serving so it does not soak up the sauce if you plan to store leftovers.

Recipe notes & tips

• Cut the tofu into evenly sized cubes so they heat through consistently.
• Stir the starch mixture again immediately before pouring it into the pan.
• Start with half the starch mixture and add the rest only if the sauce needs thickening.
• Use a gentle hand when stirring after adding the tofu to keep the cubes intact.
• Serve as soon as the sauce thickens for the best texture.

Variations

• Use cornflour: Substitute it for the potato starch in the same amount.
• Adjust the chilli: Use less Korean red chilli flakes for a milder sauce.
• Add sesame: Scatter sesame seeds over the dish as a finishing garnish.
• Make it meat-free: Leave out the pork and use a little more tofu for a vegetarian variation.
• Serve with greens: Add a side of steamed greens alongside the rice.

Common mistakes to avoid

• Adding tofu roughly: The cubes can break; lower them gently into the boiling sauce.
• Adding all the slurry at once: The sauce may become too thick; pour in half first and assess.
• Skipping the slurry mix: Starch can clump; combine it with water in a cup before adding.
• Not stirring in the doenjang: Paste may remain in lumps; stir as the sauce comes to a boil.
• Over-stirring the tofu: It can crumble; coat the cubes with gentle movements.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan or microwave until piping hot, stirring carefully; the sauce may thicken further, so loosen it with a splash of water if needed.

Frequently asked questions