MaPo Tofu - fried spicy tofu

Ingredients

• 2 tbspkecap manis (dark sweet soy sauce)
• 2 tbsptapioca starch
• 125 gminced beef
• 450 gtofu
• 1leek
• ¼ tspsalt
• 1 tbspfermented black beans
• 1 tbspchilli bean paste
• 3 tbspchicken stock
• 1 tbspcornflour
• 2 tbspwater
• 2 tbspkecap asin (light soy sauce)
• to tasteSichuan pepper
• to tastewater

Instructions

1. 1

   Marinate the beef

   Stir the kecap manis and tapioca starch together with the minced beef. Leave it to marinate for 30 minutes.

2. 2

   Blanch the tofu

   Cut the tofu into cubes, blanch them in boiling water for 3 minutes, then drain.

3. 3

   Slice the leek

   Cut the leek into small rings.

4. 4

   Mix the thickener

   Combine the cornflour, 2 tablespoons of water and kecap asin to make a paste.

5. 5

   Fry the beef

   Heat oil in a wok. Add the minced beef and salt, and fry until the meat is loose and separated.

6. 6

   Simmer the mixture

   Add the fermented black beans, chilli bean paste, chicken stock, tofu and leek. Let the mixture simmer slowly; the source method ends before giving a duration or further instructions.

What is mapo tofu?

Mapo tofu is a Sichuan Chinese dish known for tofu in a savoury, spicy sauce, often with minced meat. This version takes a different route with kecap manis, light soy sauce, leek and beef.

The sweet soy sauce and fermented black beans bring depth, while chilli bean paste and Sichuan pepper provide the characteristic heat and tingle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

Tofu and beef provide most of the protein, while the kecap manis, tapioca starch and cornflour contribute carbohydrates. The beef and cooking oil carry much of the fat; serve with rice and vegetables in portions that suit your meal.

Why marinate the beef?

Sweet soy and tapioca starch coat the mince during its 30-minute rest. The starch helps the meat take on a glossy, thickened finish as it cooks.

Blanch the tofu gently

Tofu cubes are blanched for 3 minutes in boiling water, then drained before going into the wok. Handle them gently afterwards so they keep their shape as the dish simmers.

Build the savoury base

Fermented black beans: they add a concentrated, savoury note, so distribute them through the wok rather than leaving them in one spot.

Chilli bean paste: this brings both spice and savouriness; its heat can vary, so taste the finished dish before adding extra pepper.

Use the cornflour paste

The recipe combines cornflour with 2 tablespoons of water and light soy sauce to make a paste. The supplied method does not say when to add it, so follow the original publisher's full instructions if available.

Serve it with

Steamed rice is a practical match for the salty, spicy sauce and makes the tofu and beef go further. A simply cooked green vegetable can add freshness alongside the rich wok mixture.

Recipe notes & tips

• Cut the tofu into even cubes so they blanch at a similar rate.
• Drain the blanched tofu well before adding it to the wok.
• Slice the leek into small, even rings for more consistent cooking.
• Stir the cornflour paste again before using if it has settled.
• Add Sichuan pepper to taste, as its tingle can be pronounced.

Variations

• Use pork mince: swap it for the beef while keeping the same marinade.
• Make it meat-free: leave out the beef and use a suitable vegetable stock.
• Adjust the heat: use less chilli bean paste for a milder result.
• Add mushrooms: slice them and cook them with the beef for extra savoury flavour.

Common mistakes to avoid

• Skipping the marinade: give the beef the full 30 minutes so the tapioca and sweet soy coat it.
• Boiling the tofu for too long: blanch for 3 minutes, then drain it promptly.
• Breaking up the tofu: fold it into the wok gently to help keep the cubes intact.
• Adding dry cornflour: mix it with the stated water and light soy sauce to form a paste.
• Guessing the simmer time: the provided method is cut off, so consult the complete source instructions for the missing details.

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.

Frequently asked questions