Mapo Tofu

Ingredients

• 4–6dried red chillies
• 2 tbspSichuan peppercorns
• 1 boxfirm tofu, cut into 2.5 cm cubes
• 3 tbspolive oil
• 454 g (1 lb)minced beef
• 2 tbspfermented spicy bean sauce
• 2fresh Thai chillies, chopped
• 2 tbspchopped garlic
• 2 tbspminced ginger
• 355 ml (1½ cups)chicken stock or water
• 1 tbspcornflour, dissolved in 3 tbsp water
• 1 tbspsesame oil
• 1spring onion, chopped
• 1 tbspsalt, for the tofu water
• to tastesalt and black pepper, if needed

Instructions

1. 1

   Toast the spices

   Heat the dried chillies and Sichuan peppercorns in a pan with 1 tbsp oil for about 30 seconds to 1 minute, until fragrant. Remove them, chop finely and set aside.

2. 2

   Blanch the tofu

   Bring 1.42 litres (6 cups) of water and 1 tbsp salt to the boil in a large pot. Add the cubed tofu and cook for 1 minute, then drain and set aside.

3. 3

   Brown the beef

   Heat a wok, add the olive oil and minced beef, and sauté until the beef is browned.

4. 4

   Cook the aromatics

   Add the spicy bean sauce, fresh chillies, garlic, ginger and half of the chopped chilli-peppercorn mixture. Stir well for about 3 minutes, until the oil turns red.

5. 5

   Simmer the tofu

   Add the chicken stock or water and prepared tofu. Simmer for 15–20 minutes so the tofu can take on the sauce; season with salt and pepper if needed.

6. 6

   Thicken the sauce

   Stir in the cornflour mixture to thicken the sauce.

7. 7

   Finish and serve

   Transfer the mapo tofu to a plate. Garnish with sesame oil, spring onion and the remaining chilli-peppercorn mixture, adjusting the amount to suit your heat preference.

What is mapo tofu?

Mapo tofu is a Sichuan dish built around tofu in a savoury, chilli-rich sauce, traditionally with minced meat and fermented bean seasoning. Its hallmark is the combination of chilli heat and the tingling, citrusy quality of Sichuan peppercorns.

Here, beef makes the sauce substantial, while briefly blanching the tofu helps it hold its shape as it simmers. Toasted peppercorn and chilli flakes go both into the sauce and on top, so the seasoning comes through in layers.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 31g protein, 13g carbs, 34g fat.

The beef supplies much of the protein and fat, while tofu adds further protein and some fat. The main carbohydrates are likely to come from the bean sauce and any rice served alongside; serve with plain rice and a generous portion of greens to make a balanced plate.

Build the peppercorn flavour

Toasting: Warm the dried chillies and Sichuan peppercorns briefly in oil, just until fragrant. Keep them moving and take them off the heat promptly; prolonged toasting can make the peppercorns taste bitter.

Finishing flakes: Chop the toasted mixture finely and divide it in half. The first portion seasons the sauce, while the rest is a garnish that you can scale back if you prefer a milder bowl.

Choose and prepare the tofu

Firm tofu: Its cubes are sturdy enough to be stirred into a simmering sauce without falling apart as easily as softer tofu. Cut them to a similar size so they heat evenly.

Brief blanch: The recipe boils the cubes for 1 minute in salted water, then drains them before adding them to the wok. Handle them gently when stirring so they stay intact.

Make the sauce aromatic

Brown the beef: Let the mince cook until browned before adding the bean sauce and aromatics. This gives the sauce a savoury base rather than a boiled-meat texture.

Red oil: Stir the fermented bean sauce, fresh chillies, garlic, ginger and half the toasted flakes for about 3 minutes, until the oil turns red. Keep the ingredients moving so the garlic and ginger do not catch.

Simmer to the right texture

Gentle heat: Simmer the tofu in the sauce for 15–20 minutes, allowing it to absorb flavour. Aim for a steady simmer rather than a vigorous boil, which can break up the cubes.

Cornflour slurry: Stir the dissolved cornflour into the sauce to thicken it. Add it evenly and allow the sauce to come together before taking the wok off the heat.

Serve it with

Rice: Steamed rice is a natural partner for the rich, spicy sauce and makes the dish a filling meal. Spoon the tofu and beef over the rice so the grains catch the sauce.

Fresh contrast: A simple side of greens or lightly cooked vegetables can balance the bold seasoning. Keep accompaniments plain so they do not compete with the fermented bean sauce and peppercorns.

Recipe notes & tips

• Chop the toasted chilli and peppercorn mixture finely so it distributes evenly through the sauce.
• Set out the tofu, aromatics and sauce before heating the wok, as the cooking stages move quickly.
• Add the final peppercorn flakes gradually to control the heat at the table.
• Stir gently once the tofu is simmering to help keep the cubes whole.
• Taste the sauce before adding more salt, as the fermented bean sauce is already savoury.

Variations

• Milder finish: Use fewer of the reserved chilli-peppercorn flakes as the garnish.
• Water-based sauce: Choose water instead of chicken stock for the simmering liquid.
• Different mince: Replace the beef with minced pork, browning it in the same way.
• More vegetables: Add chopped greens to the simmering sauce and cook until just tender.
• Extra fragrance: Finish with a little more chopped spring onion at the table.

Common mistakes to avoid

• Overtoasting the spices: They can turn bitter; remove them as soon as they smell fragrant.
• Boiling the tofu hard: Vigorous bubbling can break the cubes; keep the simmer gentle.
• Adding all the flakes at once: The heat may overwhelm the dish; reserve some and adjust at the end.
• Skipping the browning: Pale mince can leave the sauce less savoury; cook until the beef has browned.
• Adding the cornflour dry: It can form lumps; dissolve it in water first as directed.

How to store

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

Frequently asked questions