Chinese

Mapo Tofu

Easy · 25 min

Serves 4ChineseDairy-freeNut-free

Silken tofu in a fiery Sichuan sauce with fermented bean paste and numbing peppercorns. Bold, fast and deeply savoury.

25 minTotal time

4Serves

4Steps

ChineseCuisine

Method

Finish
Brown the pork
Heat oil and cook pork mince, breaking it up, until crisp and golden.
Why: Crispy pork adds texture to soft tofu.
Cook from here
Finish
Fry aromatics
Add doubanjiang, garlic and ginger. Stir-fry until fragrant and the oil turns red.
Why: Blooming the paste releases its chilli oil.
Cook from here
Finish
Simmer tofu
Add stock and soy sauce. Gently slide in tofu cubes. Simmer 5 minutes without stirring hard.
Why: Gentle cooking keeps silken tofu intact.
Cook from here
Serve
Finish
Thicken with cornstarch slurry. Scatter ground Sichuan pepper and spring onions. Serve with rice.
Why: Fresh peppercorn numbing is best when just ground.
Cook from here

Blanch tofu in salted water for 2 minutes before adding — it firms them slightly.

Finish
Brown the pork
Heat oil and cook pork mince, breaking it up, until crisp and golden.
Why: Crispy pork adds texture to soft tofu.
Cook from here
Finish
Fry aromatics
Add doubanjiang, garlic and ginger. Stir-fry until fragrant and the oil turns red.
Why: Blooming the paste releases its chilli oil.
Cook from here
Finish
Simmer tofu
Add stock and soy sauce. Gently slide in tofu cubes. Simmer 5 minutes without stirring hard.
Why: Gentle cooking keeps silken tofu intact.
Cook from here
Serve
Finish
Thicken with cornstarch slurry. Scatter ground Sichuan pepper and spring onions. Serve with rice.
Why: Fresh peppercorn numbing is best when just ground.
Cook from here