mapo tofu

I love mapo tofu. It’s the perfect level of spicy, it’s rich and comforting, and it’s got that deep umami kick that keeps you wanting more. Plus, it’s fairly easy to make a good version at home, in a fairly short amount of time.

Some of the ingredients may be a little tough to find, so feel free to make a few substitutions if you need. I would, however, strongly recommend taking the time to find doubanjiang, the spicy fermented bean paste that makes this dish taste the way it does. You can get it from most Chinese supermarkets, or online if you are in a pinch. My recipe also calls for pork mince, but feel free to try using a finely diced mushroom for a plant-based version.

Spoon this over soft, fluffy rice for a delicious and comforting meal.

 
mapo tofu recipe

for the mapo

500g medium or firm tofu

150g pork mince

1 tsp sichuan peppercorns

3 tbsp doubanjiang

1 tsp grated fresh ginger

1 tsp red pepper flakes

2 tsp light soy sauce

1.5 tsp sugar

2 spring onions

2 tbsp corn flour

2 medium pak choi

method

  1. Start by toasting your sichuan peppercorns over a medium heat for 2-3 minutes until they are very fragrant. Let them cool, then crush in a pestle and mortar or a spice grinder. If you weren’t able to get sichuan peppercorns, skip this step and just use freshly ground black pepper.

  2. Next, take your tofu out of the packet and chop into cubes (just under an inch in size). If you have the firm version, you may need to soak in boiled water for a few minutes to soften.

  3. Also, add a few tablespoons of water to your corn flour to get it nice and dissolved.

  4. Next, heat a wok over a high heat. You can test if it’s ready by flicking some water on it and seeing if it sizzles and evaporates within seconds. If this is the case, add some oil and swirl around to coat the wok.

  5. Add your pork mince and knock it about to break it up into little crumbly pieces. This should only take a minute or two

  6. Add the doubanjiang, the ginger, your red pepper flakes and cook for a couple more minutes whilst stirring constantly. Everything should be a bright red colour by now. Add the sugar and soy sauce and stir to combine.

  7. Once everything is integrated, add your tofu chunks and give the pan a little swirl to let the tofu nestle amongst the mixture, without breaking up.

  8. Add 250ml of water, or 250ml of the water that you soaked the tofu in, and bring it all to a fast-bubbling simmer. Add the chopped pak choi and cook for around 3-5 minutes, swirling the pan a little here and there to allow everything to nestle nicely as it cooks.

  9. Lower the temperature and taste the sauce. This is a good time to add more doubanjiang or red pepper flakes if you want more flavour or heat, sugar if it’s a little too hot, or salt if it needs some seasoning.

  10. Add the chopped spring onions, sprinkle in the ground peppercorns, and add the dissolved corn flour. Give it a gentle, but thorough, stir in order to incorporate everything.

  11. Serve it straight over rice.