20-Minute Mapo Tofu
Craving something spicy and satisfying? This 20-Minute Mapo Tofu Recipe features silky tofu, savoury pork and that iconic Sichuan mala numbing spice. Perfect to enjoy with a bowl of rice… or two.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g minced pork
- 1 tsp minced ginger
- 1/2 tsp minced garlic
- 1 tsp chilli flakes (optional)
- 2 tbsp doubanjiang (Chinese chilli bean paste)
- 2 tsp dark soy sauce
- 1 tsp sugar
- 3/4 cup water
- 600 g tofu, chopped into 1-inch cubes
- 1/2 tbsp Sichuan peppercorn powder
- Cornstarch slurry (1/2 tbsp cornstarch + 2 tbsp water)
- 1 green onion, chopped (garnish)
Instructions
- 1
Heat some oil in a wok over high heat. Add the minced pork and stir-fry for 4–5 minutes until browned and slightly crispy.
- 2
Add the minced garlic, ginger and chilli flakes (if using) and doubanjiang. Stir for a minute until the oil turns red and fragrant.
- 3
Pour in the water, add sugar and dark soy sauce, then mix well. Gently add the tofu cubes and stir to coat them in the sauce.
- 4
Cover the wok and let the tofu simmer over medium heat for about 5 minutes so it absorbs the flavour.
- 5
Sprinkle in the Sichuan peppercorn powder, cover again, and simmer for another 2–3 minutes.
- 6
Gradually pour in the cornstarch slurry, stirring gently to avoid breaking the tofu. Cook until the sauce thickens to your preferred consistency.
- 7
Turn off the heat, garnish with chopped green onions, and serve hot with freshly steamed white rice. Enjoy!