Mapo Tofu

Mapo tofu is a really delicious and easy midweek meal, packed with free range pork mince and tofu. Make this as spicy as you like by adding more or less chilli oil. Yum!

Prep Time

10-20 mins

Cook Time

30 mins


Serves 2

Mapo Tofu


  • 150g Free Range Pork Mince (you can bump this up to 250g if you like it extra meaty!)
  • ½ tsp minced ginger
  • 2 tsp Shaoxing wine
  • 1 tsp soy sauce
  • 1 tsp Sichuan peppercorns
  • 1 - 2 tbsp peanut oil
  • 2 spring onions, finely sliced
  • 1.5 tbsp Doubanjiang (you can order/buy this from Asian grocery stores)
  • 1 block tofu (we like to use silken tofu)
  • 1 cup of Free Range Chicken Bone Broth or stock
  • 1 tsp chilli oil
  • ¼ tsp Chinese Five Spice Powder
  • Large pinch of sugar


  1. Mix pork mince, ginger, Shaoxing wine and soy sauce together and set aside.
  2. In a skillet, heat peanut oil over medium to high heat, then add Sichuan peppercorns and toast. Remove peppercorns from heat and set aside for later.
  3. Add pork mixture to the hot pan and fry for a minute or so before adding the spring onions and Doubanjiang, stirring through. Turn heat down to medium.
  4. Stir through chilli oil, Chinese Five Spice, sugar and broth/stock. Taste and make any adjustments as you like.
  5. On top of this, place your whole block of tofu - leave it in one piece for now. Pop a lid on and let everything steam for about 10 mins. At the same time, crush up the toasted Sichuan peppercorns in a mortar and pestle and set aside in a small bowl.
  6. Remove lid and gently break up tofu into smaller cubes.
  7. Sprinkle with diced spring onion and the ground peppercorns (optional) and serve over white rice.

Note: If you’d like your sauce a bit thicker, you can also add a bit of cornstarch to give it a thicker consistency.

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