Mapo Tofu Recipe

Mapo Tofu is one of the most famous dishes from Sichuan cuisine, known for its silky tofu, savoury minced pork and rich, spicy sauce. This simplified version uses chilli garlic sauce instead of traditional doubanjiang, making it easier to prepare with ingredients commonly found in supermarkets while still delivering plenty of flavour.

For the best texture and flavour, I recommend using J-Basket Soft Tofu, which has a rich soybean taste that really shines in this dish. If you prefer a firmer texture, medium or firm tofu can also be used.

A Quick Weeknight Favourite: This Mapo Tofu comes together in under 30 minutes, making it perfect for busy evenings when you want something comforting and satisfying.

Soft Tofu Creates the Best Texture: Soft tofu gives Mapo Tofu its signature silky texture. Cutting it into larger cubes and allowing excess water to drain before cooking helps it hold its shape in the sauce.

Customisable Spice Level: The chilli garlic sauce provides a gentle heat, while Sichuan chilli oil can be added for those who enjoy a spicier, more authentic Sichuan-style kick.

Mapo Tofu Recipe
Serves: 2-3
Prep: 10 mins | Cook: 15 mins | Total: 25 mins
Ingredients	Instructions
Main Ingredients 1 tbsp cooking oil 300g soft tofu, cut into large 2.5–3cm cubes 250g minced pork 2 cloves garlic, minced 1 tsp ginger, minced 2 spring onions, finely sliced Sauce 2 tbsp Lee Kum Kee chilli garlic sauce 1 tbsp oyster sauce 1 tbsp light soy sauce 1 tsp sesame oil 1 tbsp Sichuan chilli oil (optional) ½ tsp chilli powder 100ml water or chicken stock Cornflour Slurry 1 tbsp cornflour 2 tbsp cold water	1. Prepare the Tofu Cut the tofu into large 2.5–3cm cubes and place them in a bowl or colander for 10–15 minutes to allow excess water to drain naturally. This helps the tofu hold its shape while cooking and prevents the sauce from becoming watery. 2. Prepare the Sauce In a small bowl, combine the chilli garlic sauce, oyster sauce, soy sauce, chilli powder and 100ml water. Mix well and set aside. 3. Cook the Pork Heat 1 tbsp cooking oil in a wok or frying pan over medium-high heat. Add the minced pork and cook until browned, breaking it apart as it cooks. Add the garlic and ginger and stir-fry for 30 seconds until fragrant. Pour in the prepared sauce and bring to a gentle simmer. 4. Add the Tofu Carefully add the tofu to the sauce. Using a spatula, gently push the tofu through the sauce to coat it evenly. Avoid stirring too much, as soft tofu can easily break apart. Simmer gently for 3–5 minutes. Check the consistency and seasoning of the sauce at this stage. If needed, adjust with a small splash of water before thickening, as no additional water should be added after the cornflour slurry. 5. Thicken the Sauce Mix the cornflour and cold water to form a slurry, then give it a quick stir again just before adding it to the pan. Slowly pour the slurry into the sauce while gently folding it through the pan. Cook for a further 1–2 minutes until the sauce thickens and coats the tofu. Once the slurry has been added, avoid stirring too much and do not add extra water, as this will thin the sauce and reduce its thickness. 6. Finish and Serve Turn off the heat, take the pan off the  Drizzle over the sesame oil and optional Sichuan chilli oil, then gently fold through. Sprinkle over the chopped spring onions and serve immediately with steamed rice.
Nutrition Facts Approx. per serving (based on 3 servings): 340 kcal, 22g protein, 23g fat, 9g carbs Nutrition information is estimated and may vary based on specific ingredients and quantities used.

Tips ⭐️

J-Basket Soft Tofu is my preferred choice for this recipe because it has a rich soybean flavour that comes through even after simmering in the sauce, and it also has a very clean ingredient list.

Larger tofu cubes are less likely to break apart and create a better contrast between the silky tofu and rich sauce.

Once the tofu has been added, stir as little as possible. Gently push the tofu through the sauce rather than stirring vigorously.

Sichuan chilli oil adds extra heat and aroma but can be omitted for a milder version.

Add extra water gradually if you prefer a saucier Mapo Tofu.

Leftovers taste even better the next day as the tofu absorbs more of the sauce.

---