MaPo Tofu with Minced Pork

Nothing says 'rustic Chinese food' quite like MaPo Tofu 麻婆豆腐. There are hundreds of variations of this braised tofu dish and some use fresh shiitake mushrooms instead of meat. Whether you go for the veggie or meat option, don't forget the Shaoshing wine and Szechuan peppercorns for that extra kick. While munching on the tofu, the peppercorns burst in your mouth releasing that highly anticipated, tongue-numbing spice leaving you wanting several more bowls of white jasmine rice.

Pro tip: rinse the tofu with boiling water and sprinkle some salt over it. Then gently pat the tofu dry before cooking - this will ensure maximum flavour and the tofu will stay in shape.
Lee Kum Kee does an excellent 'ready to cook' MaPo Tofu sauce, but if you're looking to make this from scratch read on.

Serves 4
  • 125ml chicken stock
  • 2 tsp potato starch
  • 2 tsp light soy sauce
  • 1 tsp white granulated sugar
  • 1 tbs sesame oil
  • 2 garlic cloves (minced)
  • 2 cm chopped ginger
  • 4 spring onions (chopped and divided into white stalks and green leaves)
  • 1 tbs fermented black beans
  • 1 tbs Szechuan peppercorns
  • 170g minced pork
  • 2 tsp Doubanjiang (chilli bean paste)
  • 1 tbs Shaoshing wine
  • 400g silken tofu (cut into 1 inch cubes)
What to do:
  1. Mix chicken stock, potato starch, soy sauce and white sugar in a small bowl then set aside
  2. Heat wok until hot. Add sesame oil, garlic, ginger and the white stalks of the spring onions and stir fry until fragrant
  3. Add the black beans and Szechuan peppercorns and continue to stir
  4. Add the minced pork and mix until fully cooked - break up any clumps with a spatula
  5. Add the Doubanjiang and Shaoshing wine to the pork. Mix well then reduce to a medium heat
  6. Add the tofu and gently toss to mix
  7. Stir the stock mixture well then pour over the pork and tofu. Toss to coat
  8. Cook for about 4 minutes or until the sauce thickens
  9. Garnish with rest of spring onions
Sourcing Specialist


Reciting the first five minutes of Shrek while eating a plate of nasi lemak is something I am proud of.

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