Mapo tofu
Soft tofu in a rich, fiery sauce with pork mince and Sichuan pepper. Spicy, savoury and comforting.
- Time30 min
- LevelMedium
- Costabout £2.19 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Slide the tofu into a pan of hot, not boiling, salted water for 3 minutes, then drain gently. This keeps it firm.
3 min - 2
Heat the oil in a wok over a high heat. Fry the pork for 4 minutes, breaking it up, until browned.
4 min - 3
Add the garlic, ginger and chilli bean paste. Stir for 1 minute until the oil turns red.
1 min - 4
Pour in the stock and tamari and bring to a simmer. Slide in the tofu and cook gently for 5 minutes.
5 min - 5
Stir in the cornflour paste and cook for 1 minute until the sauce clings.
1 min - 6
Top with spring onions and the crushed Sichuan pepper. Serve with plain rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.