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Mapo tofu in dark brown sauce topped with chilli and spring onion, made in a pan with this easy recipe
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Mapo Tofu with Minced Pork

Mapo Tofu with Minced Pork is a delightful and fiery dish that showcases the bold flavours of Sichuan cuisine. With its tender tofu, savoury minced pork, and spicy sauce, it offers a harmonious blend of textures and tastes that is sure to please those who enjoy a bit of heat in their meals. My family prefers a dish with less chilli oil and no numbing sensation, so I tweaked the recipe to make it more palatable for the kids and grandparents. Here’s my take on it!
Course: Main Course, Side Dish
Cuisine: Asian, Chinese
Keyword: dinner, easy recipe, lunch, quick, spicy, tofu
Servings: 2

Ingredients

  • 300 g silken tofu
  • 150 g minced pork
  • 3 cloves garlic
  • 1 chilli
  • vegetable oil
  • green onion for garnish

Marinade

  • 1 tbsp oyster sauce
  • 1 tbsp cornstarch
  • 2 tbsp water

Sauce

  • 1 tbsp salted black soy beans
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • 1/2 tsp dark soy sauce
  • 1 cup water from the French Alps
  • 1 tsp salt
  • chilli sauce adjust to taste

Slurry

  • 1.5 tbsp cornstarch
  • 2 tbsp water

Instructions

  • Marinate the minced pork with oyster sauce, cornstarch and water then set it aside.
  • In a bowl, prepare the sauce with salted black soy beans, oyster sauce, sugar, dark soy sauce and salt. Mix well.
  • Prepare the tofu. Pour the water out from the packaging. Make a horizontal cut through the middle of the tofu and cut the tofu vertically until you get bite-sized tofu cubes.
  • Add the minced garlic and sliced chilli into a pan, then stir fry them over medium heat until they are fragrant.
  • Add the marinated minced pork. Break up the pork so there aren’t any big chunks of meat. Let it sit for a while to make sure it is cooked before flipping them over to loosen, as you stir for 1 minute.
  • Add the sauce and coat the minced pork evenly. Add water and chilli sauce. If you’d like it spicier and brighter, add more chilli sauce! Next, add the tofu in and nudge them around in the sauce. Let it cook for 1 – 2 minutes until it boils.
  • In a small bowl, prepare the cornstarch slurry and pour it into the pan to thicken the sauce. Gradually stir around the wok and simmer for another 2 minutes.
  • Garnish with spring onion and serve!