Chinese mapo tofu

Spicy Szechuan Mapo Tofu

Tofu and minced pork cooked with chilli bean paste, fermented black beans, chilli oil and Szechuan peppercorns.

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Cooking Time: 45 Mins

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Serves: 4

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Author: Paul Brighton


  1. 300g pork mince
  2. 350g silken tofu, cut into 1 cm cubes
  3. 1 tbsp chilli flakes
  4. 1 tbsp chilli oil
  5. 2 tbsp Sichuan pepper, finely ground
  6. 1 tbsp black peppercorns, crushed
  7. 2 tbsp ginger, finely minced
  8. 2 tbsp garlic, finely minced
  9. 2 tbsp chilli bean paste
  10. 1 tsp fermented black bean paste
  11. 500ml chicken stock
  12. 1 tbsp groundnut oil

To serve:

  1. 1 large spring onion, small rings


  1. Heat the groundnut oil in a large wok over medium heat and add the garlic and ginger paste and cook for about 1 minute.
  2. Add the pork mince and break up with a wooden spoon before adding the chilli flakes, chilli oil, Sichuan pepper and peppercorns.
  3. Add the chilli bean and black bean paste and stir through before adding the chicken stock. Bring to boil then turn down, cover and simmer for 30 minutes.
  4. Carefully add the tofu and simmer for 10 minutes uncovered to reduce the sauce and allow the tofu to take on the flavour.
  5. Serve in bowl with steamed rice or noodles and garnish with spring onion.