Mapo-Style Tofu
★★★★★ Rating

Mapo-Style Tofu

An easy spicy tofu recipe perfect or Lunar New Year and beyond!

Dominique Woolf Dominique Woolf
FEEDS:
2
TAKES:
20

INGREDIENTS

  • 1 tbsp oil, to fry
  •  200g medium firm tofu, cubed
  •  150g pork mince
  •  2 tbsp Tamarind, Garlic + Chilli Spice Paste
  •  2 tsp Chilli Crunch
  •  1 tsp grated ginger
  •  250ml chicken or veg stock
  •  1/2 tsp Sichuan peppercorns, lightly crushed
  •  1 tsp soy sauce
  •  1 tsp tsp sugar
  •  2 tsp cornflour mixed with 1 tbsp water

SHOP THE RECIPE

CHILLI CRUNCH
CHILLI CRUNCH
£5.49
TAMARIND GARLIC + CHILLI SPICE PASTE
TAMARIND GARLIC + CHILLI SPICE PASTE
£5.00

DIRECTIONS

  1. Heat the oil in a frying pan on medium-high. Add the pork mince and cook until lightly browned.
  2. Add the ginger and Sichuan peppercorns and cook for 20 seconds until fragrant.
  3. Stir in the Tamarind, Garlic + Chilli Spice paste and Chilli Crunch and cook for 30 seconds
  4. Pour in the stock, soy and sugar and bring to a gentle simmer.
  5. Add the tofu carefully and simmer for 2–3 minutes.
  6. Stir in the cornflour slurry and cook until lightly thickened.
  7. Finish with spring onions and a good drizzle of Chilli Crunch
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