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Serves
US | Metric
Ingredients
  • 250 g Pork Mince
  • 200 g Silken Tofu, liquid squeezed out
  • 3 Birdseye Chillis, thinly sliced
  • Oil for frying
  • 6 tsps Dried Chilli Flakes
  • 2 tbsps Sichuan Peppercorns, ground to a coarse powder
  • 3 tbsps Ginger Paste
  • 6 Garlic cloves, minced
  • 1 tbsp Black Bean Sauce
  • 1 tbsp Hoisin Sauce
  • 500 ml Chicken Stock
  • Handful of Fresh Spinach
  • 150 g Shiitake Mushrooms
  • 1 tsp Sesame Oil
  • ½ tsp Corn Starch
  • 1 tsp Sugar
  • 2 Spring Onions, thinly sliced
  • Sesame Seeds, for garnish
  • Handful Coriander, roughly chopped
Mapo Tofu Mapo Tofu

Mapo Tofu

A lovely healthy dish packed full of flavour! A great option if you're new to cooking with tofu like I was, the texture works so well with the pork mince and you can throw in as many veggies as you want! A super quick and healthy meal.

Prep 10 minutes
Total 30 minutes
  1. Start by toasting the chillis for the chilli oil; Add 5 tbsps olive oil to a frying pan on a high heat, tip in the dried and fresh chillis and fry for 5mins until fragrant and the oil starts to take the colour of the chillis. Take off the heat and set aside for later.
  2. In a wok or wide shallow pot heat 1 tbsp of oil over a medium heat until smoking, add in the ground Sichuan peppercorns and fry for 30 seconds. Add the ginger and continue to fry for 1 min then add in the garlic and fry for one more minute. Turn up the heat slightly and add in the pork mince, cook until the meat is browned, cooked though and totally broken up.
  3. Turn the heat down to medium, mix the black bean sauce and hoisin together in a small bowl and add to the pork mix stirring well, pour in almost all of the stock, retaining around 100 ml just in case you need some to loosen the sauce later. Cook for 5mins then add in the tofu, mushrooms and spinach, carefully fold through making sure not to break the tofu.
  4. Mix the cornstarch with 1/4 glass of water and stir until totally combined. Pour into the mixture stirring well, lets this bubble away for 5mins until you see the sauce start to thicken (if you feel its too thick at this stage, use the leftover stock to loosen slightly).
  5. Add your fried chillis and all of the oil back into the pot along with the sesame oil and sugar, adjust the salt levels to taste if you feel you need to then stir in half of the spring onions until wilted.
  6. Spoon into bowls and scatter the other half of the spring onions and sesame seeds over the top (you can also sprinkle an extra grind of Sichuan pepper too if you want a real kick!) serve immediately with jasmine rice and garnish with the coriander leaves!
Mapo Tofu Mapo Tofu

Mapo Tofu

A lovely healthy dish packed full of flavour! A great option if you're new to cooking with tofu like I was, the texture works so well with the pork mince and you can throw in as many veggies as you want! A super quick and healthy meal.

favorite
print
like
Prep 10 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 250 g Pork Mince
  • 200 g Silken Tofu, liquid squeezed out
  • 3 Birdseye Chillis, thinly sliced
  • Oil for frying
  • 6 tsps Dried Chilli Flakes
  • 2 tbsps Sichuan Peppercorns, ground to a coarse powder
  • 3 tbsps Ginger Paste
  • 6 Garlic cloves, minced
  • 1 tbsp Black Bean Sauce
  • 1 tbsp Hoisin Sauce
  • 500 ml Chicken Stock
  • Handful of Fresh Spinach
  • 150 g Shiitake Mushrooms
  • 1 tsp Sesame Oil
  • ½ tsp Corn Starch
  • 1 tsp Sugar
  • 2 Spring Onions, thinly sliced
  • Sesame Seeds, for garnish
  • Handful Coriander, roughly chopped

  1. Start by toasting the chillis for the chilli oil; Add 5 tbsps olive oil to a frying pan on a high heat, tip in the dried and fresh chillis and fry for 5mins until fragrant and the oil starts to take the colour of the chillis. Take off the heat and set aside for later.
  2. In a wok or wide shallow pot heat 1 tbsp of oil over a medium heat until smoking, add in the ground Sichuan peppercorns and fry for 30 seconds. Add the ginger and continue to fry for 1 min then add in the garlic and fry for one more minute. Turn up the heat slightly and add in the pork mince, cook until the meat is browned, cooked though and totally broken up.
  3. Turn the heat down to medium, mix the black bean sauce and hoisin together in a small bowl and add to the pork mix stirring well, pour in almost all of the stock, retaining around 100 ml just in case you need some to loosen the sauce later. Cook for 5mins then add in the tofu, mushrooms and spinach, carefully fold through making sure not to break the tofu.
  4. Mix the cornstarch with 1/4 glass of water and stir until totally combined. Pour into the mixture stirring well, lets this bubble away for 5mins until you see the sauce start to thicken (if you feel its too thick at this stage, use the leftover stock to loosen slightly).
  5. Add your fried chillis and all of the oil back into the pot along with the sesame oil and sugar, adjust the salt levels to taste if you feel you need to then stir in half of the spring onions until wilted.
  6. Spoon into bowls and scatter the other half of the spring onions and sesame seeds over the top (you can also sprinkle an extra grind of Sichuan pepper too if you want a real kick!) serve immediately with jasmine rice and garnish with the coriander leaves!