Mapo Tofu
Mapo Tofu
5 from 2 votes
Prep: 10 minutes
Cook: 25 minutes
Total Time 35 minutes
Servings: 4
Get ready to explore the rich flavours of Sichuan cuisine with the ever-popular mapo tofu recipe. This unique dish, loaded with aromatic spices and textures, is a journey for your taste buds.

Nutrition: per serving



  • 300 g Tofu
  • 150 g Minced Meat Beef
  • 2 tbsp Sichuan Bean Paste
  • 2 tsp Black Beans Fermented
  • 1 tbsp Sichuan Peppercorns
  • 2 cloves Garlic Minced
  • 2 Green Onion Chopped
  • 2 tbsp Soy Sauce
  • 1 tsp Cornflour
  • 2 tbsp Oil
  • 100 ml Beef Broth


  • Begin by cutting the tofu into 1-inch cubes and setting it aside.
  • Heat vegetable oil in a pan and add the Sichuan peppercorns. Fry them until they release their fragrance, then remove and discard the peppercorns, but keep the flavoured oil in the pan.
  • In the same pan, cook the ground beef until it’s nicely browned.
  • Stir in the Sichuan bean paste and fermented black beans, ensuring they mix well with the beef.
  • Introduce garlic and half of the chopped green onion to the pan, stir-frying until they become aromatic.
  • Add beef broth, soy sauce, and tofu to the pan, bringing the broth to a boil. Allow it to simmer for approximately 10 minutes.
  • Create a slurry by mixing corn-starch with a small amount of water and then add it to the pan. Stir well until the sauce thickens.
  • Serve the delicious Mapo Tofu hot, garnished with the remaining green onion.

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