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Mapo Tofu

4.7
6
Notes
45 mins cook
Spicy, numbing and aromatic, this Sichuan classic will soon become one of your weeknight favourites. Served best with a bowl of Tilda Long Grain Rice.
Xiengni Zhou

Xiengni Zhou

9 K8 A0311 3
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Serves
4
Long Grain Rice
Spring Onion
Ginger
Garlic
Sichuan Peppercorn
Medium Tofu
Pork Mince
Sugar
Chilli Bean Sauce
Shaoxing Wine
Soy Sauce
Chicken Stock
Cornflour
Chilli Oil
Sesame Oil
Salt
Vegetable Oil

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    Notes
    (6)

    A
    Amica H.
    10 days ago
    I really enjoyed this - the flavours were good, it was just super salty! (might have been something I did) Would just recommend adding the soy sauce gradually!
    W
    Wes W.
    a month ago
    This was really good and not too spicy. I used double the pork because I’m not keeping half a pack of pork in my fridge 😂
    C
    Camila T.
    2 months ago
    Great recipe! Constantly in rotation. We make a big batch of the sauce and freeze it in portions. Then just cook the tofu and rice separately as needed.
    C
    Cerelie D.
    3 months ago
    Not sure why remove the peppercorns then re add them immediately lol! Cooked this a few times now and so tasty, I just leave the peppercorns in
    K
    Kieron B.
    9 months ago
    Cooked a few different mapo tofu recipes in the past, this is a fantastic one!! 10/10 would recommend Didn't have any chilli oil so added some laoganma - always a treat!
    E
    Ellen T.
    a year ago
    Used gochujang instead of spicy bean paste! It was delicious 🤤

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