Everyday Kitchen

Chinese · Dinner

Mapo Tofu

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Mapo Tofu is a Chinese dish. Fold soft tofu gently to retain its shape.

Prep
15 min
Cook
20 min
Total
35 min
Servings
4
Difficulty
Easy
Cuisine
Chinese
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Mapo Tofu.
Representative photograph of Mapo Tofu. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Base

Simmer

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Fry · About 5 min

  1. Heat oil from 20 ml neutral oil, 150 g minced pork, 15 g garlic, chopped, 15 g ginger, chopped, 25 g doubanjiang; fry pork 5 minutes, then aromatics and doubanjiang 2 minutes.

Simmer · About 8 min

  1. Add 600 g soft tofu, cubed, 300 ml water, 15 ml soy sauce; simmer gently 8 minutes. Pork must reach 71°C / 160°F.

    Check: The food must be hot through at 71°C / 160°F.

Thicken · About 2 min

  1. Mix cornflour and water from 10 g cornflour, 30 ml cold water, ½ tsp ground Sichuan pepper, 30 g spring onions. Stir in, simmer 2 minutes and add pepper and onions.

Tips

  • Fold soft tofu gently to retain its shape.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Replace pork with chopped mushrooms for a different version.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Mapo Tofu one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Mapo Tofu?

Fold soft tofu gently to retain its shape.

What can I substitute in Mapo Tofu?

Replace pork with chopped mushrooms for a different version.

Can I prepare Mapo Tofu ahead?

Prepare the measured ingredients for Mapo Tofu one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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