Mapo tofu

Silky tofu cubes swimming in a fiery, aromatic sauce with crispy pork mince creates an authentic Sichuan experience. This mapo tofu balances numbing Sichuan peppercorns with savoury depth for an unforgettable meal.

This traditional mapo tofu recipe offers a balance of nutritional elements. The dish contains plant-based protein from tofu and animal protein from pork mince. While it provides essential nutrients and is relatively low in saturated fat, the sodium content from soy sauce, oyster sauce, and chicken bouillon powder contributes to a moderate Nutri-Score rating.

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Ingredients

• cornflour 2 tsp
• vegetable oil 2 tbsp
• garlic 6 cloves, crushed
• ginger 4cm/1½in piece fresh root, peeled and very finely chopped
• spring onions 2, white and green parts separated, all finely sliced
• pork mince 250g/9oz
• chilli oil 2 tbsp black bean
• chilli 2 tbsp bean sauce (Toban Djan)
• sichuan peppercorns 1 tsp, crushed
• white pepper ¼ tsp ground
• sugar 1 tsp caster
• sesame oil 1 tbsp
• soy sauce 1 tbsp light
• oyster sauce 1 tbsp
• chicken 1 tbsp bouillon powder
• tofu 450g/1lb medium-firm, drained, dried and cut into 2cm/¾in cubes
• chilli oil to garnish
• jasmine rice freshly steamed, to serve

Method

1. Mix the cornflour with 80ml/2¾fl oz water in a small bowl to create a slurry. Set aside for thickening the sauce later.
2. Heat the vegetable oil in a wok over a medium heat. Add the crushed garlic and finely chopped ginger, then fry for 1 minute. Once they become slightly translucent, add the whites of the spring onions and continue to fry for another minute to build the aromatic base of your mapo tofu.
3. Add the pork mince to the wok and fry for 5 minutes until it begins to brown and crisp up. Break it apart with your spatula to ensure even cooking.
4. Introduce the black bean chilli oil and chilli bean sauce to the wok. Fry until the mixture becomes crispy and fragrant, releasing the essential oils that give mapo tofu its characteristic flavour.
5. Add the crushed Sichuan peppercorns, ground white pepper, caster sugar, sesame oil, light soy sauce, oyster sauce, chicken bouillon powder and 500ml/18fl oz water. Bring the mixture to a boil then reduce the heat and allow it to simmer for 2–3 minutes to meld the flavours.
6. Pour in the cornflour slurry and stir continuously until the sauce thickens to your preferred consistency, creating the perfect base for the delicate tofu.
7. Gently add the tofu cubes to the wok. Simmer for a few minutes and carefully fold to combine, using a gentle pushing motion to avoid breaking the soft tofu pieces.
8. Transfer the mapo tofu to a serving dish, garnish with the reserved spring onion greens and a drizzle of chilli oil. Serve alongside freshly steamed jasmine rice for an authentic Sichuan experience.

Suggested Wine Pairing

Majestic: Dr L Riesling Loosen Bros

This refreshing German Riesling provides the perfect counterbalance to the spicy Sichuan dish. Its subtle sweetness helps tame the fiery heat of the mapo tofu while the bright acidity cuts through the richness of the sauce. The wine’s floral aromatics and citrus notes complement the complex spice mixture without overwhelming the delicate flavours of the silky tofu cubes.

Tesco: Finest Alsace Gewurztraminer

This aromatic white wine from Alsace works wonderfully with this traditional Sichuan speciality. The wine’s lychee and rose petal notes create a harmonious contrast to the pungent Sichuan peppercorns in the mapo tofu. Its off-dry character soothes the palate between bites of this piquant dish, while the distinctive Gewurztraminer profile stands up beautifully to the robust Asian spices.

Sainsbury’s: Taste the Difference Austrian Grüner Veltliner

This crisp Austrian white offers a delicious partnership with the bold flavours of this classic Chinese preparation. Its characteristic white pepper notes naturally complement the numbing spice of the Sichuan peppercorns, while the wine’s clean minerality refreshes the palate after each mouthful of the spicy tofu creation. The subtle herbaceous quality enhances the spring onion garnish and brings out the freshness in this hearty Eastern dish.

What can you serve with this

1. Steamed bok choy provides a clean, mild contrast to the spicy mapo tofu, adding essential green vegetables to balance the meal.
2. Cucumber salad with rice vinegar and sesame oil offers a cooling, crisp element that helps temper the heat of the Sichuan peppercorns.
3. Chinese pickled vegetables add tangy crunch and a fermented dimension that complements the umami-rich flavours of the mapo tofu.
4. Hot and sour soup creates a classic Sichuan pairing, with its contrasting flavour profile enhancing the overall dining experience.
5. Smashed cucumber with garlic provides a refreshing texture contrast and palate-cleansing effect between bites of the rich, spicy main dish.

Nutri-score Health Check

This mapo tofu recipe receives a Nutri-Score C rating, placing it in the “Moderately healthy” category on the five-colour nutrition label system used in several European countries.

Positive Factors

• Tofu provides high-quality plant-based protein, essential amino acids, calcium, and beneficial isoflavones with minimal saturated fat
• Ginger and garlic contain anti-inflammatory compounds and provide flavour without adding calories
• Spring onions contribute vitamins A, C, and K while adding minimal calories
• The recipe contains relatively moderate calorie content per serving
• The dish provides a good balance of protein and carbohydrates

Negative Factors

• High sodium content from soy sauce, oyster sauce, and chicken bouillon powder
• Chilli oil and black bean chilli oil contribute to overall fat content
• Pork mince adds saturated fat, though in moderate quantities
• Limited fibre content compared to vegetable-forward dishes
• Added sugar, though in small amounts

When calculating the Nutri-Score, points are assigned for both favourable nutrients (protein, fibre, fruits/vegetables/nuts) and unfavourable components (energy, sugars, saturated fat, sodium). The final C rating reflects a balance between the nutritional benefits of the tofu and aromatics against the sodium and oil content.

This score has been automatically calculated from the ingredients in the recipe and is only a guide. Modifications such as reducing salt, using leaner meat, or adding more vegetables could improve the nutritional profile.