Mapo tofu

Mapo tofu, made easily at home.

1 hr 15 min
15 min



  1. In a small bowl, combine meat, 1 tsp soy sauce (or tamari), 1/4tsp sugar, and half of the garlic. Cover and refrigerate for 45-60mins.
  2. Heat canola oil and sesame oils in a large frying pan over medium-high heat. Add peppercorns, then the remaining garlic. 
  3. Add doubanjiang, chili oil, and stock, stirring until paste is fully dissolved. Add meat and cook for 5-6mins, stirring gently, until cooked through. 
  4. Add the remaining 1/2tsp sugar and 1 tbsp soy sauce and bring mixture to a boil. Stir in tofu and lightly simmer for 2-3 mins, until heated through.
  5. Transfer to a platter and garnish with spring onions and chiles. Serve with rice