Mapo Tofu

Photography, Foodivine Studio/c.

  • Prep time 15 minutes
  • Total time 25 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2023



In bowl, whisk broth with bean paste, oyster sauce, soy sauce, cornstarch, sugar and Szechuan pepper until smooth. Set aside.

In wok or large skillet, heat oil over medium-high heat. Add garlic, ginger and hot pepper flakes; cook, stirring constantly, for 1 minute. Add ground pork; cook, stirring and breaking up meat with wooden spoon, until pork is no longer pink, 3 to 4 minutes. Add reserved sauce; bring to boil and con­tinue cooking, stirring occasionally, until mixture has thickened, 3 to 5 minutes. Gently stir in tofu. Remove skillet from heat; sprinkle with green onions. Serve with rice or noodles. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days.)

Test kitchen tip

To make this authentic Chinese dish, it’s essential to use soft tofu, which is not to be confused with silken tofu.Silken tofu would fall apart in the sauce, whereas soft tofu remains whole while retaining its soft texture.

Nutritional facts PER serving

  • Iron 2 mg
  • Fibre 1 g
  • Sodium 715 mg
  • Sugars 5 g
  • Protein 24 g
  • Calories 345
  • Total fat 20 g
  • Cholesterol 40 mg
  • Saturated fat 5 g
  • Total carbohydrate 17 g
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Lunch & Dinner

Mapo Tofu