2 People

20 minutes


Michael Lam
Professional Chef Union

Mapo tofu


350g tofu, diced
50g minced pork
2 cloves garlic, chopped
½ packet zha cai (Chinese preserved vegetables)
½ red chilli, deseeded and sliced
250ml hot water
2 teaspoons broad bean paste
1 teaspoon cornstarch
1 teaspoon oil
1 teaspoon soy sauce


Large bowl
Chopping board
Sharp knife


  1. Put 200ml hot water and the tofu in a bowl. Warm the tofu for 4 minutes. Drain and put to one side.
  2. Heat the oil in the wok. Add the minced pork. Stir-fry for 3 minutes.
  3. Add the garlic and broad bean paste. Stir together.
  4. Add the zha cai and red chilli. Stir-fry for 3 minutes.
  5. Add the remaining water and the soy sauce. Bring to a boil.
  6. Add the tofu. Stir carefully.
  7. Stir in the cornstarch. Cook for 3 minutes. Serve.

   Cooking Tips

  • For a vegetarian version, omit the mince and replace with 6 shiitake mushrooms.
  • The best type of tofu to use for this dish is a firm tofu.
  • The mild flavour of a large red chilli works best for this dish. If you like more spice, simply increase the amount of chilli.

Nutrition Advice

  • Mapo tofu can be high in fat and sodium. This easy recipe reduces the amount of oil, salt and sauce often found in restaurant versions of the dish, making it a healthier alternative.
  • Tofu and other soy products are rich in isoflavones. These are plant-based hormones (phytoestrogens) that have health promoting properties such as preventing heart disease and certain cancers.