January 09, 2019

This dish is rich in heritage. Every sub-region of China makes it differently based on the availability of ingredients. Some omit the pork mince to make it vegan, some add different types of chillies and peppercorns. It is a paupers dish because it is so tasty that it makes rice really moreish and people would seldom require more dishes other than this.

This is a Taiwanese-style mapo tofu. It's the introductory version if you are not good with spice heat. Remember to have lots of rice on hand; it's rather delicious & you'll want more.


  • 1 block of tofu (silken or soft)
  • 200g pork mince (50% fat)
  • 2 tbs Lee Kum Kee Chilli bean paste (doban djang)
  • 1 tbs soy sauce
  • 2 cloves of garlic, chopped finely
  • 2 spring onions, chopped finely
  • 1 fresh chilli sliced
  • 1 tbs vegetable oil
  • 1 tsp corn starch

Cooking method

Make sure you've got all the ingredients prepped & ready before you start - you don't want to be burning your mince while you're stuck chopping.

  1. Remove the tofu from the packaging, wash with cold water and pat dry. Cut it into small 3x3cm cubes and set aside. 
  2. In a sauté pan or wok, heat the oil and stir fry the garlic, chilli and pork mince. Make sure the mincemeat is separated.
  3. Add the doban djang & soy sauce and stir evenly until combined.
  4. Add the tofu and stir gently.
  5. Bring the pan to a simmer.
  6. Mix the corn starch with about 20ml of coldwater in a separate bowl, then drizzle this mixture in slowly. Once the sauce become viscose, add the spring onions in and remove off the heat.
  7. Serve with any kind of rice and optionally garnish with coriander.

How did it go? Tag us @grainguru.uk with the hashtags #mapotofu and #grainguru

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