Mapo Tofu: Spicy Sichuan Tofu in Fiery Chili Bean Sauce

Silky tofu cubes bathed in a fiery, aromatic sauce with crisped pork mince deliver an authentic Sichuan experience. This mapo tofu balances the numbing heat of Sichuan peppercorns with savory depth for a memorable, well-rounded meal.

By Xiengni Zhou and Jolene Yu
From Saturday Kitchen
Original recipe from BBC Saturday Kitchen Live.

This traditional mapo tofu recipe offers a balanced nutritional profile. It combines plant-based protein from tofu with animal protein from pork mince. While lower in saturated fat than many meat-only dishes, the sodium from soy sauce, oyster sauce and chicken bouillon contributes to a moderate Nutri-Score.

Ingredients

• cornflour 2 tsp
• vegetable oil 2 tbsp
• garlic 6 cloves, crushed
• ginger 4cm/1½in piece, peeled and very finely chopped
• spring onions 2, white and green parts separated, all finely sliced
• pork mince 250g/9oz
• black bean chilli oil 2 tbsp
• chilli bean sauce (Toban Djan) 2 tbsp
• sichuan peppercorns 1 tsp, crushed
• white pepper ¼ tsp, ground
• sugar 1 tsp caster
• sesame oil 1 tbsp
• light soy sauce 1 tbsp
• oyster sauce 1 tbsp
• chicken bouillon powder 1 tbsp
• 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. In a small bowl, mix the cornflour with 80ml/2¾fl oz water to make a slurry. Set aside to thicken the sauce later.
2. Heat the vegetable oil in a wok over medium heat. Add the crushed garlic and finely chopped ginger and fry for about 1 minute until fragrant. Add the white parts of the spring onions and fry for another minute to build the aromatic base.
3. Add the pork mince and fry for 5 minutes until it begins to brown and crisp. Break it up with a spatula so it cooks evenly.
4. Stir in the black bean chilli oil and the chilli bean sauce. Fry until the mixture becomes fragrant and slightly caramelised, releasing its essential flavours.
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 to a boil, then reduce the heat and 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.
7. Gently add the tofu cubes to the wok. Simmer briefly and carefully fold the tofu into the sauce using a gentle pushing motion to avoid breaking the pieces.
8. Transfer the mapo tofu to a serving dish, garnish with the reserved green parts of the spring onions and a drizzle of chilli oil. Serve with freshly steamed jasmine rice for an authentic Sichuan meal.

Suggested Wine Pairing

Majestic: Dr L Riesling Loosen Bros

This refreshing German Riesling balances the spicy heat with subtle sweetness and bright acidity. Its citrus and floral notes complement the complex spice profile while cutting through the richness of the sauce.

Tesco: Finest Alsace Gewurztraminer

An aromatic Gewurztraminer with lychee and rose petal notes pairs well with pungent Sichuan peppercorns. Its off-dry character soothes the palate between bites and stands up to the dish’s bold flavours.

Sainsbury’s: Taste the Difference Austrian Grüner Veltliner

This crisp Austrian white, with hints of white pepper and a clean minerality, complements the numbing spice while refreshing the palate. Its subtle herbaceous quality highlights the spring onion garnish.

What to serve with this

1. Steamed bok choy — a mild, leafy side that balances the spicy main.
2. Cucumber salad — with rice vinegar and sesame oil for a cooling, crisp contrast.
3. Chinese pickled vegetables — tangy crunch and fermented notes that enhance umami flavours.
4. Hot and sour soup — a classic Sichuan companion that adds contrasting flavours.
5. Smashed cucumber with garlic — refreshing and palate-cleansing between bites.

Nutri-score Health Check

This mapo tofu receives a Nutri-Score C, placing it in the “moderately healthy” category. The rating reflects the balance of nutritious ingredients and components that raise the score.

Positive Factors

• Tofu supplies high-quality plant protein, essential amino acids and isoflavones with low saturated fat.
• Ginger and garlic add flavor and anti-inflammatory compounds without extra calories.
• Spring onions contribute vitamins A, C and K while adding little calorie load.
• The recipe offers a balanced mix of protein and carbohydrates with moderate calories per serving.

Negative Factors

• Relatively high sodium from soy sauce, oyster sauce and chicken bouillon powder.
• Chilli oil and black bean chilli oil add fat to the dish.
• Pork mince contributes some saturated fat.
• Lower fiber content compared with more vegetable-forward dishes.
• A small amount of added sugar.

The Nutri-Score here is an estimate based on the ingredient list. Simple adjustments—reducing salt, using leaner mince, or increasing vegetables—can improve the nutritional profile and potentially raise the score.