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mala tofu

Mapo Tofu

Not a big fan of tongue numbing spicy food, this milder version of my sister's mapo tofu is much more palatable and goes really well with jasmine steamed white rice.
5 from 1 vote
Prep Time 20 mins
Cook Time 8 mins
Total Time 28 mins
Course Main Course
Cuisine Chinese
Servings 4 persons
Calories 550 kcal


  • 4 cloves garlic minced
  • 1 tsp ginger minced
  • 300 g silken tofu cut into regular cubes
  • 200 g ground pork
  • 1 stalk spring onion chopped
  • 1 tbsp olive oil or vegetable oil

Seasoning sauce

  • 1/2 tsp light soy sauce
  • 2 tbsp chili bean paste
  • 2 tbsp oyster sauce
  • 2 tbsp Chinese wine (Hua Tiao)
  • 1 tsp sesame oil
  • 1 tsp cornstarch
  • 1/4 cup water


  • Mix all the ingredients for the seasoning sauce together into a consistent mixture. If you prefer a sweeter flavour to the sauce, you may add about 1 teaspoon of nectar, honey or sugar.
  • Heat up the oil in a pan or wok over medium fire.
  • Add ginger first and stir fry until the aroma turns fragrant with ginger.
  • Add garlic to the oil and stir fry until the aroma turns fragrant.
  • Add the ground pork. Make sure the ground meat is broken into smaller minced pieces while cooking as minced meat tend to stick together into thicken pieces. Stir fry the meat for about 3 minutes or until thoroughly cooked.
  • Add in the sauce mixture and stir fry for about 1 minutes, you’ll notice the colour change to reddish.
  • Add the cut tofu and gently stir it with the meat and sauce, be careful as the silken tofu is very soft and tends to break up easily.
  • Stir fry for about 1/2 minute or until the mixture turns to bubble.
  • Sprinkle the chopped spring onions over the dish.
  • Serve and enjoy!
Keyword chinese, spicy, stirfy, tofu