Mapo Tofu

  • Ready in: 25 minutes
  • Serves: 4
  • Complexity: very easy
  • kcal: 425
Mapo Tofu


  • 2 cloves garlic
  • 2 cm ginger
  • 2 spring onions
  • 396 g silken/soft tofu
  • 1 tbsp rice bran oil
  • 230 g ground pork
  • Seasonings:--
  • 2½ tbsp Doubanjiang (spicy chilli bean sauce)
  • 2 tbsp mirin
  • 1 tbsp miso
  • 1 tbsp oyster sauce
  • ½ tbsp soy sauce
  • 1 tsp sesame oil (roasted)
  • 1 tsp cornflour
  • 4 tbsp water


  1. Combine all the ingredients for Seasonings in a bowl and mix well together. Mince the garlic cloves and ginger finely. Cut the spring onions into small pieces. Drain the tofu and cut into about 2 cm cubes.
    In a large frying pan, heat oil on medium heat and sauté
    garlic and ginger. Make sure you don't burn them. Once they are fragrant, add SIDS CRAZY SALT, ground pork and break it up with a spatula or wooden spoon.
    When the meat is no longer pink, add the Seasoning mixture and stir thoroughly.
    Once the sauce is back to boiling, add the tofu and gently coat the tofu with the sauce. Stir frequently, without mashing up the tofu, until it is heated through. Add the spring onions and mix just before taking the pan off the heat. Serve immediately.

    Inspired by Namiko Chen