Recipe: mapo tofu

Proper fresh tofu is hard to come across in Germany, so I get really excited whenever I see Unicurd silken tofu available in the Asian shop. I decided to cook mapo tofu for lunch today since I managed to get my hands on a box of silken tofu in my recent Asian order.

I already had the sauces (oyster sauce, chilli oil and chilli bean paste) in my pantry.

Serves 2

  • one package silken tofu, cut into cubes
  • 200g mince meat
  • 1/2 tsp mince garlic
  • 1/2 tsp mince ginger
  • 1 stalk spring onion, sliced – separate white and greens
  • 3 tsp chilli oil
  • 1 tsp oyster sauce
  • 1 tsp chilli bean paste
  • cornstarch slurry (1 tsp cornstarch plus 3 tsp water)

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  1. In a frying pan over medium high heat, saute the garlic, ginger, white part of the spring onion for about 20 seconds, then add the mince meat. I did not add oil at this step since the mince has enough fat. Stir to break up the mince and make sure it is cooked through.
  2. Add chilli oil, oyster sauce and chilli bean paste to the mince and stir through to mix evenly.
  3. Add in the tofu cubes gently and some water. Simmer over low heat for about a minute or so.
  4. When tofu is heated through, do a taste check and season with some soy sauce if required.
  5. Add cornstarch slurry to the simmering liquid to create a thin gravy.
  6. Garnish with green part of spring onion and serve with rice. (You may want to cook more rice because the gravy is simply too delicious!)


Approx. cost of this recipe: €2.64

  • tofu: €1.99
  • mince meat: €0.95

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