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Spicy Mapo Tofu

Pork and tofu unite with spice in this cheat’s version of a Chinese classic from Sichuan Province. Here, we’ve distilled the essential flavours of the traditional recipe into a simplified dish for busy weeknights.


45 Minutes




Cook Rice

Place rice in a saucepan with 310ml (1 ¼ cups) cold water over medium heat. Bring to the boil, then reduce heat to low and cover with a lid. Cook for 15 minutes until cooked through. Leave covered until ready to serve.



Prepare Ingredients

Cut tofu into 6 squares. Place in a heatproof bowl and cover with boiling water and let it sit for 5 minutes. Carefully drain and set aside. Trim beans and cut into 4cm lengths. Thinly slice spring onions, keeping white and green parts separate. Peel and finely grate ginger.



Cook Mince

Heat sesame oil in a wok or large, non-stick frypan over high heat. Add pork mince and beans and cook, breaking up mince with a wooden spoon, for 3-4 minutes or until mince is browned.



Add Aromatics

Add the white part of the spring onion and ginger and cook for 30 seconds. Add chilli bean paste and cook for 2 minutes or until well combined and fragrant.



Add Stock

Dissolve stock cube in 125ml (½ cup) boiling water and add to frypan with soy sauce and sugar. Combine cornflour with 20ml (1 tablespoon) water and stir into sauce to combine. Cook for a further 2 minutes or until thickened.



Plate Up

Gently slide tofu into wok and carefully stir to coat in sauce. Reduce heat to medium-low and simmer for 3–4 minutes or until sauce has reduced slightly. Divide rice between serving bowls and top with mapo tofu and green onion tops.

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Spicy Mapo Tofu

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money


Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.


Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.