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Mapo tofu with shiitake mushrooms

Mapo tofu with shiitake mushrooms

Prep 15 mins

Cook 15 mins

Serves 4

Difficulty 2.5

1 tbsp vegetable oil

1 1/2 tbsp Sichuan pepper, finely ground

10g ginger, cut into julienne

3 tbsp Sichuan chilli bean paste

3 tbsp ShaoXing wine

1 tbsp dark soy

6 shiitake mushrooms, finely diced

300g minced pork

2 tsp cornflour, mixed with 2 tsp cold water

300g (2 blocks) silken tofu, diced, at room temperatrure

2 green shallots, thinly sliced to serve

Chinese chilli condiment (Lao Gan Ma brand), to taste to serve

Steamed jasmine rice, to serve

1. Heat oil in a wide saucepan and add Sichuan pepper and ginger and stir until lightly toasted (20 seconds). Add minced pork, chilli bean paste, shaoxing and soy sauce and 400ml water and bring to a simmer, and stir occsionally until pork is cooked through (10 minutes). Stir through cornflour slurry and stir to thicken slightly.

2. Add tofu and stir gently to combine and warm through. Serve with steamed rice.




Chilli bean paste and chilli condiment are available from Asian supermarkets. If you can't find Sichuan chilli bean paste, you can just use regular chilli bean paste. 

Recipe and image by Eatable.

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