Mapo Tofu with Pork


For 2 (For 4)

Jasmine Rice: 1 bag (2 bags)

Tofu: 1 block (2 blocks)

Ginger: 1 piece (2 pieces)

Garlic Clove: 1 (2)

Spring Onions: 1 bunch (2 bunches)

Chicken Stock Pot: 1 (2)

Pork Mince: 1 pack (2 packs)

Chilli Garlic Sauce: 1 pod (2 pods)

Fermented Black Beans: 1 pod (2 pods)

Red Chilli Flakes: 1 pod (2 pods)

Chiu Chow Chilli Oil: 1 pod (2 pods)

Sichuan peppercorns: 1 pod (2 pods)

Nutritional Information:

Per serving: Energy (kcal) 440 Fat 10g of which saturates 4g Carbohydrates 52g of which sugars 16g Protein 36g Salt 6.56g

Please note our recipes are packed 
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites

Recipe Description:

Solidified from soy milk in much the same way that cheese is made from milk, tofu deserves to be appreciated in its own right for the many nuances of its different varieties. There’s no more popular showcase for tofu’s sophisticated appeal than Sichuan province’s ‘mapo’ tofu, named for a pockmarked (ma-zi) old woman (popo) restaurateur in Chengdu. Hoping for a cheap meal, passing workers brought her their own minced meat and tofu, and she rose to the challenge, creating this deeply spicy stew. The tofu absorbs the pork and black beans’ umami flavours, its silky textural caress disguising the bold, peppery fire underneath.

  • Preparation time:

    For 2 - 25 minsFor 4 - 35 mins
  • Cooking time:

    For 2 - 30 minsFor 4 - 45 mins