Stir-fried Tofu with Chilli Bean Paste (Mabo-dofu)

This great spicy recipe really simulates the appetite.


Serves: 4

  • 560g silken tofu (2 x standard block size, strained)
  • 150g minced pork
  • 1 clove garlic
  • 1 leek
  • small piece fresh ginger, peeled
  • 1 dried red chilli
  • 10g cornflour mixed with 15ml water
  • 0.5 tsp sesame oil


  • 80ml Chinese soup stock
  • 1 tbsp Chinese red bean chilli paste
  • 1 tbsp sake
  • 1 tbsp sugar
  • 2 tbsp soy sauce
  • pinch of salt


  1. Cut the drained tofu into 2cm cubes.
  2. Chop the garlic, leek and ginger.
  3. Seed the red chilli and slice it finely.
  4. Heat the sesame oil in a wok, and fry the garlic, leek and ginger.
  5. Add the minced pork and chilli and continue to stir-fry.
  6. Add the tofu and A, and bring to the boil. Cover with a lid and simmer for 10 minutes on a low heat to allow the tofu to soak up the seasoning.
  7. Add the cornflour, mixed with the water, to thicken.