Weeknight Mapo Tofu with pork mince

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This weeknight mapo tofu with pork mince is a vibrant, high-protein dish that brings a punch of savoury flavour to your dinner table. Combining the silky texture of tofu with the heat of jalapeño and the distinct tingle of Sichuan peppercorns, it offers a comforting yet sophisticated meal. The use of shop-bought black bean garlic sauce ensures a rich, umami depth without the need for hours of simmering, making it ideal for a fast-paced evening.

A perfect choice for those seeking a healthy and filling homemade alternative to takeaway, this recipe is packed with lean protein. The delicate silken tofu absorbs the spicy, fragrant sauce beautifully, while the fresh basil and spring onion garnish provides a bright, herbal finish. Serve it alongside steaming bowls of long-grain white rice for a balanced and satisfying midweek treat.

Ingredients for Weeknight Mapo Tofu with pork mince

2 cucchiai di olio vegetale
230g di carne macinata di maiale
1 jalapeño, thinly sliced
4 spicchi d'aglio, affettati
1 (1 1/2-inch) piece ginger, peeled, finely chopped
4 spring onions, chopped, plus more for serving
1 cucchiaio di concentrato di pomodoro
1 teaspoon ground Sichuan peppercorns or freshly ground black pepper
475ml brodo di pollo a basso contenuto di sodio
3 tablespoons Chinese black bean garlic sauce
1 cucchiaio di amido di mais
450g silken tofu, drained, cut into 1-inch pieces
Torn basil leaves and steamed white rice (for serving)

How to make Weeknight Mapo Tofu with pork mince

Heat oil in a small heavy pot over medium-high. Add pork mince and cook undisturbed until very well browned, about 5 minutes. Break pork up into small pieces and continue to cook, stirring occasionally, until browned all over, about 3 minutes longer. Add jalapeño, garlic, ginger, and 4 spring onions and cook, stirring often, until softened and very fragrant, about 3 minutes. Add tomato paste and Sichuan peppercorns and cook, stirring constantly, until paste is slightly darkened in colour, about 1 minute. Add broth and black bean garlic sauce and bring to a simmer. Mix cornflour and 1 tablespoon water in a small bowl to form a slurry, then stir into broth. Return to a simmer and cook just until slightly thickened, about 1 minute. Add tofu, cover pot, and let simmer gently until tofu is heated through (do not stir or tofu will break apart).

Divide mapo dofu into bowls and top with basil and more chopped spring onion. Serve with rice.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.