Weeknight Mapo Tofu with pork mince
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 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.
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Ingredients for Weeknight Mapo Tofu with pork mince
2 tablespoons vegetable oil
230g pork mince
1 jalapeño, thinly sliced
4 garlic cloves, sliced
1 (1 1/2-inch) piece ginger, peeled, finely chopped
4 spring onions, chopped, plus more for serving
1 tablespoon tomato paste
1 teaspoon ground Sichuan peppercorns or freshly ground black pepper
475ml low-sodium chicken broth
3 tablespoons Chinese black bean garlic sauce
1 tablespoon cornflour
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
Back to contentsHeat 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.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
28 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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