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5 from 5 votes

Mapo Tofu - Tofu Lover's Go-To Dish

Mapo Tofu is very soft tofu that is set in a spicy chili sauce with minced meat. A tofu-lover's go-to dish!
Course: Easy
Servings: 2 people


  • Tofu - 500 grams use 1 block of tofu, medium-firm
  • Spring onion - 1 stem
  • Onion - 0.5 whole
  • Minced pork - 100 grams

Chili Sauce

  • Soy sauce - 2 Tablespoon
  • Korean red chili flakes - 2 Tablespoon
  • Sugar - 1 Tablespoon
  • Minced garlic - 1 Tablespoon
  • Salt - 1 teaspoon
  • Doenjang paste - 0.5 Tablespoon

Starch Water

  • Potato starch - 1 Tablespoon (or use corn starch)
  • Water - 2 Tablespoons


Prep Veggies

  • Cut tofu block into bite-sized cubes (refer to video for details).
  • Dice spring onion, onion, and pork into small pieces.

Season Meat

  • Put frying pan on medium-high heat and pour oil into it. Place spring onion into oil.
  • Once the spring onion begins to sizzle, put in onion and minced meat. Cook until the meat is no longer red. Then turn off the heat.
  • Pour in soy sauce, Korean red chili flakes, sugar, minced garlic, and salt. Stir throughly and mix seasoning into meat.
  • Then pour in 1 cup of water. Put in the Doenjang as well.
  • Turn on medium-high heat and bring pan back up to a boil while stirring - stir-in that doenjang.

Pour-in Tofu and Thicken Sauce

  • While the sauce is coming back up to a boil, make the starch mixture. Mix 2 tablespoons of water and 1 tablespoon of starch powder in a small cup.
  • When your sauce starts to boil, gently place in the tofu cubes. Make sure the tofu are throughly coated.
  • Then pour about half of the starch liquid into the sauce - in a circular motion. The sauce will start to thicken. Add more if you need.
  • Garnish with scallions and/or sesame seeds.
  • Eat with rice


  • Pour-in the starch water mixture slowly – you may not need the full amount.
  • Also pour the mixture around your pan to avoid thickening the sauce in only one spot.
  • Watch video below for more details