Chinese
Quick Mapo Tofu
Silky tofu in a spicy, savoury bean sauce — minced chicken stands in for pork. Big flavour, 15 minutes.
About this recipe
Quick Mapo Tofu is a chinese lunch for 2 that is a fast, high-heat stir-fry — have everything chopped before the wok gets hot. It’s built around tofu and chicken, and it takes around 15 min start to finish. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 300g, cubed soft tofu
- 150g minced chicken
- 3 cloves garlic
- 1 thumb ginger
- 1 tbsp light soy sauce
- 1 tsp cornstarch
- 1 stalk spring onion
- 2 bowls, cooked rice
- 1.5 tbsp chilli bean paste (doubanjiang) buy
Equipment
Method
- 1
Fry mincedMince.Cut very finely (releases stronger flavour, but burns faster).Glossary → chicken in oil until it loses its pink, 3 min. Add garlic and ginger, 30 sec.
~4 min
- 2
Stir in the chilli bean paste and soy until fragrant and red, 1 min, then add 150ml water.
~2 min
- 3
Slide in the tofu and simmerSimmer.Cook in liquid with gentle bubbling, just below a boil.Glossary → gently 4 min. Thicken with the cornstarch mixed into a little water.
~5 min
- 4
Scatter spring onion; serve over rice.
~1 min
Smart swaps
Out of something? Try one of these.
- Tofu
- tempeh, or chicken/prawns if you eat meat.
- Chicken
- pork, prawns, or firm tofu — keep pieces thin so they cook fast.
- Garlic
- garlic powder (¼ tsp per clove) at a push.
- Ginger
- a pinch of ground ginger, or galangal if you have it.
- Soy sauce
- tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water.
- Spring onion
- thinly sliced onion or chives for the finish.
Cook's notes
- Smash each clove with the flat of your knife first — the skin slips off and it minces in seconds. How to mince garlic →
- Dice the onion before anything heats up so it’s ready when the pan is — a even dice cooks evenly. How to dice an onion →
- Peel ginger with the edge of a spoon — it hugs the knobbly bits and wastes far less than a peeler. How to prep ginger →
- Deseed the chilli for less heat, and wash your hands (or wear a glove) before touching your eyes. How to prep chilli →
- Do your chopping first (mise en place). With everything prepped, the actual cooking here is only about 15 min.
Storage & leftovers
Cooked rice needs care: cool it quickly (within an hour), refrigerate in a covered container, and eat within a day — reheating it until piping hot all the way through. Don’t leave cooked rice at room temperature.
Frequently asked
How long does Quick Mapo Tofu take to make? +
Around 15 min from start to finish, almost all of it hands-on.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: induction hob, frying pan / wok. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Tofu → tempeh, or chicken/prawns if you eat meat; Chicken → pork, prawns, or firm tofu — keep pieces thin so they cook fast; Garlic → garlic powder (¼ tsp per clove) at a push. See the full list of smart swaps above.
Can I make Quick Mapo Tofu ahead of time? +
Cooked rice needs care: cool it quickly (within an hour), refrigerate in a covered container, and eat within a day — reheating it until piping hot all the way through. Don’t leave cooked rice at room temperature.
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