Mapo tofu is one of the most popular classic Sichuan dishes. It has a spicy, appetising flavor that goes perfectly with steamed rice.

Mapo tofu is a quick dish you can  rustle up for lunch or dinner. Sometimes I double the meat and sauce, so it will be enough to serve two people as a one-dish meal. The meat of choice is often pork but can be substituted with other meats to meet the requirements of my religious friends. You can also add various vegetables but here I’m using aubergine. The spice levels can be adjusted by how much chilli bean you add. You can do what you want with Mapo tofu as it is such a versatile dish!

Recently, I have been eating lots of meat dishes and wanted to calm down a little. I have Quorn in the freezer on those veggie days and this a great to dish to feel good about yourself. My children do not like Quorn but this surprised them and cleaned their plates.

What you need to feed 4 people:

200ml vegetable stock

150g Quorn Mince

1 aubergine, diced

1  small onion, chopped

3 blocks of tofu, cubed

2 tbsp. chilli bean sauce

1/2 tsp sugar

1 tbsp oil 

1 heaped tsp cornflour in water


Heat the oil on moderate heat then add the onions and cook until translucent or semi clear. Add the aubergines and cook for a couple of minutes before adding your Quorn mince and your chilli bean paste.

Stir until evenly distributed before adding your stock. Cook for 3-4 minutes before adding your tofu and sugar and cook for a further 10 minutes.

Add your cornflour mixture until the dish reaches the right consistency.



Serve with a large helping of cooked rice.