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    Chilli mapo tofu

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    Chilli mapo tofu

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes

    Serves: 4-6


    2-3 tsp Lee Kum Kee Chiu Chow Chilli Oil
    1 tbsp Lee Kum Kee Pure Sesame Oil
    4 cloves garlic, sliced
    ½ tbsp Sichuan peppercorns, ground
    2 x 200g packs Waitrose & Partners No.1 Mixed Exotic Mushrooms,
    roughly chopped
    2 x 200g packs smoked tofu, cut into 1.5cm cubes
    1 tbsp Cooks’ Ingredients Tamari Soy Sauce, plus extra to taste
    3 tbsp Lee Kum Kee Premium Oyster Sauce
    2 tbsp Cooks’ Ingredients Chinese Rice Vinegar
    Steamed white rice, to serve
    10g coriander, roughly chopped
    1 tbsp black and/or toasted white sesame seeds



    1. Heat the chilli oil and the sesame oil in a large wok over a high heat until lightly fragrant, then add the garlic, ground pepper and mushrooms.

    2. Cook for 5 minutes, turning constantly, until the mushrooms are golden.

    3. Add the tofu and fry for a minute before adding 1 tbsp soy sauce, the oyster sauce and rice vinegar. Continue to cook for 5 minutes, then remove from the heat. Add more soy sauce to taste.

    4. Serve over steamed rice, scattered with chopped coriander and sesame seeds.


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