Mapo Dofu: Spicy Tofu With Meat Sauce (Szechwan Style)

Recipe by Tumerica
READY IN: 20mins


  • 2
    tablespoons sesame oil
  • 2
    tablespoons cooking oil
  • 1
    chopped sweet onion (can also use green onions)
  • 1
    tablespoon crushed garlic
  • 1
    lb ground turkey (can also use ground beef, pork, chicken, lamb)
  • 1
    tablespoon chili paste, to taste (we like Sriracha brand)
  • 1 12
    cups chicken stock
  • 2 -3
    tablespoons soy sauce (to taste)
  • 2 -3
    tablespoons sake (rice wine or other white wine)
  • 1
    tablespoon minced gingerroot
  • 2
    (14 ounce) containers silken tofu (drained and cut into cubes)
  • 3
    tablespoons cornstarch


  • In a large sturdy frying pan (preferably a 12" one), saute the onions and the garlic in the oils until onions are somewhat tender (saute less if using green onions).
  • Add in the ground meat and chop it up with your spatula as you stir-fry. Continue until meat is no longer pink (takes only a few minutes--do not overcook!).
  • Add in ginger, chili paste (to taste--leave it out if cooking for a toddler), sake or other wine, soy sauce, and chicken stock. Bring to a boil, skimming off fat, if needed.
  • Add in the cubed tofu and stir gently, while trying to avoid breaking up the cubes. Cook only until tofu is coated and hot (not long!).
  • Stir the cornstarch into a few tablespoons of water--just to moisten--and add this mixture slowly to the meat and tofu--stirring constantly.
  • Scoop heaping portions of the mapo dofu over steamed white rice and let guests add in more chili paste, if they desire.