beeftofutomato
Sheldo-Style Mapo Tofu
An everyday Mapo tofu with crisp minced beef, soft tofu, Pixian chilli-bean paste and numbing Sichuan peppercorn.
From YouTube · Jul 17, 2025
An everyday Mapo tofu with crisp minced beef, soft tofu, Pixian chilli-bean paste and numbing Sichuan peppercorn.
15 min
Prep time
15 min
Cook time
30 min
Total time
4 servings
Yield
Ingredients
15 ingredients- 3 tbsp (42g) neutral cooking oil
- 340g (3/4 lb) regular minced beef
- 1 1/2 tsp soy sauce
- 3 tbsp (60g) Pixian chilli bean paste, finely chopped
- 3 garlic cloves (about 12g), minced
- 2 1/4 tsp (6g) Sichuan chilli flakes
- 360ml (1 1/2 cups) water
- 1 1/2 tsp chicken bouillon powder
- 700g medium-firm soft tofu, cut into 2cm cubes
- 1 1/2 tbsp cornflour
- 3 tbsp water, for the cornflour slurry
- 1 1/2 tsp (11g) tomato ketchup
- 2 1/4 tsp ground Sichuan peppercorns, plus more for serving
- 4–5 spring onions, cut into 2.5cm lengths
- Cooked rice, optional, to serve
Method
18 steps- Heat the neutral oil in a wide frying pan or wok over medium heat until shimmering.
- Add the minced beef and break it apart with a spatula.
- Add the soy sauce and continue frying for approximately 5 minutes, until the beef is deeply browned and slightly crisp.
- Reduce the heat to medium-low and add the Pixian chilli bean paste.
- Cook for approximately 2 minutes, stirring constantly, until the paste is toasted and the oil turns red.
- Add the garlic and chilli flakes and cook for 1 minute, until fragrant.
- Increase the heat to medium and add the water and chicken bouillon powder.
- Bring the sauce to a gentle simmer.
- Add the tofu cubes and reduce the heat to medium-low.
- Simmer for 3–5 minutes. Gently push the tofu through the sauce with the back of a spatula rather than stirring vigorously.
- Mix the cornflour with 3 tablespoons water and stir until completely smooth.
- Increase the heat to medium and stir the slurry again immediately before using.
- Add the slurry gradually in several additions, allowing the sauce to cook for approximately 30 seconds between additions.
- Stop adding slurry when the sauce is thick, glossy and clings to the tofu.
- Turn off the heat and add the ketchup, ground Sichuan peppercorns and spring onions.
- Fold everything together gently and allow the residual heat to soften the spring onions.
- Divide among four shallow bowls and finish with additional ground Sichuan peppercorn.
- Serve with hot cooked rice if desired; rice is not included in the nutrition calculation.
Recipe notes
Helpful tips
- Brown the beef until deeply coloured for the best flavour.
- Toast the chilli-bean paste until the oil turns red.
- Push the tofu gently through the sauce rather than stirring vigorously.
- Add the cornflour slurry in stages and stop once the sauce is glossy and clings to the tofu.
Equipment
- Wide frying pan or wok
- Spatula
- Knife
- Chopping board
- Small bowl for the cornflour slurry
Storage
Cool promptly and refrigerate in an airtight container for up to 3 days. Reheat gently until piping hot. Freezing is not recommended because the tofu texture may change.
Additional tips
- Pixian chilli bean paste, soy sauce and chicken bouillon are salty, so do not add extra salt before tasting. Sichuan peppercorn and chilli quantities can be reduced for a milder dish.
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