Mapo Tofu Cantonese Recipe

Recipe by Cee NgCourse: MainCuisine: ChineseDifficulty: Easy


Prep time


Cooking time





This mapo tofu recipe made Cantonese style is a staple for when I want to cook dinner and lunch in less than 30 minutes! This recipe is cooked in a wok. It serves for two people and leaves leftovers for two lunches.


  • 1/2 Kilo Pork Mince

  • 1 Box of Soft or Silken Tofu

  • 1/3 Hoisin Sauce

  • 1/4 Spicy Black Bean Sauce

  • 1/3 Oyster Sauce

  • 1 tbsp white sugar

  • 1/2 glass of water

  • 2 big cloves of garlic, minced

  • 3 tbsp of vegetable oil

  • 1 green onion for garnish

  • 1 fresh red birds-eye chili


  • Prep all ingredients + sauces beforehand before cooking
  • Fill the bottom circle of wok with 3 tbsp of oil + freshly chopped chili
  • Add mince, cook for 3-4 minutes
  • Add garlic to lightly brown
  • Add the x3 sauces (hoisin, spicy black bean sauce, and oyster sauce)
  • Add 1 tbsp white sugar
  • Add water and tofu. Put on high heat until it boils
  • Flip over the tofu (do not stir, or tofu will break – its okay if some break)
  • Garnish with green onions
  • Done! 🙂 Serve over white or brown rice.


  • Feel free to remove the white refined sugar altogether. Also, you can interchange it with beef mince rather than pork mince – or just tofu by itself, but classicly pork mince together combined with tofu are the main ingredients.
  • I prefer soft tofu over silken tofu so it doesn’t break as much when stirring.
  • You can substitute the ground pork meat with beef.
Cee Ng

Hello, I’m Cee! I’m a lifestyle blogger during my downtime and a consultant and producer during the day. This blog is to share experiences in travel, work, beauty, relationships, cooking, shopping and lifestyle tips that I hope can inspire you to live the best version of yourself in whichever stage you are in life and have fun with no regrets!