Easy Mapo-Style Tofu Rice
Steps
- 1
Cook the rice. Cut the tofu into 2 cm cubes.
- 2
Fry the garlic and ½ teaspoon chili flakes in 1 teaspoon oil for 30 seconds.
- 3
Add 150 ml water and 1½ tablespoons soy sauce, bring to a simmer, then slide in the tofu and simmer gently for 4 minutes.
- 4
Stir the corn flour into 1 tablespoon cold water, add to the pan, and bubble until glossy. Spoon over the rice with spring onion.
Easy substitutions
No Chili flakes?
Try Chili bean paste, if you have it.
Storage & leftovers
Cool leftovers within 1 hour, refrigerate, and eat within 1 day. Reheat only once, until steaming hot all the way through.
Student tip
A simplified version without chili bean paste. Stir gently so the tofu cubes stay whole.
Prices are estimates and vary by shop and location. Recipe content is user-submitted and not reviewed for allergens or dietary accuracy — check ingredients yourself before cooking.