Mapo Tofu Salad

Name: Mapo Tofu Salad
Total time: 40 minutes
Yield: 4 servings
Ingredients: 1 Tbsp. doubanjiang or black bean sauce; 1 tsp. sugar; 2 Tbsp. hot water; 1 garlic clove, grated; 1" (2.5 cm) piece fresh ginger, peeled and grated; ½–1 tsp. Sichuan peppercorns, crushed, to taste; 1 Tbsp. sesame oil; 1 Tbsp. neutral oil, such as sunflower or grapeseed; 2 tsp. rice vinegar; ½ tsp. sea salt; ⅓ cup (60 g) cornstarch or potato starch; Sea salt and black pepper; 1 (14-oz./400 g) block extra-firm tofu, drained, patted dry, and cut into 1" (2.5 cm) cubes; Neutral oil, such as sunflower or grapeseed; ½ small (about 1 lb./450 g) cabbage, core removed and cut into 1" (2.5 cm) chunks; 1 or 2 dried whole chiles, or ½ tsp. red chile flakes, to taste; 1 garlic clove, grated; 3 tsp. rice or black vinegar; 1 tsp. sesame oil; 1 Tbsp. toasted white sesame seeds; 2 scallions, finely sliced

By Hetty Lui McKinnon

September 16, 2025

Photo by Hetty Lui McKinnon

Mapo tofu is a treasured dish in my family repertoire—I shared my mum’s vegan version in To Asia, With Love—and it is a dish that I have continued to tinker with over the years. This salad is inspired by the flavors of mapo tofu, but the textures are quite different. The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning. Doubanjiang (or black bean sauce) and Sichuan peppercorns deliver big, tingly flavors—if you find the sauce too intense, add a bit more water to even out the flavors.

Recipe notes

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