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Szechuan tofu with Mabo pork sauce



  • Put the black beans in a bowl, cover with cold water and set aside for 20-30 mins. Then drain, rinse and roughly chop.
  • Put the chillies, garlic, ginger and black beans in a large bowl with the rice wine vinegar, 3 tbsp soy, 1 cup Chinese wine, the Hoisin and chilli bean sauce. Whisk well and set aside for 1-2 hours to develop flavours.
  • Mix the mince with the 5-spice and a good splash of Chinese wine until well combined. Then refrigerate for 1-2 hours.
  • When ready, heat a little oil in a wok (or large heavy-bottomed pan) and cook the mince until sealed, stirring and mashing as you do so.
  • Then add some of the black bean sauce with ½ cup stock and cook down, adding more of the sauce as you do so, stirring well between each addition.
  • At the same time, heat a thin layer of oil in another pan and fry the tofu until golden on all sides. Remove.
  • Add the bok choy, bean shoots and asparagus to the pan with a good splash of stock and a little soy. Toss well and briefly cook until crisp-tender.
  • Then transfer everything to a large bowl and gently toss until well combined.
  • Serve on one large plate (or in individual bowls) with steamed rice on the side.
  • nb.  Any variety of green vegies can be used.




  • 2 tbsp Chinese black beans
  • 2-3 small red chillies, seeded & finely sliced
  • 2 large garlic cloves, crushed
  • 1 knob of ginger, finely chopped
  • 2 tbsp rice wine vinegar
  • salt-reduced soy sauce
  • Chinese rice wine
  • 1/3 cup Hoisin
  • 2/3 cup chilli bean sauce
  • 750 gm minced pork
  • 1 heaped tspn Chinese 5-spice powder
  • peanut or vegie oil
  • 1 cup chicken stock
  • 375 gm firm dry packed tofu, cut into even cubes
  • inner leaves of 2 bok choy
  • a good handful of bean shoots
  • 6-8 asparagus, sliced on the diagonal


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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