11/06/2026
IRISH WAGYU BEEF MAPO TUFO
Rich Irish Wagyu beef mince and silky tofu in a spicy Sichuan chilli bean sauce, finished with spring onions and Sichuan pepper. Served with steamed jasmine rice or crisp baby gem lettuce cups for a lighter, fresher bite.
Premium irish beef and Irish made tofu serve in a street food style bites.
Ingredients
* 300g firm tofu, cut into cubes
* 180g Irish Wagyu beef mince
* 1 tsp rapeseed oil
* 2 cloves garlic, finely chopped
* 10g fresh ginger, finely chopped (about 1 tbsp)
* 2 spring onions, sliced
Sauce
* 1½ tbsp doubanjiang (Sichuan chilli bean paste)
* 2 tbsp light soy sauce
* 1 tsp sugar
1 tbsp oyster sauce
2 tbsp Chinese black vinegar
* 200ml chicken stock
* 1 tsp ground Sichuan peppercorns
Cornflour Slurry
* 1 tbsp cornflour
* 2 tbsp cold water
Garnish
* 1 tbsp sliced spring onion greens
* Pinch of extra Sichuan pepper
* Steamed jasmine rice
Method
1. Blanch the tofu in simmering water for 2 minutes, then drain.
2. Heat a wok over high heat and add the oil.
3. Add the Wagyu mince and cook for 3–4 minutes until browned and slightly crispy.
4. Add the garlic, ginger and white parts of the spring onions. Fry for 30 seconds.
5. Stir in the doubanjiang and cook for 1 minute.
6. Add the soy sauces, sugar, stock and Sichuan pepper. Bring to a simmer.
7. Gently add the tofu and simmer for 5 minutes.
8. Stir in the cornflour slurry until the sauce becomes glossy and coats the tofu.
9. Finish with fine sliced scallions and extra Sichuan pepper.
Serve with rice or lettuce cups, I’d allow:
* 2 baby gem lettuces (leaves separated)
The contrast of the hot, spicy Mapo Tofu with cold crunchy lettuce is absolutely delicious and makes it feel a little lighter, particularly during warmer weather.
