Family Friendly Mapo Tofu (non-spicy)

This recipe is a non-spicy alternative to the classic Sichuan Mapo Tofu dish. Packed with sweet and savoury flavours, it is a wonderful family friendly option that will have your children reaching for more! The recipe only requires 30 minutes to prep and cook, perfect for those busy weeknights. This tofu and sauce combination is best paired with a fluffy white rice bowl.

Recipe by Natalie Ho @mylittlesecrets_ca

4 servings
Prep Time
10 min
Cook Time
30 min
Total Time
40 min


  • 2 cups of U.S.-grown white rice, washed and drained
  • 1 package of medium-firm tofu, cubed (you can also use soft/silken, but it may break apart more while cooking)
  • 1 lb (450 g) minced pork
  • 3 sprigs of green onions diced (reserve some for garnish)
  • 2 tbsp (30 mL) soy sauce
  • 1 tbsp (15 mL) sesame oil
  • 1 tsp (5 mL) sugar
  • 2 tbsp (30 mL) five spice powder
  • 1 cup (250 mL) chicken broth
  • ½ cup (125 mL) of Korean kalbi or bulgogi marinade sauce
  • 1 cup frozen peas
  • Cornstarch slurry (as needed to thicken)


  1. Cook rice following directions on package.
  2. While rice is cooking, combine pork, with soy sauce, sesame oil and sugar.
  3. Heat pan on medium high, add oil. Once hot, fry garlic and green onions for 1-2 minutes until fragrant. Add minced pork and cook for 3-4 minutes. Add five spice powder, followed by tofu and stir.
  4. Combine chicken broth and marinade sauce in bowl and add to pan. Cook for 2-3 minutes and add cornstarch slurry to pan and the frozen peas. Bring to boil. Reduce heat to low and cover for 5 minutes.
  5. Serve over rice and garnish with additional green onions.


Use a rice cooker or a pressure cooker’s rice function to yield the best results.