Irish Wagyu Beef Mapo Tofu

Wed, 10 June 2026

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 bite.

Ingredients

300g firm tofu, cut into cubes

180g Irish Wagyu beef mince or (wagyu burger meat and break up)

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)

1 tbsp light soy sauce

1 tsp dark soy sauce

1 tsp sugar

200ml chicken stock

1 tsp ground Sichuan peppercorns

1 tbsp potato starch

2 tbsp cold water

Garnish

1 tbsp sliced spring onion greens

Pinch of extra Sichuan pepper

Steamed jasmine rice

2 baby gem lettuces (leaves separated)

Method

Blanch the tofu in simmering water for 2 minutes, then drain.

Heat a wok over high heat and add the oil.

Add the Wagyu mince and cook for 3 4 minutes until browned and slightly crispy.

Add the garlic, ginger and white parts of the spring onions. Fry for 30 seconds.

Stir in the doubanjiang and cook for 1 minute.

Add the soy sauces, sugar, stock and Sichuan pepper. Bring to a simmer.

Gently add the tofu and simmer for 5 minutes.

Stir in the cornflour slurry until the sauce becomes glossy and coats the tofu.

Stir in the cornflour slurry until the sauce becomes glossy and coats the tofu.

Finish with fine sliced scallions and extra Sichuan pepper.

Serve with rice or lettuce cups, or both

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.