• Prep time 15Min
  • Cook time 20Min
  • Technique Stir Fry
  • Meat Lamb
  • Cut
  • Serves 4

Asian flavours that pack a punch! Lamb Mapo Tofu. Simple, tasty, and it's sure to please.



  • 400 g Lamb mince
  • 2 tsp Sichuan peppercorns
  • 1 tsp sesame oil
  • 2 cloves garlic, crushed
  • 3 cm piece ginger, peeled, finely grated
  • 2 tbsp Chinese rice wine vinegar
  • 1 tbsp chilli paste
  • 1 cup vegetable stock
  • 1 tbsp soy sauce
  • 1 tsp caster sugar
  • 300 g firm tofu, cut into 3cm cubes
  • 150 g snow peas, finely sliced
  • 125 g baby corn, halved
  • 1 broccoli, cut
  • 180 g udon noodles
  • 2 green onions, thinly sliced, to serve 



1. In a small fry pan, dry fry the Sichuan peppercorns over low heat for 1 to 2 minutes or until fragrant. Crush lightly in a mortar and pestle.

2. Heat the oil in a wok or large frying pan over medium-high heat and cook mince for 3 to 4 minutes or until browned. Add garlic and ginger and cook for 1 minute. Add rice wine vinegar and chilli paste and cook for 1 minute. Add stock, bring to boil then add soy sauce and sugar. Reduce heat, gently add tofu and stir to coat. Simmer for 7 to 8 minutes or until sauce reduces, adding snowpeas, corn and broccoli for final 2 minutes.

3. Meanwhile, prepare noodles according to packet instructions. Drain.

4. Divide noodles between bowls and top with mince mixture. Sprinkle with peppercorns and green onions to serve.