Creamy Mapo Tofu Salad made with crunchy cabbage, warm spicy pork mince, and a smooth tofu dressing. This quick, flavorful, Sichuan-inspired salad is perfect for a weeknight meal or using up leftovers, and an easy, delicious way to get your fiber. Bold, savory, and absolutely addictive!
Table of Contents
Turning Leftovers in to Salad
Some of my favourite recipes come from using up leftovers, which is why I love mixing whatever I have in the fridge to make a quick meal. This is one of those recipes.
By the end of the week I usually have some produce that needs to be used up, a protein that needs to be cooked (or something that’s been sitting in my freezer for far too long), and leftovers from earlier in the week. This week the ingredients I had in my fridge were cabbage, tofu, and leftover mapo mince. And can we consider leftovers an ingredient? Since technically it’s already cooked and sitting in one container ready to go 🤣.
I’ve been seeing the viral creamy mapo tofu udon going around lately and because I had the tofu separate from the prepped spicy pork mince, I thought it would be a good time to try it out. I mean, I knew it would be good. I’ve always loved using tofu as a creamy base as a dairy-free substitute, and I LOVE mapo tofu. While I also love udon noodles (best type of noodles IMO), I really wanted to use up the cabbage I had in the fridge. So I figured, why not just toss everything into a cabbage salad?
And honestly… it was a solid move. The warm, savory mapo pork mince slightly softens the cabbage, while the blended tofu creates a creamy dressing that coats everything. It’s spicy, savory, crunchy, and super satisfying.
Ingredients and Substitutions
This recipe uses Chinese pantry and ingredient staples, so if you cook Chinese food regularely you should have eveerything on hand!
- Cabbage – I like using flat head cabbage (Taiwanese cabbage) for this salad because it’s more tender and slightly sweeter than regular green cabbage. The leaves are thinner, which makes it easier to eat raw in salads and they soften slightly when tossed with the warm mapo mince. If you can’t find it, regular green cabbage works just fine. You can also swap it with other vegetables like lettuce or spinach, or add extras like shredded carrots, julienned daikon, or cucumbers depending on what you have in your fridge.
- Ground pork – Ground pork is traditionally used in mapo tofu because the fat adds richness and carries the flavor of the spices really well. It creates that savory, slightly crispy mince that works perfectly with the creamy tofu dressing. You can also substitute it with ground beef, chicken, or turkey if that’s what you have on hand.
- Tofu – I recommend using soft tofu instead of silken tofu for this recipe. Soft tofu blends smoothly but still has enough structure so the dressing stays creamy and doesn’t water down the salad. Silken tofu can work, but it tends to release more liquid and can make the dressing thinner.
- Doubanjiang – Doubanjiang (doubanjang) is a fermented chili bean paste made from fermented broad beans, chili peppers, and salt. It’s a key ingredient in Sichuan cooking and gives mapo tofu its signature deep, savory flavor and red chili oil. You can usually find it at Chinese grocery stores or Asian supermarkets. If you don’t have it, you can substitute with chili crisp mixed with a bit of miso or gochujang for a similar salty, fermented flavor.
- The aromatic trifecta – Garlic, ginger, and green onion build the flavor base for the mapo mince. These aromatics add fragrance and depth to the pork and are a staple in many Chinese stir-fries.
- Sichuan peppercorns – Sichuan peppercorns give mapo tofu its signature mala flavor — a combination of spicy heat and a light numbing sensation. They have a citrusy, floral aroma that really makes the dish stand out. If you’re sensitive to the numbing effect, you can use a smaller amount or leave them out.
How to Make Creamy Mapo Tofu Salad
This creamy tofu cabbage salad comes together in just a few simple steps. Here’s an overview:
- Prep veggies: Slice the cabbage into thin strips or rough chop for more texture. Rinse and dry thoroughly so the salad stays crisp and the dressing doesn’t get watered down.
- Blend the tofu: Add the tofu, salt, and white pepper to a blender and blend until completely smooth and creamy.
- Make the meat mince (if you’re not using leftovers): Cook the pork and aromatics with doubanjiang and seasonings to create a flavorful mapo pork mince.
- Assemble: Add the warm mapo mince to the cabbage, pour the creamy tofu dressing over top, and toss everything together. Finish with chili crisp, green onions, and sesame seeds.
VIDEO: Watch How to Make It
Lisa’s Recipe Tips
- Add the mince while still warm: If you’re using firmer vegetables like cabbage, adding the mapo mince while it’s still warm helps slightly soften the cabbage and allows the flavors to coat everything better. If you’re using softer greens like lettuce or spinach, you can let the mince cool slightly before tossing everything together. This salad works well warm, room temperature, or even cold.
- Adjust the creaminess: Using soft tofu instead of silken tofu helps keep the dressing thick and creamy. Depending on how flavorful your mapo mince is, you can adjust the amount of tofu. If the mince is strong and salty, adding a bit more tofu will mellow it out. If the mince is lighter in flavor, you can use less tofu for a more punchy salad.
- Have blended tofu on hand: Keeping blended tofu in the fridge makes it really easy to throw together quick meals like this. It works great as a creamy dairy-free base for sauces, dressings, noodle dishes, or salads, and saves you from pulling out the blender every time.
How to Make Ahead and Store Leftovers
You can prepare parts of this recipe ahead of time for quick assembly.
Make ahead:
- mapo mince can be stored in the fridge for up to 3–4 days
- blended tofu dressing can be stored for 2–3 days
When ready to eat, simply reheat the mince and toss with the cabbage and tofu dressing. Once assembled, the salad is best eaten the same day, but leftovers can be stored in the refrigerator for 1–2 days. The cabbage will soften slightly but still taste great.
Recipe FAQ
Yes. Swap the pork for finely chopped mushrooms or plant-based ground meat.
It depends on the doubanjiang and chili crisp you use. You can reduce the spice by using less chili oil.
More Cabbage Recipes
- Yamitsuki Cabbage
- Kyabetsu-yaki (Japanese grilled cabbage pancake)
- Tonpeiyaki (cabbage pork omelette)
- Cabbage Fresh Rolls
- Japanese Cabbage Rolls
Enjoy! If you make this Creamy Mapo Tofu Salad recipe, I’d love to hear what you think! Leave a comment and rating below, and if you share it on social media, tag me on Instagram @Okonomikitchen. I can’t wait to see your creations!
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Creamy Mapo Tofu Salad
- Total Time: 25 minutes
- Yield: 2-3 servings
Description
Creamy Mapo Tofu Salad made with crunchy cabbage, warm spicy pork mince, and a smooth tofu dressing. This quick, flavorful, Sichuan-inspired salad is perfect for a weeknight meal or using up leftovers, and an easy, delicious way to get your fiber. Bold, savory, and absolutely addictive!
Ingredients
- 1/2 head (~450 g/1lbs) flat leaf cabbage
- 1 block (200-300 g) soft tofu*
- pinch of salt, to taste
- 2 pinches of white pepper, optional
- 1 cup mapo mince (from leftover mapo tofu or recipe below)
- chili crisp, green onions and sesame seeds for topping
Mapo Mince
- 1/2 tbsp oil
- 1/2 lbs (224 g) ground pork
- 1 tbsp doubanjang
- 1 tbsp garlic, finely minced
- 1 tbsp ginger, finely minced
- 1 green onion, thinly sliced
- 2 tsp Shaoxing wine
- 1/2 tbsp Chinese black vinegar
- 1/2 tsp sugar
- 1/2 tsp msg or chicken boullion powder, optional
- 1/2 tbsp chili crisp oil
- 1/4 tsp ground sichuan peppercorns
Instructions
- Prep the cabbage: Slice the cabbage into thin strips (or rough chop for more texture). Rinse and dry thoroughly to keep the salad crisp and prevent watering down the dressing. Transfer to a large bowl.
- Make the creamy tofu dressing: Add tofu, salt, and white pepper to a blender. Blend until completely smooth and creamy.
- Warm the mapo mince: Reheat leftover mapo mince or prepare it using the recipe below.
- Assemble the salad: While the mince is still warm, add it to the cabbage. Pour the creamy tofu dressing over top. Add chili crisp, green onions, and sesame seeds if desired.
- Toss & serve: Toss everything together until evenly coated. Taste and adjust seasoning if needed. Serve immediately, enjoy!!
Mapo Mince
- Cook the pork: Heat 1/2 tbsp oil in a wok or skillet over medium-high heat. Add the ground pork and spread it out. Let it sear undisturbed for 1 minute, then break it up and cook until lightly browned and some fat has rendered.
- Fry the doubanjiang: Lower heat to medium. Push the pork to one side and add the doubanjiang to the oil. Fry for 20–30 seconds until the oil turns red and fragrant.
- Add aromatics: Add garlic, ginger, and the white parts of the green onion. Stir-fry for 30–45 seconds until aromatic but not browned.
- Deglaze & season: Add Shaoxing wine, Chinese black vinegar, sugar, and MSG or chicken bouillon powder (if using). Stir well and cook for 30 seconds to let the alcohol cook off.
- Finish the mince: Reduce heat to low. Stir in chili crisp oil and ground Sichuan peppercorns. Add the green onion tops and cook for another 15–20 seconds.
- Adjust consistency (optional): If the mixture looks dry, add 1–2 tbsp water or stock to loosen it slightly. Taste and adjust seasoning if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main, Salad, Side
- Method: Stove Top
- Cuisine: Chinese-inspired, Sichuan-inspired fusion
Nutrition
- Serving Size: Entire recipe
- Calories: 1050
- Sugar: 9 g
- Sodium: 1900 mg
- Fat: 68 g
- Saturated Fat: 16 g
- Unsaturated Fat: 48 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 13 g
- Protein: 78 g
- Cholesterol: 165 mg
I’ve tried the tofu mapo udon and this salad version is just as goood I love the crunch I can eat a whole head of cabbage!