Ma po tofu jaffles

Ma po tofu jaffles with mayonnaise and chilli.
Ma po tofu jaffles with mayonnaise and chilli. Photo: Katrina Meynink

The objective here is to find beautiful silken tofu (I used The International Organics Society silken Japanese organic tofu). Its soft reprieve is the perfect partner to the punching flavours of the mince. Note: There will be leftover mince and tofu but with a few days gestation in the fridge these are the gifts that keep on giving.



300g pork mince

1 tbsp soy sauce

1 tbsp kecap manis

1 tsp sesame oil

1 x 4cm piece ginger, finely chopped

1 large clove garlic, finely chopped


1 tbsp soy sauce

1 tbsp kecap manis

1 tbsp oyster sauce

1 tbsp shao hsing cooking wine

1 tsp ground coriander seeds

To assemble

2 tbsp finely chopped coriander leaves

2 tbsp finely chopped spring onion

12 slices white bread

200g silken tofu, sliced 1cm-thick, lengthways

Dipping sauce (optional)

¼ cup Kewpie mayo

½ -1 tbsp chilli hot sauce (or to taste)


Add the pork mince, soy sauce and kecap manis to a bowl, working the sauce into the mince with a spoon. Place a frypan over medium heat. Add the sesame oil, ginger and garlic and cook until fragrant. Add the mince, using a wooden spoon to break up the mince as you cook. Then add the sauce ingredients and continue to cook until it has mostly reduced – it should darken and become a runny, jammy consistency. Remove from the heat and add the coriander and spring onion.

Place a slice of white bread on a flat surface. Butter it generously then turn over, buttered side down. Cover with one to two heaped tablespoons of the pork mixture and enough slices of tofu to cover. Gently cover with another slice of buttered bread. Repeat with remaining bread and ingredients. (You will haver mince mixture left over.)

Place in a jaffle maker and cook until golden and toasted. Serve with dipping sauce, if desired

More toastie and jaffle recipes

Find more of Katrina Meynink's recipes in the Good Food Favourite Recipes cookbook.

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