Skip to main content

Mapo Tofu (麻婆豆腐)

The versatile and delicious soft Tofu, I just love eating it and so does my family. There are so many ways to prepare tofu as many of you probably know. For this recipe, I have opted to use minced pork, and added some fermented black bean. The result was great. I'm sure it will undoubtedly taste great as well with minced beef or chicken.

*This is an updated post with a video cooking guide. (Previously posted on 05/04/09)

Mapo Tofu


3 Small Blocks (about 450 g) of Soft Tofu
3 Stalks Scallions/Green Onion, chopped (white part)
2 to 3 Tbsp Groundnut Oil
100 grams Minced Beef/Pork/Chicken
1 Tbsp Chopped Ginger
1 Tbsp Chopped Garlic
1 1/2 Tbsp Sichuan Chili Bean Paste/Sauce (toban djan)
1 Tbsp Black Fermented Black Beans, chopped
1/2 tsp Chili Powder
1 Tbsp Cooking Wine
1 Cup Chicken Stock
Sea Salt to taste
1 Tbsp Corn Starch mixed with 2 Tbsp Cold Water
3 Stalks Scallions/Green Onion (green part) for sprinkling
1/4 tsp Ground Sichuan Pepper


Cut the beancurd into 1 to 1 1/2 inches cubes and leave to steep in a salted simmering water, for about 3 to 5 minutes. Remove and set aside.

Season the wok, then add the groundnut oil and heat over a high flame until smoking. Add the minced beef/pork/chicken and stir-fry until it is crispy and a little brown, but not yet dry.

Turn the heat down to medium, add the chopped garlic, ginger and scallions (white part) and stir fry until fragrant. Then add chili bean paste, fermented black beans, chili powder, and stir-fry for about 30 to 40 seconds, until they are fragrant and the chilies have added their color to the oil.

Add Chinese cooking wine (Shaoxing). Pour in the stock, stir well and add the drained tofu. Mix it in gently by pushing the back of your ladle or wok scoop gently from the edges to the center of the wok - do not stir or the tofu may break up. Simmer for about 5 to 6 minutes, until the tofu has absorbed the flavors of the sauce.

When they are just cooked, add the corn starch mixture and mix well, until the sauce has thickened enough to cling glossily to the meat and tofu. Add the scallions (green part) and gently stir in. Finally, scatter with ground Sichuan pepper and serve immediately.


  1. I had this dish once and was wondering how to make it!

  2. @Liz: Now, do try the recipe:)

  3. this looks really delicious! thank you for posting!

  4. Nice looking mapo tofu! It is one of my favorites. It is so full of flavour!

  5. Thank you! I made a vegetarian version of this recipe last week and was very happy with the results!


Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.


I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W