Mapo Tofu (麻婆豆腐)

  • Mapo Tofu (麻婆豆腐)
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Rated 5 out of 5 based on 4 votes


  • 600 g silken firm tofu
  • 300 g minced pork or beef
  • 1 Tbls cooking oil
  • 2 tspn minced garlic
  • 2 Tbls spicy soy bean sauce
  • 2 tspn soy sauce
  • 2 tspn sugar
  • 200 ml chicken stock
  • 1 Tbls cornflour
  • 2 Tbls sichuan chilli oil
  • 1 tspn ground sichuan pepper
  • 1 Tbls chopped spring onions


1. Sliced the tofu into 2cm cubes.
2. Heat a pan of water until it reaches just below boiling point. Add tofu cubes and scald for 2 minutes.
3. Remove, drain and set aside.
4. Heat a tbsp of cooking oil in a wok under medium high heat. Add minced pork or beef until it’s browned and cook.
5. Add garlic and spicy bean sauce and stir-fry for a further 1-2 minutes until fragrant.
6. Reduce heat to medium low heat. Add tofu, soy sauce, sugar and chicken stock. Give it a gentle stir, cover with lid and bring it to a slow simmer.
7. Remove the lid, add the cornflour mixed with 2 tbsp water, give it a quick stir until mixture is thicken.
8. Turn off the heat, sprinkle with ground Szechuan pepper and chopped spring onions. Ladle the Chilli oil.
9. Serve immediately with steamed rice.

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  • I added some Shao Xing and water instead of chicken stock. So good!


    by Camellia Aebischer on 30/10/2012, 09:10
    Camellia Aebischer
  • Looks amazing :)


    by Matt Cook on 29/01/2013, 22:24
    Matt Cook