Mapo Tofu

With Huan

"One of the most famous Sichuan dishes with such a rich flavour! " Surprisingly it's very easy to cook 


- +
  • Imperial
  • Metric
  • 400 g Tofu
  • 3 Garlic Cloves
  • 3 Spring Onions
  • 1 tbsp Sichuan Pepper
  • 30 g Sichuan Chilli Bean Paste
  • 2 tbsp Corn Starch
  • 1 tbsp Sugar
  • 30 ml Cooking Oil
Chinese VE



Nutrition per serving

Step 1

Gently cut tofu into small cubes (Choose firm and not the silky one as they break easily)

Step 2

Add some water in corn starch and mix them well

Step 3

Finely chop some garlic and spring onions

Step 4

Heat up oil in a wok, add chopped garlic and spring onions, fry until they turn golden

Step 5

Now add Sichuan chilli bean paste and fry for 2-3 minutes until it is fragrant

Step 6

Add tofu and stir gently until every piece is covered in chilli bean paste

Step 7

Add corn starch mixture and sugar to the tofu

Step 8

Stir for a couple of minutes then cover with a lid and let tofu cook for 2-3 mins

Step 9

Put tofu in a plate and add some ground Sichuan pepper and sprinkle some chopped spring onions on top

Step 10

Heat up a small pan, when it's hot add some cooking oil

Step 11

When the oil starts to smoke, pour it on the top of tofu, this immediately makes the fresh spring onion sizzle

Step 12

Mapo Tofu is ready, you can eat with rice or noodles. Enjoy!

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Did You Know?

Native to China, tofu has been around for 2000 years and is low in calories per serving, and it is a great source of protein, Iron, and calcium or magnesium. Frozen tofu is a delicacy and is called thousand layered tofu

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