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Fiery Szechuan Explosion: Turbocharged Mapo Tofu

Mapo Tofu

About the Dish:

Mapo Tofu is a popular Chinese dish from the Sichuan province. It is a spicy and flavorful dish that combines tofu, minced meat, and a rich and spicy sauce. The dish gets its name from the pockmarked (ma) old lady (po) who supposedly invented it. The dish is known for its tongue-numbing spiciness and is often enjoyed with steamed rice.

Nutrition Information:

Nutrient Amount
Total Fat 10g
Saturated Fat 2g
Trans Fat 0g
Cholesterol 30mg
Sodium 800mg
Total Carbohydrates 20g
Dietary Fiber 5g
Sugars 6g
Protein 15g


Ingredient Quantity
Tofu 1 block
Minced Meat (pork or beef) 200g
Fermented Black Beans 1 tablespoon
Sichuan Peppercorns 1 teaspoon
Chili Bean Paste 2 tablespoons
Garlic 3 cloves
Ginger 1 tablespoon
Green Onion 2 stalks
Chicken Stock 1/2 cup
Soy Sauce 2 tablespoons
Cornstarch 1 tablespoon
Vegetable Oil 2 tablespoons

Cooking Instructions:

  • Step 1: Cut the tofu into small cubes and set aside. Finely chop the garlic, ginger, and green onion.
  • Step 2: Heat the vegetable oil in a wok or deep skillet over medium heat. Add the minced meat and stir-fry until browned.
  • Step 3: Add the garlic, ginger, and green onion to the wok and stir-fry for another minute. Add the fermented black beans and Sichuan peppercorns. Stir-fry for another minute.
  • Step 4: Add the chili bean paste and stir-fry for a few seconds to release its flavors. Pour in the chicken stock and soy sauce. Bring to a simmer.
  • Step 5: Gently slide the tofu cubes into the wok and simmer for 5-7 minutes, until heated through.
  • Step 6: In a small bowl, mix the cornstarch with a tablespoon of water to make a slurry. Add the slurry to the wok and stir gently to thicken the sauce.
  • Step 7: Remove from heat and garnish with chopped green onion. Serve hot with steamed rice.

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