mabo tofu

This easy mapo tofu recipe features soft tofu coated in a spicy and savory sauce with deep aromas from the garlic, green onion, and chilies. This incredibly flavorful tofu dish pairs perfectly with a bowl of steamed rice, and comes together quickly using a simple list of ingredients.

Easy 15-Minute Mapo Tofu

(450 grams) package soft tofu

vegetable oil

garlic (minced)

onion

chili (crushed)

chicken (pork, beef, or finely chopped mushrooms)

tbsp Doubanjiang (spicy bean paste)

chicken stock (or water)

oyster sauce (or soy sauce)

tsp each dark soy sauce, sugar, and ground sichuan pepper (see notes below)

cornstarch (mixed with 2 tbsp water,

tsp sesame oil

Cut tofu into small 1-inch cubes. Bring a pot of water to a boil and add a generous pinch of salt. Reduce the heat to a gentle simmer, add your tofu, and cook for 1 minute. Drain and set aside.

Heat oil in a wok over medium heat. Add garlic, white parts of green onion, and dried chili and cook for 30 seconds or until fragrant. Add minced meat and cook for about 2 minutes while breaking up the meat with a spatula.

Add doubanjiang and fry for another minute, stirring well to combine. Add chicken stock and season with oyster sauce, dark soy sauce, sugar, and ground sichuan pepper. Stir to combine and cook for 2 minutes.

Add cornstarch slurry and stir continuously until thickened. Season with salt if needed, and carefully stir in your tofu. Remove from heat and add sesame oil to finish.

Transfer to a bowl, sprinkle with reserved green onions, and serve immediately over a bowl of steamed rice. Enjoy!

Healthy, nutritious popular Sichuan mapo tofu recipe made with minced meat, tender tofu, and savoury spicy mapo sauce. Serve it with a bowl of plain rice or noodles. Super delicious!

Spicy Sichuan Mapo Tofu

200 gram Tofu block (Firm or medium-firm tofu

Chicken mince (Or beef, pork,

tbsp Garlic (Finely chopped)

2-3 Spring onions (Cut thin slices)

Water (Warm water/ low-sodium chicken stock

tbsp Oil (Vegetable or neutral flavour oil)

tsp Corn starch ((mixed it with 2 tbsp of water))

soy sauce ((

Shao Xing wine (Chinese cooking rice wine

Chilli powder (Or paprika powder)

tbsp Crushed chillies (dried crushed chilli flakes)

Sichuan peppercorns (Crushed or grinded)

tbsp Fermented black beans (Douchi

2-3 tbsp Chilli bean paste (La Doubanjiang

tsp Sugar ((optional))

Prepare and gather the ingredients, before you heat the wok. First, heat the wok/pan over medium heat, drizzle oil and saute the garlic and ginger for a few seconds until fragrant.

Next, add the fermented black beans and follow with the crushed chillies and Sichuan peppercorns. Cook for a few seconds until fragrant. Stir in chilli powder and chilli bean paste.

Place the minced meat and stir fry everything well until the meat is dry and crisp up.

Then pour the warm water in and bring it to simmer. Season the dish with soy sauce, Shao Xing wine, and sugar.

Now add the tofu cubes and stir it gently to combine well with the sauce. Continue cook with low medium heat for another 10 minutes or until the tofu is cooked through.

Add cornstarch slurry to the sauce and stir it gently. Once the sauce starts to get thicken, turn off the heat and finish with chopped spring onions.

Serve immediately while hot with plain rice or noodles.

Top 2 mabo tofu recipes from across the web

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Top Tags

Easy 15-Minute Mapo Tofu

Spicy Sichuan Mapo Tofu

Top 2 mabo tofu recipes from across the web

The most viewed mabo tofu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy 15-Minute Mapo Tofu

Spicy Sichuan Mapo Tofu

The most viewed mabo tofu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine