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Mapo Tofu

Authentic Mapo Tofu Recipe

Mapo Tofu is a traditional Chinese dish originating from the Sichuan Province highlighting the Sichuan “spicy” characteristics.
Course Main Course
Cuisine Chinese
Prep Time 1 hour
Cook Time 15 minutes
Servings 1


  • 2 quartets gypsum tofu
  • 1 clove of garlic
  • 10 g piece of ginger about the same size as the garlic clove
  • 3 tablespoons Spicy Oil about 60 ml
  • 1 tablespoon Pixian bean paste about 12g
  • 1 teaspoon Fermented Black Beans
  • 10 g Sichuan pepper
  • 75 ml pig or beef bone soup stock
  • ½ teaspoon soy sauce
  • ½ teaspoon salt
  • 1 teaspoon seasoning powder
  • ½ teaspoon garlic powder
  • 40 g Wet starch
  • 10 g red chili flakes
  • 1 green onion chopped
  • ½ teaspoon fresh coriander for garnish


  • Cut the tofu into 2.5cm cubes.
  • Boil about 1 L of water with 2 teaspoons of salt and cook the tofu for 2-3 minutes to bring out the bean flavor.
  • Scoop out the tofu out of the water with a hand-held sieve to drain.
  • Finely chop the ginger and garlic.
  • Add 2 tablespoons of Spicy Oil to a clean wok.
  • When the oil is hot, sauté the garlic and ginger.
  • Add the Fermented Black Beans, bean paste, and Sichuan pepper, and stir until the aromas are released.
  • Add the pig bone soup stock.
  • Bring the stock to the boil, add the tofu cubes and stir gently with a wooden spatula to coat the tofu evenly.
  • Next add the salt, soy sauce, seasoning powder and garlic powder and stir.
  • Gradually add the wet starch a third at a time, blending it in well each time before adding the next third. Stir until the mixture thickens.
  • Pour in the tablespoon of Spicy Oil.