Mapo Tofu Recipe

mapo tofu


  • 1 pound regular tofu (tender ones)
  • 1/2 cup minced meat-beef or pork
  • 1 and 1/2 tablespoons Doubanjiang
  • 1 teaspoon fermented black beans (also known as dou-chi and fermented soya beans)
  • 1/2 teaspoon salt for soaking the tofu cubes
  • 1 teaspoon Sichuan peppercorn or peppercorn powder
  • 1/2 tablespoon light soy sauce
  • 1/2 cup of water or broth
  • 2 tablespoons cooking oil
  • 1 tablespoon rice wine
  • 3 scallions, finely chopped
  • 1/2 cup of ground beef or pork
  • 2 garlic cloves,finely chopped
  • Water starch

  • 4 tablespoons water
  • 1 tablespoon starch


  • Cut tofu into 2cm square cubes. Sock it in salty water for about 10 minutes. Drain and set aside.
  • Heat up around 1 tablespoon of oil in a frying pan, pour in the ground meat when the oil is hot, fry it until cooked. Take the meat out and set aside.
  • Heat up another tablespoon of oil over medium fire; fry doubanjiang, garlic and fermented black beans until the aroma starts to release.
  • Turn up the fire and add tofu cubes in. Add around 1/2 cup of water or broth,rice wine and soy sauce. Wait for boiling. Taste the dish at this step to see whether any extra salt is needed.
  • Stir the water starch in. Simmer around 2 minutes with high fire until the sauce is thickened. Mix fried minced meat.
  • Sprinkle in Sichuan peppercorn powder and garnish with scallion before serve.


  • Please find the original here by Elaine.
  • Doubanjiang is a spicy, salty paste made from fermented broad beans, soybeans, salt, rice, and various spices. Doubanjiang exists in plain and spicy versions, with the latter containing red chili peppers and called la doubanjiang.
  • Douchi (Chinese: 豆豉) is a type of fermented and salted black soybean.