mapo tofu

mapo tofu
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By Wzp123

There are many ways to prepare Tofu : boiled, stewed, pan-fried or deep-fried, but if it’s for dinner, Mapo Tofu is the best. Soft and tender tofu, with minced beef, both vegetable and animal proteins, the taste is adjusted according to your own taste, some numb and some spicy, most of the rice.

Is Chinese mapo tofu healthy?

Ma Po Tofu is of course healthy, it’s a bit spicy and appetizing, very tasty and smooth, yummy!

What is special about mapo tofu?

What makes Mapo Tofu so special is its unique flavor. Numb, spicy, hot, fragrant, crispy, tender, fresh and alive, these words perfectly explain its taste.


  • 1 pot
  • 1 induction cooker
  • 1 Stir frying spoon


  • 300 g Silky tofu
  • 50 g ground beef
  • a tablespoon Pixian Doubanjiang
  • Appropriate amount Sichuan peppercorn
  • Appropriate amount white sugar
  • Appropriate amount dried red chili pepper
  • Appropriate amount salt
  • Appropriate amount Sunflower seed oil


  • Cut the soft tofu into 1cm square pieces and soak in boiling water with salt for a while.
    Steps for making Mapo Tofu
  • Put the Sichuan peppercorns into the pot, dry roast them over medium heat until they become fragrant, then let them cool, place them on the chopping board and crush the Sichuan peppercorns with a rolling pin.
    Steps for making Mapo Tofu
  • Put oil in the pot, when the oil temperature rises, add the minced beef and stir-fry until the beef changes color and spreads. Add the Pixian bean paste, then sprinkle with chopped dried red pepper, and slowly stir-fry the red oil.
    Steps for making Mapo Tofu
  • Put the tofu cubes in, add an appropriate amount of warm water and cook for a while, then coat with a thin layer of gravy with water starch, turn off the heat and serve.
    Steps for making Mapo Tofu
  • Sprinkle chopped Sichuan peppercorns and chili peppers on the surface, pour in an appropriate amount of boiled sesame oil, and finally sprinkle a little minced Sichuan peppercorns and chopped chives.
    Steps for making Mapo Tofu


1. Tofu will not break easily after being overheated in salt water.
2. Doubanjiang is relatively salty, so add less or no salt to the dishes.
3. The amount of dried red pepper and Sichuan peppercorns is based on your own taste.
Course: Mapo tofu
Cuisine: Chinese
Keyword: hot
Mapo tofu (Chinese: 麻婆豆腐; pinyin: mápó dòufu) is a popular Chinese dish from Sichuan province.[1] It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban (fermented broad bean and chili paste), and douchi (fermented black beans), along with minced meat, traditionally beef. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus. One account indicates that the dish existed as early as 1254Mapo tofu

There are techniques for making delicious dishes, and I have tips for each dish. You can search for “recipe website” to directly view my recipes!

There are techniques for making delicious dishes, and I have tips for each dish. You can search for “recipe website” to directly view my recipes!

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