Rating: 0.00

mapo tofu

By Wzp123
mapo tofu

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.

What to eat with Mapo Tofu?

It’s usually very good with rice.

What is Mapo Tofu?

What is Mapo Tofu

Mapo Tofu is one of the traditional famous dishes in Sichuan region, which belongs to Sichuan cuisine.
The main ingredient is: tofu, auxiliary ingredients are: garlic cloves, beef foam (other meat can also be)
Seasonings: bean curd, chili and pepper, soy sauce, soy sauce, soy sauce, sugar, starch, etc., hemp from pepper, spicy from chili.
This dish into a dish hemp, spicy, fresh, fragrant, hot, whole, tender, crispy, highlighting the characteristics of Sichuan cuisine spicy flavor type.
Ma Po Tofu has also spread to the United States, Canada, Britain, France, Vietnam, Singapore, Malaysia, Japan, Australia and other countries.

Who invented Mapo Tofu?

Who invented Mapo Tofu

Around the early years of Tongzhi in the Qing Dynasty

A small restaurant called “Chen Xingsheng Restaurant” is located in Wanfu Bridge, northern suburbs of Chengdu. The owner’s wife is Chen Liu.

Chen Liu’s face has pockmarks, known as Chen Mapo

The braised tofu she invented is known as “Chen Mapo tofu”.

Which type of tofu can be used to make Mapo Tofu

Which type of tofu can be used to make Mapo Tofu

has a good texture, is easy to crumble, and is quick to flavor, making it suitable for making Ma Po Tofu.

Why it’s so popular

Why it's so popular

Because it is numb, spicy, fresh, fragrant, hot, tender and other characteristics, the more people eat more addictive!


  • 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.
Author: Wzp123
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.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

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Copyright © 2023 Recipe website.
Made with by Loft.Ocean. All rights reserved.