logo
Food Advertising by

Mapo Tofu is a spicy Sichuan dish with a very long history. It is traditionally made with tofu along with ground beef or pork simmered in a spicy black bean chili sauce with Sichuan peppercorn. I found a vegetarian version of it in Vegetarian Times and it was spicy and delicious. It has double dose of protein with soy crumbles and tofu. The spice level of the recipe was a little muted, so I added some chili paste to bump it up a little bit. It is a quick and easy to prepare for a week night dinner.

Recipe adapted from here.

Print Recipe
Mapo Tofu Yum
Mapo Tofu
Course main course
Cuisine chinese
Prep Time 15 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 12 oz . packages Firm Tofu Extra – drained and cut into ½” pieces
  • 12 oz . packages Soy crumbles (I used Light life original)
  • 1 bunch Green Onions – green and white parts chopped fine separately
  • 2 cloves Garlic – minced
  • 1 Ginger ” – minced
  • 1 tbsp Sherry
  • 2 tbsps Black bean sauce Fermented
  • tsps Chili paste (I used Sambal Oleak)
  • 2 tsps Corn Flour
  • 1 tsp Sugar
Course main course
Cuisine chinese
Prep Time 15 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 12 oz . packages Firm Tofu Extra – drained and cut into ½” pieces
  • 12 oz . packages Soy crumbles (I used Light life original)
  • 1 bunch Green Onions – green and white parts chopped fine separately
  • 2 cloves Garlic – minced
  • 1 Ginger ” – minced
  • 1 tbsp Sherry
  • 2 tbsps Black bean sauce Fermented
  • tsps Chili paste (I used Sambal Oleak)
  • 2 tsps Corn Flour
  • 1 tsp Sugar
Mapo Tofu
Instructions
  1. Add soy crumbles, sherry, sugar, black bean sauce, chili sauce & ½ cup water; bring the mixture to a simmer.
  2. Stir in tofu, simmer for 3 minutes or until heated through.
  3. Whisk cornstarch with 2 tbsp water in a small bowl. Add cornstarch mixture to the wok.
  4. Cook 1 minute more or until the sauce thickens. Remove from heat and serve over brown rice.
Recipe Notes

Share this Recipe

4 thoughts on “Mapo Tofu”

  1. i can happily eat that whole bowl of goodness. i love tofu and use it at least once or twice in a month and this recipe will feature in our menu soon.

  2. Your Mapo tofu looks yummy Pavani,I order it quite a few ties when its available on the menu. I once nearly picked up the black bean sauce but did not know if I would use a whole can of it 🙁 Have too many such condiments in my fridge already 🙁

Leave a Reply

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