Mapo Tofu
Mápó dòufu (麻婆豆腐), also romanized as mapo tofu, is a classic spicy tofu and meat dish from the Szechuan province of China. It is a very flavourful, easy-to-prepare, and spicy dish.
Ingredients
- 1 onion, sliced
- 1 small piece of ginger, minced (about 2 tsp)
- 1–2 tsp crushed dried chile pepper
- 200 g (7 oz) minced beef, or pork
- 4 cloves of garlic, minced
- 500 g (1 lb) silken tofu, cubed
- 2 tbsp chili bean paste (la doubanjiang)
- 1 tbsp Szechuan pepper, roasted and ground
- 1 tbsp soy sauce
- 1 tbsp rice wine
- 3–4 green onions, cut into 2 cm (1 inch) pieces
- 2–3 mushrooms (tree ears preferred; optional)
Ingredients for 2 servings (1.1 kg) · the original recipe
Method
- 1
If using dried mushrooms, soak them in hot water for 10 minutes while preparing the rest of the ingredients, then slice before adding later.
- 2
Sauté onion with ginger and crushed chili.
- 3
Add minced meat and garlic, and fry until brown.
Stovetop - 4
Mix in other ingredients (including sliced mushrooms), lower heat, and simmer for 5–10 minutes.
Stovetop - 5
Serve over steamed jasmine rice.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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