Mapo Tofu



 This mapo tofu recipe (麻婆豆腐) is the authentic real deal—the spicy, tongue-numbing, rice-is-absolutely-not-optional, can’t-have-just-one-scoop mapo tofu that you get in the restaurants.

Mapo Tofu


Mapo Tofu is a popular Chinese dish from Sichuan Province and Chongqing (Municipalities), where spicy food are king and the signature spice of the region––the Sichuan Peppercorn––gives dishes a unique “numbing” effect.

The name of the dish roughly translates to “pockmarked grandma’s tofu.” The dish has taken on many forms as restaurants. Today, I would like to share my own homemade recipe. 



  1. Make sauce:
    1. Stir together chicken broth or water, Spicy Bean Paste or Seasoning for cooking Mapo Tofu , soy sauce (1 teaspoon Mushroom Soy Sause and 2 teaspoon Superior Soy Sause . Set aside.
  2. Poach tofu:
    1. Slide soft tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish.

     3 Stir-fry pork:Pork      

  •  1.  Heat a wok or large heavy skillet over high heat until hot
  • add 1 1/2 tablespoons corn oil, swirling to coat.
  • Add pork and stir-fry, breaking up lumps and adding remaining 1/2 tablespoon corn oil if meat sticks, until no longer pink.
  • Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes. 
        1. 4. Finish stir-fry:
          1. Stir reserved sauce, add 2 cubes Lump Sugarthen add to pork and bring to a simmer. Drain tofu in a large sieve and slide into sauce, stirring gently.
          2. Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.
          3. Turn off heat and sprinkle with sesame oil, Sichuan peppercorn powder , and  Crushed Cumin  to taste, and 2 tablespoons scallion. Stir once or twice, then serve sprinkled with remaining tablespoon scallion.


        Hope You Like This Traditional Sichuan Cuisine ! 



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