Mapo Tofu Recipe

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Mapo doufu or Mapo tofu is a popular Chinese dish from Sichuan province. It consists of tofu set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often cooked with douchi (fermented black beans) and minced meat, usually pork or beef. –source: wikipedia

Here is a simple method on how to cook Mapo Tofu.


  • 300g minced pork
  • 2 blocks silken tofu
  • 2 stalks spring onions chopped
  • 2-3 tbsp black bean paste (this is salty so no need for salt)
  • 1/2 cup Chinese cooking wine
  • 1/2 cup Chicken Stock
  • Freshly ground Szechuan pepper, use according to the spiciness you want
  • Dried Red Chillies, chopped
  • 4 cloves garlic, minced
  • Peanut Oil


  1. Heat up a wok using a very high heat
  2. Add oil and sauté garlic and chillies
  3. Add the pork and continue to stir fry on really high heat for 3 minutes.
  4. Add cooking wine, chicken stock, black bean paste, continue mixing.
  5. When the sauce thickens or reduced add tofu and pepper, cover and simmer in medium heat for 3-5 minutes.
  6. Top with spring onions

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