Mapo Tofu
Ingredients:
350g soft bean curd (cut into 2cm cubes)
100g minced pork
2 cloves garlic, chopped
4 slices ginger, chopped
1 red chilli, diced
2 stalks spring onion, chopped
1 tbsp szechuan hot bean paste
2 tbsp cooking oil
4 tbsp soup stock or water
Seasoning:
1 tsp light soya sauce
1 tsp dark soya sauce
1 tsp sesame oil
1 tsp sugar
1/4 tsp pepper
1/2 tsp brown pepper corn
1 tsp chinese rice wine
Cornflour Thickening:
1 tsp cornflour
2 tbsp water
Method:
1. Marinate minced pork with 1/2 tsp salt, 1/2 tsp sugar, 1 tsp oil and 1 tbsp cornflour for 10 mins.
2. Heat the 2 tbsp oil in a wok. When hot, fry the garlic, chilli, ginger and the hot bean paste till fragrant. Add in the marinated minced pork and continue to fry for a while more. Sprinkle in 1 tsp chinese rice wine and 4 tbsp water.
3. Add in the bean curd cubes and seasoning. Leave to simmer over low heat for 2 minutes then thicken with cornflour thickening. Keep stirring for 2 minutes and add the chopped spring onions.
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Hi Rose,
Pleased to have found your website. Mapo Tofu is my husband’s favorite. I am half chinese (Indonesian), and love to cook chinese food. Just wondering do you know a non alcoholic subs for rice wine?
Thx a bunch!
Comment by Ana | July 23, 2007
hi Ana,
I’ve posted a photograph of the dish. You can omit the rice wine, it is just as tasty.
Regards!
Rose
Comment by rose | July 24, 2007
Hi Rose,
Thaks for the recipe this will help a lot because I am studying in a chinese school in the Philippines and every chinese new year we always have a cooking competition and I will really try to cook and compete this…
Thank you very much…
Comment by Hope | January 11, 2008
This is one of my favorite Chinese dishes and I haven’t found a restaurant around me that has it since I returned from Japan, I really want to try and make this.
Comment by Alita | March 20, 2008
Thank you Rose! I love Mapo Tofu, which my husband and I discovered at a Sichuan restaurant in Kathmandu, of all places. We look forward to trying your recipe when we return to the states. Thanks so much for sharing your recipes!!! –Kate & Derry
Comment by Kate | May 20, 2008
Thanks you very much for this recipe! I’ve been missing Sichuan food since I left China over a year ago, and our North American restaurant recreations don’t seem to cut it!
I’m looking forward to trying this tonight!
Comment by Anise | July 4, 2008
[…] Mapo Tofu: Rose’s Kitchenette Also hayayakko tofu, pretty simple, and very good if prepared right. Tofu recipe - hiyayakko […]
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