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Rose's Kitchenette

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Mapo Tofu

Mapo Tofu a

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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January 12th, 2007 Posted by | Vegetables (cooked) | 9 comments

9 Comments »

  1. 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!

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    Comment by Ana | July 23, 2007

  2. hi Ana,
    I’ve posted a photograph of the dish. You can omit the rice wine, it is just as tasty.
    Regards!
    Rose

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    Comment by rose | July 24, 2007

  3. 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…

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    Comment by Hope | January 11, 2008

  4. 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.

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    Comment by Alita | March 20, 2008

  5. 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

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    Comment by Kate | May 20, 2008

  6. 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!

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    Comment by Anise | July 4, 2008

  7. [...] Mapo Tofu: Rose’s Kitchenette Also hayayakko tofu, pretty simple, and very good if prepared right. Tofu recipe – hiyayakko [...]

    Pingback by Tofu - Club3G Forums | July 24, 2008

  8. american restaurants usually serve foods that are high in protein and also in saturated fats `

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    Comment by Catnip : | October 31, 2010

  9. Hi Rose, happen to stumble onto your site. Everything looks good.
    Would you happen to have a recipe for fried laksa?
    Can’t seem to find it anywhere.

    Thanks

    Dana

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    Comment by dana | December 8, 2010

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