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Mapo Tofu

Tofu, also called bean curd, is a soft, relatively flavorless food product made from soybeans. It can be silken, soft, firm, extra firm or super firm. Beyond these broad textural categories, there are many varieties of tofu. Tofu has a subtle flavor, so it can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish and its flavors, and due to its spongy texture, it absorbs flavors well.

Season: Winter

Ingredients for 3 Portions:

  • 400 g firm tofu

  • 15 g ginger

  • 20 g chili

  • garlic sprout

  • 10 g dried chili

  • 5g Szechuan peppercorn

  • chili bean sauce (Doubanjiang).

  • 1 Teaspoon of sugar and salt

  • 1 Tablespoon of soy sauce

  • 1 Tablespoon of chili bean sauce (Doubanjiang)


  1. First, we prepare 400 grams of firm tofu, cut tofu into small squares about 1.5 centimeters for reserve. Prepare ginger and chili, chop them in a little square shape. Chop the garlic sprout in small pieces.

  2. We begin to prepare “Mapo Tofu knife chili”. Add dried chili and Szechuan peppercorn in the pot. We heat the pot and add a little vegetable oil. After the oil temperature rises, we put the dried chili and Szechuan peppercorn in the pot for 15 seconds. The purpose of this step is to fry crispy pepper with fragrance. When the pepper is stir-fried to a light brown color. Pour the mixtures on a board, first crush it with a kitchen knife, then chop it into small pieces for reserve. This step is called “Mapo Tofu knife chili”.

  3. On medium heat, stir fry the chili bean sauce (Doubanjiang). Add the chopped ginger, chopped chili, and fermented black bean in the pot. On medium low heat, stir fry until red oil comes out. Add half of the prepared “Mapo Tofu knife chili”. Mix it well and add some water. On high heat, boil the sauce and start seasoning. Add little salt and little sugar and some soy sauce. Add the tofu. On low heat, boil for 3 minutes. The purpose of this step is to infuse the flavors into the tofu.

  4. Garnish Mapo Tofu with garlic sprout and the other half of “Mapo Tofu knife chili”.

Nutritional values per serving: kcal: 377, Protein: 21g, Total Carbohydrates: 18g, Total Fat: 28g

CO emissions per portion: 155g

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