Mapo tofu


3 taels of ground pork or beef

Some Chinese prickly ash

The onion in moderation

Four clove of garlic

 Three slices ginger

Two tablespoons of pixian bean paste

A spoonful of black bean sauce

One teaspoon of chili powder

Two tablespoons of dark soy sauce

A spoonful of soy sauce

A spoonful of sugar

A spoonful of rice wine or cooking wine

A little essence of chicken

One box of tofu

 Starch water right amount



All the ingredients


Fry the peppercorns until fragrant, then pour them out to cool. Crush it (you can also use it with ready-made pepper)


Put salt and water in the pot, and when the water boils, put the tofu in and cook for 3 minutes. (this is to keep the tofu from breaking when it’s Fried)




Pour the oil into the wok and fry the minced meat until done.


Put the oil in the wok and fry the scallions, ginger and garlic


Pour pixian douban paste, fermented beans. Chili powder. Stir-fry (fry this for a while or the oil won’t come out)


Then add minced meat and stir fry until fragrant. Add soy sauce,  rice wine, sugar, chicken essence and stir well.


Add proper amount of warm water to the pot, just enough to boil tofu (don’t add cold water, because there is meat)


Add the tofu cubes, turn to high heat and bring to a boil for 7 to 8 minutes. It is ok to add right amount starch water according to circumstance next.



1. Bean paste and tempeh are recommended to be chopped

2. If you don’t make tofu right away, soak it in salt water

3. There is no salt in the sauce. No need to add salt

4.Beef was supposed to be used. I didn’t get one. I used the pork ends

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