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Mapo Doufu - Mapo Tofu

User Rating 4 Star Rating (4 Reviews)


Onion, garlic and ginger adds extra flavor to the marinade in this version of spicy Szechuan Mapo Doufu (also called Mapo Tofu and Grandmother's Pockmarked Bean Curd). Serves 3 - 4

Another Mapo Doufu Recipe


  • Marinade for Ground Pork or Beef:
  • 1 tablespoon Chinese salted black beans
  • 2 tablespoons soy sauce
  • 2 tablespoons cooking wine, whiskey, or dry sherry
  • 3 large cloves garlic, peeled and chopped
  • 2/3 fingerlength of fresh ginger (about 1 inch)
  • 1 medium onion, peeled and roughly chopped
  • Other:
  • 1/2 pound ground pork or ground beef
  • 1 pound regular tofu (medium firmness)
  • 1 leek or 3 green onions (spring onions)
  • 2 - 3 tablespoons oil for stir-frying, as needed
  • 2 medium sized onions, peeled and cut into thin pieces
  • 3 large cloves garlic, peeled and thinly sliced
  • Salt, to taste
  • 1 tablespoons chile paste, or to taste (or very hot chilis to taste)
  • 1 cup chicken broth or stock
  • 1 red bell pepper, cut into diamond shapes
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 2 tablespoons light soy sauce
  • Freshly ground Szechuan pepper, to taste


1. Rinse the salted black beans. Mix the marinade ingredients with a cutting hand mixer. (Note: if needed you can also chop the dry ingredients with a sharp knife or cleaver and combine with the soy sauce and cooking wine, whiskey or dry sherry). Marinate the pork for about 20 minutes.
2. Cut the tofu (bean curd) into 1/2 inch (1 cm) square cubes, and blanch for 2 - 3 minutes. Remove from the boiling water and drain.
3. Chop the leek or green onions into short lengths (1 centimeter).
4. Heat a wok and add the oil. When the oil is ready, add the onions and garlic and stir-fry until they begin to brown. Add the marinated pork.
5. Stir-fry the pork until it darkens. Add the salt and stir. Add the chili paste or hot chilis. Stir-fry briefly, then add the stock and the bean curd.
6. Turn down the heat and cook for 3 - 4 minutes. Add the bell pepper and the leek or green onions, and stir-fry for 2 - 3 minutes.
7. While cooking, mix together the cornstarch, water, and 2 tablespoons soy sauce. Add to the wok and stir gently. Serve with freshly ground Szechuan pepper and steamed rice.
This recipe was submitted by Hans de Koning.
User Reviews

Reviews for this section have been closed.

 5 out of 5
salted black beans? no! fermented black beans? yes, Member dmreed1940

If they had been called fermented black beans, it would have made more sense because of the unique flavor they provide to the dish! Some folks wash the fermented black beans but I do not. I also add a couple of cubes of fermented tofu (red or white) for additional richness of flavor (don't worry, the smell/taste of the fermented tofu does not appear in the dish).

7 out of 8 people found this helpful.

See all 4 reviews

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