Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mapo Tofu Recipe
    Lost? Site Map

    Mapo Tofu

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Abby Falck's Note:

    When I started making homemade Mapo Tofu, what surprised me most was how quick and easy it is! Wilt some greens in towards the end for a one-dish meal. This mostly-authentic recipe is based on the Mapo Tofu recipe at, adjusted for taste and what I can find at the local Asian grocery store. It makes a pretty spicy dish. To moderate the heat, replace some or all of the chili oil with vegetable oil. I LOVE Szechuan peppercorns, so I use a lot of them. Use less if you like.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Combine garlic, spicy bean paste, chili powder, soy sauce, black bean garlic sauce and (optionally) meat.
    2. 2
      Cut the tofu into 1/2 to 3/4-inch cubes.
    3. 3
      Heat a wok or large skillet over high heat and add the vegetable and chili oil.
    4. 4
      When the oil is very hot and starting to smoke, add the ground meat or seasoning mixture and stir-fry for 2-3 minutes with meat, 30-60 seconds without.
    5. 5
      Add the leek and cook for an additional 2-3 minutes.
    6. 6
      Stir the cornstarch into the broth and add to the wok along with the tofu. Stir gently until thoroughly combined.
    7. 7
      Lower the heat and simmer for 3-4 minutes.
    8. 8
      Turn off the heat. Add in the ground Szechuan peppercorns, stir gently, and allow to cook in the residual heat for another 1-2 minutes.
    9. 9
      Serve hot over white rice.

    Ratings & Reviews:

    You Might Also Like...

    View All Soy/Tofu Recipes


    Nutritional Facts for Mapo Tofu

    Serving Size: 1 (181 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 182.8
    Calories from Fat 115
    Total Fat 12.8 g
    Saturated Fat 1.7 g
    Cholesterol 0.0 mg
    Sodium 278.1 mg
    Total Carbohydrate 10.7 g
    Dietary Fiber 1.3 g
    Sugars 2.9 g
    Protein 7.5 g

    The following items or measurements are not included:

    bean paste

    chili oil

    black bean garlic sauce

    szechuan peppercorns

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.


    Over 475,000 Recipes Network of Sites