Mapo Tofu (szechuan Homestyle Tofu)

READY IN: 30mins
Recipe by Nolita_Food

I had this recipe from my Chinese professor. It's a very famous Chinese dish, excellent with steam rice. I normally make a little more sauce to pour over rice and steamed bok choy

Top Review by Cilantro in Canada

Easy and my son loved it. I added a 1/2 tsp of sesame oil and used half of the recommended chili paste because he doesn't like it that spicy.

Ingredients Nutrition


  1. Mix marinade ingredients.
  2. Marinate pork for about 20 minutes.
  3. Cut the bean curd into 1/2 inch (1 cm) square cubes, and blanch (drop into boiling water) for 2- 3 minutes.
  4. Remove from boiling water and drain.
  5. Chop leeks or green onions into short lengths.
  6. Heat wok and add oil.
  7. When oil is ready, add the marinated pork.
  8. Stir-fry pork until the color darkens.
  9. Add salt and stir.
  10. Add the black bean paste.
  11. Add the chili paste, then the stock, tofu, and leek or green onions.
  12. Turn down the heat.
  13. Cook for 3- 4 minutes.
  14. While cooking, mix cornstarch, water, and soy sauce together.
  15. Add to wok and stir gently.
  16. Serve with freshly ground Szechuan pepper.
  17. Prep time is marinating time.

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