Mapo Tofu (szechuan Homestyle Tofu)

"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"
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Ready In:




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

Questions & Replies

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  1. 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.
  2. psuedoK
    While not very original, this mapo tofu was easy to make with readily available ingredients. I cooked this in a cast iron pan and everything got very dry quickly, causing it to stick to the pan. I solved the problem by adding more chicken broth the next time. Also, if you like me prefer soft tofu, you can use the firm variety of silken tofu which will hold together and still retain the smooth texture.
  3. Chadd 2
    I always use extra firm tofu when making Mapo Tofu, no matter what recipe i use, it keeps its form a little better. This is a great recipe considering most Mapo Tofu recipes take hours to make.
  4. Kasha
    Not bad! Nice and spicy. The tofu didn't hold together well, but it tasted good. Thanks!


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