Mapo Tofu

Mapo Tofu

by Easy to cook

4.6 (1)







Mapo tofu is one of the most local specialties in Chinese tofu dishes, and it has become a famous Sichuan cuisine that has swept the world. This dish has a history of more than one hundred years, and is a delicacy handed down from the "Chen Mapo Tofu Shop" in Chengdu. Anyone who visits Sichuan can enjoy a taste.
According to legend, Mapo Tofu was created by Liu, the wife of Chen Senfu (or Chen Fuchun), the owner of a small restaurant in Wanfuqiao in the northern suburb of Chengdu in the early years of Tongzhi. Liu's face has pitting, and he is called Chen Mapo. The roasted tofu she created was called "Chen Mapo Tofu", and her small restaurant was later named "Chen Mapo Tofu Shop".


Mapo Tofu

1. Prepare ingredients: tofu, minced meat, green onions, bean paste

Mapo Tofu recipe

2. Wash the green onion, remove the beard and tail, and cut the tofu into small square pieces

Mapo Tofu recipe

3. Boil an appropriate amount of water, pour in the tofu and blanch for a while

Mapo Tofu recipe

4. Pick up and drain the water

Mapo Tofu recipe

5. Heat up a pan, put a proper amount of oil, pour in the minced meat and stir-fry for a while

Mapo Tofu recipe

6. Stir-fry until the minced meat is loose and browned

Mapo Tofu recipe

7. Add bean paste

Mapo Tofu recipe

8. Add a little pepper oil and continue to stir fry

Mapo Tofu recipe

9. Pour the tofu, pick up the pan and toss the tofu well, don't stir it back and forth with the spatula, so as not to break the tofu

Mapo Tofu recipe

10. Add appropriate amount of water

Mapo Tofu recipe

11. Cover the pot and boil over high heat

Mapo Tofu recipe

12. During the tofu cooking process, adjust the sauce to thicken: appropriate amount of water, a little oyster sauce, add starch, salt, chicken powder, sugar, and stir evenly

Mapo Tofu recipe

13. Pour into the pot, mix well until the soup thickens

Mapo Tofu recipe

14. Just sprinkle chopped green onion

Mapo Tofu recipe


The tofu can be blanched to remove the beany taste, and the tofu will be firmer and less fragile after cooking. Made with soft tofu to make the taste smoother and delicious~


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