Mapo Tofu

Name: Mapo Tofu
Total time: 30 min
Yield: 2 servings
Ingredients: 1 onion, sliced; 1 small piece of ginger, minced (about 2 tsp); 1–2 tsp crushed dried chile pepper; 200 g (7 oz) minced beef, or pork; 4 cloves of garlic, minced; 500 g (1 lb) silken tofu, cubed; 2 tbsp chili bean paste (la doubanjiang); 1 tbsp Szechuan pepper, roasted and ground; 1 tbsp soy sauce; 1 tbsp rice wine; 3–4 green onions, cut into 2 cm (1 inch) pieces; 2–3 mushrooms (tree ears preferred; optional)

Mápó dòufu (麻婆豆腐), also romanized as mapo tofu, is a classic spicy tofu and meat dish from the Szechuan province of China. It is a very flavourful, easy-to-prepare, and spicy dish.

30 min · serves 2

Ingredients

1 onion, sliced
1 small piece of ginger, minced (about 2 tsp)
1–2 tsp crushed dried chile pepper
200 g (7 oz) minced beef, or pork
4 cloves of garlic, minced
500 g (1 lb) silken tofu, cubed
2 tbsp chili bean paste (la doubanjiang)
1 tbsp Szechuan pepper, roasted and ground
1 tbsp soy sauce
1 tbsp rice wine
3–4 green onions, cut into 2 cm (1 inch) pieces
2–3 mushrooms (tree ears preferred; optional)

Steps

If using dried mushrooms, soak them in hot water for 10 minutes while preparing the rest of the ingredients, then slice before adding later.
Sauté onion with ginger and crushed chili.
Add minced meat and garlic, and fry until brown.
Mix in other ingredients (including sliced mushrooms), lower heat, and simmer for 5–10 minutes.
Serve over steamed jasmine rice.

More recipes with onion, ginger, red pepper flakes, beef, garlic, tofu, chile peppers, soy sauce, wine or green onions

Adapted from “Mapo Tofu” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.