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Mapo Tofu

Soft tofu (cut into cubes)
1 block
Fermented black beans
2 tablespoons
Ginger (minced)
1 tablespoon
Vegetable broth
1 cup
1 teaspoon
1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
Dou ban jiang
2 tablespoons
Garlic (minced)
2 cloves
Green onions (chopped)
Soy sauce
1 tablespoon
Sichuan peppercorn powder
1 teaspoon
Extra Virgin Pure Sesame Oil
1 tablespoon
  1. Heat oil in a wok, add garlic, ginger and the white parts of the green onions, stir-fry until fragrant.
  2. Stir in dou ban jiang and fermented black beans and continue to cook for another minute.
  3. Pour in vegetable broth and bring the mixture to a simmer.
  4. Add the tofu, simmer in the sauce for 5 minutes.
  5. Season the dish with soy sauce, sugar, and Sichuan peppercorn powder.
  6. Stir the cornstarch slurry to thicken the sauce, drizzle Extra Virgin Pure Sesame Oil over the mapo tofu and stir well, garnish with the green onions.

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