Mapo Tofu

Mapo Tofu Recipe

18 Rating


About Mapo Tofu Recipe:

Tofu has existed in China for over 2000 years and mapo tofu originated during the Qing Dynasty (1644-1911) in 1862. A couple with the surname Chen established the Chen Xingsheng Restaurant in Chengdu. The Chengdu Records of 1909 say that the restaurant's name was modified to Chen Mapo Tofu Restaurant and it has been on the list of the 23 most famous restaurants in Chengdu during the late Qing Dynasty. The restaurant is known for popularising mapo tofu, which later spread throughout the nation. ‘Ma’ means pock and ‘po’ means elderly woman; the term mapo tofu was derived from Mrs Chen’s pock-marked face. She came to be known as Chen Mapo and cooked tofu that was known for its taste, look and smell. Today, restaurants across China serve mapo tofu but many water down the dish to make it less spicy and few have been able to maintain the traditional Sichuan flavour.

... Read More
  • 13 Ingredients
Adjust Servings :

Ingredients for Mapo Tofu Recipe

  • 50 gram Meat
  • 2 Nos Shiitake mushrooms
  • 1 Nos Tofu
  • 1/2 tablespoon Oil
  • 1 Nos Garlic cloves
  • As required Ginger peeled
  • 100 milliliter Water
  • 1 tablespoon chilli bean sauce
  • 2 tablespoon Ketchup
  • 1 tablespoon corn flour
  • 1 tablespoon Water
  • 1 Nos Scallions
  • As required Salt
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Mapo Tofu Recipe

Cooking Directions


Mince the garlic and ginger. Chop the meat. Mix corn flour and water to make a mixture. Add oil in a pan and add minced garlic and ginger to it and saute it.


Then add pork pieces and cook it well. Add shiitake mushrooms and chilli bean sauce and mix well. Saute it for a minute or so.


Add water and maximise the flame to bring it to a boil. Add ketchup and once the gravy begins to boil again, add tofu. Cook it for 3-4 minutes.


Now add the corn flour water mixture into the pan to thicken the gravy. Add salt and sugar as per taste. Then add scallions and turn off the flame and serve.