Sichuan Mapo Tofu Recipe 四川麻婆豆腐秘方

Pockmarked Grandma’s Beancurd, Grandma Recipe?

Mapo doufu or Mapo tofu (麻婆豆腐) is a popular Chinese dish from Sichuan provience (Also known as Szechuan). Mapo tofu literally translated as “pockmarked grandma’s beancurd”. A variety version of Mapo tofu can be found across the internet. However the core ingredients remain the same – Sichuan peppercorn, chili douban sauce and douchi. A Sichuan dish that delivers to you each mouthful of excitement, making you asking for more!


Serve 2


– 2 blocks of soft Tofu
– 100g of minced meat
– 30g of chopped garlic
– 2 tbsp of Chili Douban saunce
– 1 tsp of Sichuan peppercorn
– 1 tsp of douchi
– 300ml of water
– 2 tbsp of cooking oil
– 2 tsp of corn flour
– Scallion to garnish (optional)


  1. Peel garlic and chopped finely.
  2. Cut tofu into block of 1 inches X 1 inches.
  3. Measure all the ingredients as stated above.


  1. Preheat pan or wok with 2 tbsp of cooking oil.
  2. Add in chopped garlic, chili douban sauce, douchi and Sichuan peppercorn.
  3. Roughly stir fry on medium heat to mix the condiments together.
  4. Add minced meat and stir fry to aromatic fragrance on medium heat.
  5. Pour in 300ml of water.
  6. Gently add soft tofu in.
  7. Bring to a boil and reduce for about 5 minutes.
  8. Prepare 2 tsp of corn flour with 50ml of water.
  9. Mix the corn flour into the gravy as necessary. Check the thickness of the gravy, you do not want a too thick gravy.
  10. Remove from heat and transfer to serving plate or bowl.
  11. Sprinkle chopped scallion on top and serve.

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