Apr 8

Mapo Tofu 麻婆豆腐


Edited: Apr 8

A tasty dish that goes so well with steamed rice specially for you.



  1. Pork 150g (cut into big cubes, half frozen)

  2. Canola oil 30g

  3. Garlic 2 cloves

  4. Red chilli 1/2 no (optional)

  5. Fermented chilli bean paste 2 tbl

  6. Tofu 1pack (cut into cubes)

  7. Water 50ml

Starch solution

  1. Corn flour/ potato flour 1 tbl

  2. Water 1 tbl


  1. Spring onion 2 stalks (diced)

  2. Szechuan peppercorn oil 1 tbl (optional)


1. Place pork cubes in the pot, mince 15sec / Sp7

2. Add ingredients 2-5, sautéed 3min / 120°C / Sp1.5

3. Set butterfly, add tofu and water, set 5min / 120°C / Reverse spoon

4. Add corn flour water and spring onion bits through the hole for thickening and adding flavour to the dish, set 1min / 120°C / Reverse spoon

5. Sprinkle sparingly with Szechuan peppercorn oil to enhance the flavour of dish




1. Pressed tofu is ideal for cooking this dish

2. To prepare Szechuan peppercorn oil – put 2 tablespoons of Szechuan peppercorn, 2pcs of star anise, 1 small stick of cinnamon in a mixing bowl. Pour hot oil (about 6 tablespoons) onto the ingredients to release the flavour into the oil.


Get ready a big bowl of rice, lets dig in.

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Last updated 20180920